The creations of winner DONGSUK KIM
Assignment 1 #YOU
PRESENT YOURSELF AND YOUR VISION
Assignment 2 #DESIGN
CREATE YOUR VERY OWN 3D ARTWORK
With his design, our chef shows that technology alone won’t be enough to save mankind. Technology and nature must work together to face the challenges of #TMRW. For life to continue to flourish in the years to come we must learn to coexist with what has been here for millions of years.
ASSIGNMENT 3 #TASTE
INVENT THE FRESH PATISSERIE OF TOMORROW
Pairing yuzu, a speciality product of South Korea, with pears, bellflower roots, and Cacao Barry Mexique 66% and Tanzanie 75% chocolate. Freshness, vitamins, and vegetable protein powder instead of flour for the sponge. A taste that represents a solution to air pollution and, as well as a cure for the many achoos and coughs that come with it.
Assignment 4 #SNACK
SERVE A FULLY PLANT-BASED CHOCOLATE SNACK
A 100% plant-based snack blending Cacao Barry Tanzanie 75%, Cacao Barry Excellence 55%, and Cacao Barry Ocoa™ 70% with pecan nuts and Raspberry paprika compote.
ASSIGNMENT 5 #BONBON
CREATE A MOULDED CHOCOLATE BONBON
An explosion of unique chocolate flavours with the crisp texture of candied cacao nibs and the lingering taste of Cacao Barry Origine Saint Domingue, combined with the freshness of pineapple coulis and a subtle note of sprout barley.