The “secret box” defined the Champion of the Golden Spoon 2014

Thứ sáu, 12/12/2014 09:14

15 teams will enter the final round of the Golden Spoon Contest and won’t be allowed to bring any ingredients with them. They face the challenge which is called the secret black box.

On December 10th the final round of Golden Spoon contest which will take place. There will be 15 teams in attendance. These come from restaurants and hotels from all over the country. The Golden Spoon searches for professional, excellent chefs, delicious and unique dishes and interesting restaurants.

Here we review the process of drawing the Vietnamese cuisine map that has taken place throughout the last year with 10 festivals like “Home taste”, workshops, seminars and additional competition between chefs and traditional dishes from various regions.

After many rounds of the contest have taken place, using many different kinds of typical spices and ingredients, the final round will arrive where only those chefs who prove their competency and passion for cuisine above all others, will remain. 15 teams will be left in the contest and without bringing any ingredients with them have to face the challenge of the secret black box.

“The Champions have to prove that they are professional chefs. Extra points are earned by head chefs who not only know correct cooking procedures, but can also coordinate a team and have the capacity to respond to any unexpected situation. They need to be flexible in choosing cooking methods and dish presentations resulting in the most beautiful and refined results.”

2014 is the second year of the Golden Spoon Contest and this year the number of professional chefs attending increased up to 140 teams. Of these 43 come from 4 and 5 -star hotels and restaurants located from North to South of the country. They will participate in regional heats at 10 different locations. Not only was the number of teams impressive but also their competency, which was found to have improved significantly, especially in the areas of thoughtful preparation, completion of uniform, professionalism and the presentation of Vietnamese cuisine to standard of “Delicious and nutritious

Results of the final round

First prize: the Caravelle Hotel (HCM City) received the Chef’s Cup & VND1 billion (comprising of VND 500 million in cash and VND 500 million in products)

4 second prizes: De Nhat hotel (HCM City), Grand Ho Tram Strip (Vung Tau), Hyatt Regency Danang resort & Spa (Danang) and Sunway Hanoi Hotel. Each team received VND100 million (comprising of 50 million in cash and 50 million in products)

Encouragement prize (4th prize) dedicated for item “Nutritious dishes”: Bao Chau Boutique Sapa (Lao Cai) received VND 50 million (comprising of VND 25 million and VND25 millions).

At the awarding ceremony, the “Passionate Young Chefs” prize was awarded to Chef Nguyen Huynh Dang Tuyen (An Hoa Restaurant- Ben Tre)

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