The SIAL Paris 2026 exhibition served as a major global stage for the KYCT U-20 Korean National Live Cooking Team, led by Chairman Young Don Kim, to highlight the immense potential of Korean small and medium-sized enterprise (SME) food products. By combining creative recipe development with dynamic live cooking demonstrations, the young culinary talents successfully captured the attention of international buyers from over 60 countries.
Innovative Recipes and Teamwork Drive Global Appeal
A standout moment of the exhibition was the presentation of an innovative tteokbokki recipe that merged products from H&P International, headed by CEO Heo Pang, and K-Food One, led by CEO Han Na Kwak. Initially crafted by Team Captain Kyu Lyn Kim, the recipe underwent a meticulous refinement process through repeated tastings and evaluations by Young Chef Ji Hoon Yoon to achieve a balanced flavor profile. Additionally, a special fried rice dish utilizing products from We’d Like, led by CEO Nam Young Kim, featured the “Lyn’s Favorite” mark from Captain Kyu Lyn Kim’s public-interest brand, adding an extra layer of engagement for attendees.
Expanding Global Market Opportunities for Korean SMEs
Throughout the event, team members Kyu Lyn Kim and Hwi Won Son conducted live cooking demonstrations that emphasized the incredible versatility of Korean ingredients. Business cards were exchanged with global industry professionals, creating valuable networking opportunities to introduce Korean SME products to wider international markets. Participating CEOs praised the exceptional skills, dedication, and professionalism of the young chefs, noting how their efforts effectively bridged local food companies with the global stage.
