Chef Do Chi Cong from a Ha Noi restaurant will be the first-everVietnamese chef to compete at the prestigious cooking contest Bocused'Or Asia in Shanghai this month.
The 39-year-old chefwill join competitors from nine other Asian countries, including Japan,the Republic of Korea, Thailand, China, Malaysia, Singapore and India toshowcase his exceptional cooking skills during the three-day conteststarting on June 12.
Chefs at the contest will be requiredto prepare a meat dish with three garnishes of their choice. The mainprinciple ingredients for the main dish include beef tenderloin, oystersand beef cheeks, an exotic but very tough and lean cut of meat that ismost often used for braising or slow cooking to produce a tender result.
Cong revealed that com (young sticky rice) and mac khen(a kind of wild herb often used in cuisine from Vietnam 'snorth-western region) are among the 'secret' spices that he will use forhis presentation in Shanghai .
Four Asian finalists will join the international final in Lyon , France in January 2013.
Last June, Cong beat 11 other chefs from elite restaurants, hotels andresorts across the country to win the Bocuse d'Or Vietnam . Hiscreations – rolled sturgeon fillets with shrimps in fragrant herbs,young rice crust and stuffed chicken with prawns, pumpkin, and a lightcurry – wowed the jury, including French master chef Marc Foucher. Thejudges made evaluations based on taste, level of perfection inpresentation, technical skill, cooking sophistication, creativity andvisual beauty.
Bocuse d'Or Asia is a part of thebiennial Bocuse d'Or World Cuisine Contest which is created in 1987by French Chef Paul Bocuse, aiming to broaden the public's understandingof the extraordinary dedication, hard work, practice and precisionrequired to execute the very finest cuisine.
As one of theworld's most prestigious cooking competitions, the contest selects 24competitors from 24 countries to compete each year, and each country'steam is comprised of one chef and one assistant.-VNA
The 39-year-old chefwill join competitors from nine other Asian countries, including Japan,the Republic of Korea, Thailand, China, Malaysia, Singapore and India toshowcase his exceptional cooking skills during the three-day conteststarting on June 12.
Chefs at the contest will be requiredto prepare a meat dish with three garnishes of their choice. The mainprinciple ingredients for the main dish include beef tenderloin, oystersand beef cheeks, an exotic but very tough and lean cut of meat that ismost often used for braising or slow cooking to produce a tender result.
Cong revealed that com (young sticky rice) and mac khen(a kind of wild herb often used in cuisine from Vietnam 'snorth-western region) are among the 'secret' spices that he will use forhis presentation in Shanghai .
Four Asian finalists will join the international final in Lyon , France in January 2013.
Last June, Cong beat 11 other chefs from elite restaurants, hotels andresorts across the country to win the Bocuse d'Or Vietnam . Hiscreations – rolled sturgeon fillets with shrimps in fragrant herbs,young rice crust and stuffed chicken with prawns, pumpkin, and a lightcurry – wowed the jury, including French master chef Marc Foucher. Thejudges made evaluations based on taste, level of perfection inpresentation, technical skill, cooking sophistication, creativity andvisual beauty.
Bocuse d'Or Asia is a part of thebiennial Bocuse d'Or World Cuisine Contest which is created in 1987by French Chef Paul Bocuse, aiming to broaden the public's understandingof the extraordinary dedication, hard work, practice and precisionrequired to execute the very finest cuisine.
As one of theworld's most prestigious cooking competitions, the contest selects 24competitors from 24 countries to compete each year, and each country'steam is comprised of one chef and one assistant.-VNA
