Students from the Hotel Food Service and Culinary Department who won awards at the 16th Lee Kum Kee Cooking Competition are taking a group commemorative photo.
[Asia Economy Yeongnam Reporting Headquarters Reporter Hwang Du-yeol] Dong-Eui Science University held the '16th Lee Kum Kee Cooking Competition' university preliminary round on the 30th of last month at the Oriental Cooking Practice Room on the 1st floor of the university main building.
The Lee Kum Kee Cooking Competition aims to discover and nurture young and talented culinary students and is a creative cooking contest with about 1,000 students from over 40 universities nationwide participating.
The competition theme is 'Creative dishes using ingredients good for immunity,' and the preliminaries to select finalists are being held individually at each university until November.
At the university preliminary held on the 30th, 21 students from the Hotel Food and Culinary Department of Dong-Eui Science University participated, showcasing a variety of creative dishes based on Lee Kum Kee sauces and competing fiercely.
Yang Soo-pyeong, CEO of the Chinese restaurant Amisan, was invited as the chief judge for the university preliminaries.
As a result of the judging, first-year student Choi Min-seong from the Hotel Food and Culinary Department, who presented the dish 'Hong Shao Rou on a Sweet Pumpkin Field,' received the highest scores in taste, styling, cooking skills, and completeness, and was selected as the university preliminary winner.
Additionally, student Do Hyun-jin was awarded 1st place, Yoon Ji-hee 2nd place, and Jin Eun-gyo along with five others were selected for 3rd place.
Professor Kim Ho-kyung of the Hotel Food and Culinary Department said, “The students who prepared diligently and passionately for the Lee Kum Kee Cooking Competition achieved good results. We will continue to support the students so that their sincerity can lead to good outcomes in the national finals.”
The university preliminary winner will receive the qualification to participate in the finals of the 16th Lee Kum Kee Cooking Competition, as well as benefits including a tour of the Lee Kum Kee global headquarters and a gourmet tour in Hong Kong.
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