The Vietnam Young Chefs Cup 2011, the first-ever of its kind, wrapped up in Ho Chi Minh City Friday, selecting 10 winners to represent the country at an international competition held this September here by the World Association of Chefs Societies (WASC).
The 10 representatives comprise the five gold medal winners and five of the 12 silver medal holders.
The Vietnam Young Chefs Cup took place in the city July 20-22. The gold medals went to Sy Kha Du, Tran Xuan Huong, Ngo Kim Long, Kim Van Dung and Nguyen Quoc Lam.
The jury included Swiss chef Norbert Ehrbar, vice chairman, Saigon Professional Chefs’ Guild, which is a member of the World Association of Chefs Societies; Justin Quach Thien Tuong, Executive chef, Vietnam Air Caterers; David Thai, Executive chef of five-star Sofitel Plaza Saigon Hotel; Vincent Tan, Executive chef of five-star Equatorial Saigon Hotel; and chef Vo Quoc, editor-in-chief of magazine Mon Ngon Viet Nam (Vietnamese Delicacies).
The magazine and HCM City-based company Unilever Food Solutions Vietnam co-organized the competition, which saw about 50 chefs competing.
Swiss chef Norbert Ehrbar, the jury head, said the 10 young chefs would undertake additional training to prepare for September’s international competition, which will go under World Association of Chefs Societies standards.
They will then spend more time working with professional chefs in the city to improve their skills.
Chef Ehrbar said the international competition would see its jury members coming from Germany, Malaysia, Singapore, Switzerland and other countries.
