culture

A demonstration of excellent chefs and waitresses staged in several groups as part of the 28th National Cooking Festival revved up the atmosphere of the festival.

The venue of the demonstration was always crowded with students who specialize in culinary art as well as many cooking fans throughout the festival.

According to Kim Yong Il, a member of the jury, the chefs taking part in the demonstration had to prepare dishes chosen by themselves and present them within a given time frame.

As the event began, the chefs applied themselves to making the dishes using main and additional ingredients and utensils.

Pak Song Il, a chef of the Haebangsan Hotel, nimbly cut and sliced tomatoes, chives and onions to make several egg dishes, Sonu Kum Sun, a chef of the Taesong District Restaurant Group, skilfully removed bones from tasty and nutritious mandarin fish without damaging its shape, and Ri Pomi, a chef of the Chongnyu Restaurant, made delicious juices in different colours from a variety of fruits, vegetables and seeds using a blender and other tools. All the participants completed their dishes by skilfully and swiftly moving their hands. 

Pak, who presented seven egg dishes including scrambled eggs with tomato and chives, said that he wanted to show housewives and cooking fans the variety of egg cooking methods widely applied in preparing daily meals through the demonstration.

Egg dishes may seem easy to make but it is difficult to keep their original taste, he said, and kindly explained to the visitors what they should note in cooking eggs with onions, chives and tomatoes that go well with eggs and how to control the amount of oil and the temperature.

Pak Ye Un, who has a deep attachment to cooking, said she filmed the demonstration of chefs in detail, adding she would try their cooking methods at home to surprise her family members.