On April 10 and 11, nearly 400 contestants participated in the 10th “Junior Master Chef” Competition 2025, undergoing intensive skills training in preparation for the final round.
During the training, contestants had the opportunity to engage in hands-on activities such as preparing the Vietnamese dish “Three-color Glazed Chicken Wings” and crafting refreshing summer beverages. These workshops aimed to sharpen their skills, foster creative thinking, and enhance teamwork spirit.
In addition, participants received inspirational insights through the session “Secrets of the Competition Arena.” Practical tips and psychological strategies to overcome the pressure of professional cooking contests were shared, empowering contestants with renewed confidence and passion for pursuing a culinary career.
The training program also emphasized the development of professional demeanor, problem-solving abilities, and a spirit of cooperation – essential qualities for success in the modern service industry.
According to Ms. Vo Thi My Van, M.A., Principal of Saigontourist Hospitality College, the “Junior Master Chef” competition is held annually and has become a key talent incubation initiative. This year’s event saw a 30% increase in contestant participation compared to previous years.
“The competition not only provides a meaningful playground but also serves as a bridge connecting schools, businesses, and students – contributing to nurturing talent for the Vietnamese culinary sector,” Ms. Van shared.
“With the growing tourism industry, the demand for culinary professionals is rising. This field offers not only domestic career opportunities but also the potential for international employment.”
The 10th “Junior Master Chef” Competition 2025 is co-organized by Saigontourist Group, First Hotel, the Ho Chi Minh City Department of Education and Training, and Saigontourist Hospitality College.
The final round will take place on the morning of April 16. Top-performing contestants will be awarded scholarships to support their dream of becoming professional chefs.
Source: Ho Chi Minh City Education Magazine (www.giaoduc.edu.vn)
