Organic Vegetable & Healthy Brown Rice Challenge 2015 Myanmar

Myanmar Fisheries Federation (MFF) and Myanmar Chefs Association (MCA) teamed up again for a culinary challenge to promote sustainable development in Myanmar’s marine and hospitality sector, as well as the use of organic grown vegetables and fruits, brown rice and sustainable fishery products. There is a  growing demand for high quality healthy & organic food products of international quality standard, to be grown in Myanmar on chemical-free land.

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The main task of the Challenge was to promote the young junior Chefs of Myanmar (under 25 years), by building teams where a senior chef acts as buddy support to one junior chef in each Team. Through working together, each team established a plan for a three course menu, days before the competition. The menu was to include: Soup, Appetizer and Main Course with Brown Vitamin B1 rich) Rice.

Nearly fifty chefs registered, with twenty-three teams from all over Myanmar. Six chefs came from Mandalay to compete.

On the day of the Challenge, Chefs could choose Fresh Sea Bass, Butterfish, Big Eye Snapper, Soft Shell Crab, Thalapia, to cook any kind of taste in a free style competition. Organic vegetables were also on offer, from asparagus to broccoli, a variety of mushrooms, pumpkin, to more than twenty-five kinds of and certified organic brown rice. The teams were given two hours for the preparation of cooking cooking four portions of each dish (one for judging, one for display and educational de-briefing, and two for public voting, where invited guests could try and give a rose to the team they liked most).

One of the highlights of the Challenge was the ‘NO MSG’ cooking, as all the richness of nature is already in the vegetables, seafood and rice. MSG is officially banned by the Ministry of Health and Commerce in Myanmar, and is illegal to import or sell in Myanmar for health reasons.

Challenge Results
The Winner: Hummingbird Restaurant, under NZ Chef Wayn and Myanmar Chef Zin Moe Win with Junior Than Tun Aung. Hummingbird Restaurant managed to send three teams and all performed at a high culinary quality with Hummingbird 1 Team taking the All Over Winner, Best Main Course and Best Hygiene awards. The Big Golden Trophy, 250,000 Ks and two DICK Professional Knife sets from Germany were well earned.

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The follow-up winner was Belmond Governors Residence 1 Team of Chefs Zin Min Oo and Junior Soe Min Kyaw, coached by Micheline Star trained Executive Chef Stanny. They were awarded a trophy and 200,000 Ks, and also achieved Best Organic Brown Rice Award.

The 2nd runner winner was up was Team Sandar, with Chef Myo Sandar Htun and Junior Chef Pyae Htwe Nyi Nyi. This was an excellent result as Chef Myo Sandar started as an Independent without hotel support behind her. An excellent performance, which also saw her gaining the Best Soup Award and two Gold Medals.

MCA grows by the day” says Oliver E So Thet, President Myanmar Chefs Association




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