中国·福州——热爱城市从热爱美食开始

According to the informationobtained on the 26th, the Fourth Fujian Cuisine Vocational Skills Competition in Fuzhou will kick offin mid-to-late March, sponsored by the Fuzhou Municipal Bureau of Commerce and the Fuzhou Federation of Trade Unions.Registration is open from now until March 5.

The competition is open to individuals andgroups

According to information,the competition consists of threeparts: theoretical knowledge examination, Fujian cuisineskills competition and award ceremony.The theoretical knowledge examination and Fujian cuisine skills competition will be conducted around March 20, focusing on Chinese cooking, according to the National Senior Technician (Level 3) Standards.

This competition will give full play to the leading and exemplary role of vocational skills competition in the evaluation, selection and motivation of high-skill talents, aiming to train and select a group of excellent high-skilled talents for Fuzhou's culinary industry.Individual and groupapplicants who meet the application conditions in the Technical Regulations for the Preparation of National Occupational Standards (2023 Edition)are welcome to contact Ms. Wang(Tel: 17060454595) andMs. Cheng(Tel: 18950298907) for a registration.

Focus on the competition of “new Fujian cuisine”

"The Fujian Cuisine Vocational Skills Competition will focus on contestants' skills in making 'new Fujian cuisine.'"Huang Lyubing, chairman of the Fuzhou Catering and Cuisine Industry Association, told the reporter.Since this is the first Fujian cuisine chef skills competition held in Fuzhou after the introduction of theThree-year Action Plan of Fujian Province for Accelerating the Innovation and Development of New Fujian Cuisine (2023-2025), it will focus on the main tasks of "showing the new look of Fujian cuisine" and "cultivating new talents of Fujian cuisine" proposed in the Plan and investigate whether chefs make innovations in the taste and ingredients of Fujian cuisine while adhering to the original flavor, to further promote the development of new Fujian cuisine.

Compared with the older generation of chefs who have a weak cultural foundation, the younger generation of Fuzhou chefs obviously have a higher cultural level.Huang Lyubingsaid, as the backbone of the industry, the new generation of chefs have a strong learning ability and a wide range of knowledge, which contributes to the smooth development of foreign exchanges, innovation of dishes, and skills inheritance of Fujian cuisine.

In recent years, in order to build the brand of Fujian cuisine, Fuzhou has actively promoted the cultivation of Fujian cuisine talents.In addition to holding a Fujian cuisine vocational skills competition every two years to discover a new generation of Fujian cuisine talents, Fuzhou has also vigorously implementedthe "Famous Chef Training Program," and set up afamous chef training guidanceteam composed of Fujian cuisine masters and representative inheritors of Fujian cuisine projects to train reserve talents. Meanwhile, it hasintegratedresources to build a Fujian cuisine research and development platform, and carriedout related research and development.

There aremany highlights in previous competitions

At the Third Fujian Cuisine Vocational Skills Competition, more than 100 contestants in the catering industry participated in the fierce theoretical knowledge examination and Fujian cuisine skills competition. A total of 12 participants won the competition.Li Mingyu, a chef from Fuzhou Hotel, won the first prize, fourparticipants won the second prize and the rest sevenwon the third prize.

In the final of the Third Fujian Cuisine Vocational Skills Competition, the organizers of the competition set up three links to assess the contestants,i.e., designated dishes, self-selected dishes and self-created dishes.In the first link, the organizers designated a traditional Fujian dish "Chrysanthemum Shaped Sea Bass"which wasrequired to retain the original flavor and could testthe chef's cutting, cooking and decoration skills.In the second link, participants were asked to make a dish out of pork, a common ingredient, with Fujian cuisine cook techniques, which should present a different flavor.In the third link, participants were given free rein to make a dish with the ingredients they chose from the provided ones.

At the final, hundreds of competitive dishes were displayed in the display area, and more than 10 senior cooking masters in the catering industry in Fuzhou commentedand summarizedthe contestants' works.Various kinds of ingredients, such as fruit, vegetables, flowers and plants, all kinds of rice, noodles, flour, poultry meat, pork, fish and shrimp, were presented by the participants in a variety of forms, by carving, cutting, combination and other means.

Amongthe links, the assessment of "Chrysanthemum Shaped Sea Bass" was impressive.Many participants chose to challenge a traditional "Chrysanthemum," that is, making the bass into a large unique "chrysanthemum," so as to bring the people at the scene a visual feast.In order to make the fish into clusters of petals and properly control the oil temperature to make the dish bright and beautiful, the participants must have superior skills. "A number of young chefs with strong innovation capability stood out at the competition. There were also some seniorchefs with good cooking techniques and solid basic skills," said a relevant responsible person from the organizer.(Fuzhou Evening NewsReporter: Quan Yiyue)