Marriott International recently successfully completed a large-scale cooking contest in which chefs of its affiliated brands competed with the original recipes. At the final tasting event held at JW Marriott Dongdaemun Square Seoul last month, the Fly to the Sky team from Courtyard Marriott Seoul Myeong-dong was awarded the final championship. This competition is a practical contest that puts the capabilities of on-site cooking personnel at the forefront as the domestic hotel industry is putting its life and death into securing differentiated food and beverage content beyond providing simple accommodations. The competition attracted great attention from the industry. The final winner, the Courtyard Seoul Myeong-dong team, presented Ankult herbal rib jjim, which combines the Western-style encrust technique of covering the dough and baking it in the oven with Korean style rib jjim, and cool, leafy dumpling soup. This menu received high praise from the judges not only for its creative and technological fusion, but also for its harmonious pairing with Scotch whiskey. We met in person with the winning team from Courtyard Seoul Myeongdong and heard their thoughts and future aspirations. ―How do you feel about winning the championship? Chef Haneul: Actually