Gyeonggi Province Recruits 50 'Gyeonggi Rice Sommeliers' to Enhance Rice Quality and Taste

The Gyeonggi Province Agricultural Technology Center is recruiting 50 practical training students for the Gyeonggi Rice Sommelier program in the second half of 2026, with applications open until the 20th.

The Gyeonggi Rice Sommelier initiative applies the sommelier system—traditionally used to discern and guide wine quality and taste—to rice. Sommeliers in this program understand the differences between various rice varieties and work to promote proper rice consumption culture.

Training will take place over two days on November 5 and 6 at the Baemin Academy Gyeonggi Center. The curriculum includes fundamental theory on rice composition, quality, variety development, and cultivation methods, as well as practical sessions where participants taste rice prepared from different varieties and evaluate differences in appearance, aroma, stickiness, and firmness. Notably, the program features lessons on creating a "rice taste map" to visually express the characteristics of each variety's flavor profile and cooking science-based techniques for preparing earthenware pot rice.

On the first day of training, food columnist Park Sang-hyun will present a session titled "Case Studies in Japan's Rice Consumption Market Innovation," introducing changes in the rice market and new consumption patterns.

On the second day, head chef Shin Dong-min will conduct a special lecture on making rice desserts using rice flour, allowing participants to directly experience new possibilities for rice utilization.

Any member of the public interested in rice and cooked rice can apply through the Baemin Academy website. The 50 selected participants will be chosen through comprehensive evaluation of their application motivation and plans for utilizing what they learn, and individual notices will be sent to those selected.

Jo Jeong-ju, director of the Gyeonggi Province Agricultural Technology Center, stated, "Just as important as selecting good rice is the ability to understand the different tastes of rice by variety and explain them in one's own words. We hope that through Gyeonggi Rice Sommelier training, more people will emerge who connect consumers and producers while sharing the diverse value of rice."