Dabbing off the last bit of stray sauce from the plate, the last 10 chefs step back and wipe the sweat off their foreheads, waiting for their dishes to be collected and judged.
They are among 59 culinary students from the Vocational Training Council's (VTC) Chinese Cuisine Training Institute competing for a chance to win a chunk of the HK$1 million in scholarships offered by Hong Kong Disneyland. More than 175 students in the VTC's tourism, culinary and design institutes are eligible for the awards.
Each chef presents the same stir-fried meat dish, prepared within 30 minutes. Half the candidates will be picked, so tensions ran high.
The selection process spans two months and includes two rounds of interviews that test the applicants' practical skills and attitude.
A candidate's performance in class is considered, but the adjudicators are looking for more than just a student with good grades. They want someone with potential to grow, a person who has a good attitude and a determination to do well.
The selection process is divided into two parts: a team interview and a test of practical skills. During the team interview, the applicants' ability to take orders as well as to lead, problem-solving skills, and attitude are tested. There is also an individual question-and-answer section in which an applicant's ability to react to problems on the spot is tested. For example, he or she may be asked to perform a song or even a dance.
In the second part, applicants must solve a practical problem, such as cooking a stir-fry dish within a time limit.