Yeji Goo

I have been passionate about culinary arts since high school, and through continuous research in food technology and environmental issues, I strive for environmentally friendly changes in the food industry. Additionally, with a year-long culinary internship in New York, I have gained diverse culinary skills and international exposure, enriching my expertise in environmentally friendly cooking and sustainable food production through hands-on experience. Leveraging my passion and experiences, I aim to seek and implement comprehensive solutions for environmental issues and food security.

• Korea World Food Championships: Gold Award, grand prize (2022)
• Woosong University 1 st Menu Idea contest :Encouragement Award (2022)
• NS Cooking Contest : Encouragement prize (2022)
• Korea World Food Championships: Silver Award (2021)
• Korea World Food Championships: Gold Award (2020)
  
  

Miso trucks (2018-2020)
Served as the president of the high school club Miso trucks. visited elementary and middle schools, shows cooking demonstrations, teach children how to cook, and puts them in charge of managing food materials was demonstrated, managing club members, distributing roles, and designing menus.

HEKA - Volunteer Activities (2018-2020)
Responsible for school ordering and overall cleaning of ingredients and cooking labs. checked and inspected the condition of the materials every morning, parceled off them for students to use, and cleaned the refrigerator and warehouse to clean the practice building.

Cooking service for senior citizens (2018-2020)

Go to the senior citizen center and make and provide a diet tailored to nutrients for the elderly. Students order ingredients and organize meals.

MOKA - school's official public relations team (2018-2020)

Production of school promotional pamphlets. Filming and production of school promotional videos. Interview hosting helpers and school lectures.

Cooking instruction for children's cooking class (2018-2019)

Cooking classes for children in childcare facilities.

Practice demonstrations and cooking together.

vegetarian research
In the process of researching and developing recipes for vegetarian and vegetable proteins through vegetarian research, we learn to encourage sustainable consumption by considering the selection of ingredients and their environmental impact in the distribution process.

bazaar of love

Proceeds were donated to patients organized by the bazaar.
Rice cake pop-up store

Making rice cake and selling it at a bazaar. Following this experience, I learned rice cake classes in depth for two months.