2018火辣厨艺挑战赛花絮

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2018火辣厨艺挑战赛花絮

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一带一路火辣厨艺挑战赛是一个以”香辣”为主题的国际烹饪比赛,2018年的冠军争夺赛一连三天于「香港一带一路国际食品展」中,吸引了超过80名来自世界各地的精英厨师施展浑身解数,争夺首届一带一路火辣厨艺挑战赛「最佳厨师」殊荣。

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2018 火辣厨艺挑战赛的获奖厨师

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最佳厨师
招健昌(香港赛马会)

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最佳火辣大厨 – 清真菜式
刘柏豪 (迪士尼)

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最佳火辣大厨 – 海鲜主菜
冯嘉星(港怡医院)

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最佳火辣大厨 – 肉食主菜
卢泳濠(香港赛马会)

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2018年的火辣厨艺挑战赛,约80名来自「一带一路」沿线国家和地区以及世界各地的精英厨师参加比赛。

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  • 亚洲国际博览馆
  • Association of Lithuanian Restaurant Chefs and Confectioners (LRVVKA)
  • Bib n Hops
  • 香港中厨师协会
  • 香港中华出进口商会会所 – 潮家宴
  • 彩兴来来火煱
  • 云来轩
  • 香港沙田万怡酒店
  • 香港迪士尼乐园
  • Double K Kitchen
  • 港怡医院
  • 金悦轩
  • 香港君悦酒店
  • 香港君悦酒店(港湾壹号)
  • 黄金海岸酒店渡假村
  • 日月光饭店
  • 香港洲际酒店
  • jLo Cooking Studio
  • Junon
  • 霸王山庄
  • 大壹冰室
  • 六国酒店
  • 澳门美狮美高梅酒店
  • 卅二公馆
  • 璞居坊庭园餐厅
  • 台北诺富特华航桃园机场饭店
  • 富豪饮食(丽豪)有限公司
  • 帝苑轩
  • Regal Airport Hotel – Café Aficionado
  • Regal Airport Hotel – Dragon Inn
  • Regal Airport Hotel – Rouge
  • Royal Institute for Tourism & Hospitality
  • 香港喜来登酒店
  • 辣蟹舫
  • 新濠影汇
  • 澳门新濠影汇(玥龙轩)
  • The Dot V Limited
  • 怡东酒店
  • 香港赛马会
  • 香港帝苑酒店
  • 香港帝苑酒店(东来顺)
  • 荣哥厨房私房菜
  • 新咪咪面工房
  • 惠宾楼大酒店
  • 柏旺餐饮‧新港鸿大酒楼
  • 嘉庆大酒楼
  • 温哥华第一家 郝记全羊馆
  • 钱行会成员 – 佛山金融城富豪酒店
  • 中国·四川省·成都市·私飨意境文化
  • 大公馆
  • 六宫馆
  • 满乐潮州
  • 富豪香港酒店
  • 富豪九龙酒店
  • 香港帝苑酒店 (Sabatini)
  • 羲和雅苑

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重量级嘉宾评审团

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比赛将根据世界厨师协会的标准为大会提供专业指引。项目、比赛规则及评审准则均以世界厨师的评审准则为依据,并由认可的国际级评判担任评审。

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梁伟富 ─ 世界厨师协会认可国际裁判
香港厨师协会主席
Chez Ed法国餐厅行政总厨

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Chef Eddy Leung started his career 30 years ago at Gaddi’s of the Peninsular Hong Kong Hotel. He has the privilege of learning from some of the best chefs including Chef Peter Hatt and Chef Stefan Herzog for many years. From then on, he has won many awards. He is now the President of the Hong Kong Chefs Association, an international judge, and has established Chef Studio by Eddy, G7 Dinning, and Chez Ed. In 2001, Chef Eddy began his first start-up restaurant, “Poison IVY”, pioneering the private kitchen concept on delivering western food with a private kitchen set-up, leading the trend of the private kitchen development of Hong Kong. From 2004-2011, Chef Eddy served in many five-star hotels at management position, such as Ritz Carlton, Mira and Swire Hotel. In 2011, Chef Eddy went back to his own restaurant dreams. During this period, he has established his own brand including Chef Studio by Eddy, G7 Private Dinning, Prochef Concept, Lobster Bobo, and most recently, Chez Ed. He has gradually built his own little kingdom of restaurant brands, serving international and local guests, training up his team of and to promote Hong Kong’s culinary industry.

