ASIAN CULINARY EXCHANGE

​亞洲名廚精英薈

What to Expect 值得期待

Top chefs, gastronomy professionals and associations from the leading hotels & restaurants in Asia will participate ACE 2021, as to promote culinary excellence through this prestigious culinary event. The objective of this prestigious culinary event is dedicated to serve as an interactive platform is to exchange and share culinary experiences.

14th Asian Culinary Exchange will be held in Japan in 2020! 

「亞洲名廚精英薈」以發展、推廣廚藝交流為目的,是本會每年一届定期組織舉辦的廚藝烹飪交流活動。過往十三年,「名廚精英薈」堅持以廚會友,籍以推動亞洲區不同國家及地區的旅遊資源和飲食文化。每年頂級的廚藝界精英積極參與,比賽的評審團隊由亞洲區的餐飲界和酒店界專業人士組成。

第十四屆名廚精英薈,期待您的參與!

DETAIL 活動細節

THEME

Nourish Chinese Cuisine 匯聚中華煮意

 

TEAM

Each Team consist of 4 chefs (incl. one team leader). Participants coming from Hong Kong, Macao, Shanghai, Foshan, Shunde, Taiwan, Korean, Japan, Malaysia, Thailand and Singapore etc. 

每隊由4名廚師隊員組成(包含一名隊長), 本年度亞洲名廚精英薈將繼擴大其影響力,邀請更多精英隊伍參加。將邀請來自香港,澳門,上海,佛山,順德,台灣,韓國,日本,馬來西亞,泰國和新加坡等地隊伍。

DISH

DISH 菜式 Each team must prepare and present a full menu: Appetizer, Hot dish x 2, Dessert

每隊製作四道菜: 前菜,  熱葷 x 2,  甜品 

REQUIREMENT  

Using the specified ingredients, the participant shall prepare a dish which should be showing Chinese Culinary Culture and corresponding to modern culinary art.

以現代中式烹調技法,以大會提供的食材烹調四道料理,包含前菜、兩個熱葷及甜品。

STOVE

Induction stove tops by drawing lots. No objection shall be raised on the result.

現場設有爐頭,每組將獲配爐頭,以抽籤及安排爐頭位置。參加者不得異議。

 

DISPLAY AREA

Each team will be provided the same area for dish decoration with the characteristic culture. The score will be included in the total score of the team.

每個隊伍可將完成的作品擺盤於展示檯,展現代表地區的特色文化(旅遊資源/飲食文化),以供將評審評分(團隊總分)及媒體拍攝。

SERVING SIZE

Each course either one plated or individual serving: 1 platter or 8 individual servings for 8-person tasting and 1 serving for display.

上菜形式可選擇「一整碟上」或者「位上」: 需分別製作 1例 或 8 份1人分量供試味,1例供展示。

 

SERVING PLATES

Serving plates shall be provided accordingly to the style and quantity marked in the application form. participants can serve dishes with their own serving plates.

可從大會提供的上菜餐具中挑選,或自行攜帶

 

INGREDIENTS

Main ingredients will be provided by the organizer, each team would be given the same ingredients. All decorations on plate should be edible and should not be overdone; 大會提供指定主食材及基本醬料及上菜用具。每組主食材組合相同,各隊機會均等。可自携其他材料包括蔬菜、食材配料及調味等,可隨意決定所用食材、配料及醬料分量烹調其菜式,唯不可預先烹調製作。供評審試食的餐盤上的裝飾品應可食用及分量不過於浪費;

 

CERTIFICATES AND AWARDS

The respective medals and completion certificate will be presented to participants; Individual: distinction gold, gold,silver, bronze;

Team: Team Score will be the sum of individuals

根據交流的菜式中評選出團隊獎項及個人獎項: 個人獎項:至尊、金、銀、銅牌 團隊獎項:全隊個人分數之總和為團體總分

參賽證書:完成比賽的參賽者可獲參賽證書

 

JUDGING CRITERIA 評審準則

 

  • The jury will rate the creativity, colour, aroma, taste, shape and health nutrition of the dishes;It is recommended that the nutrition be well matched and that no contraband or protected animals or plants are used;

  • The dishes should focus on the edible, highlighting the focus of the tasting, and the decoration on all dishes must be edible materials;

  • Each team will be produced on-site at the designated time. The jury will conduct a trial and review of the Chinese banquet dishes produced by the team.

  • 評審團將以菜式的創意、色、香、味、形及衛生營養評分。

  • 建議營養搭配得宜,不採用違禁品及受保護的動物、植物。

  • 菜式應注重可食性,突出品嘗的重點,所有碟上的裝飾必須是可以  食的物料。

  • 每隊於指定時間現場進行製作,評審團對現場隊伍製作中華宴席  菜餚進行試食及評審。

 

 » Taste 菜餚味道

Preserve the taste of food with appropriate seasoning, conform to standards of nutritional values such as low in fat, salt and sugar, high dietary fibre; Harmonious flavors, properly seasoned, flavor, colour and ingredients are in complement.

