PRESS RELEASE: Seoul Gourmet 2010: Seoul Welcomes the World’s Master Chefs
PRESS RELEASE
Seoul Gourmet 2010: Seoul Welcomes the World’s Master Chefs
Creating an International Culinary Event
August 5th 2010 - Seoul, South Korea - Experience an eclectic mix of Korean and international cuisine at Seoul Gourmet 2010 to be held from Sunday September 26th to Thursday September 30th 2010. Now in its second year, the event’s celebrity line-up will feature master chefs from Michelin* star-rated restaurants such as Michel Troisgros (France), Jordi Roca (Spain), Carlo Cracco (Italy) and Sang-Hoon Degeimbre (Belgium) among many others.
Organized by the Dreamville Entertainment and Seoul Tourism Organization, Seoul Gourmet 2010 will also host a master pâtissier, a ‘molecular food scientist’ as well as prominent Korean chefs. Market tours, the Korean Food Academy, Star Chef Dinners, Master Cooking Classes, and a Gala Dinner staring all participating chefs are among some of the exclusive events planned for the festival.
The celebrated chef line-up includes:
Michel Troisgros is a third generation icon of French cuisine and chef/owner of La Maison Troisgros in Roanne. The restaurant has been awarded three Michelin stars since 1968 and was named the "best French restaurant in the world" by Gault Millau. Michel Troisgros signature dishes are based on their pH levels, and also on the Italian roots of his grandmother. www.troisgros.fr
Jordi Roca, the youngest of three chef brothers (Josip, Joan and Jordi) comes from Girona, Spain. Roca began his career as pastry chef at the celebrated family run three-star El Celler de Can Roca which was just voted the 4th best restaurant in the world in Restaurant Magazine’s “Top 50 in 2010”. A pure genious, Jordi – when not in the kichen - is responsible for the creativity team. Some of his signature creations are desserts inspired by perfumes and instant smoked dishes. www.cellercanroca.com
Carlo Cracco is the leader of a new generation of progressive Italian cuisine who is attracting worldwide attention for his culinary creations at the 2-star Ristorante Cracco in Milan. Ristorante Cracco offers innovative cuisine combining the Milanese tradition of ‘simple’ and light food with a modern touch. www.ristorantecracco.it
Sang-Hoon Degeimbre, a Korean who has lived in Belgium since he was 4 years old, is the chef/owner of the 2-star L’air de Temps on the outskirts of Brussels. Known for his mouth- watering food pairings and “molecular gastronomy” Degeimbre first began his culinary career as a sommelier at the age of 17. His recent work is involved with “Cook it raw”, a group of influential chefs like René Redzepi (No. 1 in the world) David Chang, Massimo Bottura and Pascal Barbot.
Degeimbre, who has been recently using kimchi in his dishes, believes that the Korean taste and techniques of lactofermentation will be more and more influential on the international scene. www.airdutemps.be
Ken Hom, of the United States, specializes in Chinese and Asian cuisine and is the author of many best-selling cookbooks. In 2009 he was awarded the honorary OBE (Officer of the Most Excellent Order of the British Empire) for ‘services to culinary arts’ and contributions towards the adoption of Chinese cuisine in England. Ken Hom’s acclaimed 2009 documentary film ‘Noodle Road’, which follows a 2500 year journey on the adaption of noodles across the world, was just awarded the 2010 Peabody Award for ‘excellence in radio and television broadcasting’. www.maisonchin.com, www.kenhom.com
Fernando del Cerro, nick-named the ‘eco-chef’, presents his dishes using “the thousand flavors of the Madrid Orchard”. The innovative Del Cerro was born south of Madrid in the beautiful Aranjuez region. Trained as a baker he has been in charge of the kitchen of Spain’s renowned one-star Casa José, since 1991, rated one of Spain’s best regional dining experiences. www.casajose.es
Luigi Biasetto is an acclaimed Italian master confectioner who opened the popular Biasetto Pasticceria (pastry shop) in Padua, Italy, in 1998. He branched out to Brussels in 2008. Leader of the Italian team, Biasetto was awarded 1st place in the Pastry World Cup held in Lyon (France) in 1997. As a member of the board of the Italian Pastry Academy, Biasetto has developed a remarkable knowledge on the scientific fundamentals of pastry. www.pasticceriabiasetto.it
Bruno Goussault of France, has garnered the universal recognition as the founder of the low temperature cooing (using sous-vide (under vacuum) techniques). He has trained many of Michelin's three-star chefs in Europe and around the world, like Heston Blumenthal (UK), Thomas Keller (USA) and Joël Robuchon (France). He has spent most of his professional career working in France and United States. www.sousvidecooking.org
Seoul Gourmet 2010 will be a five-day event where food lovers can gain specialized technical knowledge on the preparation of Korean and international foods through a variety of programs and events. The visiting chefs and journalists participate in specialized guided tours exploring Korean markets to familiarizing themselves with Korean cuisine and ingredients. General and in-depth Master’s Classes will be offered by both international and Korean chefs.
