Eleven students from Westminster Kingsway College in London competed in the final round of the Next Generation British Chefs’ Korean Cooking Competition. (Image courtesy of Yonhap) LONDON, Nov. 13 (Korea Bizwire) – In the bustling kitchen of Westminster Kingsway College in London, where celebrity chef Jamie Oliver once trained, white-capped chefs moved swiftly between steaming pots and pans, their workstations dotted with Korean staples like doenjang (soybean paste), gochujang (red pepper paste), red pepper powder, and minced garlic.
On November 11, eleven students from this prestigious culinary institution competed in the final round of the Next Generation British Chefs’ Korean Cooking Competition, organized jointly by the Korean Embassy and Capital City College Group, London’s largest public vocational education provider. Westminster Kingsway College, with its 110-year heritage, is renowned for its culinary programs. For this competition, students developed and prepared their own original Korean-inspired recipes during a 90-minute cooking period.
The judges’ table soon filled with creative fusion dishes: duck meat seasoned with doenjang, risotto incorporating root vegetables and gochujang, and tenderloin steak featuring both Korean pastes. Rather than traditional Korean dishes, the competition emphasized innovative uses of Korean ingredients and fermented sauces to make Korean cuisine more accessible to British and European palates. Paul Jervis, dean of the School.