South Korean Culinary Students Visit

January  30, 2014

The world is a classroom, and cooking is best when it's shared.

Contact: Liah Matsui, International Programs and Partnerships, LWTech, 425-576-5803

Students and chefs from LWTech had such a great time studying, cooking and eating in Korea last year that they wanted to return the favor. February 4 - 11, the college will host nine students and two faculty members from partner college Busan Institute of Science and Technology, School of Hotel and Culinary Arts. Students from Korea will participate in several college cooking classes at the Kirkland campus and enjoy some of the Seattle food scene.

Culinarty Arts Students

LWTech and BIST culinary arts students in the kitchens at the Busan Institute of Science and Technology, LWTech 2013 study tour to South Korea.

Kirkland Events / Lake Washington Institute of Technology
Wednesday, Feb. 5
Cheese Making with Chef Mimi Stockmann
Students will make flat bread pizzas for their dinner

Thursday, Feb. 6
American Regional Cooking with Chef Matt DiMeo

Friday, Feb. 7
Chocolate Making Demonstration with Chef Janet Waters

Monday, Feb. 10
Italian Cuisine with Chef Matt DiMeo

Seattle Events
Thursday, Feb. 6
Pike Place Market; Savor Seattle Tour

Friday, Feb. 7
Space Needle; Dinner at Seattle Center House

Monday, Feb. 10
Century Link Field

About LWTech Chefs in this study exchange program
Chef Matthew DiMeo began his culinary career working as a bread baker in a restaurant in his hometown of Wichita, Kansas. After completing an apprenticeship program, he spent four years at the Hyatt Regency Crown Center in Kansas City. Looking to broaden his experience, he moved to Seattle and worked as a Sous chef for Schwartz Brothers before accepting a head chef position at The Iris Grill in Issaquah.

Chef Mimi Stockmann completed her training at the Seattle Culinary Academy and worked in several Seattle area restaurants before becoming the head chef at Moss Bay Catering in Kirkland. She has completed certification as a professional meat cutter and butcher. Before coming to LWTech, she was chef instructor at Renton Technical College, designing and teaching many of their professional continuing education culinary classes.

Chef Janet Waters has been named the Chef of the Year by the Washington State Chefs Association and was honored with Lake Washington's Instructional Excellence Award. She has won numerous medals and awards with the American Culinary Federation, Washington State Sugar Artists, and other competitions.

Matthew Keigley has been in the restaurant business for more than twenty years, serving as general manager, floor manager and bar manager for several successful Seattle-area restaurants. He also owned and operated his own restaurant in Issaquah, winning many Washington Wine Awards and Food Critic Choice Awards.    He teaches Front of the House, Purchasing, Costing and Supervision classes, and enjoys inspiring and developing students to become the future stars of the restaurant industry.

About Busan and BIST
Busan is home to 3.6 million people and is the second largest city in South Korea.  Located on the most south-eastern portion of the Korean peninsula, Busan is Korea's number one trading port and the world's fifth largest container port.  Busan is recognized as the largest film city in Asia, and its Busan International Film Festival ranks as one of the top five film festivals in the world.

Busan Institute of Technology (BIST), formerly Sungii Technical Junior College, was established in 1977.  It focuses on approaching technological education in a humanistic manner.  BIST strives to "cultivate new technicians with scientific knowledge, creative practical techniques, and service minds for the society."  The School of Hotel and Culinary Arts is one of seven professional schools at the Institute.

Text Box: LWTech and BIST culinary arts students in the kitchens at the Busan Institute of Science and Technology, LWTech 2013 study tour to South Korea.