This year’s Jeju Food and Wine Festival kicked off Thursday with a day of cooking demonstrations by master chefs from Hong Kong, Japan, Bulgaria, France, Italy and Korea.
Their creative, colorful dishes, which used many local Jeju ingredients, were prepared in front of a few hundred culinary enthusiasts and students at Cheju Halla University, where the event was held.
Appropriately the day ended with a “junior chef” competition by local cooking students who took their inspiration from the examples set by the line-up of award-winning chefs earlier in the day.
Outside the Hall was a Jeju traditional food tasting area held in the afternoon, and on Friday, the festival’s Gourmet Week events continue with a Garden Dinner at Maison Glad, featuring participating chefs such as Maria Grazia Socini, Laurent Dallet, Vikram Garg and others. (For more information on the chefs, click here).
The festival is organized by the Jeju Food & Wine Festival Organizing Committee and co-hosted by the Korea Food and Wine Festival, Cheju Halla University, and the Jeju Tourism Organization. Venues: Maison Glad Jeju, Haevichi Hotel&Resort, Cheju Halla University and 50 Jeju Gourmet Week restaurants all over Jeju Island
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