“Chef Of Century” had arrived in Viet Nam

“Chef of century” Eckart Witzigmann was having his lunch at a Vietnamese restaurant in Dec 5th 2016 – Photo: Quang Dinh

Eckart Witzigmann was honored as “Chef of the century) in 1994 by Gault Milau, an influential French restaurant guide and honorable culinary evaluation.

Eckart Witzigmann was born in Austria but his cooking talent was trained mostly in France, one of the culinary cradles of the world, then numerous classy restaurants in the Europe and America.

He has received most of important awards and tittle in the culinary world and he also owns the noble Michelin 3 stars.

Once arrived in Viet Nam, Mr. Eckart Witzigmann had a chance to enjoy featured traditional Vietnamese food.

Although getting tired after long flights, he was still excited discovering Vietnamese cuisine. Especially, Vietnamese rolls are his favorite, such as Diep cuon (salad rolls) or Banh uot (steamed rice sheets rolled served with grilled pork).

In the evening of Dec 5th, Mr. Eckart Witzigmann would meet 15 teams, who made their ways to the final round of The Golden Spoon 2016, to share his experiences and passion to those candidates.

The Golden Spoon final round would take place in Dec 6th and the final teams would face totally different rules.

Chefs would not bring any prepared stuff except specialized tools. The most challenging obstacle is that all chefs would cook without any preparation of ingredients and chosen menus.

All ingredients and spices would be picked by the judges and packed in 15 sealed black boxes. Each team would ballot to receive a random black box and would have 90 minutes to brainstorm a 4-courses menu.

Food artisan Bui Thi Suong, consultant and professional judge of the contest, explained that they wanted to place chefs under passive condition so that they can test their adequate skills.

During official timing, chefs need their best to perform their skills, techniques, and mindset and excellent tactics to win.

By N.Binh/Tuoitre