WestKing hosts top industry chefs for Korean Culinary Experience

An esteemed chef from the Mandarin Oriental Hotel Group visits WestKing’s School of Culinary Arts and Hospitality to demonstrate the delights of Korean cuisine.

On 10 June, Westminster Kingsway College (WestKing) School of Culinary Arts and Hospitality hosted an exclusive culinary event to showcase various elements of Korean cuisine.

The event featured a fantastic demonstration by renowned Korean chef, Jihun Maxime Kim, who is the Executive Chef of the Mandarin Oriental Hotel Group. Chef Kim demonstrated the use of Korean fermented sauces to create an array of innovative fusion dishes.

Guests at this event included a number of senior chefs from some of the most recognised names in UK hospitality. During the event, attendees had the opportunity to observe Chef Kim as he prepared dishes such as kimchi a la minute, turbot with makgeolli butter and seaweed, and yukhoe (beef tartare) bibimbap. 

While watching the demonstration, guests were able to sample tasters prepared by a group of seven students at WestKing’s School of Culinary Arts and Hospitality under the watchful eye of Chef Lecturer Tom Egerton.

The event was hosted by WestKing in collaboration with the Korea Agro-Fisheries and Food Trade Organisation, a Korean Government agency promoting trade, exportation and marketing of Korean food and beverages from around the world.

Tom Egerton, Chef Lecturer at WestKing, said “Getting involved in the event has been a fantastic opportunity for our students, enhancing their knowledge and skills of Korean ingredients and fusion dishes. Preparing new, intricate dishes in a short time was certainly a challenge but they excelled at it.”

Ben Murphy, Chef Patron at Launceston Place, said “The event was a truly great experience. I learnt a lot about Korean ingredients and look forward to adding them to future dishes.”

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