Young chef head­ing for Es­coffier fi­nals

China Daily (USA) - - LIFE | DINING -

The white-clad con­tes­tants were all un­der the age of 25, with less than five years of restau­rant-kitchen ex­pe­ri­ence. After pre­lim­i­nary con­tests in seven Asian coun­tries and re­gions, Shao Junt­ing, who was rep­re­sent­ing China, claimed the Dis­ci­ples Es­coffier Young Tal­ent Tro­phy for Asia re­cently, with judges not­ing “his metic­u­lous tech­niques and at­ten­tion to the plat­ing de­tails, as well as his cook­ing skills”.

Just two points be­hind was first run­ner-up Yorick Chin Chi­ang Soh, rep­re­sent­ing Ma­cao, while Hong Kong can­di­date Hilda Ho was the sec­ond run­ner-up.

Shao will com­pete in the world fi­nal con­test, to be held in France in Fe­bru­ary, says chef David Jean Marteau, leader of the Es­coffier com­pe­ti­tion team.

Shao, who works at the RitzCarl­ton Shang­hai in Pudong, won the spot to rep­re­sent China at the Asia fi­nal after cre­at­ing the best nicoise-style tourne­dos with bear­naise sauce and crepes suzette among all the con­tes­tants.

This is the ninth year for the Dis­ci­ples Es­coffier Young Tal­ent Tro­phy, with the Asian re­gional se­lec­tion tak­ing place at the Restau­rant and Bar Show 2016 last month in­Hong Kong.

PRO­VIDED TO CHINA DAILY

Shao Junt­ing wins the Dis­ci­ples Es­coffier Young Tal­ent Tro­phy for Asia re­cently after cre­at­ing the best nicoise-style tourne­dos among all the con­tes­tants.

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