The high point of Seoul Gourmet 2010 will be the Star Chefs Dinner where celebrity chefs will create Korean influenced and inspired culinary feasts. These lavish events are limited to 100 guests for the individual events and 400 guests for the grand finale, a collaborative gala event featuring a large selection of the celebrity chefs.
A new addition this year is an exhibition that will showcase Korean ingredients, tableware and other cooking products. On display will be specialized regional products as well as culinary tools and products produced by food professionals and artisans alike with many of the items available for purchase.
Last year’s event saw the creative works of the legendary Pierre Gagnaire, Massimo Bottura, Corey Lee and Luke Dale Roberts. Seoul Gourmet 2010 will offer an even more diverse range of programs and a greater number and array of international chefs and culinary experts than last year.
Seoul Gourmet 2010 is an international culinary event that celebrates the diversity, creativity and cultural influences of Korean and international cuisine. Seoul has recently gained much international recognition in celebrating their unique culture and history through many events and festivals while embracing global cultures and influences.
Come to Seoul this fall when renowned culinary experts from around the world join forces to create unique gastronomic delights using Korean ingredients and influences while contributing their expertise, perspectives and imagination.
For more information about Seoul Gourmet 2010 please contact:
Seoul Tourism Organization
International Media Contacts
Ms. Doris Kwon +82 2 3788-0889 geunmikwon@seoulwelcome.com
Mr. Michael Spavor +82 2 3788-0848 mpspavor@seoulwelcome.com
Dreamville Entertainment
International Media Contacts
Mr. Daniel Gray +82 2 3446-1607 seoulgourmet @ dreamville.kr
Ms. Rose Han +82 2 529 9277 rose_han @ dreamville.kr
General Information
Ms. Christina Song +82 2 3788-0877 song.jee@seoulwelcome.com
Ms. Lee Heayjin +82 2 7388-0891 peace.hjlee@seoulwelcome.com
Website www.dreamville.kr www.visitseoul.net www.seoulgourmet.org (mid August 2010)
*The Michelin Guide awards one to three stars to a small number of restaurants of outstanding quality. One star suggests "a very good restaurant in its category, worth a stop", two stars denotes "excellent cooking, worth a detour", and three stars represents restaurants with "exceptional cuisine, worth a special journey" www.michelinguide.com.
Organized by Seoul Tourism and the Korea Food Foundation, supervised by Dreamville Entertainment
Seoul Gourmet 2010: Seoul Welcomes the World’s Master Chefs
Creating an International Culinary Event
August 5th 2010 - Seoul, South Korea - Experience an eclectic mix of Korean and international cuisine at Seoul Gourmet 2010 to be held from Sunday September 26th to Thursday September 30th 2010. Now in its second year, the event’s celebrity line-up will feature master chefs from Michelin* star-rated restaurants such as Michel Troisgros (France), Jordi Roca (Spain), Carlo Cracco (Italy) and Sang-Hoon Degeimbre (Belgium) among many others.
Organized by the Dreamville Entertainment and Seoul Tourism Organization, Seoul Gourmet 2010 will also host a master pâtissier, a ‘molecular food scientist’ as well as prominent Korean chefs. Market tours, the Korean Food Academy, Star Chef Dinners, Master Cooking Classes, and a Gala Dinner staring all participating chefs are among some of the exclusive events planned for the festival.
The celebrated chef line-up includes:
Michel Troisgros is a third generation icon of French cuisine and chef/owner of La Maison Troisgros in Roanne. The restaurant has been awarded three Michelin stars since 1968 and was named the "best French restaurant in the world" by Gault Millau. Michel Troisgros signature dishes are based on their pH levels, and also on the Italian roots of his grandmother. www.troisgros.fr
Jordi Roca, the youngest of three chef brothers (Josip, Joan and Jordi) comes from Girona, Spain. Roca began his career as pastry chef at the celebrated family run three-star El Celler de Can Roca which was just voted the 4th best restaurant in the world in Restaurant Magazine’s “Top 50 in 2010”. A pure genious, Jordi – when not in the kichen - is responsible for the creativity team. Some of his signature creations are desserts inspired by perfumes and instant smoked dishes. www.cellercanroca.com
Carlo Cracco is the leader of a new generation of progressive Italian cuisine who is attracting worldwide attention for his culinary creations at the 2-star Ristorante Cracco in Milan. Ristorante Cracco offers innovative cuisine combining the Milanese tradition of ‘simple’ and light food with a modern touch. www.ristorantecracco.it
Sang-Hoon Degeimbre, a Korean who has lived in Belgium since he was 4 years old, is the chef/owner of the 2-star L’air de Temps on the outskirts of Brussels. Known for his mouth- watering food pairings and “molecular gastronomy” Degeimbre first began his culinary career as a sommelier at the age of 17. His recent work is involved with “Cook it raw”, a group of influential chefs like René Redzepi (No. 1 in the world) David Chang, Massimo Bottura and Pascal Barbot.
