The New York Times
International edition has published an article introducing the 4th champion
of The Golden Spoon and his consistent steps to aim the dream target. Chef Le
Vo Anh Duy and his colleagues – chef Le Thi Vi and chef Nguyen Minh Tri – had
participated in the very first edition
of the competition. They are all young, motivated, and passionate with the culinary
career path. Four consecutive years of trying, competing, learning, and trying
again finally paid off with the noble prize –The Golden Spoon Awards 2016 championship
title , in a national culinary competition with the most professional and
reliable judges in Viet Nam.
A screenshot of the article on The New York Times online.
Media outlets also channeled
their attention to Mr. Eckart Witzigmann, the reputable “Chef of the Century”
and three-time Michelin star winner, who agreed to be one of professional judges
during the final round on Dec 06th 2016. The great chef was totally
impressed by creativity and innovative approaches of Vietnamese young talents.
Not only did he share his experiences to The Golden Spoon candidates, but also
friendly talked about his own joy of staying creative in cooking and tasting, which
really inspired young potential generations.
“Chefs should always search for inspiration
in their own roots and history. This is the only way to get your own identity
as a cook or as a cooking nation”,
he said.
Dubbed “Hometown Flavors –
Vietnam Taste Quest,” the Golden Spoon Awards are organized by leading
Vietnamese ceramics maker Minh Long I Co. Ltd. The latest edition attracted 312
chefs from over 100 local hotels, restaurants and resorts who had to prepare
more than 600 dishes throughout the three rounds of the six-month-long
competition.
“The contest aims to discover, preserve and promote traditional dishes
that embody regional culture besides honoring professional chefs who research
into nutrition and introduce Vietnamese specialties and healthy dishes,”
said Ly Huy Sang, deputy general director of Minh Long 1.
The interactive food map which features abundant delicious recommendations nationwide.
After four years, the organizing
committee has been successfully building a culinary map, basing on what
candidate brought to the competition. The map includes Northwest, Red River Delta,
Central Coast, Central Highlands, Southeast, and Mekong River Delta with
specific must-try dishes and places to check out.
Vietnamese
tourism and cuisine shall thrive with those huge chances to introduce
Vietnamese culture to the world.
By Thu Pham