Students of the tourism school compete in preparing Hue delicacies

Young people from Hue College of Tourism compete in preparing delicious dishes at the contest.

The 4th “Search for Hue Culinary Ambassadors” contest is a healthy playground for students specializing in culinary arts. Through this, it continues to enhance students’ understanding of Hue’s traditional cuisine; discover and reward candidates with knowledge, skills and attitudes towards culinary arts. This is also an opportunity for young people to learn and exchange experiences with experts; at the same time, demonstrate their talents, promote creativity and ignite their passion for the profession.

Two male contestants of team number 1 prepare abalone stewed pigeon.

The competition has the participation of 25 teams (2 contestants/team), with 50 students from college classes 14, 15, 16 and intermediate class 24. With the theme "Delicious dishes of Hue Culinary Capital", each team will complete a Hue dish with a portion for 4 diners, which can be traditional or contemporary and must ensure food hygiene and safety. The Organizing Committee encourages the implementation of traditional dishes, regional specialties, lost dishes as well as investment and creativity in decoration ideas and names of the dishes in the competition.

Candidates Van Tue and Minh Hoang, Culinary Arts class (Intermediate level, course 24) compete in the dish Garden-fried red tilapia

The teams prepare the ingredients for decoration and trimming in advance; pre-process the raw ingredients; prepare special processing tools according to the requirements of the dish. The Organizing Committee also provided funds for the contestants to purchase and prepare the ingredients in advance; thereby, assessing the teams' skills in purchasing and selecting ingredients as well as their skills in preserving ingredients. The recipes, processing procedures and menus of the dishes participating in the competition are submitted to the Jury before entering the competition room.

The jury monitors and scores from the raw material preparation stage to the processing stage.

Within 60 minutes, the teams will complete the preparation and decoration of the dishes in the area displaying the works of the competition. Within 2 minutes, each team will also present and introduce the history and meaning of the dish as well as their team's ideas. The jury consists of 5 members who are representatives of the leadership of Hue College of Tourism and chefs of 5-star hotels in Hue City.

To the decoration, quality, taste of the food

The members of the Jury and the invited guests who were chefs from famous hotels in Hue, Quang Tri, Quang Binh, Da Nang and teachers from Hue College of Tourism followed the teams through the process of preparing ingredients, processing, decorating dishes...; at the same time, shared information and experiences for the contestants to refer to in their studies and practice. The Organizing Committee awarded 1 First Prize, 2 Second Prizes, 3 Third Prizes, Creative Prizes and Encouragement Prizes to the participating teams.

News and photos: S. THUY

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