Kyu Lyn Kim of the Korea Young Chef Team (KYCT) Sets Her Sights on Becoming a Michelin Inspector
The Korea Young Chef Team (KYCT) is a youth-led culinary organization established to promote a healthy understanding of food among children and adolescents in Korea, deliver proper culinary education, and provide diverse hands-on cooking experiences. More than just a group for culinary students, KYCT is a volunteer-driven platform where young individuals with a passion for gastronomy take the lead in shaping their own culinary journeys. Kyu Lyn Kim, a third-year student at Jamsil Middle School in Seoul, is widely regarded as one of the most promising young talents in Korea’s culinary scene. As the captain of KYCT, she has also founded the KYCT Evaluation Team, an initiative designed to cultivate critical tasting and analytical skills among young chefs. The KYCT Evaluation Team collaborates with head chefs from renowned restaurants both in Korea and abroad, evaluating their signature dishes from a youth perspective. By sharing these evaluations with fellow young chefs, the team seeks to expand the culinary horizons of students whose exposure to global gastronomy is still developing, while fostering deeper insight and appreciation for the art of cooking. In January 2026, Kyu Lyn Kim evaluated a Portuguese-inspired six-course signature menu at Mesa by José Avillez in Macau, a fine dining restaurant recognized with a 5-star rating by the 2025 Forbes Travel Guide. In February, she continued her evaluation journey at Jinjia (軫的家), a Chinese restaurant located in Seoul’s vibrant Songridan-gil district, where she assessed the dish Mapo Sansu Tofu. Jinjia is led by Chef Hyungjin Choi, a protégé of renowned Chef Yeonbok Lee and one of Korea’s leading figures in Chinese cuisine. Internationally recognized for his culinary excellence, Chef Choi won a gold medal at the 2012 World Chinese Cuisine Championship in Singapore. He has also served as Vice President of the Korea Chinese Cuisine Culture Exchange Association and was honored with the 2019 Social Development Award for his contributions to Korea’s food industry. In 2025, he was inducted into the Korea Global Hall of Fame for his dedication to culinary service and social impact. Traditionally originating from Chengdu in China’s Sichuan province, Mapo Tofu is known for its bold combination of numbing spice and heat. Chef Choi’s Mapo Sansu Tofu reinterprets this classic through a modern lens, featuring freshly coagulated tofu made in-house from domestically sourced soy milk. “Mapo Sansu Tofu is Jinjia’s signature creation,” Chef Choi explains. “The term ‘Sansu,’ meaning ‘mountains and water,’ reflects the purity of nature. It embodies our philosophy of clean ingredients and balanced flavors. By combining freshly made tofu with our deeply developed mapo sauce, we create a harmonious experience between the delicate texture of tofu and the bold character of Sichuan cuisine.” Reflecting on the dish, Kyu Lyn Kim remarked: “This dish is clearly distinct from traditional Sichuan-style mapo tofu. The tofu is exceptionally soft and moist, with a texture that gently melts in the mouth. Combined with the rich and complex mapo sauce, it offers a completely new dimension of flavor.” She further emphasized the importance of culinary analysis: “Experiencing new dishes is not just about eating—it is about careful observation and analysis. Identifying key flavor points, strengths, weaknesses, and unique characteristics is essential for any aspiring chef. Through the KYCT Evaluation Team, young chefs can develop these critical skills. Understanding the background of a dish and the chef’s intention allows for a much deeper appreciation of its true essence. Through continuous training and evaluation, I hope to one day challenge myself to become a Michelin inspector.” Lee Jun-woo, head of KYCT, added: “Due to their age, many students have had limited exposure to diverse cuisines, which naturally restricts their understanding of taste. As a result, even basic seasoning can be a challenge. We believe the KYCT Evaluation Team will play a key role in expanding their culinary perspectives by sharing diverse experiences and knowledge. However, professional guidance is still needed. We hope that experienced food columnists and culinary judges will take interest in this initiative and support the students with their expertise.” In 2026, the KYCT Evaluation Team plans to host a series of signature menu evaluation events at renowned hotel restaurants in Goseong (Gangwon Province), as well as in Heilongjiang and Shanghai (China), Bangkok (Thailand), and Kuala Lumpur (Malaysia). As Kyu Lyn Kim continues her journey, the culinary world is watching closely to see whether her bold ambition—to become a Michelin inspector—will one day become reality. 정현식 기자inspector michelin young chefs korea young evaluation team
2026.03.18. 21:05
