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

Korean Young Chef, Kyu Lyn Kim Discovers the Art of Kimchi sauce at Contemporary Portugues Restaurant, “Mesa by José Avillez” of Grand Lisboa Palace Resort Macau

Kyu Lyn Kim(Korea Young Chef Team), a rising young chef from Korea, had a brief but impactful experience at Mesa by José Avillez, one of Macau’s most celebrated destinations for Contemporary Portuguese cuisine.   The Korea Young Chef Team (KYCT) is a student-led culinary volunteer NGO founded by Kyu Lyn Kim with the mission of promoting the excellence of Korean cuisine to the world while fostering diverse culinary experiences and the joy of cooking.  With the support and mentorship of many senior chefs, KYCT brings together passionate middle and high school students who operate the organization autonomously, sharing their skills, creativity, and love for food through meaningful culinary and community-focused activities.   Mesa by José Avillez is located on Level 3 of the world’s only THE KARL LAGERFELD MACAU. The restaurant centers on the concept of “Casual Fine Dining” under the global gastronomy leader SJM Resorts, S.A. It carries forward the culinary philosophy and legacy of renowned Portuguese chef José Avillez, who is widely celebrated as the first chef in Portugal to earn two MICHELIN stars in Lisbon.   Under his vision, the restaurant has established itself as one of the Macau’s leading fine-dining destinations, earning numerous prestigious accolades, including the 2025 Forbes Travel Guide Five-Star Restaurant award.   On this day, Kyu Lyn Kim, a member of Korea’s Junior National Culinary Team and captain of the Korea Young Chef Team(KYCT), visited Mesa by Jose Avillez, where Head Chef Herlander Fernandes graciously offered her a casual walkthrough of the kitchen as a courtesy. During her visit, Kim was able to learn how to make a special emulsion recipe incorporating kimchi, Korea’s iconic fermented dish, for the restaurant's signature dish, "Tuna Tartare Cone."   José Avillez spoke about the essence and defining characteristics of Portuguese cuisine: “Portuguese cuisine is deeply rooted in simplicity, memory, and the quality of its products. Its defining characteristics include purity of flavor, respect for ingredients and an emotional connection to food. Essential elements are olive oil, garlic, herbs, acidity from vinegar or citrus, the sea, and time. Authentic Portuguese dining is about honesty, not excess.”   Herlander Fernandes also shared his perspective: Portuguese cuisine is incredibly diverse, varying from region to region and reflecting a strong sense of place. In the interior and north, you will find bolder, comforting flavors from long simmered stews, preserved or cured meats, and hearty roasts. Along the coast, the cuisine is more delicate and vibrant, featuring fresh seafood, summer vegetables, herbs, and bright citrus notes… Overall, it’s deeply rooted in the Mediterranean tradition, utilizing olive oil, garlic, onions, herbs like coriander, bay leaf, and parsley, while also enriched by global influences from Portugal explorations, including spices like piri-piri, cinnamon, clove, and paprika.   Junwoo Lee, Team Director of Korea Young Chef Team, says: “This meeting between chefs from two different countries holds great significance, as it highlights the potential harmony between Portuguese cuisine and Korean kimchi.”   Chef José Avillez shared a heartfelt message:   “My advice to young aspiring chefs is simple: Be patient, be disciplined, and stay curious. Respect the craft, the people you work with, and the ingredients you touch. Success takes time, and there are no shortcuts worth taking. Cook with honesty, and never forget why you started.”   Chef Avillez also shared invaluable insights from his own experience, offering guidance to young chefs on topics such as accommodating guests with allergies, the characteristics and traditions of Portuguese cuisine, and the mindset young chefs should cultivate.   Head Chef Herlander Fernandes added his own words of encouragement:   “Stay focused on your objectives, don’t rush, or skip essential steps. Respect tradition while remaining open to innovation. Choose your mentors wisely, as they shape your path more than anything else. This industry rewards patience, persistence, and consistency. Take your time to climb, build real skills in the field, and the results will be rewarding. Keep the passion alive, and enjoy every stage of the journey - we only live once.”     Reflecting on the experience, Kyu Lyn Kim shared:   “Through the teachings of these two chefs, my dream has changed—from becoming a ‘great master chef’ to becoming a ‘chef worthy of respect.’ I am sincerely grateful for their invaluable guidance and for their encouragement of young Korean chefs.”   She added that she plans to continue seeking wisdom from outstanding chefs around the world together with fellow members of the Korea Young Chef Team.   The full and detailed interview in which the two master chefs share their insights with Korea’s young chefs can be found on the official website of the Korean Young Chefs Team, at www.kyct.co.kr   This remarkable moment— sparked by a single heartfelt letter written by a young and sincere Korean chef—has evolved into a meaningful connection uniting world-renowned culinary masters.     It is being recognized as an exemplary moment within the culinary world, and global attention is now focused on whether this meeting will further amplify international interest in K-Food and K-Chefs.    정현식 기자contemporary restaurant korean cuisine portuguese chef korea young

