Seoul Gourmet 2010 Celebrates the Best in Korean and International Cuisine

Wednesday 22, September 2010


Seoul Gourmet 2010 Celebrates the Best in Korean and International Cuisine


An experience in grand cuisine and dining will be presented this month at Seoul Gourmet 2010, a five-day festival celebrating Korean traditions while embracing the influence of global culture and trends in food.


Led by world-renowned chefs, Seoul Gourmet is showcasing a variety of Korean and international cuisine through a series of programs that include workshops in food preparation, educational market tours and a gala dinner. The annual event, organized by the Seoul Tourism Organization, will be held this year from Sunday, Sept. 26 to Thursday Sept. 30. 


Local and international chefs will offer master classes, while other programs such as Savor Korea, an introduction of Korean ingredients and food culture, will provide an overview of Korean cuisine. Visiting chefs and journalists can also participate in market tours to gain an intimate knowledge of Korean ingredients and enrich their understanding of Korean cuisine.


The lineup of star chefs includes: 

Michel Troisgros: A third generation icon of French cuisine and chef/owner of La Maison Troisgros in Roanne. The restaurant has been awarded three Michelin stars since 1968 and was named the "best French restaurant in the world" by the Gault Millau guide. Troisgros was named Gault Millau Chef of the Year for 2003. He has also won one of the French government’s most prestigious awards, the Légion d'Honneur. 



Jordi Roca: The youngest of three sibling chefs from Girona, Spain, Roca began his career as pastry chef at the celebrated family-run, three-star El Celler de Can Roca which was voted the fourth best restaurant in the world in Restaurant Magazine’s “Top 50 in 2010”. Roca is responsible for desserts and in charge of the development team at the acclaimed restaurant. 


Carlo Cracco: The leader of a new generation of progressive Italian cuisine who is attracting worldwide attention for his culinary creations at the 2-star Ristorante Cracco in Milan. Ristorante Cracco offers innovative menus combining the Milanese tradition of ‘simple’ and light food with a modern touch. 


Sang-Hoon Degeimbre: A Korean adopted by a Belgian family is the chef and owner of the 2-star L’air de Temps on the outskirts of Brussels. Known for his enticing food pairings and what he calls “molecular gastronomy” Degeimbre began his culinary career as a sommelier at age 17. Degeimbre has been using kimchi in his dishes and believes that Korean tastes and techniques of lactofermentation will be increasingly influential on the international culinary scene. 


Fernando del Cerro: A Spanish culinary master, nicknamed the "eco-chef," presents his dishes using “the thousand flavors of the Madrid Orchard”. Del Cerro was born south of Madrid in the beautiful Aranjuez region. He was trained as a baker, and since 1991 he has been in charge of the kitchen of Spain’s renowned one-star Casa José, rated one of Spain’s best regional dining experiences. 


Luigi Biasetto: An acclaimed Italian master confectioner who opened the popular Biasetto Pasticceria (pastry shop) in Padua, Italy, in 1998 branched out to Brussels in 2008. Biasetto led the Italian team that won 1st place in the Pastry World Cup held in Lyons, France, in 1997. He is a member of the board of the Italian Pastry Academy and has comprehensive knowledge on the scientific fundamentals of pastry-making. 


Bruno Goussault:  A French food scientist who pioneered low-temperature cooking using sous-vide (under vacuum) techniques. He has trained many of Michelin's three-star chefs in Europe and around the world, like Heston Blumenthal (UK), Thomas Keller (USA) and Joël Robuchon (France). He has spent most of his professional career working in France and the United States. 


The high point of Seoul Gourmet 2010 is expected to be the Star Chefs Dinner series, where the invited chefs will create a gala dinner influenced and inspired by Korean cuisine. These special events are limited to 100 guests for the individual functions and 400 guests for the grand finale, featuring the talents of many renowned culinary artists. (Note: the Star Chef dinners with Jordi Roca are already sold out) 


An addition to this year’s event is an exhibition that will highlight Korean ingredients, tableware and other cooking products. Specialized regional goods, kitchen tools, tableware and products by food professionals and artisans will be on display and available for purchase. 


Seoul is gaining international recognition as a leader and incubator of ideas in many fields. Seoul Gourmet 2010 continues this trend.


The Seoul Tourism Organization is a public/private venture launched by the city and private enterprise in February 2008 with a core mission to promote Seoul as a convention and tourism destination. 



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