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KMID : 0665420070220060682
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Korean Journal of Food Culture
2007 Volume.22 No. 6 p.682 ~ p.689
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The Globalization of Korean Cuisine through the Brand chefs -Focused on the Examples of Success in Japan-
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Kim Tae-Hee
Lee Eun-Jung
Choi Jeong-Yoon
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Abstract
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The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.
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KEYWORD
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Brand chef, Star chef, Korean cuisine, Korean food & Korean culture
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