The Department of Smart Food Cooking and the Department of Baking and Pastry at Dong-Eui Institute of Technology held an overseas technology seminar on the 9th in the main building's Creative Convergence Education Practice Room.
This seminar was organized by Professor Choi Jeong-hoon, a graduate of Tokyo Baking School in Japan, and was conducted as part of a technology exchange with bakery companies in the Busan and Gyeongnam regions.
The seminar invited Mr. Ohsita Hisashi, the owner chef and master of traditional French bread who operates ‘Boulangerie Bienvenu’ in Kobe City, Japan, as the instructor.
He is a graduate of Tsuji Culinary Institute, one of the world’s top three culinary schools, and learned traditional French bread techniques from ‘Philippe Bigot’ located in Ashiya City, Hyogo Prefecture (兵庫? 芦屋市).
He also has 20 years of experience working at famous hotels in Japan and, after becoming independent in Kobe City in 2012, has accumulated numerous experiences including teaching at Japanese vocational schools and giving special lectures at domestic and international technology seminars for nurturing future talents.
During the seminar, rather than a simple demonstration, participating students directly made products and received instruction on various methods of making focaccia, including walnut baguette sandwiches using natural fermentation starter, brioche fruit tarts, cheese, roasted vegetables, and tomatoes.
Kim Young-do, president of Dong-Eui Institute of Technology, said, “Overseas technology exchanges had been cut off recently due to COVID-19,” and added, “We will support the continuation of such special lectures annually to expand students’ overseas employment opportunities and strengthen their individual capabilities.”
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