National Selections: Report

Mr. Jung, Young Teag: Korean Chocolate Master!

Tuesday 20th of March : Korea pre-selection for World Chocolate Master.
Paul Halliwell, Asia Pacific Sales Director, Jean-Marc Bernelin, President of the Jury, and Park, Chan Hwi, Senior representative of the Jury proclaimed Mr. Jung, Young Teag as a winner of 'Korean Chocolate Master'. Jung, Young Teag will represent South Korea in Paris for the final in October 2007.

Mr. Jung, Young Teag started his carrier in 1988 as an employee of “Paris Croissant, Gyunggi-do, Korea. later moving to Hotel Shilla Seoul, as an assistant manager. He continued to develop his pastry skills specialising in sugar craft which was recognised when he was awarded best sugar prize – Sugarcraft, at the World Pastry team championship 2004, in the U.S.A. The opportunity for him to enter WCM preselection was the first time for him focus on chocolate work and he was delighted to win the coveted title. Jung Young Teag is currently running his own pastry art school in Seoul.

The “World Chocolate Masters pre-selection South Korea, took place at Korea Baking School in Seoul, this was the first time South Korea took part in the competition. It was co-organized by the Korea Baker’s Association (KBA) and Jewon International. 

The competitors challenge one another on their chocolate skills by creating a grand showpiece, dipped and moulded pralines, and hand crafted pastries. The theme of this years event was centred around ‘National Myths and Legends’. Finally all candidates were presented a mystery box from which they had to use all the ingredients to create a mystery dessert.

As well as the overall all winner a second prize was on offer to the contestant whose products were recognised as having the best taste. Mr. Cho, Sung Hoon was presented with this prize for which he won a trip to Australia for a course at Savour Patisserie School. Mr Cho Sung Hoon started his career in 1995 and. He has won several competitions during the last 12 years. He is now working at “Kukje institute of baking”, Gyunggi-do, Korea as a Vice president.

The international Jury comprised local Patsies, A senior Jury representative from the Korean Baking association, a local editor, and Mr Jean Marc Bernelin Technical advisor Barry Callebaut

With special thanks to our partners:
- Savour chocolate & Patisserie school
- Sanpellegrino