HONG KONG, Sept. 29, 2016 /PRNewswire/ -- On Sept. 28, Lee Kum Kee kicked off the finals of the International Young Chef Chinese Culinary Challenge 2016 (IYCCCC 2016). Themed "Celebrating Global Culinary Talent", the event signifies its breakthrough to becoming a true international challenge for promoting Chinese culinary arts.
IYCCCC 2016 is organised by Lee Kum Kee and jointly supported by 21 Chinese culinary associations around the world. This is a combined effort aimed at raising industry standards and encouraging creativity and knowledge sharing among young chefs. Hosted at Hong Kong's Chinese Culinary Institute, the final round features 43 young chefs from Australia, Canada, mainland China, France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan and the United States to compete for the International championship title.
The 43 contestants will infuse their creativity and Chinese culinary expertise into the making of a dish within 90 minutes according to designated ingredients, paired with Lee Kum Kee sauces and condiments. This year's finalists all boast an average culinary experience of 14 years with an average age of mid-30s, specialising in Cantonese, Sichuan, Huaiyang, Hunan, Fujian, Zhejiang as well as Taiwanese cuisine.
At the opening ceremony, the guests lighted up the torch, and showed the commitment to promoting Chinese cuisine worldwide and facilitating experience sharing. Charlie Lee, Lee Kum Kee Sauce Group Chairman said, "Founded in 1888, Lee Kum Kee is committed to promoting Chinese cuisine worldwide. For more than 128 years, we have been devoted to the development of the Chinese culinary industry, with an emphasis on grooming young chefs. The theme of the competition 'Celebrating Global Culinary Talent' is a vivid illustration of our commitment to promoting Chinese cuisine worldwide and facilitating experience sharing. We hope more and more people from different cultures will be able to enjoy the best that Chinese cuisine has to offer."
The judging panel comprises seven influential chefs including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine), Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), and Jacky Yang (Lee Kum Kee Consultant Chef). Judges will evaluate dishes based on taste, texture, creativity, presentation and hygiene to select the world champion, as well as gold, silver, and bronze awards and three excellence awards, including "Most Creative", "Best Sauce Combination", and "Best Presentation".
Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Catering Industry (WFCCI) said, "The long-standing strategic partnership between WFCCI and Lee Kum Kee is one of the many outcomes of this vision. Through our cooperation in international competitions, cooking demonstrations and food expos, we have successfully created an international platform for Chinese culinary exchange, hence enhancing its international status by highlighting its unique appeal to the world. The arrangement of IYCCCC is indeed a fine example of such contributions, one that will go a long way in grooming talents and encouraging culinary creativity in this field."
In addition, the students of Lee Kum Kee's "Hope as Chef" CSR programme in China delighted the guests in today's event with their outstanding craftsmanship on cold-dish plating and food crafting.
This year is the second IYCCCC since the inaugural competition in 2014. The international challenge is sponsored by Chef Works, Fish Marketing Organization, Hing Lung Food Place Limited, Nature's Parlour, The Hong Kong and China Gas Company Ltd., True Aussie Beef, Lamb & Goat, and Vegetable Marketing Organization.
Please click here for high-res photos.
Please stay tuned to our media website LKK-IYCCCC.com for regular updates.
About Lee Kum Kee
Lee Kum Kee was established in 1888 by the founder Mr. Lee Kum Sheung. With a glorious history of 128 years, Lee Kum Kee has become a household name of Chinese sauces and condiments, as well as an international brand and a symbol of quality and trust. Spanning over three centuries, Lee Kum Kee has become a globally renowned Chinese enterprise offering over 220 choices of sauces and condiments to over 100 countries and regions. For more details, please visit www.LKK.com.
APPENDIX I
Facts about Lee Kum Kee International Young Chef Chinese Culinary Challenge (IYCCCC) 2014 and 2016:
| IYCCCC 2014 (1st edition) |
IYCCCC 2016 (2nd edition) |
|
| No. of regions for participation |
7 |
13 |
| Participating regions |
Macau, Malaysia, Hong Kong, Japan, Korea, Singapore, Taiwan |
(new additions) mainland China, Canada, France, The Netherlands, Australia, USA |
| Participating continents |
The Asian continent |
5 continents |
| Steering organiser |
World Federation of Chinese Catering Industry |
World Federation of Chinese Catering Industry |
| No. of co-organising associations |
9 |
21 |
| No. of supporting organisations |
8
|
10 |
| No. of sponsors |
5
|
7
|
| No. of contestants
|
48 |
43 |
| No. of returning contestants |
N/A |
1 (from the HK round)
|
| Contestant specialities |
Traditional cuisine: Cantonese, Sichuan, Taiwanese, Hakka, Shanghai, Peking, Nanyang locals
Innovative cuisine: Cantonese and Malaysian cross-over
|
Traditional cuisine: Cantonese, Sichuan, Hunan, Chinese aristocrat, Taiwanese, Fujian, Zhejiang, Huaiyang, Shanghai, and hot dishes
Innovative cuisine: Seafood, innovative Chinese, Cantonese fusion, Innovative and molecular gastronomy, Pan-Asian or matching with Western |
| Year of experience |
2-22 years |
3-23 years |
| No. of judges |
7 |
7
|
| The regions represented by judges |
Hong Kong, Japan, Korea, Macau, Malaysia, Singapore, Taiwan |
mainland China, Hong Kong, Japan, Korea, the Netherlands, Singapore, USA
|
APPENDIX II
List of Co-organising Associations:
| Co-organisers#: |
|
| Australia |
Australia Chinese Restaurateur Association NSW Chef Association |
| Canada |
Chinese Culinary Society of Canada |
| mainland China |
Guangdong Restaurant Association Hunan Cuisine Industry Association Jiangsu Cuisine Industry Association Shanghai Restaurant Cuisine Association |
| Europe |
French International Cuisine Association Vereniging Chinese Horeca Ondernemers |
| Hong Kong |
Chinese Culinary Institute |
| Japan |
The Japan Association of Chinese Cuisine |
| Korea |
Korea Chinese Chef Association |
| Macau |
Macau Cuisine Association |
| Malaysia |
The Malaysia Selangor and Federal Territory Ku Su Shin Choong Hung Restaurant Association The Pan Malaysia Koo Soo Restaurants Association |
| Singapore |
Society of Chinese Cuisine Chefs |
| Taiwan |
Chinese Culinary Exchange Association Chinese Gourmet Association Taiwan International Cookery Association Taiwan Junior Chefs Association |
| USA |
Asian American Restaurant Association |
| #In alphabetical order by region and name of associations |
APPENDIX III
List of Supporting Organisations:
| Supporting Organisations *: |
|
| Hong Kong |
Association of Restaurant Managers |
| Eating Establishment Employees General Union |
|
| Hong Kong Chinese Chefs Association |
|
| Hong Kong Federation of Restaurants & Related Trades Limited |
|
| Institution of Dining Art |
|
| The Association For Hong Kong Catering Services Management Ltd. |
|
| The Federation of Hong Kong Food & Beverage Industries Trade Unions |
|
| World Master Chefs Association for Cantonese Cuisine |
|
| Macau |
The United Association of Food and Beverage Merchants of Macao |
| #In alphabetical order by region and name of associations |
Photo - http://photos.prnasia.com/prnh/20160929/0861610200-a
Photo - http://photos.prnasia.com/prnh/20160929/0861610200-b
Photo - http://photos.prnasia.com/prnh/20160929/0861610200-c
Photo - http://photos.prnasia.com/prnh/20160929/0861610200-d
Photo - http://photos.prnasia.com/prnh/20160929/0861610200-e
