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Jungyoon ChoiJungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea. Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The World’s 50 Best Restaurants. 대표작
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