Aspiration to reach far from culinary "resources" - Part 1
The value that the 2024 "Good Chef - Honoring Cua Lo Cuisine" Contest brings is not simply a culinary competition - a place to showcase local products and chefs' talents. It is also a forum full of love and pride of the people for their hometown coastal city.
Lesson 1:
Cua Lo cuisine seen from a competition
The value that the "Good Chef - Honoring Cua Lo Cuisine" Contest 2024 brings is not simply a culinary competition - a place to showcase local products and chefs' talents. It is also a forum full of love and pride of the people for their hometown coastal city.
“Each of us is an ambassador”
In his presentation at the 2024 "Good Chef - Honoring Cua Lo Cuisine" Contest, the chef representing Nghi Hoa ward said: "On our banquet table today, there are not only fresh seafood, not only famous fish sauce, but also local agricultural products, and OCOP-standard cereals... Visitors to Cua Lo always have many choices of products, restaurants as well as cooking methods, each dish has its own delicious taste, each address has its own attraction. Coming to today's contest, we hope to bring the message that each of us should be an ambassador to spread Cua Lo beach tourism to everywhere...".
The presentation was not too long for a sumptuous and eye-catching table, but received enthusiastic praise from everyone. That lively atmosphere was maintained throughout the 2 hours of judging by the judges. Indeed, with 19 competing teams, the judges had a headache to choose the best teams with the freshest food sources, the most standard and creative processing procedures, the most beautiful presentation, the best taste, the best presentation... In the end, with fairness, seriousness and transparency, the judges also gave results that all the competing teams and the people agreed with. This is also the basis for the competition to maintain and attract many participating units for the past 3 years.
For the first time participating, Ms. Hoang Thi Hien, representing Thu Thuy ward, brought to the contest the famous flashing squid dish with 2 ways of preparation: raw and grilled over charcoal. "Cua Lo flashing squid is ranked in the top 10 most delicious seafood dishes in Vietnam. I would like to take this opportunity to introduce more about our specialty so that everyone has the opportunity to enjoy fresh squid salad with the most original flavor" - chef Hoang Thi Hien shared.
With the participation of a team of professional chefs from prestigious restaurants and hotels, the 2024 "Good Chef - Honoring Cua Lo Cuisine" Contest is considered a colorful exhibition of local seafood cuisine. There, Cua Lo's major constructions such as Cua Hoi Bridge, Binh Minh Square, Lan Chau Island... or familiar mascots such as dragons, peacocks, phoenixes, fish... are delicately shaped from local agricultural products. Beautiful images and meaningful messages related to Uncle Ho, lotus flowers, sea daisies, fishermen's lives... are elaborately carved. To prepare for this presentation, the units have to spend a lot of time and effort. Even before tasting, the presentation alone is enough to make visitors admire and admire for a long time.
Good news from local cuisine
Held annually, the contest "Good Chef - Honoring Cua Lo Cuisine" is increasingly receiving more attention from local people and authorities. From a tourism perspective, this is a good sign.
Sharing about the contest, Ms. Phung Thi Hanh - President of the Labor Federation of Cua Lo town, Head of the organizing committee, said: "The contest aims to honor the chef profession, affirm the role of chefs in bringing the beauty of Cua Lo cuisine, Nghe An cuisine to domestic and foreign tourists, contributing to promoting tourism in the coastal city of Cua Lo. At the same time, this is an opportunity for teams to exchange, learn, and improve knowledge and experience, thereby helping teams demonstrate the motto "Confident, proactive, creative, positive" in customer service and life".
Coming to cheer for the teams, Mr. Nguyen Huu Hoa (Nghi Thuy ward) shared: “In addition to the familiar specialty dishes, this year's competition is even more attractive with the appearance of more western, more luxurious, more sophisticated, and more nutritious ways of cooking. In particular, the eel dish has also been renewed by the units in both form and recipe, contributing to promoting the province's specialties."
As one of the teams with the most elaborate presentation and the largest fan base, Cua Lo Green Hotel invested their heart and soul into the competition. Mr. Trinh Le Hoang - Hotel Manager said: “From the very first years of organization, we have been very supportive of this competition and see it as an opportunity to learn from other units. Although we have not achieved the highest results in any year, we always come to the competition with the most serious attitude. To prepare for the competition, we have nurtured the dish ideas and assigned tasks long before, investing in the best ingredients. If the competition contents are expanded and organized more regularly, I believe that the level and skills of those working in the restaurant and hotel service industry will have clear progress and innovation”.
As an expert in the culinary field, having traveled to many places and experienced many regions, Mr. Bui Van Duc - Head of the Department of Culinary Processing Technology, Nghe An College of Tourism and Commerce is often trusted in the role of head judge of the contest. Evaluating the quality of the contest, this impartial and meticulous judge commented: “In recent years, especially this year, the contest has made much more progress, seriousness, and professionalism, from the preparation stage to the professional quality. From 4 and 5 star hotels to small private restaurants, all are ready to invest in the contest, both to promote the image of the unit and to contribute to improving the culinary factor for Cua Lo tourism. This is a good sign!”.
