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A
winner of the Seafood section, Mr. KANEKO-Yoshihisa said enthusiastically,
ˇ§I am so happy that I won the contest since other contestants are also
very outstanding. I will keep working hard to enhance my Chinese culinary
skills. I have gained a lot in this trip to Hong Kong. Besides getting
the award, I have also tried some Hong Kong-style Chinese food and visited
different scenic spots in Hong Kong. I hope that I can revisit Hong Kong
in the nearest future.ˇ¨
The contest is divided into four categories namely Hot Dish (Seafood),
Set Meal, Hot Dish (Meat) and Dessert. The 40 finalists, who are aged
between 21 & 40, are the winners of the semi-final contest held in
Japan.
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.
Both Chinese and Japanese judges exercised stringent criteria in assessing
the dishes of the contestants. The result of the contest is as follows:
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