Students from School of Humanities Show Off Culinary Charm on World Stage win 26 Awards
Showcasing Local Ingredients, Creating Dishes That Captivate International Stages Congratulations to the team of students from the School of Humanities and Tourism Management who won 26 Awards at the Seoul Food & Hotel Culinary Challenge 2025 at Exhibition Hall (KINTEX 1) in Seoul, South Korea.
Award Summary:
- Gold Medal: 2 Awards
- Silver Medal: 3 Awards
- Bronze Medal: 14 Awards
- Diploma: 5 Awards
- Top Score 3rd Place: Nestlé Professional Modern Chinese WOK Challenge
- Top Score 3rd Place: Nestlé Professional Chef Challenge
School Advisors and Trainers: Assoc. Prof. Kosin Prasangkliao, Assoc. Prof. Chanatthawat Siriaewpikul, Assoc. Prof. Pisorn Jenwanitchayanont, Assoc. Prof. Daranee Arjahan, Assoc. Prof. Theerawan Imprakongsin, and
Dr. Worot Panichawit Pinpat
Join us for an inspiring story of a lightning-fast journey from Seoul with three Thai students who represented their peers in a competition in South Korea - Tang Me Athitaya, Baifern Kaewprakai, and Note Supawit. We must say that this competition was not just about cooking, but about building cultural bridges through dishes filled with profound meaning.
This competition had the concept "From Local Heritage to Global Excellence" emphasizing the elevation of local ingredients from each country. Competing chefs had to create dishes that blend local uniqueness with modern culinary techniques.
Tang Me Athitaya: Created "Lolly Wok Chinese Modern" with sweet and sour sauce, highlighting Chinese flavors with enhanced presentation
Bai Fern Kaewprakai: Made red pork wonton noodles using Korean noodles and dumpling wrappers to make a familiar dish stand out
Note Supawit: Prepared "Cappelletti Shrimp Molds With Lemon Cream Sauce," making fresh pasta on-site despite time constraints
The students dedicated 2 months during semester break to intensive practice, solving daily problems while preparing for the 30-minute competition time limit in Seoul.
Competition Experience Insights:
- Tang Me: Enjoyed the international competition atmosphere and problem-solving challenges
- Bai Fern: Learned strategic ingredient planning and cultural exchange through food
- Note: Applied all available skills while maintaining mental and physical readiness for unexpected situations
