Mokwon University Department of Food Service Cooking and Baking and Pastry Sweeps International Cooking Competition

Students from Mokwon University's Department of Food Service Cooking and Baking and Pastry swept the gold medals at an international cooking competition.

On May 13, Mokwon University announced that four teams, each composed of first- and second-year students from the Department of Food Service Cooking and Baking and Pastry, each won gold medals at the 2025 Korea Challenge Cup International Cooking Competition.

Students from Mokwon University’s Department of Food Service Cooking and Baking and Pastry, who won the gold medal at the 2025 Korea Challenge Cup International Cooking Competition, are posing for a commemorative photo. Provided by Mokwon University

In particular, a team consisting of second-year students Kim Daeun, Yang Byunghyun, and Ha Sumin, along with first-year students Jeong Jiun and Jang Seowon, achieved the remarkable feat of winning both the gold medal and the grand prize (Minister of Oceans and Fisheries Award) at the competition.

This team presented, as an appetizer, a shrimp and fish terrine wrapped in cucumber, served with yuzu lemon butter sauce and basil oil. For the main course, they served duck breast steak with bigarade sauce, accompanied by pumpkin puree and assorted vegetables. For dessert, they created a white chocolate rose mousse cake topped with strawberry lime compote and apple dice glaze.

The panel of judges commented, "Each course was creative, with a high level of flavor and plating," and added, "The dishes are at a level that can compete on any international stage."

In addition, the teams of Choi Hajin, Park Shinbi, and Yoon Jiwoo (second-year) with Cheon Gwangmin (first-year); Yoo Dahyun, Lim Chaerin, and Kim Minseo (second-year) with Ahn Junhyuk (first-year); and Jang Eunchae, Shin Sumin, and Lim Jihyun (second-year) with Hwang Junbo (first-year), each received gold medals in the live course cooking category.

These teams were highly praised by the judges for their creative ideas, outstanding flavors, and artistic presentation in the live course cooking section.

Lee Heehak, President of Mokwon University, stated, "It is an extremely proud achievement that every student who participated in the competition won a gold medal," and added, "Mokwon University will continue to provide full support to nurture talent capable of performing on the global stage."

Meanwhile, this competition, organized by the Korea Food Cooking Culture Association, is a prestigious cooking contest certified by the World Master Chefs Society. Judging was conducted by an international panel of judges affiliated with the World Association of Chefs' Societies (WACS).

The Department of Food Service Cooking and Baking and Pastry at Mokwon University focuses on strengthening practical skills by organizing more than 70% of its curriculum as hands-on training. This is the secret behind the department's recent success in competitions, despite being a newly established department as of last year.

The university also emphasized that having instructors with experience at luxury hotels directly teaching courses is a key factor in enhancing students' competitiveness.