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| Participants of the competition |
Twenty teams participated, each tasked with preparing a Hue dish for four guests, presented in either a traditional or contemporary style, while ensuring food safety and hygiene standards. The judging panel included head chefs from hotels and restaurants representing five provinces: Thua Thien Hue, Da Nang, Quang Binh, Quang Tri, and Quang Nam.
The organizers encouraged participants to create traditional, regional Hue dishes or even lost recipes, with attention to decoration, naming, and historical context. Teams also presented the history of their chosen dishes.
From the 20 competing teams, one will be awarded First prize, two will receive Second prize, three will earn Third prize, along with a special award and five Consolation prizes.
Over its five seasons, the competition’s quality has continued to be improved. The organizers aim to enhance students’ understanding of Hue cuisine, honouring those with knowledge, skills, and a positive attitude toward culinary arts, thereby promoting the movement of learning. The event also serves as a healthy and useful playground for students to exchange ideas and learn from professional chefs, inspiring them to innovate and perfect the art of Hue’s unique dishes, while fostering their dynamism and passion for the culinary field.