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The Art of Cooking

July 3, 2014

The Art of Cooking – great for Cross Cultural Relations

The taste of korea02A delightful fusion fest was delivered with great enjoyment at The Cornell Education Group’s head office in central Auckland. It was performed with passion and precision to staff and invited guest by the culinary team from Suwon Science College, one of Cornell’s sister schools in Korea.

The Suwon College utilised the kitchen facilities at Cornell’s training restaurant to produce fantastic Korean traditional food from entrees to mains. They utilised a number of local ingredients to add a fusion touch to delightful seven course lunch.




Over forty guests were seated in the restaurant and dined on this sumptuous culinary fare. The invited representatives included the Korean ConsulateGeneral, Education Ministry of Korea, Leader of the Korean-New Zealand Community and interestedrepresentatives form Auckland universities other leading educational institutions.


The dishes were prepared by three professional Korean chefs and seven of the Suwon Science College students. They all travelled to New Zealand with the specific purpose of building stronger awareness about the potential of the Korean cuisine in the local food culture.


This event demonstrated that there is a very vital connection developing between the Korean and New Zealand education sectors which is being helped by such training institutes as The Cornell Education Group, headed by Director Andrew Do.


The Cornell Education Group is one of the leading private educational institutes in Auckland. It has specialisation in the Culinary Arts discipline and the Hospitality Management programmes to local and international students.




July 3, 2014
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