September 28, 2016
Global Culinary Talents Converge at International Young Chef Chinese Culinary Challenge 2016 Aspiring Young Chefs from 13 Regions around the World to Showcase the Art of Chinese Cuisine
Charlie Lee, Lee Kum Kee Sauce Group Chairman graced the stage at the opening of Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 to deliver his welcome address.
Lee Kum Kee today kicked off the finals of the International Young Chef Chinese Culinary Challenge 2016 (IYCCCC 2016). Themed “Celebrating Global Culinary Talent”, the event signifies its breakthrough to becoming a true international challenge for promoting Chinese culinary arts.
IYCCCC 2016 is organised by Lee Kum Kee and jointly supported by 21 Chinese culinary associations around the world. This is a combined effort aimed at raising industry standards and encouraging creativity and knowledge sharing among young chefs. Hosted at Hong Kong’s Chinese Culinary Institute, the final round features 43 young chefs from Australia, Canada, China, France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan, the United States and other regions to compete for the International championship title.
The 43 contestants will infuse their creativity and Chinese culinary expertise into the making of a dish within 90 minutes according to designated ingredients, paired with Lee Kum Kee sauces and condiments. This year’s finalists all boast an average culinary experience of 14 years with an average age of mid-30s, specialising in Cantonese, Sichuan, Huaiyang, Hunan, Fujian, Zhejiang as well as Taiwanese cuisine.
At the opening ceremony, the guests lighted up the torch, and shown the commitment to promoting Chinese cuisines worldwide and facilitating experience sharing. Charlie Lee, Lee Kum Kee Sauce Group Chairman said, “Founded in 1888, Lee Kum Kee is committed to promoting Chinese cuisines worldwide. For more than 128 years, we have been devoted to the development of the Chinese culinary industry, with an emphasis on grooming young chefs. The theme of the competition “Celebrating Global Culinary Talent” is a vivid illustration of our commitment to promoting Chinese cuisines worldwide and facilitating experience sharing. We hope more and more people from different cultures will be able to enjoy the best that Chinese cuisine has to offer.”
The judging panel comprises seven influential chefs including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine), Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), and Jacky Yang (Lee Kum Kee Consultant Chef). Judges will evaluate dishes based on taste, texture, creativity, presentation and hygiene to select the world champion, as well as gold, silver, and bronze awards and three excellence awards, including “Most Creative”, “Best Sauce Combination”, and “Best Presentation”.
Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Catering Industry (WFCCI) said, “The long-standing strategic partnership between WFCCI and Lee Kum Kee is one of the many outcomes of this vision. Through our cooperation in international competitions, cooking demonstrations and food expos, we have successfully created an international platform for Chinese culinary exchange, hence enhancing its international status by highlighting its unique appeal to the world. The arrangement of IYCCCC is indeed a fine example of such contributions, one that will go a long way in grooming talents and encouraging culinary creativity in this field.”
In addition, the students of Lee Kum Kee’s “Hope as Chef” CSR programme in China delighted the guests in today’s event with their outstanding craftsmanship on cold-dish plating and food crafting.
This year is the second IYCCCC since the inaugural competition in 2014. The international challenge is sponsored by Chef Works, Fish Marketing Organization, Hing Lung Food Place Limited, Nature’s Parlour, The Hong Kong and China Gas Company Ltd., True Aussie Beef, Lamb & Goat, and Vegetable Marketing Organization.
Charlie Lee, Lee Kum Kee Sauce Group Chairman, and Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Catering Industry (WFCCI) joined the 7 influential judges to officially kick off Lee Kum Kee International Young Chef Chinese Culinary Challenges 2016, amid much fanfare.
Charlie Lee, Lee Kum Kee Sauce Group Chairman, and Madam Shang Ha-ling, Secretary-General of the World Federation of the World Federation of Chinese Catering Industry (WFCCI) joined the 7 influential judges and 21 Chinese culinary associations to offer their active encouragement to the 43 contestants of Lee Kum Kee Chinese Culinary Challenge 2016 from 13 regions around the world before the challenge began.
Charlie Lee, Lee Kum Kee Sauce Group Chairman, and Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Catering Industry (WFCCI) sounded the traditional gong to kick start Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016.
Students from Lee Kum Kee’s “Hope as Chef” CSR programme in China served up a smile with their outstanding culinary finesse when it came to food crafting and cold-dish plating.
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