Dong-A University to Open K-Food Department Exclusively for International Students; Appoints Four Adjunct Professors, Including Chefs from 'Culinary Class Wars'

[Financial News] Dong-A University said on the 16th that it had appointed four industry professionals, including chefs who appeared on Netflix’s 'Culinary Class Wars,' as adjunct professors in its Department of Culinary & Food Business, a new department exclusively for international students set to open in March 2027.
The Department of Culinary & Food Business, which is exclusively for international students, will conduct all classes in Korean. During their first year after admission, students will receive 300 hours of Korean-language instruction alongside basic cooking lessons to support their studies and help them adjust to life in Korea.
The newly appointed adjunct professors will lead tailored practical training in their respective areas of expertise when the department opens next March.
Adjunct Professor Lee Mi-young, who drew attention on Netflix’s 'Culinary Class Wars' as the 'School Meal Master' and is active in both Korea and Taiwan, will teach practical Korean cooking and large-scale meal preparation, drawing on 15 years of experience in school food services.
Adjunct Professor Park Ji-young, who appeared as 'Kitchen Gangster' and is the owner-chef of Now Namyeong, will teach modern European cuisine, desserts and wine. After graduating from Johnson & Wales University in the United States, Park built a career at restaurants listed in the Michelin Guide, including Marea in New York and Ajak in Spain.
Adjunct Professor Jung Yong-jae, executive chef at Chaoran, the Chinese restaurant at Lotte Signiel Busan, has overseen Chinese banquets at major national events. Jung trained at luxury hotels around the world, including the Mandarin Oriental in Hong Kong and other top hotels in Hong Kong, Japan, Taiwan, Singapore and Thailand, and will teach high-end Chinese cuisine.
Adjunct Professor Park Ki-seop, the owner-chef of Sogonggan Dining, will teach Korean fine-dining cuisine. Park studied culinary arts in Vancouver, Canada, and built a career as a chef overseas, including at La Mer French Fine Dining at the Ritz-Carlton in Doha, Qatar.
The curriculum covers everything from the basics of Korean cooking to royal cuisine and contemporary Korean cuisine, as well as food-business subjects such as food-service management, K-Food branding and marketing, and global food entrepreneurship.
Dong-A University has built new practical training facilities for K-Food, Western, Chinese and Japanese cuisine, and bakery and desserts, as well as a storage room for fermentation and aging, to coincide with the department’s launch. In collaboration with the World Institute of Kimchi, the Korean Traditional Food Research Institute and local food companies, the university plans to train global talent who will help bring K-Food to the world.
Jeon Mi-ra, director of academic affairs, said, “We brought in chefs who have built reputations in the field and proven their skills so that international students can receive systematic K-Food instruction in the new department.” She added, “The chefs’ firsthand industry experience, combined with the academic expertise of our existing faculty, will greatly help students grow into global talent equipped with both theoretical knowledge and practical skills.”
[email protected] Kwon Byeong-seok Reporter