Convergence of flavors of Ca Mau culinary specialties

In response to World Tourism Day on September 27, Ca Mau organized a series of exciting cultural and tourism activities. The highlight was the contest “Talented Chef - Introducing the quintessence of Ca Mau culinary culture” held on September 28 at Hung Vuong Square (Bac Lieu ward).

The competition attracted the participation of 45 professional chefs from 15 teams from Ho Chi Minh City, the Mekong Delta provinces and localities.

The event brings together the flavors of sea - forest - delta specialties, honors the culinary identity of Dat Mui and promotes the image of Ca Mau with rich tourism potential to domestic and international friends.

The competition attracted 45 chefs from 15 competing teams.

Director of the Department of Culture, Sports and Tourism of Ca Mau Nguyen Quoc Thanh - Head of the Organizing Committee of the Contest emphasized: The Contest is a meaningful activity in the series of events responding to World Tourism Day September 27, with the theme "Ca Mau - The southernmost land of the Fatherland, where nature and peace converge".

This is an opportunity to honor and promote the unique values ​​of Ca Mau culinary culture - a land that converges marine products, plains and green forests, creating its own identity and becoming a valuable tourism resource of the province.

Mr. Nguyen Quoc Thanh affirmed that cuisine is not only an essential need but also a cultural feature and a special attraction of each locality.

Ca Mau tiger prawns processed in European style

The competition is an opportunity for artisans, professional chefs, young chefs and food lovers to demonstrate their talents, creativity, exchange and share experiences; at the same time, preserve and promote traditional values ​​combined with modern trends.

Thereby, new and more attractive culinary products will be widely introduced, contributing to promoting the image of Ca Mau - "The southernmost land of the Fatherland" with rich cultural identity, diverse ecosystem and rich homeland flavor.

Dishes made from local products have created the brand of Ca Mau.

“The Organizing Committee hopes that this contest will find outstanding faces to become "Ca Mau Culinary Ambassadors", accompanying the province in tourism promotion programs, bringing the image of Ca Mau closer to international friends" - Director of the Department of Culture, Sports and Tourism of Ca Mau shared.

Sharing on the sidelines of the event, Ms. Nguyen Thi Thu Thuy, representative of Quoc Yen Company Limited (Ho Chi Minh City) shared: “This is the second time I have participated in the culinary competition in Ca Mau. I am impressed by the professionalism and thoughtfulness of the Organizing Committee. More importantly, I clearly feel the love for their homeland of the Ca Mau chefs, expressed in each dish.”

Each dish is a "work of art"

What is admirable is that the chefs not only demonstrate their cooking techniques, but also tell the story of the origin of the ingredients. Some teams choose to recreate a “flood season meal” with perch, braised snakehead fish, and wild vegetables dipped in fish sauce. Some teams skillfully combine Ca Mau tiger prawns with European style, turning rustic dishes into modern specialties...

Not only stopping at the competition, the event opens up opportunities to promote OCOP products, promote tourism links and search for "Culinary Ambassadors" for the southernmost land of the Fatherland. Thereby, cuisine becomes a connecting bridge, bringing the image of Ca Mau - rich in cultural identity, ecological diversity - closer to domestic and international friends.

Source: https://daibieunhandan.vn/hoi-tu-huong-vi-dac-san-am-thuc-ca-mau-10388288.html