Degeimbre, who has been recently using kimchi in his dishes, believes that the Korean taste and techniques of lactofermentation will be more and more influential on the international scene. www.airdutemps.be
Ken Hom, of the United States, specializes in Chinese and Asian cuisine and is the author of many best-selling cookbooks. In 2009 he was awarded the honorary OBE (Officer of the Most Excellent Order of the British Empire) for ‘services to culinary arts’ and contributions towards the adoption of Chinese cuisine in England. Ken Hom’s acclaimed 2009 documentary film ‘Noodle Road’, which follows a 2500 year journey on the adaption of noodles across the world, was just awarded the 2010 Peabody Award for ‘excellence in radio and television broadcasting’. www.maisonchin.com, www.kenhom.com
Fernando del Cerro, nick-named the ‘eco-chef’, presents his dishes using “the thousand flavors of the Madrid Orchard”. The innovative Del Cerro was born south of Madrid in the beautiful Aranjuez region. Trained as a baker he has been in charge of the kitchen of Spain’s renowned one-star Casa José, since 1991, rated one of Spain’s best regional dining experiences. www.casajose.es
Luigi Biasetto is an acclaimed Italian master confectioner who opened the popular Biasetto Pasticceria (pastry shop) in Padua, Italy, in 1998. He branched out to Brussels in 2008. Leader of the Italian team, Biasetto was awarded 1st place in the Pastry World Cup held in Lyon (France) in 1997. As a member of the board of the Italian Pastry Academy, Biasetto has developed a remarkable knowledge on the scientific fundamentals of pastry. www.pasticceriabiasetto.it
Bruno Goussault of France, has garnered the universal recognition as the founder of the low temperature cooing (using sous-vide (under vacuum) techniques). He has trained many of Michelin's three-star chefs in Europe and around the world, like Heston Blumenthal (UK), Thomas Keller (USA) and Joël Robuchon (France). He has spent most of his professional career working in France and United States. www.sousvidecooking.org
Seoul Gourmet 2010 will be a five-day event where food lovers can gain specialized technical knowledge on the preparation of Korean and international foods through a variety of programs and events. The visiting chefs and journalists participate in specialized guided tours exploring Korean markets to familiarizing themselves with Korean cuisine and ingredients. General and in-depth Master’s Classes will be offered by both international and Korean chefs.
The high point of Seoul Gourmet 2010 will be the Star Chefs Dinner where celebrity chefs will create Korean influenced and inspired culinary feasts. These lavish events are limited to 100 guests for the individual events and 400 guests for the grand finale, a collaborative gala event featuring a large selection of the celebrity chefs.
A new addition this year is an exhibition that will showcase Korean ingredients, tableware and other cooking products. On display will be specialized regional products as well as culinary tools and products produced by food professionals and artisans alike with many of the items available for purchase.
Last year’s event saw the creative works of the legendary Pierre Gagnaire, Massimo Bottura, Corey Lee and Luke Dale Roberts. Seoul Gourmet 2010 will offer an even more diverse range of programs and a greater number and array of international chefs and culinary experts than last year.
Seoul Gourmet 2010 is an international culinary event that celebrates the diversity, creativity and cultural influences of Korean and international cuisine. Seoul has recently gained much international recognition in celebrating their unique culture and history through many events and festivals while embracing global cultures and influences.
Come to Seoul this fall when renowned culinary experts from around the world join forces to create unique gastronomic delights using Korean ingredients and influences while contributing their expertise, perspectives and imagination.
For more information about Seoul Gourmet 2010 please contact:
Seoul Tourism Organization
International Media Contacts
Ms. Doris Kwon +82 2 3788-0889 geunmikwon@seoulwelcome.com
Mr. Michael Spavor +82 2 3788-0848 mpspavor@seoulwelcome.com
Dreamville Entertainment
International Media Contacts
Mr. Daniel Gray +82 2 3446-1607 seoulgourmet @ dreamville.kr
Ms. Rose Han +82 2 529 9277 rose_han @ dreamville.kr
General Information
Ms. Christina Song +82 2 3788-0877 song.jee@seoulwelcome.com
Ms. Lee Heayjin +82 2 7388-0891 peace.hjlee@seoulwelcome.com
Website www.dreamville.kr www.visitseoul.net www.seoulgourmet.org (mid August 2010)
*The Michelin Guide awards one to three stars to a small number of restaurants of outstanding quality. One star suggests "a very good restaurant in its category, worth a stop", two stars denotes "excellent cooking, worth a detour", and three stars represents restaurants with "exceptional cuisine, worth a special journey" www.michelinguide.com.
Organized by Seoul Tourism and the Korea Food Foundation, supervised by Dreamville Entertainment
