HK relishes culinary capital status

The Hong Kong team was awarded the overall winner, the Culinary World Master, edging out the first runner-up, Switzerland, and second runner-up, Singapore.

 

“It’s not easy to win, especially when the Westerners’ knowledge of the ingredients is far better than ours. They have eaten Western food since they were born. But we have not, so we had to work even harder,” Chef Ken Tse said.

 

The six team members met every week after work and discussed overnight what ingredients to use, which combinations were best, and how to cook efficiently. They cooked in different kitchens, some well equipped, some simple, to ensure that they could produce the same dish with the same taste in whatever situation.

 

When they arrived in Basel for the competition, they did not get the chance to use the kitchen until it was their turn to perform. They watched the other teams and studied carefully how they used the tools so they could follow suit.

 

To win requires hard work - but team spirit is even more crucial. 

 

For the competition, teams were required to prepare an appetizer, main course and dessert for 110 people in five hours. This demanded efficiency and co-operation among team members.

 

“Ken and I have been teammates for more than six years. We co-operate very well with other team members, too,” Mr Chui said. “Although the judges did not understand what we were saying, they saw how we co-operated and helped each other to finish the dishes. This was team spirit.”

 

Excellent teamwork is the winning factors highlighted by the judges. Although each team had only six official members in the competition, the Hong Kong team had 19 other people to support them.

 

With 19 and 21 years of experience, Mr Chui and Mr Tse enjoy their work as chefs despite the long working hours. Winning in Basel proved that they can prepare excellent Western food, to a professional standard, they said.

 

Twenty-four-year-old Dickson Leung joined the Hong Kong team as a support member a few years ago. He and five other members were sent to Korea to join the International Young Chef Challenge 2013 in November, for chefs aged under 25 from 19 countries or regions.

 

Although this was the first time a Hong Kong team participated in this event, it won the overall championship.

 

Dickson graduated from the the Hospitality Industry Training & Development Centre in 2008, with a diploma in Western cuisine. He works in a hotel but gained invaluable experience in the competition.

 

“I might not have had the opportunity to handle the main course by myself as I am still a novice,” he said.

 

Mr Chui described Dickson as a rough diamond. “He is enthusiastic and competitive, like I was when I was his age. I want to teach him, share with him all that I know.”

 

Mr Chui and Mr Tse are keen to see more young and creative people join the field. The Vocational Training Centre is establishing an International Culinary Institute and will begin recruiting students soon. They hope the school will train up expert manpower for the catering industry to reinforce Hong Kong’s status as a culinary capital.