Year 11 | 18 June 2019 | email@example.com
Singapore search for top sushi chef for international competition. A showcase of techniques that ensure safe and high quality sushi
The search is now on in Singapore for a top sushi chef who will represent the country at the inaugural Global Sushi Challenge 2015 in Tokyo, Japan in November 2015, the largest ever international competition for sushi chefs. A showcase of techniques that ensure safe and high quality sushi, the event, which is being organized by the Norwegian Seafood Council (NSC) and the World Sushi Skills Institute of Japan (WSSI), will see 14 countries across Asia, Europe and America vying for the title.
The growing appetite for sushi and its successful integration into the global food culture has also come with the realization that sophisticated sushi preparation skills and relevant hygiene management may not be fully implemented worldwide.
The bringing together of Japan’s tradition of sushi and Norway’s position as the leading producer of quality salmon, the sushi topping of choice across the world, Global Sushi Challenge 2015 will not only identify talented chefs skilled in the field of Japanese sushi, but also promote the principles of the hygienic handling of fish and seafood to safeguard its quality of being enjoyed raw. With a professional accreditation programme incorporated into the event, the aim is to eventually create a network of qualified accredited international sushi chefs around the world.
Countries that will be taking part in the competition include Indonesia, Japan, Korea, Singapore, Taiwan, Germany, Norway, Portugal, Spain, Sweden, United Kingdom, France, Poland and the United States of America.
The Singapore nationals for the Global Sushi Challenge, which is being organized in collaboration with local culinary institute SHATEC, will be held in Singapore on the 9th of July 2015, and is open to all Singapore sushi chefs of non-Japanese nationality, with a minimum of five years working experience, and will be judged on two categories: Traditional Edo Mae Sushi and Creative Sushi.
The winner of the Singapore national challenge will get a cash prize of S$1,000.00, a trophy and an all expenses paid three-day trip to Tokyo on 25th of November 2015 to participate in the Global Sushi Challenge Finals, as well as the ultimate experience to pit their skills alongside some of world’s top sushi chefs. The final champion will win an exclusive three-day Sushi Tour in Japan.
To participate in the competition, chefs will need to submit pictures of their work on both categories according to specifications outlined in the entry forms, which for the second category also includes the submission of a recipe for one of their original Norwegian salmon sushi recipes: “My masterpiece”.
Selected participants will be asked to present their work to a panel of professional judges comprised of representatives from WSSI and NSC, as well as a panel of media judges. A maximum number of 20 chefs will be selected to take part in the Singapore national challenge, which will be evaluated in two practical rounds. The first would be to demonstrate the knowledge and skill in making Traditional Edo Mae Sushi, and the second will be the presentation of their own original Creative Sushi creation.
The competition will be judged on a number of different aspects: In addition to taste and overall balance, as well as plating, cutting and placement of seafood, they be evaluated on their practical capabilities in the organization of the preparation and presentation of sushi. This includes personal hygiene, work hygiene and ethic, food wastage and utilization of salmon.
In line with its objectives of improving the international standards of professional sushi skills, the World Sushi Skills Institute/ All Japan Sushi Association will be conducting a Professional Accreditation Sushi Seminar on 7th and 8th of July as a prelude to the Global Sushi Challenge 2015 Singapore National Competition.
Open to all sushi chefs in Singapore, the two-day “train the trainer” course will include theory and practical sessions, as well as an accreditation test to qualify for the International Sushi Proficiency Certificate the only globally approved professional recognition by the official sushi body in Japan. Participants chosen for the national challenge will automatically qualify for a place amongst the 40 seminar participants, and also enjoy the seminar fee waiver of S$340.00.
by S. C.
25 may 2015, Food & Fun > Gastronomy