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HANOI, Vietnam, Sept 25, 2009 - (ACN Newswire) - Primed as one of the key event highlights of Food&HotelVietnam2009, the Vietnam Culinary Challenge 2009 gives chefs from food and hospitality establishments across Vietnam an excellent opportunity to showcase the best of their skills to an international audience. They will pit their skills to produce artistic cuisine at the third edition of the competition, to be held at Food&HotelVietnam2009 from 1 - 3 October 2009 at the new Saigon Exhibition & Convention Center (SECC).
The Vietnam Culinary Challenge is staged with several 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.
The Vietnam Culinary Challenge 2009 promises an exciting gastronomic extravaganza. With yet another record breaking number of Vietnam's finest chefs competing from international and local food and hospitality establishments such as Caravelle Hotel, Equatorial Hotel - a Silver Medallist at the MLA Black Box Global Final in Dubai 2008, Hyatt Hotel and First Hotel (De Nhat Hotel), demonstrating their expertise and creativity to the highest level. Visitors at the show will get to see these chefs prepare Vietnamese and international cuisines, on top of inventive displays of culinary art, cake dressing, fruit and vegetable carvings.
Comprising of nine classes, competitors will be tested on levels of creativity, expertise and presentation:
- Class 1: Vietnamese Cuisine
- Class 1a: Vietnamese Cuisine Display
- Class 2: Live Hot Cooking - MLA Lamb
- Class 3: Live Hot Cooking - USAPEEC Chicken
- Class 4: Live Hot Cooking - Fish and / or Seafood
- Class 5: Live Hot Cooking - Pasta Cooking
- Class 6: Cold Display - Individual Plated Appetizers
- Class 7: ANCHOR Dress the Cake
- Class 8: ANCHOR Plated Desserts
- Class 9: Fruit and Vegetable Carving
The event features a stellar panel of award-winning judges, including Chef Marco Bruehschweiler, Executive Chef and Owner of the Thai-Swiss Cooking School. Chef Bruehschweiler is also a WACS (World Association of Chefs Societies) certified international judge for culinary competitions since 1986.
Other distinguished judges include Chef Rudolf Muller from Hong Kong Disneyland Resort; Chef Bui Thi Suong, a specialist in Vietnamese cuisine and owner of Vietnamese restaurant Gam; judges from the Hong Kong Chefs Association, Malaysian Chef Association, Singapore Pastry Alliance, Thai Chef Association and more.
The last edition of the Vietnam Culinary Challenge in 2007 saw participants from Songbe Golf and Vietnam Air Caterers emerging as Gold Winners. The competition drew 69 participants from Vietnam's leading food and hospitality players, such as ABC Bakery, Grand Hotel, Majestic Hotel, Sofitel Hotel and Vietnam Air Caterers.
For more information on the Vietnam Culinary Challenge 2009, please visit: http://www.foodnhotelvietnam.com/Event_Highlights.htm#2.
Food&HotelVietnam2009 at a Glance --
Show: Food&HotelVietnam2009 - Shaping Vietnam's Food and Hospitality Industry (incorporating FranchisingVietnam2009)
Date: 1 - 3 October 2009 (Thursday - Saturday)
Venue: Saigon Exhibition & Convention Center (SECC)
Address: 799 Nguyen Van Linh Parkway, Tan Phu Ward, District 7, Ho Chi Minh City
Opening Hours: 0900hrs - 1700hrs
Contact:
VCCI Exhibition Service
Lan Anh
Tel: +84 8 3932 6339
Fax: +84 8 3932 5789
media@vietcham-expo.com
Singapore Exhibition Services
June Seah
Tel: +65 62336635
Fax: +65 62722962
Topic: Press release summary
Source: Food&HotelVietnam
http://www.acnnewswire.com
From the Asia Corporate News Network
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