Two Sundays ago, medicine I took a field trip out of the city to spend the day at the sweltering kitchens of the Culinary Institute of America at Hyde Park. With my DSLR in tow, youth health I was there to attend and photograph the K-reative Cooking Competition, website a student competition produced by my mom on behalf of the Korean Agro-Trade Center to showcase Korean ingredients.
Narrowed down to five teams of six students, only three of the teams competing that day would be making it to New York City the following weekend to attend the Fancy Food Show and demo their winning dishes at the Korean Pavilion.
At the judge’s table were Dean Howie Velie, Maangchi, and Professor Michael Pardus, who evaluated each team’s dish based on taste, use of Korean ingredients, creativity, and presentation.
Here’s what went down..
Korean black garlic
It was amazing to see how each team was able to creatively integrate Korean ingredients into their dishes, all within the two hours they had in the kitchen. Excited to see what’s next for them after graduation.