NingBo International Young Chef Culinary Challenge (NIYCCC) will be the
region’s leading Young Chefs Culinary competition dedicated to the promotion of
culinary excellence. With strong support from the World Association of Chef
Societies (WACS) and the regional culinary schools, it is the ultimate arena
for budding culinary talents from around China to display their masterly skills
and be accredited by a panel of internationally acclaimed WorldChefs judges.
06 November 2018
Pre-match Training Course for the 20th FHC China International Culinary Arts Competition
In order to enhance the participants’ deep understanding
of the rules of the FHC competition and help they further improve their skills,
Shanghai Young Chefs Club training session for pre competition training
was held in EFun Culinary Education on November 3, 2018. Chef Clinton
Zhu, Jacquline Qiu, Louie Ye, and Edward Zhong all attended.
Entire the training, the competition rules were
interpreted, and the spirit of the competition was conveyed!
30 October 2018
NingBo International Young Chefs Challenge
PRESS RELEASE
NingBo International Young Chefs
Challenge
Congratulations to Tori Pickens &
Billy Fox who have just competed in the Ningbo Young Chefs Challenge China 2018
and did a fantastic job, Tori & Billy are both the chairpersons of the
Young Chefs Club in their home states of WA & NSW as well as holding places
on the Culinary Youth Squad. They were accompanied by Peter Tischhauser.
President of the NingBo
Gulin Vocational School Yu Haoqi
"The overall objective of the Culinary Challenge is to continue to add another dimension to the growing need for our young chefs to learn and experience different food styles”
“This competition will provide channels that would promote culinary experience, skills and abilities of Young Chefs from all over our region. The competition will be challenging and exciting but also bring you together with camaraderie as a professional young Chef.”
President of the NingBo
Gulin Vocational School Yu Haoqi"The overall objective of the Culinary Challenge is to continue to add another dimension to the growing need for our young chefs to learn and experience different food styles”
“This competition will provide channels that would promote culinary experience, skills and abilities of Young Chefs from all over our region. The competition will be challenging and exciting but also bring you together with camaraderie as a professional young Chef.”
Continental Director Asia
Dr. Rick Stephen“The aim of any competition is a learning curve for all and with the additional introduction of the Masterclasses by some of the best chefs around only add to the knowledge and skills that you will gain by been a part of this event"
On the first Day of the competition was the
Two to Tango where A team of 2 prepared 3 portions of cold or warm seafood/fish
appetizer and 3 portions of beef or lamb western style, with in a 1 hour
cooking time. Billy & Tori won a Silver Medal
On day 2 the chefs competed individually Billy in the Farm to Plate challenge where he had 60 minutes to prepare & serve 3 portions of main courses using Duck, Beef, Lamb, Chicken or Pork he took home a Silver Medal.
Tori competed in the Ningbo Seafood Challenge where she also had 60 minutes to prepare serve 3 main courses using fish & or seafood. This time it was Gold Medal for Tori & Best in Class trophy with the top score.
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