Six rising culinary stars to compete in the upcoming Young Chef Challenge at Seafood Expo Asia

Six of Hong Kong’s emerging culinary talents will face off during the Young Chef Challenge at Seafood Expo Asia (SEA) next month, event organizer Diversified Communications announced on 8 August. 

The Young Chef Challenge – which debuted in 2017 and will take place in 2019 from 3 to 5 September at the Hong Kong Convention and Exhibition Centre during SEA – involves some of Hong Kong’s top culinary stars going head-to-head in a cook-off featuring sustainable ingredients. The chefs find out the ingredients they will cook with on the day of the live events, and are monitored by a panel of judges who are looking for demonstrations of skill and responsible and sustainable culinary practices. 

“This competition is a great way for young chefs to broaden their experience outside their kitchens,” said last year’s Young Chef Challenge winner Tsz Yan Lui. “The live cook-off experience and the feedback from the judging panel certainly helped to elevate my skills and food preparation knowledge.” 

“The Young Chef Challenge was conceptualized based on industry feedback for the need of a competition for culinary industry young talents,” added Liz Plizga, Group Vice President for Diversified Communications, which organizes Seafood Expo Asia. “The competition provides the perfect opportunity for them to showcase their talents while learning from industry veterans, advance their skills and gain knowledge on sustainable seafood choices.”   

The chef’s competing in the 2019 competition include: Wing Chiu, TANG, Jr. sous chef, Hong Kong Jockey Club; Kit Ying, LAM, Commis No. 2, Hong Kong Convention and Exhibition Centre (Management) Limited; Hon Kit, KWOK, Demi Chef de Partie, Peninsula Hotel (Felix Kitchen); Yat Ho, TAM, Commis 1, Kerry Hotel Hong Kong; Yat Chun, TAM, Chef de Partie, Hong Kong Disneyland Resort; and Lam Cheung, CHAN, Fryer No. 3, Regal Airport Hotel.

Judging the competition this year are Chef Robert Nilsson, Culinary Director, W Hong Kong; Chef Glenn Saussey, Executive Chef, Renaissance Harbour View Hotel Hong Kong; Chef Matthew Woolford, Executive Chef, Kerry Hotel Hong Kong, Chef Esther Sham. Executive Chef, Director of Maison ES, and Young Chef Challenge Ambassador, Chef Gabriel Choy, Winner of the Gordon Ramsay Scholar competition 2005. Each judge has been chosen for their expressed enthusiasm for “promoting ethically sourced food ingredients and embracing the concept of nurturing the next generation of culinary talents,” Diversified said. 

China-based sustainable aquaculture producer Evergreen Conglomerate is sponsoring the cash prize for the Young Chef Challenge – the winner of the contest will receive USD 2,000 (EUR 1,785), with the first runner up earning a USD 1,000 (EUR 892) prize. 

The Young Chef Challenge will take place at Seafood Expo Asia, the region’s leading showcase of the world’s premium seafood products, equipment, and services. Last year’s expo drew over 7,580 seafood professionals from 68 countries, and over 220 exhibitors from 34 countries, according to Diversified. 

The event takes place in Hong Kong, which is ranked second in terms of seafood consumption in Asia, and is the world’s eighth largest seafood consumption market, consuming 65.5 kg per capita on average each year – a number more than three times higher than the global average – the World Wildlife Fund reported. A report from Coherent Market Insights finds that the world’s consumption of sustainable seafood is on the rise, however. The report stated that the global sustainable seafood market was valued at USD 12.71 billion (EUR 11.34 billion) in 2017 and is projected for a CAGR of 4.97 percent over the period of 2018- 2025. 

“Growth of the global sustainable seafood market is due to growing awareness amongst consumers and manufacturers on sustainable certified seafood,” Diversified wrote in a news release. 

Full event information and scheduling, including for the Young Chef Challenge, can be found at the official Seafood Expo Asia website.