{"id":37807,"date":"2015-08-28T10:16:26","date_gmt":"2015-08-28T20:16:26","guid":{"rendered":"http:\/\/www.hawaii.edu\/news\/?p=37807"},"modified":"2023-03-15T13:46:25","modified_gmt":"2023-03-15T23:46:25","slug":"chef-instructor-wins-international-global-taste-of-korea-competition","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2015\/08\/28\/chef-instructor-wins-international-global-taste-of-korea-competition\/","title":{"rendered":"Chef instructor wins international Global Taste of Korea competition"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>
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The Global Taste of Korea competition held at KBS<\/abbr> Studios.<\/figcaption><\/figure>\n

Grant Sato, Kapiʻolani<\/span> Community College culinary arts<\/a> instructor, was named the international champion of the Global Taste of Korea<\/a> competition held in Korea, August 20–28, 2015. His first prize award was $10,000.<\/strong><\/p>\n

“Chef Grant Sato has a passion for what he does. Throughout the competition, he shared his experiences and assured us that he would try his best to make us proud of him. This is who Chef Grant is,” said Kapiʻolani<\/span> Community College Chancellor Leon Richards. “As a graduate of Kapiʻolani<\/span> CC<\/abbr>, he shares his accolades with the culinary program that shaped him. In this he is exemplary—his achievement in Korea will touch the economic development of our state\u200b and resonate throughout the nation.\u200b”<\/p>\n

The competition included preliminary competitions, culinary lessons, cultural exchanges and twice daily interviews.<\/p>\n

Representing Hawaiʻi<\/span> and the United States, Sato competed against 16 chefs representing 15 countries in the Global Taste of Korea semi-finals on Wednesday, August 26 at the Creative Culinary Institute of a Korea<\/a> on the campus of Jeonju University<\/a>. The chefs were given 90 minutes to prepare two presentation plates of their interpretation of the iconic Korean beef dish, bulgogi.<\/p>\n

Sato moved on to the finals where he competed against chefs from Malaysia, Vietnam, Uzbekistan and France.<\/p>\n

The chefs prepared an eight course royal palace dinner, which focused on soy bean sprouts, chicken and vegetables. Each contestant had two hours to create their menu and present it to the judges.<\/p>\n

Sato took his inspiration from an unexpected 18 course royal dinner he experienced as the prize for winning all of the preliminary cooking and cultural challenges of the competition. Sato said it was a once in a lifetime experience.<\/p>\n

“It has been a rough, grueling, 11-day competition, but I will never forget the new friends I have made and the life lessons I learned on this trip,” said Sato.<\/p>\n

Sato’s winning menu included: <\/p>\n