Baking Contest for Baguette Enthusiasts in Vietnam
|Professional bakers, students, and enthusiasts, are invite to participate in the Baguette Prizes of the Fiftieth Anniversary of the diplomatic relations between France and Vietnam.|
The French Consulate General in Ho Chi Minh City, the French Trade and Investment Agency Business France, and the French Chamber of Commerce and Industry in Vietnam (CCIFV) have just launched a Baguette making contest.
This is one of a series of events held on the occasion of the 50th anniversary of the establishment of diplomatic relations between Vietnam and France.
The contest is open to all professional bakers, students and even amateurs.
This event is a unique opportunity to showcase contestants' creativity and passion for baking, while celebrating the friendship between the two countries.
The organisers have chosen to make the contest rules very light in order to give participants the greatest possible freedom in interpreting the baguette. Participants are encouraged to propose an original baguette that reflects their own style and expertise. The evaluation criteria will be the concept, the appearance, and the taste.
Chef Guillaume Gomez, Personal representative of the President of the French Republic for gastronomy, will preside over the jury. His presence is a testament to the importance that France places on promoting French gastronomy in Vietnam.
In addition of a certificates to be handed the French Consule Générale, the three winners of the contest will receive training in Singapore at Lesaffre's bakery center. This unique opportunity will allow the winner to discover new techniques and perfect their baking skills.
To participate in the contest, simply fill out the registration form.
The deadline for registration is set for May 12.
|In 1970, there were 55,000 artisanal bakeries (one for every 790 residents) compared with 35,000 today (one for every 2,000), often in favour of baguettes produced industrially. Photo: Unsplash|
The baguette, despite being a seemingly immortal fixture in French life, only officially got its name in 1920 when a new law specified its minimum weight (80 grams) and maximum length (40 centimetres).
The rest of the history is rather uncertain. Some say long loaves were already common in the 18th century; others that it took the introduction of steam ovens by Austrian baker August Zang in the 1830s for its modern incarnation to take shape.
One popular tale is that Napoleon ordered bread to be made in thin sticks that could be more easily carried by soldiers.
Another links baguettes to the construction of the Paris metro in the late 19th century, and the idea that baguettes were easier to tear up and share, avoiding arguments between the workers and the need for knives.
Previous, the USA Poultry and Eggs Export Council (USAPEEC) Tailored Seminar and Cooking Contest – Culinary Discovery with US Chicken has taken place at the HCM City-based University of Technology and Education, VNA reported Thursday.
It contest gathered four powerful and professional judges including Chef Norbert Ehrbar, Iron Chef Le Xuan Tam, Chef Doan Van Tuan, Chef Tran Thanh Huy with 28 participating teams and 28 attractive and spectacular creative dishes.
Chef Norbert was born in Switzerland. Currently, he is a member of the World Master Chef Society and Co-Founder and Member of the Saigon Professional Chefs’ Guild. Over the years, he has made continuing efforts to introduce Vietnamese cuisine to the world.
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