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Thursday, October 31, 2019

The first Lee Kum Kee International Young Chef Chinese Culinary Challenge Philippines Qualifier 2019

"With the mission of Promoting Chinese Culinary Culture Worldwide, Lee Kum Kee is committed to nurturing Chinese culinary talents worldwide. The IYCCCC is an optimal platform for young Chinese chefs from around the world for culinary exchange. In the 3rd IYCCCC, we had representatives from the Philippines for the first time. This year, we are going even further to host the first-ever Philippines Qualifiers. I wish the two talented winners all the success in the finale in Hong Kong next year, representing the Philippines to fight for the championship." ~Mr. Leslie Lau, Managing Director - South Asia of Lee Kum Kee

Lee Kum Kee, the inventor of oyster sauce and globally renowned Chinese sauce and condiment manufacturer, has invited local aspiring chefs to compete at the first-ever International Young Chef Chinese Culinary Challenge - Philippines Qualifiers at Magsaysay Center for Hospitality and Culinary Arts in Manila on October 30, 2019.

Young aspiring chefs and aspiring culinarians from across the Philippines are set to put their skills to the test and rise to the top of their game as they battle it out to earn the privilege of representing their country for an international culinary contest.

Since 2014, IYCCCC has been a biennial contest providing an international exchange platform for the Chinese culinary industry. It encourages young chefs from the world to hone their skills and learn, while at the same time, promoting the inheritance of Chinese culinary skills and sustainable development of the Chinese culinary industry with the aim of enhancing the international standard of Chinese cuisines.

A star-studded judging panel, including Singaporean award-winning Chef Aaron Tan Kean Loon and Chef James Antolin, President of LTB Philippines Chefs Association, selected two winners from the Philippines Qualifiers.

The Entry of the chef's

Shrimp Royale
Roasted Chicken in Lemon, Hoisin Sauce, with Carrot Puree and Sauteed Mushroom
Chicken in XO Sauce flavored with Plum
Metamorphosis: A Chef's Journey
Deep-Fried Beef Meatball with Chili Garlic Tomato Puree and Plum Cream Sauce served on a Bed of Vegetable Salad Tossed in White Vinegar
Beef with Plum, Chili Garlic and Hoisin Sauce
Boracay Little Mermaid
Pepper Beef with Coriander
Chinese Style Sweet and Sour Fruit Surprise Shrimp Noodles
Deep Friend XO Pork with Tofu and Plum Mousse and Stir-fried Vegetables
Renowned for the invitation of oyster sauce and its premium quality with over 130 years of history, Lee Kum Kee, is one of the world's most recognizable names for Chinese sauces and condiments across the globe.

Congratulations to all the winners of the first Lee Kum Kee International Young Chef Chinese Culinary Challenge Philippines Qualifier 2019

Chef Michael Lee Avisado
Vikings Luxury Buffer
Gold Award Winner
Best Sauce Combination Award Winner
Best Presentation Award Winner

Chef Elier Maghanoy
King Chef Seafood Restaurant
Most Creative Award Winner
Bronze Award Winner

Chef Jefferson Palma
King Chef Simsum Kitchen
Bronze Award Winner

Chef Janin Jayco
U-Rack Bar-B-Q & Wings
Bronze Award Winner

Chef Muhajiran Ijiran III
Manila Commisario
Silver Award Winner

About Lee Kum Kee
Lee Kum Kee was established in 1888 by its founder Mr. Lee Kum Sheung. With its sustainable development in 131 years, Lee Kum Kee has become a well-known household name of Chinese sauces and condiments, as well as an international brand and "a symbol of quality and trust". Spanning over three countries, Lee Kum Kee is a globally renowned Chinese multinational corporation offering over 200 choices of sauces and condiments to over 100 countries and regions.

About Lee Kum Kee International Young Chef Chinese Culinary Challenge
Since its inception in 2014, the Lee Kum Kee International Young Chef Chinese Culinary Challenge has been a biennial contest that demonstrates the Group's mission of promoting Chinese culinary culture worldwide, setting an international platform for young Chinese culinary chefs from around the world to hone their skills and exchange experiences with their counterparts.

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