Shilla University (President Heo Nam-sik) announced on the 18th that the students of the department club ‘Garnier’ from the Department of Food and Culinary Arts achieved excellent results in the ‘Busan Marina Chef Challenge 2024.’
The ‘Busan Marina Chef Challenge 2024,’ held from the 4th to the 6th, was a cooking live event, team competition, and exhibition contest that met the strict international competition standards of the World Association of Chefs’ Societies (WACS). It was hosted by Busan City and organized by the Busan branch of the Korea Chef Association Central Committee.
More than 500 domestic and international participants took part in this competition, including the students of the Shilla University Department of Food and Culinary Arts club ‘Garnier.’
The participating students showcased creative culinary ideas with fine dining and restaurant concepts. In the main menu exhibition category, student Noh Ki-jun received the Busan National Assembly Member Award, while in the appetizer menu exhibition category, students Song Jeong-hoon and Park Seong-bin were awarded the Busan Food and Drug Administration Chief Award.
A Shilla University official stated that it is significant that the ‘Garnier’ club students from the Department of Food and Culinary Arts won awards in two categories in their first competition.
Nam Geo-hyun, the representative of the ‘Garnier’ club in the Department of Food and Culinary Arts, said, “Not only the participating students but everyone worked hard together to prepare for this competition, which seems to have led to these good results. We will continue to gain experience by participating in many competitions and serve as role models for our juniors.”
(From left) Song Jeonghun, No Gijun, and Park Seongbin, students of the Department of Food and Culinary Arts at Silla University.
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