Are you ready?
Welcome to the 2022 Jongga Kimchi Cook-Off! We welcome contestants, guests, and all who enjoy immersing themselves in a unique cultural experience! The Kimchi Cook-Off prides itself in being a warm, welcoming event that opens the doors to all kimchi creatives and enthusiasts! If you have a love of exceptional talent, food, and wine, we’d love for you to join us this October.
Chefs of all backgrounds are invited to submit a creative dish that brings kimchi to the forefront. Commonly used as a Korean side dish, we challenge you to truly integrate the aromatic ingredient to create an unmistakably unique dish. Applications are currently open and we challenge you to apply! Are YOU the missing ingredient that will shine this year?
We are thrilled to welcome spectators to join us in celebrating culinary artists and to join in the spirit of Halloween! Guests are encouraged to dress to impress in Halloween attire to bring the event to life! We have an incredible array of events for your enjoyment! Divulge in our wine tasting event and games, while enjoying live music! Bring the kids to engage in our Kids Corner activities and more than anything, join us and make some unforgettable memories together.
Kimchi Cook-Off represents: “Diversity, Unity, and Love. There’s nothing as special as food to bring us together” -Carlotta Bradley 2021 Kimchi Cook-Off First Place. Whoever you are, wherever you come from, we welcome you!
Meet our world class judges
Director of Consulting and Industry Programs
The Culinary Institute of America; Hyde Park, NY
Brad Barnes ‘87, CMC is director of consulting and industry programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Brad is responsible for the oversight of all operational consulting, ProChef® certification, and custom professional training. His clients include Google, U.S. Department of Defense, and Stanford University. Brad is the author of two books and the creator of food concepts such as Barclay’s Center in Brooklyn and The Pythian Market in New Orleans. Previously, he served as senior director of culinary education and senior director of continuing education at the CIA. Before joining the education administration, he was the president of GigaChef, LLC and chef/owner of B&B Solutions. Brad is a Certified Master Chef, one of 66 in the United States, a Certified Culinary Administrator, and an inductee of the American Academy of Chefs, the American Culinary Federation’s honor society. (Hyde Park, NY)
Marja Vongerichten is the host of the 2011 PBS television series about Korean food and culture titled Kimchi Chronicles and its companion cookbook to teach people to prepare Korean Cooking for American Kitchen.
Marja was born in Korea to a Korean mother and an American soldier. She was later adopted at the age of 3 by a Virginia family in 1979. Later in life, she reunited with her birth mother in New York.
She was Miss District of Columbia Teen USA 1991 (as Marja Allen) and has worked as an actress and model.
The Culinary Institute of America
For 30+ years Chef Barbara Alexander has worked as a professional executive chef, running pedigree Hotel Kitchens & Michelin level restaurants in Vancouver, Canada and Sydney, Australia. Chef Barbara left the restaurant business to become a culinary educator with The Dubrulle French Culinary School in Vancouver Canada, The Culinary Institute of America at Greystone, Napa Valley and a 16- year stint as Culinary Director at the lauded Napa Valley Cooking School. Currently, Chef B is a consultant chef for the Culinary Institute of America at Copia. Chef Barbara holds degrees in English Literature and Journalism, CEC- Certified Executive Chef, and CHE- Certified Hospitality Educator from the American Culinary Federation.
An avid traveller, Chef Barbara also runs a chef-led culinary travel and tour business, leading bespoke culinary adventures in the Napa Valley and world-wide. Chef B brings a humorous synergy of education, knowledge and experience to the table, peppered with stories of the professional kitchen, travel and an appreciation for an enriching cultural experience.
Low calorie Superfood
Koreans have enjoyed Kimchi for over 1000 years, and for good reason! It’s a Low calorie Superfood that is densely packed full of essential vitamins, antioxidants, amino acids and good bacterias.
Harmony of Tastes,
Seasons & Regions
This harmonious and versatile dish combines 5 key Korean flavours: Sour, Bitter, salty, sweet and spicy and reflects the different tastes, seasons and regions of the country.