Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Globalization of Korean Cuisine through the Brand chefs -Focused on the Examples of Success in Japan-

브랜드쉐프를 통한 한국음식의 세계화 방안 -일본의 성공사례를 중심으로-

  • Kim, Tae-Hee (College of hotel and tourism management, Kyunghee University) ;
  • Lee, Eun-Jung (Dept. of Hotel & Restaurant Management, Shin-Heung College) ;
  • Choi, Jeong-Yoon (Graduate school of Tourism, Kyunghee University)
  • Published : 2007.12.31
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Abstract

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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References

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