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Hot Tomato Gourmet Team Awarded Gold Medal and 'Best Gourmet Team'

By Christopher Christie

After three long grueling months of preparation, testing and tasting, The Hong Kong Chefs Association's Gourmet Team presented their tomato themed buffet to a panel of internationally acclaimed judges at Singapore's Hotel and Food Asia on April 27. Armed with a stunningly elegant glass and acrylic display peppered with a rainbow of exotic tomatoes on top black satin lined table, the Hong Kong team competed alongside 11 teams from 7 countries vying for a gold medal and boasting rights of 'Best Gourmet Team'.

Under the enthusiastic leadership of Angelo McDonnell (Igor's Group) with team members Ho Man Chung (The Marco Polo Hong Kong Hotel), Mak Kam Kui (Hong Kong Disneyland Hotel), Chu Wai Sum (Hong Kong Convention and Exhibition Center), Phyllis Lam (JW Marriott Hong Kong) and Team Manager R. Christopher Christie (Langham Hotel Hong Kong) this years Hong Kong Culinary Team proved to be one of the strongest entries competing on foreign soil. A special thanks to our team assistants: Jerome Billot (Igor’s Group) Eric Or ( Hong Kong Disneyland Hotel), Wilson Chan ( JW Marriott Hong Kong) and of course our Pastry Advisor-Thomas Liu ( JW Hong Kong ) for his invaluable contribution.

After four days of competition filled with culinary excellence and stiff competition, when the judges tallied their scores, the Hong Kong Chefs Association's Hot Tomato Gourmet Team was awarded a gold medal and the title of 'Best Gourmet Team'. The Hong Kong Chefs Association Gourmet Team recorded a remarkable 96 points out of possible 100, a near perfect score. All this while reproducing their menu in the unfamiliar surroundings of a hotel kitchen in Singapore.

A relatively new category at culinary competitions, the Gourmet Team Challenge consists of six member teams who must produce a completely edible cold buffet for 30 people in less than 24 hours. Each team prepares a cold soup, six appetizers, four salads, six tapas, two meat platters, two seafood platters, four free-style desserts, two cakes and a selection of six breads. Judging is based on presentation, creativity, selection and most importantly taste.

Mr. James Lu, Executive Director of the Hong Kong Hotels Association was on hand in Singapore to witness the team in action and had this to say, "Hong Kong has achieved a worldwide reputation for its innovative cuisine which has been made possible by the high quality chefs that work in our city. Our city's reputation for creativity and our love of food and culinary enjoyment are the driving forces behind the team's success. We are particularly grateful to our chefs for giving us their best and bringing to the fore new entrants of excellence."

The HKCA Gourmet Team credits their success to the strong support of the team member’s employers and sponsors from across the industry such as Hong Kong Tourism Board, Hong Kong Hotels Association, U.S. Meat Export Federation, Unilever Food solutions and Saison Food Service. Without the support of committed sponsors the team would have not have been possible.

 

The run up to the competition:

By R. Christopher Christie

FHA 2006 in Singapore is just around the corner and the HKCA is proud to announce our official team representing our fair city at the Gourmet Team Challenge during the 15th FHA 2006 Culinary Challenge held on April 27.

The HKCA team consists of 4 recognized chefs anchored by Team Captain Angelo Mc Donnell, Executive Chef of Igor's Restaurant Group.

The HKCA Gourmet Team Members include:

Ho Man Chung, Chef Garde Manger, Marco Polo Hong Kong Hotel

Mak Kam Kui, Chef de Cuisine, Hong Kong Disneyland

Chui Wai Sum, Chef de Partie, Hong Kong CEC

Phyllis Lam, Pastry Supervisor, JW Marriott Hotel Hong Kong

 

Team Manager:

R. Christopher Christie, The Langham Hotel, Hong Kong

They have achieved a collective total of 20 medals at competitions in Hong Kong, around Asia as well as overseas.

Over the course of the next two months, the team has an aggressive schedule of 3 practice set-ups and tasting culminating in a final session with selected media and local dignitaries for a first-hand experience as the team prepares for the competition.

For the Gourmet Team Challenge, each team must prepare an edible cold buffet for 30 people.  The buffet will be displayed in a café setting where 30 paying guests will taste the entire buffet.  A panel of internationally acclaimed judges will taste three additional portions of each item kept in a separate refrigerator.

The contestants are to prepare all food in less than 24 hours prior to set up and judging; much in the same way as an outside catering by a restaurant or hotel would be done.

All food will be prepared off site, transferred in refrigerated vehicles and set up by 10 a.m. on the day of the competition.  A Judging Panel will inspect each team the night prior to ensure that absolute levels of hygiene are achieved.

A total of 9 teams  - 4 from Singapore, 2 from Switzerland, and 1 each from Germany, Japan and Hong Kong - will compete for the coveted gold medal.  Judges will award points based on presentation, innovation, taste, texture, mis-en-place and adherence to hygiene.

The HKCA Gourmet Team greatly appreciates the committed support from the Hong Kong Hotels Association.  Our team's chances of 'bringing home the gold' will be further strengthened if we can receive additional sponsorships, endorsements and support from our friends and associates in the industry.  Let's rally behind our team, in spirit as well as in physical assistance!

At the same time, we'd like to thank the JW Marriott, the Marco Polo Hong Kong Hotel, Hong Kong Disneyland, the Hong Kong Convention and Exhibition Center, the Igor's Group and the Langham Hotel, Hong Kong for availing their staff, time and resources for this opportunity.

We take pride in our chosen team and wish them tremendous success in the coming months.