Korean Young Chef Takes Home Silver Award and Best Presentation Award in Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016
Korea’s own young Chef Park Eun-young has won both Silver Award and Best Presentation Award in the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016, with her winning dish ‘Pork Mushrooms in Chili-bean Sauce‘.
Park Eun-young is currently a Chef at Grand Ambassador Hotel Seoul, with four years of experience in Chinese cuisine. Park is the youngest chef among other all Korean chefs that participated in the Lee Kum Kee International Young Chef Chinese Culinary Challenge this year.
Returning for its second year, the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 was held in Hong Kong on 28 and 29 September 2016. 43 aspiring young chefs from Australia, Canada, China,France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan, and the United Statescompeted for the championship title by creating one dish in 90 minutes according to designated ingredients paired with Lee Kum Kee sauces and condiments.
Seven influential Asian chefs formed a judging committee for this year’s competition, including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine),Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), andJacky Yang (Lee Kum Kee Consultant Chef). The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the champion; and winners of Gold Award, Silver Award, Bronze Award and three excellence awards, including Most Creative Award, Best Sauce Combination Award, and Best Presentation Award.
Lee Kum Kee introduced the International Young Chef Chinese Culinary Challenge in 2014, substantiating the Group’s core value of “Considering Others’ Interests” in every aspect of its business operations, thereby promoting Chinese cuisine for the development of global Chinese culinary industry.
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