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阮锦鸿 ─ 世界厨师协会认可国际裁判 A
澳门厨艺协会主席
澳门新濠天地餐饮部总监

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The first Chinese local chef to become the President of the Hong Kong Chefs Association in 2003, started the International Chefs Day in 2004, which has then become a celebrated annual event of the Association for the community, and established the Young Chefs Club in 2007 aiming at nurturing the next generation chefs. Chef Perry has not just made a difference in Hong Kong as one of the most prominent local born Western Chef, recognized on the culinary world platform. Before moving to Macau, he has the Executive Chef of the Hong Kong Convention and Exhibition Centre. For the last few years in Macau, he has been busy building the culinary profession and working closely with the local government on raising the standard of the culinary industry.

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Christoph Suter ─ 世界厨师协会认可国际裁判
香港赛马会跑马地会所行政总厨

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Born in Switzerland, Christoph Suter is an award winning chef who enjoys a highly successful and impressive career within well-recognized and affluent establishments.

Chef Suter completed his training and education in Switzerland. Upon graduation, he worked in various restaurants and hotels in Switzerland and Sweden from 1988 to 1992. He then started working in South Africa at The Palace of the Lost City Hotel for one year. In 1994, he worked in Conrad International Hong Kong and was promoted and transferred to Centennial Hotel in Singapore as Executive Sous Chef in 1996. Chef Suter then started his career in China in 1999 by working in Kempinski Hotel in Beijing, where he managed the opening of the first Latin restaurant “Salsa Cabana”. From 2001 to 2003, he worked as the Executive Chef in Sha Tin Clubhouse of the Hong Kong Jockey Club which is acclaimed as “The Best Membership Club in Asia”. Afterwards, he returned to Beijing and worked for The Westin Beijing, Financial Street for three years. Chef Suter rejoined the Hong Kong Jockey Club in 2006 and worked in Happy Valley Clubhouse as Executive Chef, managing the western kitchen operations and overall culinary performance. Having worked in Asia for the last 16 years and has gained valuable experience and tastes from positions in Singapore, Beijing and Hong Kong combined with his classical background from Europe, he demonstrates culinary expertise across all international cuisines, creates innovative menus hailed by food lovers across the globe.

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Rudolf Muller ─ 世界厨师协会认可国际裁判 A
Angliss 香港有限公司董事总经理

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Rudolf Muller joined Hong Kong Disneyland in July 2003 as its Executive Chef/Culinary Director, has over 40 years of experience as a chef, managing some of Asia’s busiest kitchens. He served for 10 years as Executive Chef for SATS Catering/Singapore Airlines and Team Manager for the Hong Kong National team in 2008, Singapore Culinary National Team, from 1998 until 2000; taking home Olympia and first runner up prizes from IKA 2000 in Erfurt Germany, first runner up honors from the 1999 Salon Culinaire in Basel, Switzerland and the 1998 World Cup from Luxembourg.

Prior to joining Singapore Airlines, Muller worked with Hilton International for 9 years in Kuala Lumpur, at the Shanghai Hilton, the Drake Hotel in Chicago and the Habour Castle Hotel in Toronto. He worked in 5 star Hotels in Banff and Calgary, and in his native Switzerland in places like Geneva, Berne, Arosa and Zurich.
He is an Honorary member WACS ( World Association of Cooks) and also on the WACS Culinary competition committee panel, a Member of the Singapore Chaine des Rotisseurs, and Vice president of the Cordon Noir Gourmet Club, member of the Disciples des Escoffier, and former President and life time member of the Hong Kong Chefs Association.

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Angelo McDonnell ─ 世界厨师协会认可国际裁判
馥荟香港有限公司行政总裁

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Simple ingredients turn into scrumptious indulgences with Angelo McDonnell’s magic. As a chef and an author, he finds challenge in exploring the myriad culinary possibilities of specific ingredients.

Indeed, Angelo has come along way since working at a small restaurant in his native Ireland at a very young age. In his 30 years as a chef, he has sat at the helm of various kitchens in the Philippines, Canada, USA, New Zealand, and Switzerland.

He was the group executive chef of Hong Kong’s Igor’s Group, which boasts of 40 outlets, Angelo’s cuisine reflects a deep understanding of an array of cooking styles and cultures, which he has gained from his extensive travels.

