Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 inspires innovation by young chefs from around the world
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As the saying goes “Wherever there are people, Chinese cuisine will be available” – the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 aims to celebrate the innovations and connections fostered by this universally loved gastronomic heritage among diverse countries and regions around the world.
Aptly themed “Excel on Traditions Converging Global Culinary Talents”, this biennial competition, which is in its third edition, reflects Lee Kum Kee’s mission to sustainably promote the Chinese culinary culture spanning over 5,000 years worldwide. “Our goal is to encourage and support young aspiring Chinese culinary chefs from around the world to innovate,” said Lee Kum Kee Sauce Group Chairman Mr. Charlie Lee, adding that the event has been supported by 22 Chinese culinary associations and industry partners from all corners of the globe, making it a truly international championship. Staged on 19 and 20 September this year, this competition was organised by Lee Kum Kee and steered by the World Federation of Chinese Catering Industry.
In addition to the growing list of supporting trade organisations, the competition’s increased significance as an international platform for the exchange of creative ideas is reflected by the avid participation of 42 talented young chefs from 17 countries and regions. “The 2014 inaugural competition welcomed young chefs from seven countries and regions. The number of countries and regions represented went up to 13 in the 2016 edition,” Lee noted. “We’re glad to see this third edition has attracted chefs from all five continents.”
While its essence remains, the Chinese culinary heritage has been evolving progressively. Chefs from different regions often innovate by ingeniously incorporating ingredients unique to their respective areas. The biennial contest thus brings budding young chefs, including celebrity chefs who shine in gourmet variety shows and executive chefs from renowned Michelin-starred restaurants, under one roof and provides the opportunity for their creative sparks to fly. “We have established a platform for young aspiring chefs to exchange ideas and inspire one another for innovation breakthroughs from this millennia-long culinary tradition,” Lee said. “Because the Chinese cuisine has spread throughout the world, the standards and quality vary from place to place. This contest also acts as a platform for mutual learning so that it contributes to the further elevation of the overall quality of Chinese culinary artistry worldwide.”