Many delicious and attractive dishes were prepared by students at the contest ' Culinary Creation with American Chicken'.
On December 18, students majoring in culinary arts, Faculty of Hotel and Restaurant, Saigon College of Tourism competed and created delicious and attractive dishes from American chicken at the contest "Culinary Creation with American Chicken for Young Chefs of Saigon College of Tourism in 2024".
The contest is organized by the United States Poultry and Egg Export Council (USAPEEC) in collaboration with Saigon Tourism College.
The Northwest-style pan-fried chicken dish was highly appreciated and won first prize. The team received 3 million VND and participated in the national competition held in Da Nang.
The distinctive flavor of the Northwest-style pan-fried chicken is created from mac khen and doi seeds. The dish was made by students Nguyen Tan Thien (right) and Nguyen Thi Hue Tran (left). "This is the first time I have made this dish with the desire to share the image and flavor of Vietnamese food. Today's dish is a combination of American chicken and typical spices of the Northwest region," Hue Tran shared.
Northwest-style pan-fried chicken served with sticky rice and passion fruit sauce. "You know how to combine sticky rice very well and interestingly, the dish is presented with harmonious colors...", judge Nguyen Ngoc Thong commented.
The jury of the competition includes: Chef Norbert Ehrbar (middle), chef, culinary advisor of the American Association of Food and Beverages (USAPEEC); Chef Le Xuan Tam (left), Executive Chef of the Moo Beef Steak chain in the southern region of Vietnam, former President of the World Association of Master Chefs in Vietnam; Chef Nguyen Ngoc Thong (right), Executive Chef of My Phuoc Thanh Eco-tourism Area (Dong Thap), lecturer at Saigon College of Tourism.
Baked chicken with mustard cream sauce by students Nguyen Quang My and Pham Thi Ngoc Loan won second prize.
The third prize winning dish of rolled chicken with black pepper sauce was made by students Tran Truong Giang and Nguyen Huy Hoang.
The consolation prizes went to two dishes: Chicken with cocktail sauce (left) made by students Le The Dat and Son Anh Vu; chicken rolled with mushrooms (right) made by students Do Minh Tam and Nguyen Duc Luan. "Steamed chicken or fried chicken is too familiar, so I want to explore and discover new dishes. Chicken rolled with mushrooms served with honey sauce is also the first time I have made it," student Duc Luan confided.
To participate in the final round of the competition, the students went through the preliminary round, which took place from November 20, 2024 to December 10, 2024. After the preliminary round, the school selected 12 teams (each team has 2 members) to compete in the competition.
12 groups of students have 60 minutes to create and prepare a dish using American chicken as the required ingredient and the main/only protein of the dish.
Dishes are scored based on the following criteria: proportion of American chicken; taste; presentation of the dish; introduction of the dish and response to the judges' questions; skills and techniques in food handling and preparation; food hygiene and safety; and manners.
The dishes are meticulously and beautifully presented by the students.
The competition aims to encourage creativity and develop cooking skills of the school's culinary engineering students. At the same time, improve knowledge about American chicken and high quality standards in food processing.
Source: https://thanhnien.vn/sinh-vien-tranh-tai-sang-tao-nhung-mon-an-hap-dan-185241218223045995.htm
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