Overcoming numerous pressures
On June 8th, the Ho Chi Minh City Tourism Association held an awards ceremony to honor the young chef who won a Silver Medal at the final round of the 2026 Global Chef Challenge.
The competition, held in Newport, Wales, UK from May 16-19, brought together the best chefs from many countries and territories around the world . This prestigious professional competition, organized by Worldchefs, is considered one of the top arenas in the international culinary industry.
Representing Vietnam in this year's final round, contestants Trinh Tuan Dung and Le Dac Minh Quan demonstrated professional competence, solid expertise, and a determined, creative competitive spirit.
The Silver Medal and 8th place ranking in the world further affirm the strength of Vietnamese cuisine in international cooking competitions in recent years.
Young chef Trinh Tuan Dung said that the Global Chef Challenge, with its nearly 100-year tradition, attracts many talented chefs from around the world. Therefore, it's a top-tier competition that chefs, especially young chefs like Tuan Dung, want to participate in to challenge their abilities.
Tuan Dung further shared that when he learned he had the opportunity to enter the world finals, the joy came with a lot of pressure. The competition venue was in England, the costs were high, and he and his teammates were very young, so at one point he thought it would be difficult to participate.
"Initially, I was worried because the costs were so high. But thanks to the encouragement of my colleagues and the support of sponsors, we gained more confidence to continue this journey," shared chef Trinh Tuan Dung.
In addition, preparing for the final round of the competition presented Dung and his teammates with many challenges, as they had to find materials suitable for the international competition to practice with.
"We tried to incorporate Vietnamese cuisine from all three regions into our entry to create a unique culinary cultural identity to present to the competition judges," said Trinh Tuan Dung.
Ms. Tran Thi Hien Minh, Vice President of the Saigon Professional Chefs Association, who accompanied chefs Trinh Tuan Dung and Le Dac Minh Quan throughout the competition in Wales, said that to win the Silver Medal, the two contestants had to train very intensely and overcome the harsh weather conditions at the competition venue.
“The journey of Tuan Dung and Minh Quan in the competition was very stressful. Therefore, when I heard that the team won the Silver Medal, I was very moved and felt proud of their efforts,” Ms. Tran Thi Hien Minh expressed her feelings.
Affirming the value of Vietnamese cuisine
Today, cuisine has become one of the most attractive tourism products, especially Vietnamese cuisine. Besides enriching Vietnam's tourism offerings, it is also known and loved worldwide, such as pho and Vietnamese banh mi. This is thanks to the efforts of chefs who have researched and combined local ingredients to develop delicious Vietnamese specialties.
In particular, over the past three years, many Vietnamese chefs have participated in and won top prizes at international culinary competitions, thereby contributing to spreading the value of Vietnamese cuisine globally.
Ms. Nguyen Thi Khanh, President of the Ho Chi Minh City Tourism Association, said that the achievements of Trinh Tuan Dung and Le Dac Minh Quan are an honor for Vietnam's culinary and tourism industries. According to her, the fact that Vietnamese chefs conquered the demanding international judging panel shows that Vietnamese cuisine has the identity, technique, and appeal to reach further.
International culinary competitions are a fast and effective channel for promoting Vietnamese tourism. When Vietnamese chefs step onto the international stage, they are not only competing for themselves but also representing their country, contributing to introducing the image of Vietnam, its people, and its culture to the world.
According to Ms. Nguyen Thi Khanh, in the coming time, the Ho Chi Minh City Tourism Association hopes to continue coordinating with specialized units, businesses, and sponsors to develop a strategy to support young chefs participating in international competitions. "We hope to contribute to promoting the culinary arts training movement, improving professional skills, and gradually making Vietnamese cuisine a unique tourism product," the President of the Ho Chi Minh City Tourism Association further shared.
According to Ms. Tran Thi Hien Minh, Vice President of the Saigon Professional Chefs Association, in the long term, Vietnam in general and Ho Chi Minh City in particular need a professional training center to gather and train those with a passion for cuisine who can convey Vietnamese culture at international culinary competitions.
Furthermore, the government and relevant organizations need to support and accompany chefs in prestigious culinary competitions, as these chefs are cultural ambassadors who will promote the value of Vietnamese cuisine to international friends in the fastest and most effective way.
Source: https://nhandan.vn/khang-dinh-gia-tri-am-thuc-viet-post967859.html
