Family Weekly Beijing NewsOn March 3, the World Federation of Chinese Cuisine Industry announced that the 9th Chinese Cuisine World Competition will be held in Vancouver, Canada. The competition is scheduled for May 21 to 23, and teams from all over the world will present a high-level culinary feast, aiming to promote Chinese food culture, promote the exchange of Chinese culinary culture and the improvement of cooking technology.
Since the first competition was held in 1992, 8 competitions, 5 countries, 7 cities, hundreds of teams from all over the world, thousands of Chinese chefs, thousands of classic works, with the strong support of many domestic catering brands, industry organizations, upstream and downstream enterprises in the catering industry, as well as the attention and participation of overseas Chinese around the world, have jointly drawn such a magnificent picture of the Chinese Cooking World Competition.
Wu Wu, vice president of the World Federation of Chinese Cuisine Industry, said in his speech at the press conference that as one of the countries with the earliest and largest number of Chinese settlements, the Canadian catering industry and catering market account for a huge proportion of Chinese food. At the same time, Canada is at the international advanced level in the fields of smart agriculture, high-quality ingredients, and sustainable catering. Therefore, the 9th China Culinary World Competition is located in North America and settled in Canada, which is both reasonable and expected, and the professional level and international influence of the competition will reach a new level, and it will also lay a solid foundation for further cooperation between China and Canada in agriculture, food, catering and other aspects.
Zhao Wenke, Secretary-General of the World Federation of Chinese Cuisine Industry, introduced the previous Chinese Cuisine World Competitions and wonderful moments. Since the first competition was held in 1992, the China Culinary World Competition has been held for eight consecutive years, and as the world's highest level of Chinese food competition, known as the "Chinese Food Olympics", it is the largest, most extensive and most influential competition.
Huang Ruzhou, part-time vice president of the World Federation of Chinese Cuisine Industry and president of the Canadian Restaurant Association, said in his speech that the world needs Chinese food, and Chinese food must enter the world. Chinese cuisine is the economic and cultural foundation of the Chinese community in Canada and North America for a hundred years, and it is also a treasure of Chinese culture inherited by the Chinese community from generation to generation, and it is also a shining pearl of the North American catering and tourism industry. He said that through this competition and on-site display and exchange in health and health, prefabricated dishes, ingredients and cooking skills, AI intelligent equipment and other aspects, it is bound to promote the global integration of the Eastern and Western catering industries.
Wang Haidong, Vice President of the World Federation of Chinese Cuisine Industry and Chairman of the Young Celebrity Chef Professional Committee, introduced the competition rules of the 9th China Culinary World Competition. Members of the World Federation of Chinese Cuisine and restaurants, hotels, and related units and individuals recommended by the World Federation of Chinese Cuisine Industry can register for the competition. Participating teams and individuals must complete the on-site production of three (cold dishes, hot dishes, and dim sum) within the specified time; The judging panel is an international panel of judges certified by the World Federation of Chinese Cuisine Industries, and the judging criteria cover a wide range of aspects, including taste, presentation, creativity and on-site operation.
Qu Hao, Invited Vice President of the World Federation of Chinese Cuisine Industry and Chairman of the International Chinese Celebrity Chef Professional Committee, said in his speech that it is a rare opportunity and honor to be able to compete with Chinese food practitioners from all over the world on such a platform. As a Chinese culinary worker, you should always bear in mind that you should put kitchen ethics first, take cooking skills as the foundation, serve diners first, and take inheritance and development as your soul, and show the unique taste of Chinese food to the world through the platform of the 9th China Culinary World Competition, so that more people can understand and love Chinese food.
In his speech, the Commercial Counsellor of the Canadian Embassy in China, Mr. Bermaisson, said that he was pleased to see the 9th China Culinary World Competition in Vancouver, Canada. Canada is blessed with unique environmental advantages, abundant marine resources and high-tech smart agriculture, and looks forward to the combination of excellent Chinese cooking skills and natural Canadian ingredients to achieve a win-win situation. I believe that this competition will be an excellent opportunity to promote the exchange and cooperation between China and Canada, and I hope that through this competition, more Chinese catering brands will pay attention to Canadian agricultural products and high-quality ingredients.
Xing Ying, President of the World Federation of Chinese Cuisine Industry, said in her concluding speech that the convening of the 9th China Culinary World Competition marks the official launch of the registration and organization of the competition, which is a grand event in the global Chinese food industry. He pointed out that the purpose of the 9th China Culinary World Competition is to promote and disseminate Chinese food culture and promote the global development of Chinese food. We sincerely hope that enterprises, related institutions and chefs in the global Chinese food industry will fully support and actively participate in the exchange of skills on the same stage, work together to promote development, improve the quality of Chinese food, improve the international influence of Chinese food, and make the world love Chinese food more.
The press conference on March 3 was held in a combination of online and offline ways at the Huabin International Hotel in Beijing, and Mou Dongliang, assistant to the president of the World Federation of Chinese Cuisine, presided over the release meeting. A total of more than 6,400 reporters from a number of news**, as well as Chinese chefs and personnel from relevant institutions from all over the world attended the press conference.