Master Chef SANGJIN KO’s Flour, Yeast and Baking course

As part of its openness to international expertise in the field of cooking, and in an effort to benefit from international experiences, Asraa Culinary Arts and Sustainable Development Association received Master Chef Sangjin ko from South Korea after inviting him as a specialist in flour and baked goods and the author of more than fourteen books on the world of baked goods and its creativity.
Chef Bouchra Chaie and Mr. Mohamed Amroun, President of the Bakery Association. Mr. Mohamed Amroun, president of the association, did not want to share the experience of this Korean pioneer within the framework of a free training course for the beneficiaries of the Education and Training Center “Israa”, where he provided theoretical lessons on flour and its varieties and how to differentiate between them and everything related to yeasts and how to use them, as well as a practical lesson in the manufacture of baked goods. The ceremony was concluded by honoring this Korean innovator by the president of Esraa Association, and in turn, Mr. Sangjin Ko praised the attendees, thanked the Association and all its staff for inviting him to Morocco, and gifted his valuable books to enrich the Association’s library.