Chinese cooking is a professional skill, one that youngsters may wish to pursue as a career.
Biannual event the Hong Kong Young Chefs Chinese Culinary Competition, held by the Chinese Culinary Institute, provides an opportunity for young chefs to apply their cooking skills, gain experience and learn from other competitors.
Hong Kong is well known as a gastronomic paradise, and the Government is dedicated to providing training for talented youngsters in the culinary industry to help strengthen the city's reputation as a food capital and promote tourism.
The competition is the perfect platform for young chefs to showcase their culinary finesse. It is divided into Youth Group and Open Group categories.
The Youth Group is designated for young chefs aged 16 to 23. After the preliminary round of competition, 11 young chefs entered the finals, including Chinese Culinary Institute students and occupational chefs.
For Alex Lau and Anson Law, studying for a Higher Diploma in Culinary Arts and a Diploma in Chinese Cuisine at the Chinese Culinary Institute, their passion for food is what drives them to become successful chefs in the future and one day opening their own restaurant.
The duo joined the competition this year and made it to the finals.
Alex said he has liked cooking since he was a child. Training at the Chinese Culinary Institute made him more determined to join the industry.
Anson believes that, as a young lady, to endure the wet, hot, slippery environment of the kitchen requires determination and enthusiasm.
Combat ready
In the final competition, contestants were tasked with creating dishes with frozen prawns within 45 minutes.
Chinese Culinary Institute Instructor Leung Ho-yin said: “The design of their own sauces, garnish and decoration of dishes are all included in the scoring.”
In the run-up to the event, both candidates kept changing their dishes in the preparation period. They made their final choices the day before the final competition.
After preparing their own dishes, participants presented their creations to a judging panel formed by professionals and industry peers.
Alex’s dish was "Sauteed Prawns with Black Truffle & Fine Herbs". He marinated the prawns with basil, coriander and other herbs. The prawn was put on a bowl of steamed egg and Sakura shrimp.
“The final effect looks like some carps swimming in a pool,” he said.
Anson’s dish was “Deep Fried Prawns in Egg White with Mixed Fruit”. Her dish is reminiscent of Kung Pao Chicken and she added some wine and kiwi to make the sauce.
Alex and Anson admitted that they had jitters while competing. Alex realised that some of his eggs were over-cooked, while some were too raw. Anson accidentally cut her finger during the cooking process.
“That made me even more nervous. Time control is also difficult and I could not do my best during the competition,” she said.
Future stars
Principal judge Li Shu-tim praised the youngsters for their performances.
He said Alex should continue to cook confidently. As for Anson, he said: “The young lady’s dish is very beautiful. She used purple onion to decorate the dish. The presentation and taste are good.”
Alex and Anson won a Merit Award while the latter also received a Professional Performance Award.
Alex said the event was great experience for him.
“This competition inspired me to create special dishes and I can apply this experience to my future career.”
Anson agreed that she learned a lot from the competition.
