Young chefs from CJ’s Cuisine.K bring Korean culinary culture to Europe through hands-on cooking classes in London, Berlin and Madrid
Cuisine.K, CJ Foods’ training platform for young chefs, has successfully expanded its activities globally. CJ Foods announced that young chefs from Cuisine.K have completed a series of Korean cooking classes in three European countries, introducing K-food to local audiences.
The “K-Cooking Class with Cuisine.K” was part of the 2025 Touring K-Arts program, a global initiative to promote Korean culture. This program was sponsored by Korea’s Ministry of Culture, Sports and Tourism (MCST) in collaboration with the Korean Cultural Centers in the UK, Germany, and Spain.
For this initiative, CJ assembled “Team Cuisine.K,” which included Lee Kyoung-woon and Choi Subin, alumni of Cuisine.K’s second cohort, along with Lee Yeonju, a chef who runs Juliet Catering. These young chefs bring extensive experience from conducting cooking classes and working in Michelin Guide restaurants.
Team Cuisine.K selected two iconic Korean dishes—japchae (stir-fried glass noodles) and mandu (Korean-style dumplings)—as the focus of their classes. Starting in London, England on June 19, the team traveled to Berlin, Germany, and Madrid, Spain, conducting two cooking classes in each city over a two-week period.
Participants not only learned about the history and cultural significance of japchae but also had the opportunity to prepare various Korean dishes, such as japchae rice and japchae-filled mandu. The recipes were tailored to use locally available ingredients, making it easier for participants to recreate the dishes at home. Additionally, Team Cuisine.K introduced CJ’s bibigo products, showcasing how K-food can be conveniently enjoyed by purchasing these items at local supermarkets.
“It was wonderful to learn about the history of K-foods that I usually enjoy,” said one participant. “I always thought Korean recipes would be challenging, but after today, I found them much easier and simpler than I expected. The dishes were so delicious that I’m planning to make them again at home.”
This successful series of cooking classes follows the launch of Cuisine. K’s first overseas pop-up restaurant in Hong Kong last May. CJ Foods is leveraging these initiatives to enhance global recognition of Cuisine. K as a platform for discovering and training young K-food chefs. Later this year, the company plans to roll out additional international programs, including cooking competitions.
“We organized the K-Food Cooking Class in partnership with the MCST to offer local consumers a deeper understanding of K-food and an immersive cultural experience, while also providing young chefs with opportunities to enhance their skills through diverse experiences,” said Kim Sang-myeong, a project manager at CJ Foods’ Hansik245 team. “We will continue to nurture professionals who can drive the global expansion of K-food through various initiatives beyond Korea.”
