Professor Jang Myung-ha of Daelim University Hotel Culinary Department: "I Will Dedicate My Remaining Life to Researching the 'Essence of Food'"

[Suwon Ilbo=Reporter Um In-yong] Behind Daelim University's Hotel Culinary Department's achievement of all student participants winning gold medals at the nation's top cooking competitions this year, following last year's success, stands a 'culinary master' professor.

Professor Jang Myung-ha, the department's faculty advisor, announced on the 4th that "Daelim University had all 20 members from four teams of the Hotel Culinary Department's Sketch & Cook club win 'gold medals' at the '2025 Korea Master Chef Championship Small Business Skills Competition' held on the 31st of last month at Hall 9 of KINTEX 2nd Exhibition Hall in Ilsan."

Professor Jang also stated, "At the '2025 World Food Trend Fair Cooking Competition' organized and hosted by the Asia Food Service Association at Osco in Cheongju on the 2nd, all 25 students from five teams of Daelim University's Hotel Culinary Department Sketch & Cook club won gold medals." He emphasized that "The 'World Food Trend Fair' is a competition that surveys the present and future of the food service industry, and the achievement of all 25 students from Daelim University's Hotel Culinary Department winning gold medals among approximately 1,000 domestic participants and approximately 200 overseas participants from Taiwan, China, Hong Kong, and other countries is particularly significant."

He added, "Last year's achievement of 13 students from three teams of the Sketch & Cook club winning all gold medals at the '2024 World Food Trend Fair' and '2024 Korea Small Business & Master Chef Cooking Skills Competition' was no coincidence, but the result of students combining practical training and theory through their fundamental sincerity, personal character, and approach to cooking."

Professor Jang particularly explained, "These achievements are the result of consistently implementing Daelim University's exclusive K-move program, and above all, the practice-oriented and differentiated teaching methods have also contributed significantly."

Professor Jang also stressed, "The fact that team members at the venue worked in complete harmony and in the Western three-course section utilized diverse ingredients such as meat, poultry, and fish to develop unique dishes for each team was the fruit of extensive practice and experience over time."

In conclusion, Professor Jang stated, "Since a university is not simply a workplace but the frontline of life where one communicates the essence of one's own food, I will dedicate my remaining life to training future generations and constantly researching the 'essence of food.'"

Meanwhile, Professor Jang is well-known as a world-class 'culinary master' who has left many accomplishments both domestically and internationally, including receiving gold and silver medals at the '2021 Singapore Cooking Competition,' serving as the team leader of the national culinary representative team at the '2012 German Culinary Olympics' and '2014 Luxembourg Cooking World Cup.'