Chinese Chefs Get Innovative with Australian Wild Abalone!
November 18, 2015
A very special collaboration between the Abalone Council Australia Ltd and the China Cuisine Association has created The Australian Wild Abalone Innovative Cuisine Design Competition which culminated in an awards ceremony gala dinner in Beijing last week!
The competition aims were to inspire Chinese cuisine and catering industries to use Australian Wild Abalone in unique and innovative ways, to enhance young Chinese chefs’ culinary skills and knowledge of the qualities of Australian Wild Abalone.
The China Cuisine Association (CCA) contacted chefs in Beijing and all over China to invite them to participate in the first online stage of the competition. A series of online campaigns were published in China spreading the news about the competition, on the CCA’s website http://www.ccas.com.cn/ and their WeChat platform – whose visitors are Chinese professional chefs, large catering enterprises and culinary associations at provincial level, city level and county level. The CCA advised that some of the restaurants contacted during the online competition phase expressed their interest in Australian Wild Abalone products, which was followed up at the event.
The online competition closed on 28th October and the judging panel met on 29th October to assess an impressive 115 dishes submitted by 80 young executive Chefs. The 5 distinguished judges who assessed the dishes are Chef Zhou Hua from Shanghai, Chef Yin Qinlin from Anhui Province, Chef Hao Wenjie from Beijing, Chef Zhang Dahai of CCA, Erica Sun of CCA – all identified by Ministry of Labor as national level judges……read more