Culinary skills training

On the afternoon of April 22nd, the Binh Thuan Chefs Association organized a workshop to share experiences with 40 professional chefs working in the culinary industry in Binh Thuan and the provinces of Ba Ria Vung Tau, Lam Dong, and Dong Nai .

Executive Chef Le Van Hai demonstrates how to fillet tuna.

Here, chefs were introduced to new dishes such as Tuna Salad & Dragon Fruit Jelly, Tuna Sashimi, Wellington Tuna, etc., by Executive Chef Le Van Hai, Chef Pham Minh Hoai, Che Thi Hong, and Do Van Quyet, in preparation for serving tourists during the upcoming April 30th - May 1st holiday.

Tuna sashimi

The theme this time is to exchange and share experiences in preparing ocean tuna. Here, chefs will exchange skills such as how to fillet ocean tuna to keep the fish fresh and ensure the sweetness of the meat; and experiences in making dishes from fresh fish such as sashimi , tuna salad combined with white and red dragon fruit from Binh Thuan .

Tuna Salad & Dragon Fruit Jelly

Tuna Salad & Dragon Fruit Jelly

The gathering also provided an opportunity for chefs to connect with members of the association, while creating diversity in the menu to best serve guests staying and vacationing in Binh Thuan .  

Wellington Tuna Dish

Wellington Tuna Dish

Awards presented to the two artisans who won top prizes at the Traditional Cake Contest in Can Tho.

On this occasion , the Binh Thuan Tourism Promotion Center also awarded certificates of merit to two Binh Thuan chefs who won first prize at the Traditional Cake Competition in Can Tho . The two artisans are Mai Van Linh and Nguyen Thi Thanh Tuyen, members of the Provincial Professional Chefs Association.

Source: https://baobinhthuan.com.vn/boi-duong-kien-thuc-nghe-bep-118335.html