On 27 February 2026, Clifford Fudianto, an Indonesian student from Woosong University's Global Restaurant Management program, took his culinary skills back home leading a cooking demonstration at Gloria Christian High School in Surabaya, Indonesia.

Clifford presented two Korean-inspired dishes to the high school students: a Potato Jeon with Kimchi Aioli and a Deconstructed Jeyuk Bokkeum, a creative take on a classic Korean spicy pork dish. The dishes were chosen with intention. "I wanted to introduce Korean cuisine in a way that is both authentic and innovative," Clifford shared, explaining that Jeyuk Bokkeum's bold and spicy flavors paired with the creative twist of a Kimchi Aioli made the dishes both approachable and exciting for a younger audience.

The reaction from the students was everything he had hoped for. Many were surprised by the flavor combinations, particularly the kimchi-based sauce, and their curiosity quickly turned into enthusiasm. "The students started asking questions and showed curiosity about Korean ingredients and cooking techniques," Clifford recalled. "It was exciting to see their enthusiasm and interest in learning something new."