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您好啊2019-01-30T09:32:06+00:00

一帶一路火辣廚藝挑戰賽

一帶一路火辣廚藝挑戰賽是一個以”香辣”為主題的國際烹飪比賽,旨在推動”一帶一路”沿途國家不同烹調的文化;提高業界及社會對這些國家的食材和食品知識;促進國際美食交流,為來自世界各地的廚師提供學習體驗,把”一帶一路”的美食帶到全世界。

2018年的挑戰賽冠軍爭奪賽一連三天於「香港一帶一路國際食品展」中,吸引了超過80名來自世界各地的精英廚師施展渾身解數,爭奪首屆一帶一路火辣廚藝挑戰賽「最佳廚師」殊榮。

實力合作夥伴:香港廚師協會

香港廚師協會於本比賽中為協辦機構。HKCA擁有超過250名本地廚精英會員,並已加入世界廚師協會成為認可會員。

名廚甄文達師傅已成為2018年及2019年展會及火辣廚藝挑戰賽的美食大使。

甄文達師傅是國際著名的中菜廚師和烹飪電視節目主持人。他主持超過2000集於全球播放的電視烹飪節目,美食節目「甄能煮」(YAN CAN COOK)風靡全球,也使他成為首位成功將中國飲食文化介紹給美國及加拿大主流社會的電視人。甄文達師傅將在火辣廚藝挑戰賽中擔任表演嘉賓。

2018 火辣廚藝挑戰賽的獲獎廚師

最佳廚師
招健昌(香港賽馬會)

最佳火辣大廚 – 清真菜式
劉柏豪 (迪士尼)

最佳火辣大廚 – 海鮮主菜
馮嘉星(港怡醫院)

最佳火辣大廚 – 肉食主菜
盧泳濠(香港賽馬會)

2018年的火辣廚藝挑戰賽,約80名來自「一帶一路」沿線國家和地區以及世界各地的精英廚師參加比賽。

  • 亞洲國際博覽館
  • Association of Lithuanian Restaurant Chefs and Confectioners (LRVVKA)
  • Bib n Hops
  • 香港中廚師協會
  • 香港中華出進口商會會所 – 潮家宴
  • 彩興來來火煱
  • 雲來軒
  • 香港沙田萬怡酒店
  • 香港迪士尼樂園
  • Double K Kitchen
  • 港怡醫院
  • 金悅軒
  • 香港君悅酒店
  • 香港君悅酒店(港灣壹號)
  • 黃金海岸酒店渡假村
  • 日月光飯店
  • 香港洲際酒店
  • jLo Cooking Studio
  • Junon
  • 霸王山莊
  • 大壹冰室
  • 六國酒店
  • 澳門美獅美高梅酒店
  • 卅二公館
  • 璞居坊庭園餐廳
  • 臺北諾富特華航桃園機場飯店
  • 富豪飲食(麗豪)有限公司
  • 帝苑軒
  • Regal Airport Hotel – Café Aficionado
  • Regal Airport Hotel – Dragon Inn
  • Regal Airport Hotel – Rouge
  • Royal Institute for Tourism & Hospitality
  • 香港喜來登酒店
  • 辣蟹舫
  • 新濠影匯
  • 澳門新濠影匯(玥龍軒)
  • The Dot V Limited
  • 怡東酒店
  • 香港賽馬會
  • 香港帝苑酒店
  • 香港帝苑酒店(東來順)
  • 榮哥廚房私房菜
  • 新咪咪面工房
  • 惠賓樓大酒店
  • 柏旺餐飲‧新港鴻大酒樓
  • 嘉慶大酒樓
  • 溫哥華第一家 郝記全羊館
  • 錢行會成員 – 佛山金融城富豪酒店
  • 中國·四川省·成都市·私饗意境文化
  • 大公館
  • 六宮館
  • 滿樂潮州
  • 富豪香港酒店
  • 富豪九龍酒店
  • 香港帝苑酒店 (Sabatini)
  • 羲和雅苑

重量級嘉賓評審團

比賽將根據世界廚師協會的標準為大會提供專業指引。項目、比賽規則及評審準則均以世界廚師的評審準則為依據,並由認可的國際級評判擔任評審。

梁偉富 ─ 世界廚師協會認可國際裁判
香港廚師協會主席
Chez Ed法國餐廳行政總廚

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.

阮錦鴻 ─ 世界廚師協會認可國際裁判 A
澳門廚藝協會主席
澳門新濠天地餐飲部總監

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.

Christoph Suter ─ 世界廚師協會認可國際裁判
香港賽馬會跑馬地會所行政總廚

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.

Rudolf Muller ─ 世界廚師協會認可國際裁判 A
Angliss 香港有限公司董事總經理

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.

Angelo McDonnell ─ 世界廚師協會認可國際裁判
馥薈香港有限公司行政總裁

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.

許美德師傅
百樂潮洲酒家總廚
群生飲食技術人員協會理事長

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.

Raphaël Kinomo
澳門麗思卡爾頓酒店主廚
The Disciples of Auguste Escoffier International澳門分會副會長

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.

2018 比賽及廚藝示範日程
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展覽日期及時間

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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