“We need a French Academy of Korean food at the level of Le Cordon Bleu.”Park Mi-young, chairman of ..

National Assembly members Moon Geum-joo, Lee Ki-heon, Kim Joon-hyuk, and Jung Eul-ho hold a forum on “National Competitiveness Led by K-food”
Organized by the Korea Food Foundation and Cultural Power Network
Park Mi-young, Chairman of the Board of Directors, “Requires authoritative national reference points”

사진 확대 Presenters and panelists are discussing at the “Globalization of Korean Food, National Competitiveness Led by K-Food” forum held at the National Assembly Hall on the 6th.[Photo provided = Korean Food and Culture Foundation]

“We need a French Academy of Korean food at the level of Le Cordon Bleu.”

Park Mi-young, chairman of the Korea Food and Culture Foundation, said at a forum held at the National Assembly Hall on the 6th, “Sustainable growth of Korean food is possible only when a Korean-style international Korean food education platform that meets global standards is established.”

Under the theme of “Globalization of Korean Food, National Competitiveness Led by K-Food,” the forum was co-hosted by lawmakers Lee Ki-hun, Kim Joon-hyuk and Jung Eul-ho, as well as Moon Geum-joo of the National Assembly’s Agriculture, Food, Maritime Affairs and Fisheries Committee, and co-hosted by the Korea Food and Culture Foundation and the Cultural Power Network. The event was organized to expand the globalization of Korean food to the national agenda of building a future-oriented industrial ecosystem and national brand strategy.

사진 확대 Park Mi-young, chairman of the Korea Food and Culture Foundation, is presenting at the “Globalization of Korean Food, National Competitiveness Led by K-Food” forum held at the National Assembly Hall on the 6th.[Photo provided = Korean Food and Culture Foundation]

In a presentation on the need to establish a National Korean Academy, Chairman Park urged the government and the National Assembly to actively change their perception, saying, “The diploma itself needs an authoritative national reference point that symbolizes the legitimacy and professionalism of Korean food.”

The forum covered four key agendas for globalization of Korean food in depth. Honorary professor Jeong Hye-kyung of Hoseo University gave a keynote speech on the theme of “Sustainable K-Food Globalization Plan,” Kim Kyung-eun, head of the Korean Food Culture Institute, presented “Improvement of K-Food Policy and Transition of R&D-centered Policy,” and Oh Semina, a research professor at Chonbuk National University, presented “The Value of Korean Food as a UNESCO Intangible Cultural Heritage.” Choi Ji-ah, vice president of the Korean Food Tourism Association, made a presentation on “revitalizing the local economy through food tourism.” Kyung Hee University Professor Kim Tae-hee took the chairmanship of the designated discussion, and Chef Park Chan-il also participated to convey the vivid voices of the field.

Chairman Park said, “This forum is very meaningful in that lawmakers from the National Assembly’s Agricultural, Maritime, and Cultural Affairs Committee, and the Education Committee discussed the future of Korean food in one mind,” adding, “The Korea Food and Culture Foundation will continue to help establish the National Korean Food Academy to lead K-food to become the standard of global gastronomic culture.”