On Dec. 6, 2017, Vancouver Community College was pleased to host the Korean Culinary Competition, a black box challenge open to students, hobby cooks, and professionals.
Starting at 2 p.m., the 19 participants had 90 minutes to prepare three Korean-style dishes, all utilizing the mystery ingredient of oysters. Dishes were then presented to a panel of judges including VCC culinary department head Chef Collin Gill, Chef Eric Lee, Chef Sung-Hee Ahn, Korean Consul General Gunn Kim, and VCC president Dr. Peter Nunoda.
“I was honoured to be a judge and I thoroughly enjoyed tasting this amazing Korean food. It was a pleasure to experience the level of expertise from both students and professionals in creating these culinary masterpieces,” said Nunoda.
In the student category, first prize ($1500) was awarded to Ingyu Kim, second prize ($1000) to Minjoong So, and third prize ($500) to Denis Lim.
In the professional/hobby cook category, first prize ($1500) was awarded to Jessica Anamaria Tan of Haru Korean Kitchen, second prize ($1000) to Jinsu Yun of Miku Vancouver and Torafuku, and third prize ($500) to hobby cook Nancy Moon.
VCC recognizes and thanks the Consulate General of the Republic of Korea, the Korea Agro-Fisheries & Food Trade Corporation, Chef Poyan Danesh, VCC alumnus and Culinary Director of Ocean Mama Seafood, as well as VCC’s culinary and hospitality departments for their partnership in this outstanding event.
Want to shine in Vancouver’s Asian food industry? Get your start in VCC’s acclaimed 5-month Asian culinary arts program.