Mr.
Eddy Lee, Chairman of Lee Kum Kee Co., Ltd., said, ˇ§The All Japan
Young Chefs Chinese Culinary Contest is organized for the second five
year in Hong Kong. The 40 contestants, who are experts in Chinese cuisine,
demonstrate the high standard of Chinese culinary skills in Japan. This
event in Hong Kong provides a valuable opportunity for Chinese culinary
professional exchange. We are delighted to co-organize this contest again
with the Hong Kong Tourism Board and Chinese Cuisine Training Institute,
which will contribute to the development of Chinese culinary culture and
which matches with our mission to promote culinary culture of China.ˇ¨
Mr. Lawrence Wong, Director of Chinese Cuisine Training Institute said,
ˇ§There are various cuisines in China, with numerous tastes and cooking
styles. It is exhilarating to know that Japanese people enjoy Chinese
cuisines and blend in the uniqueness of Japanese cooking style on the
Chinese cuisine. I believe that the contest can help promote traditional
Chinese culinary culture.ˇ¨
Ms. Clara Chong, Executive Director of Hong Kong Tourism Board said, ˇ§I
am pleased that Hong Kong is again chosen as the city to host this culinary
contest as it further enhances exchange between Hong Kong and Japan. Other
than that, it also helps strengthen our news/image/jpimg as the Culinary Capital,
in particular among young Japanese travellers. I hope that more visitors
will be attracted to Hong Kong after they have gained a thorough understanding
of our unique culinary culture.ˇ¨
Mr. HATANO-Kazuya, a 21-year-old contestant of the Dessert section said
enthusiastically, ˇ§The 1st round of this contest held in Japan was
so keen, I am so excited that I can enter into the final round. I hope
that this contest can enhance my Chinese culinary skills.ˇ¨
The contest is divided into four categories namely Hot Dish (Seafood),
Set Meal, Hot Dish (Meat) and Dessert. 40 finalists, who are aged between
21 & 40 and are the winners of the semi-final contest held in Japan.
They will participate in the final contest, which will be held on 26 February
2003 at Chinese Cuisine Training Institute, in pursuit of the Gold, Silver
and Bronze Awards. A 16-member judging panel comprises 8 Japanese JACC
officials and 8 Hong Kong judges. The Hong Kong judges include renowned
food critics such as Mr. Willie Mark and Ms. Doreen Leung, as well as
famous chefs such as Mr. Jimmy Hui, Mr. Chow Chung and Mr. Chow Kuen Chung.
The All Japan Young Chefs Chinese Culinary Contest has already been held
for 3 times. The first and second contests were held in Tokyo in 1996
and 1998 respectively, while this contest, starting the third one in 2001,
was held in Hong Kong with the support from Lee Kum Kee, Hong Kong Tourism
Board and Chinese Cuisine Training Institute.
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