The recently concluded Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 proved to be fruitful for three Pinoy chefs who won bronze awards during the event. Winners Chef Elmar Ruelo of Wangfu and Chef Joel Aroy of King Chef and Chef John Flores of Grand Convention Centre Cebu are among the 42 aspiring young chefs from 17 countries and regions who competed in showcasing their true culinary talents.
Lee Kum Kee International Young Chef Chinese Culinary Challenge has been a biennial contest since it started back in 2014. It aims to promote Chinese cuisines for the robust development of the global Chinese culinary industry.
The challenge was to create one dish in 90 minutes using designated ingredients paired with Lee Kum Kee sauces and condiments. Creations should be in line with this year's theme, ‘Excel on Traditions Converging Global Culinary Talents.' Partiipants were challenged to harness their their creativity and culinary skills to create sumptuous and delectable dishes to impress judge Chef Li Yaoyun and the rest of the panel of judges that was composed of some of the regions’ most distinguished Chinese Master Chefs.
Chef Elmar, Chef Joel, and Chef John harnessed their creativity and impressed the judges with their delicious creations. The chefs' winning dishes are Stir Fry Chicken with Plum and Oyster Sauce, Pan Seared Striploin, and Crispy Prawn in Char Siu and Scallop Sauce respectively.
The grand Award Presentation Dinner was well attended by nearly 350 guests from Chinese culinary associations and industry elites from all over the world. Other winners include Chef Joung Duck Su from Korea who won the "Lee Kum Kee 130th Anniversary Best Heritage Tasting Award" as well as the "Most Creative Award." The “Best Sauce Combination Award” was awarded to Chef Yip Ming Wai from Hong Kong, while "Best Presentation Award" was given to Chef Hikita Shoichiro from Japan.
Lee Kum Kee Sauce Group Chairman Mr. Charlie Lee announced during the dinner that the company was establishing the Lee Kum Kee Hope as Chef Charitable Foundation. It aims to lift the group's key corporate social responsibility program "Hope as Chef" to a new stratum. The Hope as Chef CSR program, launched in 2011 is the manifestation of the group’s core value of “Si Li Ji Ren” (Considering Others’ Interests). It also supports youth from less developed regions who wish to become chefsby providing them with professional Chinese culinary training.
It is also important to note that this year's Lee Kum Kee International Young Chef Chinese Culinary Challenge received immense support from Chinese culinary connoisseurs, industry partners and 22 culinary associations across the globe including Le Toque Blanche Chef Association Philippines. In this year’s competition, Chef James Santolin of Ikomai Japanese Restaurant and Chef Fernando Aracama of Aracama Restaurant and Lounge represented Le Toque Blanche Chef Association Philippines.
