Mr. Nguyen Duc Quynh, Chairman of the Danang Hotel Association, representative of the Organizing Committee of the competition, shared that despite taking place in the context of consecutive natural disasters, the chef competition was a great success, a useful playground, both honoring culinary talents and initiating new, creative cooperation ideas and orienting sustainable development for the tourism - hotel - culinary industry in Danang and Vietnam in the future.
Changing culinary perspectives
Naturally, many tourists coming to Da Nang, the Central region have long been familiar with the simple, popular culinary tourism spaces. Traditional, local dishes have long been introduced, approaching diners near and far with very traditional, familiar, practical and practical arrangements.
From Hue dishes with a royal flavor, to Quang dishes full of rustic, simple flavor, users are familiar with the popular, "low-key" standards that do not require sophistication or formality in each dish.
Mr. Nguyen Duc Quynh acknowledged that the current culinary status is an important cultural advantage of the Central region's cuisine, and Da Nang tourism has exploited that cultural material very well to continuously expand its influence and attract tourists.
However, to sustainably develop the deep investment values in culinary culture, Da Nang tourism needs to be creative, seek to position higher and more professional standards. That is the reason why people in the local hotel industry desire and organize many programs to promote and honor higher and higher quality culinary values.
Organizing five professional chef competitions for Da Nang cuisine is a remarkable journey for the "cooks" with the goal of constantly improving the quality and products to serve tourists and local people.
Da Nang kitchens have gradually moved away from their simple, shabby appearance, moving towards stricter standards, with more stringent quality scales, forming high-class cuisines and requiring standard chef skills.
From this perspective, the 5th chef competition was held, gathering more than 1,000 participants, including leaders of management departments, authorities, relevant associations and unions; and 16 official chef teams from hotels, resorts and local culinary establishments.
“After 5 seasons, this competition has become a symbol of passion, creativity and integration; not only an event to honor the talents of chefs but also a testament to the constant efforts of the culinary community in Da Nang in particular and Vietnam in general in improving skills, preserving national identity and moving towards international standards,” Mr. Nguyen Duc Quynh emphasized.
The message from those who organize culinary competitions like you is to change the perspective on local cuisine, hometown cuisine with higher standards, thereby forming groups, trends, and more enjoyable tourist communities.
Restructuring the hotel industry strategy?
In conjunction with the chef competition, the organizers also announced information and held a seminar on local hotel industry strategy. This seemed like just a simultaneous organization connection, but in fact, it was a warning, with a clear message, that investment strategies and development of the tourism and hotel industry in Da Nang and the Central region need to be changed.
A strategic consultant commented that the Da Nang Tourism Association has put forward an important idea in the vision of developing the industry. That is, after merging with Quang Nam province, Da Nang tourism must elevate its cultural experience and destination data to a new level for tourists.
That is, tourists and people have the right to access and enjoy higher values of destinations and local tourism products. Not just general tours, introducing destinations in a general way, "riding horses to see flowers", Da Nang tourism will firmly position the service products, introducing stories about the land and the community of more attractive destinations.
In particular, the impression that hotels meet standards that better suit tourists' needs, and dishes and culinary preparation must be more high-class and sophisticated, is worth mentioning.
According to Mr. Doan Van Tuan, Head Chef of Furama Resort Complex (Da Nang), new demands from tourists with more precise needs and higher quality destination standards have raised the issue of needing investment and change in culinary capacity and chef standards in Da Nang and Vietnam.
From familiar dishes, chefs must improve the flavors and higher culinary standards for tourists; and along with that are stories about local culinary culture.
Not everywhere can do this, and fortunately, the Central region, Quang culture, and Da Nang tourism flavor have converged these elements to allow chefs the right to exploit and seek creativity.
New dishes on the Da Nang menu have therefore had the opportunity to increase, and chef competitions are the opportunity, the playground to experience culinary variations aimed at that high level.
All of these promise to bring better enjoyment to tourists when coming to Da Nang; and this is also a professional requirement that must be set for hotel systems and tourist facilities in the central coastal region.
“A good night’s sleep, a delicious meal, a delicious taste, are the special gifts that tourism – hotels – cuisine in Da Nang, the Central region and Vietnam must bring to all tourists, thereby helping to raise the value of national tourism culture”, Mr. Tuan said.
Source: https://baovanhoa.vn/du-lich/nang-tam-cung-am-thuc-cao-cap-184722.html
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