His
appearance as professional judge in a Vietnamese culinary contest was a magnet,
attracted so many leading news agencies in the world. This was the first time
when a domestic contest was on international news with high frequency.
Eckart
Witzigmann is one of only 2 chefs in the world to be rewarded the noble 3-star
Michelin, the title that every senior chef desires. His workmanship is credited
by royal families and heads of states around the world, and his clients are
uncountable.
Eckart Witzigmann was born in Austria. He is one of the two chefs in the world to be rewarded the noble 3-star Michelin in 1979. He became one of the greatest chefs of the world in 1994 by the tittle “Chef of the Century.”
Not
only by his exceptional talent but Eckart Witzigmann is respected also by his
generosity. He does not keep culinary secret keys from others. In contrary, he
has passionately passed his experiences to younger generation.
In
Europe, the phrase “Witzigmann’s apprentices” is an implied tittle of a pride
and obviously recognized by societies. Once you are Witzigmann’s apprentice,
you are able to take the largest kitchens.
After
Japan, China, and Singapore, Viet Nam is the 4th Asian country that he has been
visited. He sincerely said that Viet Nam had been surprised him with abundant
specialties and creativities of chefs.
Witzigmann
had to wow many times for exotic spices and creative cooking methods. He
commented about the dishes of The Golden Spoon final round as “new scents,
exotic taste, and vivid flavors.”
Getting
a nod of assent from the most difficult judge on earth, our passionate chefs
had felt much more confident. Eckart Witzigmann brought an important spiritual
value to the contest, which was his recognition to ability of Vietnamese chefs
and more important, to Vietnamese cuisine.
On
his way to the airport after The Golden Spoon contest, we had a short yet
sincere conversation with him.
Hello
Mr. Eckart Witzigmann. Do you agree with the statement “Viet Nam should be a
kitchen of the world?” And how to do think of Vietnamese elite cuisine?
Chef of the Century -
Eckart Witzigmann:
Absolutely agree. Precise statement. No one else but Viet Nam has owned great
recipes and delicious food.
How
can I tell? After days being as a judge of The Golden Spoon contest, I was
surprised because Viet Nam has had utmost advantages of produce and regional
spices. You have fresh vegetables, fresh seafood, and unique spices from both
leaves and seeds. All you have are natural and featured, which are characteristic
to create classy excellent dishes.
A star of culinary world, Mr. Eckart Witzigmann was as a professional judge of Vietnamese culinary contest.
What are your
comments about Vietnamese chefs’ ability after watching those chefs performing?
I
was really surprised and impressed by those chef candidates. What I admire them
the most is their unlimited creativity and the ways they’ve used diverse spices
of Viet Nam.
There
was no limit of their creativity, that’s true. Sometimes I had to think whether
they were squeezing their soul and heart for cooking to reach the perfection.
They’re young but really professional. They knew how to overcome the pressure
of surrounding reporters to complete their tasks.
I
also love the fact that the cooks were the displayers. Chefs are excellent
cooks but great chefs need to have good taste, too. Every single thing from
bowls and dishes to spoons and folks count.
You
know, how you display a table is critical to stimulate diners’ taste and really
it makes the dishes more attractive. Your chefs did it well. Congratulation!
The
first time being professional judge of The Golden Spoon, what do you think of
Vietnamese cuisine?
Seriously
the jury faced difficulty when we had to mark 75 dishes at the same time.
However, I’m personally honored to experience most of featured food of
Vietnamese cuisine from all 3 main areas. I truly hope to be back soon to
continue my journey of discovering your interesting cuisine.
Most
of dishes in The Golden Spoon final round were remarkable and tasty. Your chefs
really knew how to exploit abundant and fresh ingredients.
However
some flavors were too strange and harsh for the common diners to taste but I
think that’s your own characteristics. European cuisine does not use much spice
so it really inspired me.
Mr. Eckart Witzigmann and food experts encouraged young chefs putting more effort to elevate Vietnamese cuisine.
Would
you share your own experiences to be a professional chef?
I
have a simple thought that if a person thinks he has known everything, he knows
nothing. Personally, I am 75 years old and I still have a lot to learn. We all
are looking for new spices and trying to renew our dishes.
If
there’s anything, I’d like to share just one statement, “A professional chef
must learn and try new things in order not to see yourself again in your
dishes.” Every time I found a suitable spice or succeeded cooking a new dish,
joy and glad always filled my heart up.
In
my restaurant, menus, decoration, tablecloths, and even spoons and folks are
changed every day. That’s the reason my clients can come many times and still find
new things in their dinners.
Do
you have any advice for young Vietnamese chefs, who always want to elevate
Vietnamese cuisine to international level?
Do
practice a lot and attend international contests, such as Bocuse d’Or.
Do
remember that your competitors are best chefs in the world and judges are from
different culinary cultures so you must train yourself harder.
In
some countries, I know chefs need to seriously practice every day in 2 year
before attending any big contest in the world.
Young
chefs need to take time to choose the best style, which can describe who you
are. I always support your effort of renewing yourselves and creating new
dishes from diverse ingredients of Viet Nam.
Eckart Witzigmann owns many restaurant which were received Michelin golden star, and he is author of hundred famous cooking books. Precisely, he is one of the most successful authors of culinary books in recent 20 years.
If
The Golden Spoon invites you again, would you come to Viet Nam one more time?
You
know what, besides Bocuse d’Or contest from 1980, I had not accepted to be a
judge in any other culinary contest because I have not felt good giving
comments about other chefs.
However,
The Golden Spoon contest is an exception. It helps to introduce your cuisine to
the world and contributes to bring more tourists to the country.
(laugh)
So, yes. If there were next time, I’d take my girlfriend with me. We’ll spend
some time to discover your beautiful country.
Sincerely
thank you, and hope to see you again in Vietnam soon.
By Xuan Mai/Dantri