International chefs join UEF students in cooking competition with American potatoes

Not limited to theoretical lectures or business visits, students of the Tourism - Restaurant - Hotel group at the University of Economics and Finance, Ho Chi Minh City (UEF) had more opportunities to compete in professional cooking competitions, under the guidance and evaluation of prestigious chefs in Vietnam and the world.

On the afternoon of May 30, the Workshop on American Potatoes and their Applications in Food Processing combined with the cooking competition “US POTATOES - Inspiring Creativity and Celebrating Culinary Excellence” brought young people many interesting culinary experiences, in a space simulating international hotel and restaurant models.

UEF students go from classroom to "performance stage" of culinary arts with international experts.

The event, organized by UEF in collaboration with the American Potato Association, is one of a series of activities that combine practical training with industry standards. Attending the program, students are updated with knowledge about international products and ingredients, directly observing and interacting with famous chefs in the industry such as Chef Norbert Ehrbar - member of the World Master Chef Society or Iron Chef Le Xuan Tam.

Focus on practical training, creating a solid integration foundation for students.

Using American potatoes as the main ingredient, the young people tried their hand at preparing appetizers and main dishes within a limited time, under the evaluation of a panel of highly qualified judges. This is a valuable opportunity for students to get acquainted with the real pressure of a professional restaurant and hotel environment and learn how to improvise in all professional situations.

Chef Norbert Ehrbar demonstrates three dishes made from American potatoes.

According to MSc. Nguyen Viet Thuy - Deputy Head of the Faculty of Tourism and Hotel Management at UEF, bringing students into practical models, from simulated kitchens to international culinary competitions like this, is an indispensable part of the training program. "In addition to learning how to cook, our students also learn professional thinking, how to present dishes, combine international ingredients and especially service culture. That is what makes the difference in the global service sector," he shared.

Students show off their cooking skills, creating many dishes from American potatoes.

In addition, it can be seen that this activity also helps students build their career profiles, increase their competitiveness when interning and applying for jobs at large hotel and restaurant systems such as Marriott, New World, Novotel, Sofitel,...

Through activities such as seminars, creating a playground for students to show their talents and connect with businesses, UEF is gradually standardizing the training roadmap for the Tourism - Restaurant - Hotel industry in an international orientation, creating generations of students with enough knowledge, courage and professional capacity to be ready to enter the domestic and foreign labor market.

PV

Source: https://tienphong.vn/dau-bep-quoc-te-dong-hanh-voi-sinh-vien-uef-trong-cuoc-thi-nau-an-voi-khoai-tay-my-post1747255.tpo