Korean Cultural Centre partners with Steyns Culinary School to bring Korean cuisine training to South Africa

SOUTH AFRICA – The Korean Cultural Centre in South Africa has partnered with Steyns Culinary School to formally introduce Korean cuisine into the school’s Global Cuisine Class, following the signing of a landmark MoU to develop future Korean cuisine chefs in the country.

The initiative, formalised through a memorandum of understanding, reflects a shared mission to elevate Korean cuisine within South Africa’s professional culinary landscape.

Through this collaboration, the Korean Cultural Centre will offer expert instructors, carefully curated educational content, and learning materials.

The hands-on classes will be hosted both at the Centre and at Steyns Culinary School, with the inaugural session scheduled for April 23 at the Korean Cultural Centre in Pretoria.

Founded in 2003 by acclaimed chef Maritha Steyn—best known for her decade-long stint on the morning show Die GROOT Ontbyt—Steyns Culinary School has a reputation for excellence, having trained several high-achieving chefs.

Among them is Thinus Van Der Westhuizen, who made history in 2022 as only the fourth South African chef to earn a Michelin star.

“Korean food is no longer a niche interest in South Africa—it’s fast becoming a culinary phenomenon,” said David Steyn, Director of Steyns Culinary School.

“You can now find gochujang and bulgogi sauce on supermarket shelves, and Korean-inspired dishes are appearing on mainstream menus. It’s clear that Korean cuisine isn’t just a trend—it’s a growing force in the culinary world, and our students should be ready to embrace it,” he added.

The seeds of this initiative were planted in March 2023, when Steyns Culinary School took part in a Korean food workshop hosted by the Korean Cultural Centre.

Following an enthusiastic reception, the partnership evolved to include a series of masterclasses focused on iconic Korean dishes such as kimchi, bibimbap, and tteokbokki.

JiYeol YOU, Director of the Korean Cultural Centre, described the initiative as a milestone in positioning Korean food as a serious culinary discipline in South Africa.

“We aim to help students become global ambassadors of Korean cuisine,” he said, adding that future plans include expanding partnerships with other institutions and launching short courses, themed workshops, and immersive culinary programmes.

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