Seoul Gourmet 2010, “Star Chefs Meet Korean Flavors” kicked off on Sunday, September 26 and wraps up a week of culinary exchanges on Sept. 30. This annual event helps bring together master chefs, journalists, experts, and amateurs with a passion for food together to exchange the best there is to eat from both East and West.
The five-day program began with the “Savor Korea” program, which introduced Korean ingredients and food culture to overseas chefs and journalists, held at the Shilla Hotel’s traditionally styled hall, Yeong Bin Gwan. Organized around the subject of fermentation, a key process in creating many Korean foods, it gave an overview of the traditional pastes like dwenjang and gochujang and their role in Korean cuisine, along with an introduction to temple food and to Korean traditional alcohols. Such luminaries and Rock Dam Park and the Venerable Sun-Jae were on hand to deliver lectures on their areas of specialization.
Monday’s program included a forum called “Lactic Fermentation and Biologic Value of the Food” at the Shilla Hotel. Culinary luminaries such as Sang-Hoon Degeimbre and Michel Troisgros were on hand to give their expertise, and to discuss the place of Korean food in the international culinary world. Monday evening also saw the first of a series of dinners by some of the best chefs from both Korea and abroad, with dinners prepared by Michel Troisgros, and Carlo Cracco and Luigi Biasetto.
Tuesday and Wednesday saw Master Classes held at the Hyundai Department Store at COEX, with both Korean and international chefs showing up to work their magic and share their skills with a wider audience. Famous local chefs like Cho Hee-sook and the Venerable Sun-Jae joined Jordi Rocca, Fernando del Cerro, and Dr. Bruno Goussalt in demonstrations covering a wide range of techniques, recipes, and subjects.
Star Chefs Master Classes on Thursday delved even deeper into the world of food. Intended primarily for more advanced culinary knowledge, the first session, “Jordi Roca’s Creative and Revolutionary Cooking Philosophy” concentrates on the Spanish chef’s unique style, while the second, “Nature + Science + Food, Taste the Essence” puts Dr. Goussalt’s revolutionary sous-vide techniques and molecular gastronomy master Sang-Hoon Degeimbre’s innovations in the spotlight.
Tuesday evening saw the Seoul Gourmet’s Gala Dinner, with further Star Chef Dinners on Sept. 29 and 30 by Degiembre, Roca, and del Cerro.
Tuesday morning also saw a special event for the international chefs and journalists, with a very early visit to Noryangjin Fish Market to tour the market, watch the fish auctions, and breakfast on some of the market’s offerings.
“We hope this opportunity will help globalize Korean food by bringing to a wider audience, as well as bringing sophisticated international cuisine to locals,” said Michael Spavor of the Seoul Tourism Organization. “We're exceptionally happy with the response from chefs, journalists, and other participants, and are excited for what the future of Korean food may hold.”
By Jennifer Flinn
Korea.net Staff Writer & Editor
