Chefs with creative and authentically Vietnamese dishes were selected by the judges to advance to the next round. (Image: Screenshot)
Season 4 of "Top Chef Vietnam" brings together professional Vietnamese chefs from various regions across the country, Vietnamese chefs working abroad, and international chefs living and working in Vietnam. This offers fresh perspectives and a fusion of Vietnamese cuisine and global culinary trends.
38 chefs went through the selection process, competing for a spot in the Top 14 of the final round. The judging panel included Mr. Sakal Phoeung, President of the Escoffier Association of Vietnam; Ms. Kim Oanh, founder of the Wrap&Roll restaurant chain and One River restaurant; Valentin Tran, General Director of ANDROS Vietnam... The scoring criteria were also clearly defined, requiring chefs to demonstrate technique, presentation, creativity, and Vietnamese identity.
In the selection round, chefs have 60 minutes to prepare a dish that can represent Vietnam on the world stage . The competition encourages the use of purely Vietnamese ingredients and the application of culinary experience to showcase the essence of Vietnamese cuisine to the international community.
"Top Chef Vietnam" is also captivating because of the story it tells. It's not just a competition among professional chefs, but also a journey of self-improvement. It combines professional principles and standards with the need for creativity to express individuality. Chefs must demonstrate their ability and adaptability to difficult challenges and unexpected situations. Many situations will arise during the cooking process, from handling ingredients to using kitchen utensils and presenting the dish. Each chef must face and manage these challenges to meet the time limit, present, and introduce their dish to the judges.
The appeal of "Top Chef Vietnam" season 4 lies in its emphasis on creativity using Vietnamese ingredients, with each dish telling a unique story. Take, for example, the story of "Mother's Sour Soup" by chef Tran Nguyen Thuan Thanh. Chef Thuan Thanh maintained the original balance of sour, salty, and sweet flavors with multiple layers of taste through refined cooking techniques and impressive presentation, ultimately winning over even the most discerning judges.
Meanwhile, chef Camilla Bailey's stir-fried crab with tamarind and coconut milk surprised the judges and viewers with her understanding of Vietnamese ingredients and her flexible application in cooking. According to chef Camilla Bailey, this dish was a tribute to a Vietnamese friend who often helped her identify garden vegetables and frequently sent her those ingredients so she could learn and cook Vietnamese dishes.
Chef Camilla Bailey's knowledge of garden vegetables and her creative use of them surprised many judges, such as using lemon balm leaves to add sourness and a mild spiciness to dishes, or purslane for a crisp, refreshing taste. Notably, Chef Camilla Bailey also spoke about the medicinal properties of these ingredients and her "secret" to using them to balance flavors.
“Top Chef Vietnam” is not just a simple entertainment program; it also provides viewers with useful knowledge about local ingredients, teaches new cooking techniques and recipes, and offers more creative and modern ways to present dishes. In the program, each chef acts as an ambassador of Vietnamese culinary culture, offering diverse perspectives and approaches to tell the story of Vietnamese cuisine in their own unique way, blending tradition with modernity.
BAO LAM
Source: https://baocantho.com.vn/-top-chef-vietnam-lan-toa-am-thuc-viet-a208720.html
