On May 7, the second edition of the Hilton Greater China and Mongolia Chinese Chef King – South China Region Competition was held in the poolside garden at the Hilton Guangzhou Science City. The scents of both flowers and fine foods filled the air and enchanted all in attendance – us included.
Sitting on the panel of judges for this culinary showdown were a number of well-known food critics and F&B personalities from South China, including Leslie Teo, the main promoter of the event. Since starting his career in the catering business, Teo has gone on to work at a number of Hilton hotels.
We had the chance to sit down with Teo at the event and chat with him about both the cooking competition and the hospitality industry at large.
Image via That's Guangzhou
Please give us an overview of the cooking competition?
The competition is devoted to discovering Chinese culinary talents, and aims to give some exposure to our hotel chain’s head Chinese chefs, who work behind-the-scenes in the kitchen. Our guests want to know what our chefs look like. The event also serves as a chance for our chefs to show off their self-confidence and creative dishes.
What is the original intention of the cooking competition?
To promote our chefs and give them a stage to showcase their talents. This is one of the ways the Hilton Group celebrates our culinary skills. Through the accolades that are bestowed, we want our chefs to develop a sense of belonging and honor.
What are the highlights during this competition?
We have one segment of the competition that will feature a classic, century-old dish to celebrate the 100th anniversary of Hilton. It will test the chefs’ innovative abilities!
What do you hope to see the chefs get out of the competition?
In the past, we didn’t have a platform for our chefs to get together and interact with each other. So, this is an opportune occasion for communication and networking amongst our chefs. The ranking is a relatively minor aspect of the event.
As a seasoned hotel manager, what edge do Hilton hotels have over the competition when it comes to F&B? Additionally, what changes do you think can be made to improve hotel F&B in general?
I think to survive in the Chinese F&B industry, a restaurant must produce one signature dish. The competition in the market is very fierce now, and creativity is especially important. For example, our Yangzhou fried rice is not too fancy, but it is attractive, especially for younger people. The visual impact is very important. However, a chef’s focus should be on taste. It should be up to the F&B department to enhance the appearance of a dish through creative presentation.
As for the changes that can be made to improve hotel F&B, I think head chefs at hotels can come out of the kitchen a bit more and meet the guests – even introduce the dishes to them.
Image via That's Guangzhou
That’s also interviewed the youngest chef at the cooking competition, Shaanxi native Miao Fan. The 35-year-old has been working in the kitchen for 16 years and is oftentimes invited by CCTV to appear on their programs. Below, Chef Miao Fan shares his thoughts on food.
How does it feel to participate in this cooking competition for a second time?
First of all, I feel honored. I signed up immediately after receiving the notice. I feel that this is an opportunity to improve myself and learn from my peers.
What is your classic dish for the competition?
As I am from the Fujian region of Hilton Group, I made Fujian’s signature dish ‘Buddha Jump Over the Wall.’ I feel that, as a chef, it is my responsibility to pass on the skills required to make traditional dishes. We need to innovate but not forget our roots.
What does good food mean to you?
One of the things I often say is that cooking is not just an art, it’s also a pleasure. I have always found cooking fun. They’ve said that I am a ‘crazy person’ in the kitchen, because when I want to make a dish, I must not only ensure that its flavor is perfect, but also that its presentation should be flawless.
If you could work with one famous chef, who will it be?
My teacher, Ye Wenjian, who is from Hong Kong. He just turned 60 this year. I think I want to work with him out of nostalgia. My parents might have given me life, but it was my teacher who help me cultivate cooking skills. I hope to collaborate with him and hope that he will encourage me to grow and improve.
What is your favorite ingredient?
Shrimp, because I’m a chef of Cantonese cuisine, and shrimp is the perfect ingredient from that culinary region. Whether it is Chinese food or Western food, shrimp can be used in hundreds of dishes.
What is your favorite dish from your childhood?
I began learning to cook when I was 9 years old. In the past, my family was not well off and I often cooked for myself. The first dish I made was fried shredded potatoes.
For Mother’s Day this year, I was asked to join in the production of a CCTV documentary. Since I entered this industry, I have not been able to go home to my family during the Chinese New Year holiday period. The producers of the documentary asked me to go home on Mother’s Day and make a dish for my mom. I made her those fried shredded potatoes.
[Cover image courtesy of Hilton Guangzhou Science City]
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