2026.01.28. 22:00

Korea Cooks Federaation (KCF) Appoints Young Chef Kyu Lyn Kim as the Youngest-Ever Member of the Junior National Culinary Team

The Korea Cooks Federation (KCF) announced on January 8, 2026, that Kyu Lyn Kim, a second-year student at Jamsil Middle School and a member of the Korea Young Chefs Team, has been selected as a member of the Junior National Culinary Team, becoming the youngest appointee in the history of Korean cuisine.   The Junior National Culinary Team, organized by The Korea Cooks Federation (KCF), traditionally consists of students from high school, university, and the general division. Candidates are selected through a rigorous application process based on submitted resumes, professional certifications, and competition records, with only nine members chosen nationwide each year.   Kim, a general middle school student, emerged as a remarkable talent in the Korean culinary scene in May 2025. Since then, she has competed in numerous domestic and international culinary competitions, consistently setting new records as the youngest award recipient in each event. Her rapid rise has earned her recognition as a leading figure among Korea’s young chefs and the nickname “genius girl chef.”   Mr. Jaeyong Kim, Secretary General of the Korea Cooks Federation (KCF), stated:   “The Junior National Culinary Team has traditionally been composed exclusively of high school students. Kim’s appointment as a junior national team member at just 14 years and 5 months old is officially recognized as the youngest selection in the history of Korean cuisine.” With this appointment, Kim continues her streak of record-breaking achievements into 2026. Mr. Seongjin Cho, Head Coach of the Junior National Culinary Team, explained the decision: “Based on Kim’s exceptional performance and competition results in 2025, her growing international influence, her serious and focused approach to cooking, and her outstanding ability to respond under pressure, we concluded that she fully meets the standards required of a national team member. Despite her young age, we confidently selected her for the team.”   Mr. Junwoo Lee, Director of Yangjae Chef School, who discovered and has mentored Kim, added:   “Kim is an exemplary and highly disciplined student. Thanks to her influence, we are seeing an increasing number of elementary school students dreaming of becoming chefs. This is a very positive sign for the future of Korean cuisine, and we hope her appointment will inspire the emergence of many more talented young Korean chefs.”   Under the intensive training of Head Coach Seongjin Cho, Kim will compete as a Junior National Culinary Team member for the first time at the 2026 International Culinary & Pastry Competition, scheduled to take place in May 2026.   The competition, which attracts more than 4,000 participants, is the largest culinary event of its kind in Korea. Kim first competed in the event in 2025, where she captured widespread attention by winning a silver medal as the youngest participant in the competition’s history. As 2026 begins, global attention is now focused on whether Kyu Lyn Kim, representing Korea’s next generation of chefs as a Junior National Culinary Team member, will be able to surpass her previous achievement and fulfill her unfinished silver-medal challenge on the same stage.      정현식 기자national member junior national korean cuisine korea young

2026.01.11. 17:14