「名廚精英薈」已邁入第十個年頭，始於2007年南海與香港之間的餐飲業及廚藝交流，以「發揚中華飲食文化及傳承廚藝」的目標為使命，本年「名廚精英薈」將於香港舉辦，特地邀請亞洲區專業餐飲管理人士與廚藝精英共襄盛舉，透過交流活動，以弘揚各地中華料理飲食文化，增進業內交流了解，攜手開創中華料理嶄露國際地位，並提升專業廚師廚藝交流，進而達到宣揚中華飲食文化的契機。
Culinary Exchange From its inception as in Nanhai and Hong Kong in 2007, In celebration of the tenth time has been held around the Asia, this year we invite over 50 hotels and countries and territories pledged to participate in this event.
Culinary Exchange is a mega event aims at promoting culinary excellence, skills and abilities of chefs. the most optimum stage to perform gorgeous talents, meanwhile, to gain experience and enhance communication with the regional culinary community. It bringing together the leading chefs from Asia with the purpose of exchanging the culinary art.
活動形式 details
主題:真之味 theme: taste of origin
每隊需於指定時間內 (90 分鐘)，現場進行製作和菜色烹調，並由評審團進行試食及評審;
Each team must prepare and present within 90 minutes;
派出參賽地區由南海、番禺、順德、香港、澳門、臺灣、及亞洲各國派出 6 位廚師組隊以團隊形式參加，共十個隊。
Participants were split into ten teams of six, each team comprise 1 team captain, total 6 chefs, total with ten teams;
現場設 12 個比賽爐頭，經抽籤後每隊使用1組爐頭;
One induction stove tops provided by organizer to be used.
菜式規格 Entry details and requirements
菜式能展現中華料理飲食文化特色，並具一定創意 ;
每隊分別製作 Each serving should included :
□ 頭盤 Appetizer
□ 湯 Soup
□ 熱葷 – 家禽 / 蔬菜 Hot - Poultry or Vegetable
□ 熱葷 – 海鮮 (由大會提供） Hot - seafood (each team received a black box containing identical ingredients)
□ 主食 - 粥 / 粉/ 面 / 飯（任擇其一） Main - Congee or Noodle or Rice
□ 甜品 （糕點或糖水） Dessert
參賽者須自備所有食材及配菜,食材成本不可超過指定款額
Participant has to prepare the ingredients, garnishes & sauces. Total cost of ingredients should not exceed the specific amount .
每個團隊對 6 個廚師分工安排,每個廚師分別製作 1 個菜式，每款菜式均須製作分量如下:
Six (6) chefs including pastry chef & 5 chef & and team captain:
一份 供展示及拍照片 （可選擇位上或碟上）
One platter for display
五人份 供評審團試食評分(可選擇位上或碟上)
One Platter for Five persons to give the jury tasting
獎項 certificates and awards
根據菜式的 ”色”、”香” 、”味” 、”形”在參加交流的菜道菜式中評選出團隊獎項及個人獎項
The respective medals and certificate of awards will be presented participant:
•團體獎項
Team award
•個人獎項 至尊金、金、銀、銅
Individual award : distinction gold, gold, silver, bronze
•參賽証書 完成比賽的參賽者可獲頒參賽証書乙份
Every contestant completed the competition will be presented with a certificate, and the winner will be awarded with a trophy.
參加者必須穿著整齊的廚師制服出席頒獎典禮
Full Chefs uniform, hat, shoes and apron are required during the ceremony.
**活動目的始於交流性質，望各參加者在過程中能互相學習及體諒
報名方法 Registration
參賽者來自酒店、餐廳、協會，或以個人名義參興
Qualified participating chefs will be from restaurants, hotels and the related associations of Asia, or individual entries are also accepted.
大會有權限制參與名額，並保留所有最絡決定權。
Organizer reserves the right and final decision to amend or deny the registration when the max. number quota has been reached.
參賽費用 Qualified
*自費到港的海外隊伍，大會可安排以優惠酒店住宿價格。
*Overseas teams may seek help from the Organizer for hotel at special rate
主辦單位安排來回交通接送選手、領隊及選手往返機場 、酒店及比賽場地。如有其他同行者需要主辦單位安排交通接送往返機場至酒店，請提供同行者人數。
Free transportation pick up for competitors, leader at the Hong Kong International airport-Hotel-event location. If an additional pick up to the hotel is required, please provide the number of accompany.
