By Dong Quanyue, Qingdao Vocational and Technical College of Hotel Management
The 2019 Qingdao China-Japan-South Korea Youth Skills Competition and Culinary Skills Exhibition was held in our college on December 21, with 19 contestants from China, Japan and South Korea participating in the competition.
In the competition, the competitors of the three countries used perch and Sanhuang chicken as the designated raw materials and the players' self selected raw materials, and cooked the dishes with their own food culture characteristics on the spot within 60 minutes. The 9 judges of Chinese food, Japanese food and South Korean food jointly evaluated the performance according to the relevant technical specifications of international events such as the World Skills Competition and the IKA World Olympic Cooking Competition. Wang Zhencai, the chief judge of the competition and the Chinese culinary master, made brilliant comments on the contestants' works.
In the end, the Chrysanthemum Perch made by Wang Guowen of China, Ramie Root Perch Soup made by Youmei Kamei of Japan and Chicken Soup made by kimin Cheng of South Korea won the first prize.
The 2019 Qingdao China-Japan-South Korea Youth Skills Competition set up a communication platform for the development of culinary skills and technological innovation of our college and promote the development of culinary skills and technological exchange between China, Japan and South Korea.
