Gyeongnam Information University Hotel and Food Service Culinary Arts Department Wins Top University Prize at the 8th National Korean Beef Cooking Contest

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The student team from the Department of Hotel and Food Service Culinary Arts at Gyeongnam Information University, known as "the leading community college representing Busan," won the grand prize in the university division at the "8th National Korean Beef Cooking Contest 2025," held on October 18 at the aT Center in Yangjae, Seoul.

The team of students Lee Jaewon and Noh Dongjin from the Department of Hotel and Food Service Culinary Arts at Gyeongnam Information University (supervised by Professor Cho Eunju) submitted "Korean Beef Round Tartare and Korean Beef Sirloin Wellington," earning recognition for their expertise and creativity. They were awarded the Minister of Agriculture, Food and Rural Affairs Prize, the highest award in the university division.

Professor Eunju Cho (center) from the Department of Hotel and Food Service Culinary Arts at Gyeongnam Information University and the award-winning students are posing for a commemorative photo. Provided by Gyeongnam Information University

The event was hosted by the Hanwoo Board and organized by the Korea Culinary Association under the theme "Globalization of Korean Beef, Global Fusion Cuisine." A total of 80 culinary students from across the country (20 teams from high schools and 20 teams from universities) participated in teams of two, engaging in a heated competition.

This year’s contest drew particular attention for its systematic preparation process, which was linked to Gyeongnam Information University's RISE project. The department selected its representative team through the university’s own program, "RISE Kitchen Challenge - KIT Exhibition and Cooking Competition," and prepared for the contest through a rigorous evaluation process covering six categories: hygiene, culinary expertise, creativity, taste, artistry, and culinary science.

Lee Jaewon, one of the award-winning students, said, "I was once again reminded that Korean beef is an ingredient that reveals diverse charms depending on the cooking method. I also confirmed the potential of Korean beef to blend well with cuisines from around the world, and I hope to grow as a chef who leads the globalization of Korean beef."

Professor Cho Eunju, the supervising professor, appeared as the "Silver Spoon Chef" on the Netflix culinary show "Black and White Chef" and is currently providing practical, hands-on education to help students participate in various competitions.

Professor Cho stated, "I am not only passing on new culinary trends and techniques but also actively guiding students so they can take pride in their own cooking."

Im Junwoo, head of the RISE project group (Vice President for Industry-Academia Cooperation), emphasized, "We will continue to support local small business owners through the RISE project and pursue initiatives such as the 'Local-Based Food Recipe Development Living Lab Project' to foster Busan as a global hub city. We are committed to actively supporting the development of practical talent connected to the local community and strengthening the competitiveness of the food service industry."