Events JFWF 2017

Day 1

Grand Kitchen with Masters
  • 10 AM – 6:30 PM, May 18th (Thu)
  • Halla Convention Center of Jeju Halla University
  • Capacity : 400
  • What will Happen?
    In this master class, six top chefs will demonstrate their signature dishes and techniques. They will create brand-new recipes with selected Jeju ingredients. The event comprises five sessions, in which pairs of international and Korean chefs will work together. A special session has also been added, offering global wines. Guests will be able to visit various additional booths, which will introduce each special ingredient used by the chefs in their creative sessions. The event provides a rare chance to experience current trends in the global, gastronomic world, especially for those who seek to build a career in the culinary sector.

Day 2

Garden Dinner
  • 6:30PM- 9PM, May 19th (Thu)
  • Maison Glad Jeju
  • Capacity : 600 persons
  • What will Happen?
    Visitors will dine upon fine cuisine served in Maison Glad Jeju. Fourteen star chefs from Korea and overseas will offer dishes utilizing Jeju’s most unique, freshest ingredients at their booths. The seafood, meat and vegetables of Jeju will be reborn as brand-new dishes through bold new recipes. Guests will also be able to taste various wines from around the world, as well as Korean traditional alcoholic beverages. While enjoying luscious fruit desserts at the tail-end of the event, guests will witness an unforgettable panorama as darkness falls and the sun sinks into the ocean.

Day 3

Gala Dinner
  • 6PM- 9PM, May 20th (Sat)
  • Haevichi Hotel & Resort Jeju, Grand Ballroom
  • Capacity : 350
  • What will Happen?
    Five top Korean and international chefs will offer an extraordinary 6-course gala dinner. ‘Asian Gourmet’ Gala Dinner: Michelin Star chefs offer a full course dinner. Adding appropriate libation to the occasion, Haevichi Hotel & Resort will match wines with each course. The event will be ended, with great fanfare, hosting closing ceremonies including award presetation to the invited chefs and statement of appreciation to junior chefs.