March 05, 2014
Lee Kum Kee International Young Chef Chinese Culinary Challenge Final Begins Legacy and Passion: A New Page in Chinese Culinary Art Lee Kum Kee’s First International Young Chefs’ Chinese Culinary Contest in Hong Kong
Mr. Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group, delivered the welcome remarks at the Opening Ceremony of the “Lee Kum Kee International Young Chef Chinese Culinary Challenge Final”.
Lee Kum Kee today announced the staging of its first international young chefs’ Chinese culinary competition in Hong Kong – the Lee Kum Kee International Young Chef Chinese Culinary Challenge Final. Themed “Legacy and Passion: A New Page in Chinese Culinary Art”, this pan-regional event gathers 48 aspiring young chefs from Hong Kong, Japan, Korea, Macau, Malaysia, Singapore and Taiwan, accompanied by celebrated Master Chefs from each area, to compete for the title at the Chinese Cuisine Training Institute. Co-organised by the World Association of Chinese Cuisine and other renowned industry associations from the seven regions, the international challenge is a joint effort to elevate industry standards and promote Chinese cuisine.
Celebrated “Iron Chef“ Chen Kenichi, President of the Japan Association of Chinese Cuisine, together with the panel of judges formed by renowned Master Chefs from across Asia, namely, Chinese Master Chef Lu Yongliang (Lee Kum Kee Consultant Chef), Chef Lau Ping Lui (Representative of Hong Kong Chinese Chefs Association) from Hong Kong / Macau, “Maestro A-fa” Chef Shih Chien-fa (Director, Chinese Gourmet Association) from Taiwan, Chef Shinji Kondo (Vice-president, Japan Association of Chinese Cuisine) from Japan, Chef Lu Ching Lai (Chairman, Korea Chinese Culinary Association) from Korea, Chef Yu Soo Chye (Deputy Chairman, Selangor Ku Su Shin Choong Hung Restaurant Association) from Malaysia and Chef Pung Lu Tin (Committee Consultant, Society of Chinese Cuisine Chefs) from Singapore, joined the Opening Ceremony and shared their insights and advice on how to move forward the cherished legacy of Chinese culinary art.
“Lee Kum Kee is wholeheartedly committed to promoting Chinese cuisine and nurturing young chefs around the world. We hope Lee Kum Kee’s first international young chefs’ Chinese culinary contest in Hong Kong can facilitate the exchange of culinary skills among young chefs in the region and help them expand their horizons, while raising the professional standards of the Chinese culinary industry. Through this culinary challenge, we entrust outstanding young chefs from different areas to take the lead to pass on and promote Chinese culinary art, thereby enhancing the standing of Chinese cuisine worldwide,” said Mr. Charlie Lee, Lee Kum Kee Sauce Group Chairman and CEO.
“The World Association of Chinese Cuisine is delighted to be the advisor for this contest, which provides such a unique exchange platform for young chefs in the region to expand their professional horizons. The competition is very much in tune with our vision of preserving and promoting Chinese culinary culture and skills, expanding the influence of Chinese culinary art, improving the status quo of the Chinese catering industry and its chefs, and pushing forward the development of Chinese cuisine,” said Ms. Shang Haling, the Secretary-General of the World Association of Chinese Cuisine.
The students of Lee Kum Kee’s “Hope as Chef” CSR programme in China also joined the opening ceremony to demonstrate Chinese culinary art with chefs from Hong Kong and other Asian regions. The “Hope as Chef” students performed their impressive culinary skills at the event by delicately carving a lantern. The frame of the lantern symbolises the passing of Chinese cuisine from one generation to the next, reinforcing the contest theme of “Legacy and Passion: A New Page in Chinese Culinary Art”.
Mr. Lee Man Tat, Group Chairman of Lee Kum Kee (middle), Mr. Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group (fourth right), together with representatives of the event, co-organisers and regional master chefs, officiated at the opening ceremony of the “Lee Kum Kee International Young Chef Chinese Culinary Challenge Final”.