保留食材原味,味道,避免費過多調味料,達至均衡營養如三低一高原則,低脂、低鹽、低糖、高纖。做到色、香、味、型、俱全,具備應有的嫩、軟、脆、酥等特點。食材與配料比例合理,食材和湯汁互相襯托。

 

 » Skill 調技巧及準備

Correct cooking and cutting skill, presentation, color and flavor combination; Variety of techniques and display multiple skills.

烹調方式達到現今烹調藝術,迎合現今食客的口味。菜餚用料配搭之精細,味道互相配合,刀工均勻,份量標準,火候得當。菜式設計突顯主要食材之特性及味道。  

 » Appearance 外觀

Appetizing appearance and clean arrangement with appropriate artificial garnish;

Platters must also be innovative, although table decorations and lighting are not part of the actual judging, a well presentation will add the high-quality image.

擺設簡單乾淨整齊,避免過份堆砌,餐具裝盤美觀與菜餚協調,使菜餚美觀悅目。菜式造型美觀,吸引評審注目,突顯廚師的功架、觀感及創新意念。

 » Cleanliness and Preparation 清潔及準備

Complete the designated dish within the specified time ; Organizing, preparation, food wastage, food safety and hygiene.  

工作時間分配恰當以指定時限內完成菜式。

安排適當的準備工具及食材,形成整潔舒適的工作環境,注意食品安全衞生,避免浪費食材。

RUNDOWN 活動日程

 

»  Briefing 簡介會

 »  Competition 交流賽

 »  Familiarization tour 當地考察 

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2020 ACE
BROCHURE
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2006-2020 SUPPORTERS 支持單位

Hong Kong Tourism Board

香港旅遊發展局

Korea Tourism Organization

韓國觀光公社

Tourism Malaysia  

馬來西亞觀光局

Taiwan Tourism Bureau Hong Kong Office

台灣觀光旅遊局

Macao Government Tourism Office

澳門特別行政區旅遊局

Shanghai Tourism Board  

上海市旅遊局

Foshan Tourism Board

佛山市文化廣電旅遊體育局

Foshan Nanhai Tourism Board

佛山市南海區文化廣電旅遊體育局

Nagasaki People‘s Government

长崎县市政府

Ministry of Agriculture, Forestry and Fisheries

日本農林部水產農林政策課 

Hong Kong Chinese Chefs Association

香港中廚師協會

Hong Kong International Culinary Art Association

香港國際廚藝交流協會

Chinese Culinary Institute  

中華廚藝學院

Guangdong Catering Service Association

廣東省餐飲服務行業協會

Shanghai Cuisine Association  

上海市烹飪協會

Macao Culinary Association  

澳門廚藝協會

Taiwan Chinese Culinary Exchange Association

台灣中華廚藝交流協會

Japan-Guangdong Chef Association

日本廣東廚師協會

Korea Chinese Chefs Association

韓國中餐烹飪協會

Foshan Shunde Chefs Association

佛山市順德區廚師協會

Selangor dan Wilayah Persekutuan Ku Su Shin Chong Hung

马来西亚学雪隆姑苏慎忠行餐饮业公会

Malaysia Chinese Chef  Association

馬來西亞中餐廚業好友會

Sanya Culinary Association  

三亞市烹飪餐飲行業協會

Shenzhen Cuisine Association  

深圳市烹飪協會

Nanhai Restaurants Association

南海區餐飲業協會 

GHM(Guangdong, Hong Kong, Macao) Hotel General  Managers Society

粵港澳酒店總經理協會

Kwan Sang Catering Professional Employees Association

群生飲食技術人員協會

World Federation of Chinese Catering Industry

世界中餐業聯合會企業家委員會日本分會

Foshan Television
佛山电视台 

Nagasaki International Television Broadcasting, INC

長崎國際電視台

Lee Kum Kee

李錦記

JC GROUP

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​主題

REVIEW 回顧

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2019 ACE

JAPAN

超過120位星級名廚

超過各地官方旅遊機構支持

​當地電視頻道直播/轉播

2015 ACE

MACAO

 

粵港澳三地餐飲業界支持​

​雲集兩岸四地精英

2018 ACE

SHANGHAI

超過100位星級名廚

超過各地官方旅遊機構支持

​當地電視頻道直播/轉播

2017 ACE

NANHAI

80位星級名廚

超過500位餐飲領袖出席

60個支持單位

2016 ACE

HONG KONG

50位星級名廚

超過200位餐飲領袖出席

20個贊助單位

2014 ACE

TAIWAN

台灣餐飲業界支持

​雲集兩岸四地廚藝界精英

2013 ACE

GUANGZHOU

粵港澳餐飲業界盛事

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