Students compete to create delicious dishes.

Many delicious and appealing dishes were prepared by students at the " Culinary Creativity with American Chicken" competition.

On December 18th, students majoring in culinary arts from the Hotel and Restaurant Management Faculty of Saigon Tourism College competed and created delicious and attractive dishes using American chicken at the "Culinary Creativity with American Chicken for Young Chefs of Saigon Tourism College 2024" competition.

The competition was organized by the U.S. Poultry and Egg Export Association (USAPEEC) in collaboration with Saigon Tourism College.

The pan-fried chicken dish with Northwestern Vietnamese flavor was highly praised and won first prize overall. The team received 3 million VND and will participate in the national competition held in Da Nang.

The distinctive flavor of this Northwestern-style pan-fried chicken dish comes from the use of mắc khén and hạt dổi spices. The dish was prepared by students Nguyễn Tấn Thiện (right) and Nguyễn Thị Huế Trân (left). "This is the first time I've made this dish, and I wanted to share the image and flavor of Vietnamese cuisine. Today's dish is a combination of American chicken and the characteristic spices of the Northwestern region," Huế Trân shared.

The pan-fried chicken with Northwestern Vietnamese flavors was served with sticky rice and passion fruit sauce. "You guys know how to combine sticky rice very well, it's interesting, and the dish is presented with harmonious colors...", judge Nguyen Ngoc Thong commented.

The judging panel for the competition included: Chef Norbert Ehrbar (center), Executive Chef and Culinary Advisor to the United States Association of Professional Chefs and Chefs of America (USAPEEC); Chef Le Xuan Tam (left), Executive Executive Chef of Moo Beef Steak chain in southern Vietnam, former President of the World Association of MasterChefs in Vietnam; and Chef Nguyen Ngoc Thong (right), Executive Chef of My Phuoc Thanh Ecotourism Area (Dong Thap), lecturer at Saigon College of Tourism.

The baked chicken with mustard cream sauce dish prepared by students Nguyen Quang My and Pham Thi Ngoc Loan won second prize.

The chicken roll with black pepper sauce, prepared by students Tran Truong Giang and Nguyen Huy Hoang, won third prize.

The consolation prize went to two dishes: Chicken in Cocktail Sauce (left) by students Le The Dat and Son Anh Vu; and Chicken and Mushroom Rolls (right) by students Do Minh Tam and Nguyen Duc Luan. "Steamed or fried chicken is too familiar, so I wanted to explore and discover something new. Chicken and mushroom rolls served with honey sauce is also the first time I've made them," student Duc Luan explained.

To qualify for the final round of the competition, students went through a preliminary round, which took place from November 20, 2024 to December 10, 2024. After the preliminary round, the school selected 12 teams (each with 2 members) to compete in the final round.

Twelve student groups had 60 minutes to create and prepare a dish using American chicken as the mandatory ingredient and the main/only protein source.

Dishes were judged based on the following criteria: proportion of American chicken; taste; presentation; introduction of the dish and answering judges' questions; food handling and processing skills and techniques; food safety and hygiene; and demeanor.

The dishes were presented meticulously and beautifully by the students.

The competition aims to encourage creativity and develop the cooking skills of culinary arts students at the school. It also seeks to enhance their knowledge of American chicken and high-quality standards in food processing.

Source: https://thanhnien.vn/sinh-vien-tranh-tai-sang-tao-nhung-mon-an-hap-dan-185241218223045995.htm