Next stop: Seoul, South Korea
Editors: Ana Kasparova will prepare japchae for lunch at LWTech’s on-campus restaurant Wednesday, June 11 11:30 a.m.
Kirkland, WA - Lake Washington Institute of Technology culinary student Ana Kasparova won the international “Global Taste of Korea” competition held May 31, 2014 at the Art Institute of Seattle. The Russia-born student beat out more than a dozen students and national restaurant chefs with her twist on japchae, a traditional sweet potato and noodle dish served for Korean special occasions.
“Korean cooking is so challenging,” said Matt Dimeo, LWTech Culinary Arts Instructor. “She had to make it perfectly to win and she did!” Ana’s secret twist included a bulgogi-infused meatball. Ana explained her process in a post-win interview with Korean television.
In July, the U.S. Korean Consulate will send Ana on an all-expenses paid trip to Seoul for the next round of competition against culinary stars from 15 countries including Italy, China, France, and Australia. Korean television will broadcast the finals.
“Ana is everything that’s possible at LWTech,” said Mimi Stockman, LWTech Culinary Arts Instructor. “She came here two years ago with a passion. Last summer Ana took advantage of our study abroad program to really learn the cooking culture in Korea. Clearly it paid off.”
Lake Washington Institute of Technology’s nationally recognized culinary program is the winner of three regional and one national knowledge bowls and places chefs in institutions from fine dining to CenturyLink Field.
Check out more photos and video from the culinary team’s 2013 summer in Korea.
As the only public institute of technology in Washington State, Lake Washington Institute of Technology (LWTech) provides students with the latest cutting edge skills relevant to today’s workplace. LWTech offers nine applied bachelor’s degrees, more than 40 associate degrees, and more than 80 professional certificates in 41 areas of study, including STEM-focused programs in Science, Technology, Engineering, and Math.
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