Two cooking contests “Sea Flavor” and Bocuse d’Or held during the Sea Festival 2011 were a playground for professional chefs to meet and demonstrate their skills...
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| The cooking contests provide a great opportunity for chefs to meet and demonstrate their skills. |
The Bocuse d’Or is a biennial world chef championship. Named for the chef Paul Bocuse, the culinary event is one of the world’s most prestigious cooking competitions. The Bocuse d’Or was held at Nha Trang College of Culture, Arts & Tourism within the framework of Sea Festival 2011 to select the best chef to represent Vietnam at the Bocuse d’Or Asia in Shanghai and the international final in Lyon, France.
Organized for the first time in Vietnam, Bocuse d’Or drew a large number of participants from high-grade hotels and resorts nationwide, including Metropole Hanoi, Caravell Ho Chi Minh City, Sofitel Saigon, Ana Mandara, Nha Trang, Novetel Nha Trang, Sunrise Nha Trang, etc. The evaluations were based on taste and the level of perfection in presentation, in terms of technical skill, cooking sophistication, creativity and visual beauty.
Do Chi Cong, a chef at the Metropole Hotel in Hanoi, the winner of the contest will represent Vietnam to advance to the Bocuse d’Or Asia held in Shanghai in 2012. Marc Foucher, President of the International Jury says the winners will be provided further training at famous hotels in Hanoi to be well qualified for international contests.
Besides Bocuse d’Or, another cooking contest named “Sea flavor” held by Khanh Hoa Tourism Company also attracted many professional cooks from 8 tourism enterprises and 3-4star hotels in Khanh Hoa Province. The dishes were made from seafood, the specialty of Khanh Hoa Province, such as salmons, prawns, shells, etc.
The food was judged based on taste, preparation, presentation and creativity. The contest was a showcase revealing outstanding talents from all over the world. The event has helped to paint a lively colorful culinary picture of Nha Trang cuisine.
N.T
