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VNCC 2017 RESULT - Hội Đầu Bếp Chuyên nghiệp Sài Gòn


hướng nghiệp online 17-05-2017




Activity:                      7th Vietnam Culinary Challenge 2017

Venue:                         SEEC

Date:                           25th to 27th April 2017

Report by:                   Mr. Norbert Ehrbar



Background Purposes:

The VNCC has been set up to encourage and support the Vietnamese hospitality industry and the chefs in particular and to encourage their development, giving new ideas and innovation. Whether the participating chef works in a stand-alone restaurant, hotel, takeaway, catering organization or are part of a hotel or school – the competition is open to all individual working as chefs. This year we have opened this competition the first time for participants from the ASEAN Region with an unexpected large interest for the individual competition classes.


The sponsor ship of the various companies serves them to assess the market and how well the participants know the particular product and how to use it.


Activity Schedule:

The competition was held on three days and started on the first day with seafood in the first two sessions and the remaining five sessions of hot cooking with U.S. Chicken and U.S. Beef. The live fruits and vegetables carving and fruits and vegetables display classes have been held over three days with very nice and skilled carvings shown. Vegetarian, U.S. Potatoes and Vietnamese cooking was held on the second day.

The last day was as always reserved for Fonterra for their pasta and live dessert making class for which special training classes were held in the months leading to the competition.

Event Summary:

The participants were assessed according to WACS (World Association of Chef Societies) rules and system and the honorary judges for this competition have been invited from the ASEAN region

outside of Vietnam to ensure unbiased evaluations. All of the judges have extensive experience and most of them are WACS certified.


The assessment was done using the WACS approved point system:

       90-100  Points    Gold Medal

         80-89  Points    Silver Medal

         70-79  Points    Bronze Medal

         60-69  Points    Diploma


Event Results:

According to the judges who have been supporting us for the last few years at their own time and cost, the quality of the work presented has improved a lot, hence the high amount of medals given. However, there is still place of improvement.


247 Entries have been submitted and we have been able to issue 175 medals:

16 Gold Medals

60 Silver Medals

99 Bronze Medals

53 Diplomas

Special Awards Given:

Grand Champion (participated in: Vietnamese Cuisine, U.S. Poultry, U.S. Potato, Vegetarian and Seafood):

Watcharapon Chareonwimonrak from the Thailand Culinary Academy

Vietnamese Cuisine Champion:

Tran Quoc Dat from the Saigon Professional Chefs’ Guild

Hot Cooking Champion:

Sangthian Singkaew from the Thailand Culinary Academy

Best Culinary Establishment:

The Thailand Culinary Academy

Best Artist:

Vo Tien Ngo from the Grand Fourwings Hotel Bangkok

Anchor Pastry Champion:

Pham Anh Tuan from the Saigon Professional Chefs’ Guild

Spices of Indochina Team Challenge:

The Thailand Culinary Academy

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