5th edition of the Vietnam Culinary Challenge will present outstanding food preparation and presentation skills by established and budding chefs
Ho Chi Minh City, 18 January 2013 – The next edition of Vietnam Culinary Challenge is setting up to bring a spectacular display of outstanding food preparation and artistic presentation. Since its debut in 2006, the event has been firmly entrenched in Vietnam as a prestigious and highly regarded competition for Vietnam’s culinary community.
Dedicated to raise the profile of Vietnamese culinary capabilities
Organised by the Sai Gon Professional Chefs Guild, the Vietnam Culinary Challenge will be staged alongside Food and Hotel Vietnam 2013, Vietnam’s foremost food and hospitality trade event from 24 – 26 April 2013. Vietnamese chefs taking part in this competition will have the opportunity for wide exposure to an international audience.
The Vietnam Culinary Challenge is designed with several key objectives in mind. The first is to raise Vietnam’s culinary standards by presenting an opportunity for industry professionals to gain valuable experience through a competitive setting.
An additional aim is to encourage and facilitate the exchange of culinary expertise, knowledge and ideas with peers within the culinary community, and generate greater recognition and promote awareness of Vietnam’s culinary capabilities to the regional food and hospitality industry.
Stringent test of creativity, expertise and presentation
These chefs, groomed by a mix of well-established coming F&B establishments spread across Vietnam, will compete against peers in a three-day series of cook-offs to be eligible for the coveted title of Grand Champion.
Comprising 13 classes, the competition will test chefs by pitching in the greatest extent of their culinary knowledge and expertise to produce an assorted range of unique, succulent and artistic culinary creations.
Competition classes:
Class 1 |
Vietnamese Cuisine Challenge |
Class 1a |
Vietnamese Cuisine Display |
Class 2 |
Chinese Cuisine Challenge |
Class 3 |
Hot Cooking: U.S. Chicken (Sponsor: USAPEEC) |
Class 4 |
Hot Cooking: U.S. Beef (Sponsor: USMEF) |
Class 5 |
Hot Cooking: Australia Lamb |
Class 6 |
Fish and/or Seafood |
Class 7 |
Hot Cooking: Pasta (Sponsor: Fonterra) |
Class 8 |
Hot Cooking: Potato Dish (Sponsor: US Potato Board) |
Class 9 |
Plated Food Display: Individual Plated Appetizers |
Class 10 – NEW! |
ANCHOR: Live Dessert Making Competition |
Class 11 |
Fruit and Vegetable Life Carving Competition (Sponsor: Fonterra) |
Class 12 – NEW! |
Fruit and Vegetable Life Carving Display |
Class 13 |
Bread Showpiece (Sponsor: LeSaffre) |
More information and rule book please click here
Please click on the links below to download the registry form:
/upload/tintuc/VNCC2013_DK_EN1.pdf
/upload/tintuc/VNCC2013_DK_EN2.pdf
Please send your registry form to the address below:
Saigon Professional Chef's Guild
140 Nguyen Dinh Chieu Street, Ward 6, District 3, Ho Chi Minh City, Vietnam
Tel:(+84-8) 3822 9306 . Fax: (+84-8)38244767
Ms. Hoa Chon. Mobile: 0919 351 088
Email: saigonprochefs@gmail.com