An avid culinary competitor, he has won numerous cooking accolades, most recently in 2006, when he commandeered the Hong Kong Chefs Team to victory at the Singapore’s Culinary Challenge.

Angelo has also written two cookbooks, Bold Appetizers, and Hot Tomatoes that showcase his extraordinary style and passion for innovation.

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许美德师傅
百乐潮洲酒家总厨
群生饮食技术人员协会理事长

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One of the most respected Chinese cuisine chefs locally and regionally. He started his apprentice when he was 16, some 30 plus years ago, learning everything from basic. After learning his craft and practice as a chef for 8 years, he went to his origin Chiu Chow to open a Chiu Chow restaurant from scratch. His three years in his home town has inspired him to better appreciate the many different beautiful ingredients and rich food culture, paving his number one Chui Chow chef progression. He was named best Ten Chefs in China (China Hotel) and is active in local and regional professional and community activities with the aim to develop chefs and to honor tradition cooking with creativity.

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Raphaël Kinomo
澳门丽思卡尔顿酒店主厨
The Disciples of Auguste Escoffier International澳门分会副会长

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From his youth age Raphaël clam “I want to be a chef”! From this point he spent all his energy to work in the kitchen, in 1996 he started his career at 3* Michelin Paul Bocuse as apprentice where he learn all foundation of Classic French Cuisine, from 1998 to 2004 he pursuit his learning experience with several reputed in Lyon well known as the cradle of Gastronomy.in 2004 he met his mentor Marc Veyrat 3* Michelin and elected best chef in the world. But Raphaël wants to discovery more and in 2006 decides to move to London where he met another legend Joel Robuchon where he learns rigor and precision. After 2 years in “l’Atelier de Robuchon”, in 2008 Raphaël think it’s time to take responsibility position and move to “ the fifth floor restaurant ”, Harvey Nichols, Knightsbridge ( 2* at AAC guide ) LONDON U.K, then in 2009 he decide to go to Dubai as Head chef in Restaurant “La Maison” became the 2nd best restaurant in Dubai in 1 year, then move to Oman in one of the best restaurant. 2010 was a turning point for Raphaël he moved to “Artur restaurant” and was awarded Best Thailand Restaurant in both 2011 and 2012. Then 2012 he became Chef Patron Brasserie 9 asiatique ( Groupe of Bangkok Airway, and Bangkok Air Catering ) then again for 2 years Best Thailand restaurant In November 2014 Raphaël become the Chef De Cuisine for The Ritz-Carlton Café, Macau.

[/fusion_toggle][/fusion_accordion][/fusion_builder_column_inner][/fusion_builder_row_inner][fusion_separator style_type=”single|dotted” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”20″ bottom_margin=”20″ border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_button link=”http://www.fmcexhibition.com/marketing/hot_chef_schedule.pdf” text_transform=”” title=”” target=”_blank” link_attributes=”” alignment=”” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” color=”lightgray” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” size=”” stretch=”default” shape=”” icon=”fa-file-pdf far” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]2018 比赛及厨艺示范日程[/fusion_button][/fusion_builder_column][fusion_builder_column type=”1_3″ layout=”1_3″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”” bottom_margin=”20px” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_imageframe image_id=”13908|600″ max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”none” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://brifexpo.com/wp-content/uploads/2018/12/2018keyvisual-600×300.jpg[/fusion_imageframe][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”” bottom_margin=”20px” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_button link=”https://brifexpo.com/exhibitor_cn/” text_transform=”” title=”” target=”_self” link_attributes=”” alignment=”” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” color=”default” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” size=”xlarge” stretch=”yes” shape=”round” icon=”fa-handshake far” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]参展查询[/fusion_button][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”” bottom_margin=”20px” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_button link=”https://brifexpo.com/visitor_registration_cn/” text_transform=”” title=”” target=”_self” link_attributes=”” alignment=”” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” color=”default” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” size=”xlarge” stretch=”yes” shape=”round” icon=”fa-file-signature fas” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]访客免费登记[/fusion_button][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”” bottom_margin=”20px” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]

展览日期及时间

2019 年 6 月 11 日 (星期二), 10:00 – 18:30
2019 年 6 月 12 日 (星期三), 09:30 – 18:30
2019 年 6 月 13 日 (星期四), 09:30 – 17:00

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