The Korean Cultural Centre in South Africa (KCCSA) has officially launched the second edition of its K-Food Academy Intensive Course, a specialised programme tailored for professional chefs and culinary practitioners. The course commenced this week at KCCSA’s kitchen facility, marking the beginning of another hands-on journey into the rich and nuanced world of Korean cuisine.
Building on the success of the first edition, this term opened with an in-depth exploration of Korean banchan (side dishes)—focusing specifically on jangajji (pickled vegetables) and namul (seasoned greens). Through these staple elements, participants were introduced to the foundational balance of flavour, texture, and presentation that characterises Korean food.
As the weeks unfold, the course will continue to explore essential Korean ingredients, preparation methods, and plating techniques—aiming not only to develop technical skills but also to deepen participants’ understanding of the cultural philosophy behind Korean culinary traditions.
Through this intensive and immersive programme, KCCSA hopes to foster stronger intercultural connections and greater culinary exchange between Korea and South Africa’s professional food communities.
Stay tuned as we continue this flavourful journey!
Korean Cultural Centre in South Africa (KCCSA) | 주남아공한국문화원
• Website: https://sa.korean-culture.org/en
• YouTube: https://www.youtube.com/@kccsa
• Instagram: https://www.instagram.com/kcc.sa/
• Facebook: https://www.facebook.com/kccsa