“Chef of century” Eckart Witzigmann was having his lunch at a Vietnamese restaurant in Dec 5th 2016 – Photo: Quang Dinh
Eckart
Witzigmann was honored as “Chef of the century) in 1994 by Gault Milau, an
influential French restaurant guide and honorable culinary evaluation.
Eckart
Witzigmann was born in Austria but his cooking talent was trained mostly in
France, one of the culinary cradles of the world, then numerous classy
restaurants in the Europe and America.
He
has received most of important awards and tittle in the culinary world and he
also owns the noble Michelin 3 stars.
Once
arrived in Viet Nam, Mr. Eckart Witzigmann had a chance to enjoy featured
traditional Vietnamese food.
Although
getting tired after long flights, he was still excited discovering Vietnamese
cuisine. Especially, Vietnamese rolls are his favorite, such as Diep cuon
(salad rolls) or Banh uot (steamed rice sheets rolled served with grilled
pork).
In
the evening of Dec 5th, Mr. Eckart Witzigmann would meet 15 teams, who made
their ways to the final round of The Golden Spoon 2016, to share his
experiences and passion to those candidates.
The
Golden Spoon final round would take place in Dec 6th and the final teams would
face totally different rules.
Chefs
would not bring any prepared stuff except specialized tools. The most
challenging obstacle is that all chefs would cook without any preparation of
ingredients and chosen menus.
All
ingredients and spices would be picked by the judges and packed in 15 sealed
black boxes. Each team would ballot to receive a random black box and would
have 90 minutes to brainstorm a 4-courses menu.
Food
artisan Bui Thi Suong, consultant and professional judge of the contest,
explained that they wanted to place chefs under passive condition so that they
can test their adequate skills.
During
official timing, chefs need their best to perform their skills, techniques, and
mindset and excellent tactics to win.
By N.Binh/Tuoitre