Destination: South Korea for Cooking School
Korea is unique in that not many outsiders will venture a stab at studying the culinary arts without a thorough knowledge of language and culture. However, South Korea must be put on the gastronomic map for its rich traditional culinary heritage and its addition to the Le Cordon Bleu family of international campuses.
Thriving Hospitality and Tourism Industry
But South Korea was a popular tourist destination and thriving economy well before Cordon Bleu arrived. These in combination, however, make for a growing hospitality and culinary industry and an even greater need for well-qualified chefs and professionals educated in world cooking and international hotel management.
Traditional fare of Korea also puts it squarely on the culinary map. Kimchi could perhaps best be described as the national dish, but is so varied it almost defies definition. Regional and seasonal side dishes are composed of various fermented vegetables. Kimchi is eaten alone or used to augment other menu items. One of the most unique food festivals in the world is the annual Gwangju Kimchi Festival, and draws visitors from all over the globe.
Kimchi is such a fundamental part of Korea’s gastronomy that the Le Cordon Bleu-Sookmyung Academy created a cookbook that synthesizes the two great culinary traditions: “A Meeting of Flavors, Tastes, and Cultures: Korean Kimchi and Le Cordon Bleu.”
Tasting Korean Culinary Culture
An intensive exploration of Korean cuisine turns up a tapestry of ingredients and cooking methods. Side dishes like kimchi and others are called “bachan” and accompany every meal, often in many numbers. Main meals may be grilled or stewed meats, noodle dishes and steamed dishes. Pork, beef, ox, and chicken are common meats. Dishes are seasoned and flavored with soy, red chili paste, green onions and fish sauce. And don’t be surprised to see raw octopus or squid show up on a plate. Raw foods are a staple in the Korean diet.
Besides the formal curriculum of Le Cordon Bleu, check out the options among the small vacation cooking schools. You’re likely to find a number of small schools that offer some form of English cookery classes in and around South Korea. These are often designed for serious amateur or home cooks, but professional chefs use them as well to jumpstart their creative juices and learn hands-on regional dishes they can’t learn anywhere else.
Top Culinary Schools in Korea
Le Cordon Bleu-Sookmyung Academy in Seoul marks LCB’s presence in a territory formerly lacking in this type of international partnership. Sookmyung Women’s College is the host school for the Le Cordon Bleu academy and the commitment is to the preparation and training of next generation Korean culinary master chefs. At the same time this distinguished school also intends to promote the endurance of a classic French culinary tradition in combination with other major international cuisines, plus a rigorous hospitality management component. Programs on the Seoul campus include a range of culinary arts, hospitality and management degrees.