Vietnamese food is very attractive

Thứ hai, 01/06/2015 08:30

Master Chef Marco Brueschweiler, is CEO of Service consulting firm of Thai cuisine and a member of the World Chefs Association, he talks about Vietnamese cuisine.

“I used to be a judge in many food contests including the Golden Spoon Contest. I was really impressed with the professionalism and skill of the Vietnamese chefs. They can certainly go abroad to promote Vietnamese cuisine” said Mr Marco Brueschweiler.

Cooking soup with crab meat and water melon in the Golden Spoon. Photos: LN

That is what Master Chef Marco Brueschweiler, CEO of service consulting firm of Thai cuisine and a member of World chefs association, shared. He was interviewed by Tuoi Tre newspaper about Vietnam cuisine, after judging various food contests in Vietnam.

Master Chef Marco Brueschweiler - Photos: LN

I really like the idea of the Golden Spoon contest because it is aimed to promote and advertise the unique characteristics of Vietnamese cuisine that are both “delicious and nutritious”. Those are dishes that combine all elements of fresh and varied vegetables, fresh seafood, diverse flavors and spices. The spices are very special and are unique to Vietnam, making authentic Vietnamese dishes that cannot be confused with any other cuisine.

* What is your impression of the cuisine contests organized in Vietnam?

Teams come from various regions and bring with them delicious, unique and diverse menus using fresh ingredients unique to those regions.

I like the idea of creating a market of ingredients that the organizing committee prepared during the contest. At first glance it seems like simple, rustic food, but if you take a closer look you will see ingredients have unique characteristics that are only found in Vietnamese cuisine.

Many of the finest vegetables of Vietnam were presented beautifully in the market.

As far as I know there is no other country that has diversify of fresh vegetables and ingredients as Vietnam. Another idea of keeping ingredients in a black box is also a good idea that not many contest applied.

How to combine the main ingredients in the black box with other ingredients found in the market is really a big challenge not only to all chefs, but also to judges.

* What do you think of the skills and competency of Vietnamese chefs taking part in these contests?

It could be said that the competency of Vietnamese chefs has enabled them to travel abroad and promote Vietnamese cuisine. Chefs respected the rules, and the way in which they presented and displayed the food on the table was very beautiful and professional.

Some of the chefs know how to prepare food using modern, logical methods as well as following strict cooking principles, which most professional chefs apply.

Because they come from different regions, the chefs have advantages in the way they choose their menus, ingredients, spices and cooking techniques. These tend to be unique and deliver attractive meals.

However in my opinion many teams still have many fried and stir-fried dishes at a time when it is preferable to have food cooked in a way that retains the most of its original taste and nutrition

* If you rank Vietnam cuisine in the regional cuisine map which grade do you think Vietnam cuisine will be?

In the Asia area, the foods that are known best around the world are Japan, China, Thailand then Vietnam. In Southeast Asia, Vietnam will be second to Thailand as dishes have been promoted for a long time already.

However with Vietnamese cuisine’s background I absolutely believe that it can rise above Thailand to be at the top position in this area. If is not hard to choose some typical dishes using vegetables and unique spices, then upgrade it to become a dish that could represent Vietnam branding.

Actually Vietnam cuisine has well-known in the world and many people come to Vietnam and enjoy the food here. Many tourists become ambassadors at promoting Vietnamese cuisine.

Every time I return to Vietnam I enjoy Pho and raw spring rolls served with sauce which has its typical taste and aroma. The issue is that you have to keep Vietnamese foods as authentic as possible, and they are only found in Vietnam. We have to invest in promoting them and only just keeping them in the kitchen.

Nowadays everyone concern more about health and nutrition of the dish so Vietnamese cuisine has its advantage because there are many kinds of vegetables, herbs so that as a professional chef I also surprise.

Mr Sang Huy Ly (Deputy director of Minh Long I ceramic company and Deputy of the organizing committee of the Golden Spoon Contest)

Promoting the advantages of spices in Vietnamese culinary

The contest this year will take place on June 2nd and December 2nd in Can Tho City, HCM City, Nha Trang, Danang, Lao Cai and Hanoi. All the teams in the six preliminary rounds will enter. The semi-final rounds then takes place in Hanoi on October 13th and 14th and in HCM on October 27th and 28th and 15 teams will qualify for the final, which will be held in Binh Duong province.

Spices have a key role in creating the uniqueness of Vietnamese cuisine, compared to other countries. Therefore at each location there will be an introduction about special and specific spices used by Long Thanh Chiem and Suong Thi Bui.

All contestants also will be judged about their capacity of understanding as well as their ability to uses spices in a flexible way, in order to honor the special features of the cuisine from their region.

The organizing committee will select skilled chefs and establish a Golden Spoon Chefs Club. They will become ambassadors for Vietnamese cuisine through parties, social cultural events or international exhibitions.

Besides domestic diners (housewives, students etc) Saigontourist Company also will introduce foreigners to attend the contest as a guest to test the food. They are invited to provide comments on presentation and taste. This in turn promotes Vietnamese food to our foreign guests.

Le Nam

Tuoi Tre Newspaper


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