The event provided a platform for professional exchange while creating opportunities to strengthen connections among organisations and businesses operating in the food, restaurant, hotel and tourism sectors of Viet Nam and China.
By combining ingredients and culinary techniques from the two countries, the programme helped promote professional exchanges, foster business connections and introduce new flavours to consumers.
A highlight of the event was a cooking competition between teams of Vietnamese and Chinese chefs. Within 60 minutes, each team was required to prepare three dishes using ingredients and products provided at the competition venue. The entire process, from preparation and cooking to plating, was carried out live before the judging panel and visitors.
Pham Son Vuong, President of the Viet Nam Chefs Federation and President of the Saigon Professional Chefs Association, said the programme aimed to foster friendly relations between Vietnamese and Chinese businesses as well as professional associations in the two countries.
He noted that culinary exchange goes far beyond simply combining ingredients from the two countries in a single dish.
Chefs need to understand the characteristics of each ingredient, achieve the right balance and apply appropriate cooking techniques to create harmonious dishes. The event also provided an opportunity for chefs to exchange professional experience, discover new products and develop fresh ideas for restaurant and hotel menus.
