This activity is part of a series of events Responding to World Tourism Day on September 27 organized by the People's Committee of Ca Mau province in coordination with the People's Committee of Ho Chi Minh City and the Vietnam Tourism Association with the theme: "Ca Mau - the southernmost point of the country, a gathering place for nature and peace".
Participating in the contest are 15 teams from Ca Mau province, some provinces and cities in the Mekong Delta and Ho Chi Minh City. Among them, there are famous culinary clubs such as: Au kitchen Club, Hoa kitchen; Bakery; Viet kitchen; Tre kitchen... gather of professional chefs, young chefs, culinary artisans.
Each team has 3 members, including 1 main chef and 2 kitchen assistants. Within 90 minutes, the teams will prepare and present typical dishes of Ca Mau region, introduce the story, origin and cooking techniques.
The teams competed in preparing a menu of 4 dishes: appetizers, main dishes, soups and desserts. The judges scored based on the criteria: harmonious flavor, beautiful form, creativity but still preserving traditional identity, along with the use of fresh, safe ingredients, imbued with the quintessence of Southern cuisine.
In addition to the award, the highly awarded chef will be invited to play the role of "Ca Mau Food Ambassador", accompanying promotional charms, participating in culinary tours and major events of the province, becoming the representative face of the culinary quintessence of the land of the nose.
The dishes at the contest have unique names, impressive presentations, ranging from high-class such as Bach hoa seafood with crab and giant fish sauce, pho cowl crab meat with spicy getter fever, crab and ginseng stuffed with hysterical winter-spring shrimp, crab with the potential for vegetables, chrysanthemum fish, and crab and bird's nest with flowers...
Some chefs prepare familiar rustic dishes such as crab sticky rice, broth broth, dog walnuts cooked with dried fish, sour soup with mountain fish, braised braised fish with fruit, fish sauce, fish salad... All are made from local products, crystallized with "Wild Fragrance - Seaweed", contributing to depicting the diversity and flavor of Ca Mau culinary culture.
