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| The event series features the participation of many experts and chefs |
The series of activities saw the participation of executive chefs and cooks from major hotels in Hue City and Da Nang. At the program, experts conducted training on “Cold Chain Supply and Food Safety and Hygiene”.
This year, the competition attracted 15 teams with 30 contestants who are culinary students from college-level cohorts 17 and 18, and intermediate-level cohorts 25 and 26. The teams competed under the theme of preparing one European or Asian dish using U.S. chicken as the main ingredient.
In addition to prizes, the top-performing team will have the opportunity to receive advanced training and participate in the national final round in Da Nang in the coming period.
According to the Organizing Committee, this is an annual event aimed at enhancing students’ understanding of American cuisine in general and dishes made with U.S. chicken in particular.