The guests attending this
exchange workshop are famous food experts in Vietnam, nutrition experts and the
chefs of the Golden Spoon contest.
The exchange program with
its theme “How to promote Vietnamese cuisine abroad?” is organized within the
scope of the Golden Spoon contest, aimed at searching for traditional and
rustic dishes that also represent unique culture and the typical dishes
throughout the country. It also contributes to introducing and promoting our
abundant, refined, delicious and nutritious cuisine to the world.
Readers will have the chance to express
their concern as well as raise any questions about the origin of Vietnamese
foods, which one is the specialty of each region, which spices have been
discovered, introduced and used effectively to make the most delicious dishes,
how international friends can learn more about Vietnamese food, or which
Vietnamese dishes have been introduced in other countries.
Guests invited for the exchange
program
·
Mrs. Suong Thi Bui,
ambassador of Vietnamese products, folk artisan and ambassador of Vietnamese
culinary culture
·
Mr. Long Thanh Chiem,
ambassador of Vietnamese products and folk cuisine artisan
·
Mrs Trieu Thi Choi-
Ambassador of Vietnamese products, Elite teacher, Cuisine culture expert
·
Mr. Sakal Phoeung,
president of Escoffier School of Culinary Arts Vietnam and Head chef of Sofitel
Saigon Plaza
·
Mr.Sang Huy Ly, deputy of
the organizing committee of the Golden Spoon contest and vice director of Minh
Long I Co. Ltd
·
Mrs. Diep Thi Ngoc Do,
director of Nutrition center in Ho Chi Minh City
·
Mr. Bao Thai Tran,
champion of the 2014 Golden Spoon contest
Representatives of the
final 15 teams of the 2015 Golden Spoon contest: Mr. Duy Vo Anh Le (Binh Quoi I
Tourist area) and Mr. Cuong Nhu Nguyen (Kim Do Hotel)
Readers
can raise questions to the invited guests by sending to: support@chiecthiavang.com or you can add your comments below this
message
All documents related to
this online exchange program “How to promote Vietnamese cuisine abroad?” will
be updated sufficiently on this website. Please wait to read more
Organizing
Committee