International A-Level Competition! Two 17-year-old Talents from Kai Ping Culinary School won Three Silver Medals

Local Imagery Infused: Taiwanese Flavors Shine at the FHC China International Culinary Arts Competition

Taiwanese skills talents once again shine on the international stage! The FHC China International Culinary Arts Competition was held from November 8 to 10 at the Shanghai New International Expo Centre, in conjunction with the FHC Shanghai Global Food Trade Show. This competition, also recognized as an A-level event by the World Association of Chefs’ Societies (commonly known as Worldchefs), saw remarkable participation from Kai Ping Culinary School. Chen, Yu-Heng from the School won two silver medals in the Chinese lamb main course and American chicken main course categories, while Yeh, Po-Wei won a silver medal in the American chicken main course category. They were among the few high school participants from Taiwan and the only ones of their age to win medals in Chinese cuisine competitions, bringing pride to Taiwan’s vocational education.

The FHC China International Culinary Arts Competition, now in its 24th edition, has evolved from an intercontinental event to an A-level international competition. With participation from at least dozens of international teams, the event adheres to the globally consistent standards set by Worldchefs, making it the only competition of this level in China, highlighting its high difficulty. This year’s event was guided by Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, and featured prominent foreign judges from various countries. The judging panel included executive chefs from high-end hotels, experienced professional competition judges, representatives from the culinary education sector, and seasoned chefs with extensive experience in restaurant management and dish development. This diverse panel not only ensured the fairness of the competition but also significantly enhanced its prestige.

Kai Ping Culinary School competitor Chen, Yu-Heng won a silver medal with his dish “Juicy Lamb Chops with Sha Cha Lamb Fried Rice.” The lamb chops were marinated with grapefruit for a refreshing flavor, paired with Taiwan’s unique sha cha fried rice. Another award-winning creation, “Red Yeast Apple Chicken Balls with Stuffed Chicken Rolls and Sesame Oil Chicken Rice,” incorporated flavors reminiscent of Taiwan. The chicken balls were seasoned with red yeast and apple for a distinctive, juicy taste, while the chicken rolls were stuffed with sweet potatoes. The dish also featured sesame oil chicken rice, made using Taiwan’s unique sesame oil and aged ginger, showcasing a diverse array of Taiwanese elements and techniques.
Yeh, Po-Wei’s silver-medal-winning dish, “Sesame Oil Trilogy,” utilized local sesame oil as the foundation, reimagining familiar Taiwanese dishes such as three-cup chicken, shiitake mushroom chicken, and sesame oil noodles with innovative techniques. This creative interpretation, rooted in local culture, left a lasting impression and demonstrated the mature skills of the youngest competitors from Taiwan. Their performances highlighted the promising future of Taiwan’s new generation of vocational talents.

Chef Chen, Hao-Ren, the lead instructor for Chinese cuisine at Kai Ping Culinary School, mentioned that facing an international competition with limited support personnel posed challenges. The young competitors lacked maturity and stability, requiring constant reassurance and encouragement throughout the process. Chef Chen accompanied the students in overcoming numerous setbacks and unexpected events, witnessing their rapid growth during this journey. He believes that the competition not only brought the students the glory of winning medals but also helped them discover a newfound confidence through their achievements.