IL YOUNG HONG
With 18 years of professional working experiences at a hotel and Le Cordon Bleu in hospitality management and education industry, it is an honor to be invited to a guest speaker to share my experiences in globalization of Korean and Japanese cuisine with all participants in the Summit, in Turkey in March 2018.
I have been working at Le Cordon Bleu for 16 years and my company is considered the guardian of French culinary technique, through its cuisine, pastry and bakery programs, that preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years. In the mean time, my company is also focusing on the education and the promotion of the Culinary Arts and Gastronomy in each country we are based in. For instance, we have been successfully launching Spanish Cuisine, Mexican Cuisine, Thai Cuisine, and Japanese Cuisine under the system of Le Cordon Bleu.
While I have especially been working in Korea and Japan, I worked with the Ministry of Agriculture in Korea to promote Kimchi globally and published Kimchi book with the harmony of French cuisine. Based on this accomplishment, I was awarded the Order of Agricultural Merit from French Minister of Agriculture and Fishing in November 2013 and I received this award in recognition of my extraordinary dedication to protecting the future of French culture and gastronomy.
Since April 2016, I have been working at Le Cordon Bleu Japan as Representative Director while I am developing the new business in Korea as General Manager and have successfully launched Japanese Cuisine Diploma Programs in October 2017.