No hospitality show would be complete without a cook-off, and the one at Hofex is called Hong Kong International Culinary Classic. It is held by an organising committee chaired by Gerard Dubois, founder of one of Hong Kong's largest confectionery and bakery suppliers La Rose Noire.
About 450 chefs and cooks from around the region are taking part in the competition. They are competing in six main categories - western cuisine, Chinese cuisine, ice carving, live bakery competition, pastry and the gourmet team challenge. These categories are further broken down according to seniority, ingredients and themes.
The Ritz-Carlton, Hong Kong is sending eight chefs to the cook-off to compete in western hot practical cooking. They are led by Eddy Leung, chef de cuisine of The Cafe. Two of his contesting apprentices are Philip Yung Ka-wai, 38, and Chow Wai-ming, 29.
'Cook-offs are a great way for young chefs to grow and learn. The process helps them learn how to focus and be creative,' Mr Leung said.
He is one of the competition's judges but will abstain from giving scores when his chefs are competing to ensure impartiality.
'You watch these chefs change when they take part in competitions. They might start out wobbly, but they become more confident and focused after the experience. They become better chefs. The hotel benefits from it as much as they do.'
