A team of New Zealand Chefs are preparing to represent the silver fern at the FHC China International Culinary Arts Competition.
The upcoming FHC China International Culinary Arts Competition in Shanghai has long been a staple of the global cuisine calendar. This year, three of New Zealand’s finest chefs will venture to the championship to represent their country on the international stage.
NZ Chefs Association President Shannon Fryer sent his best wishes to Will Mordido, Sam Gradowski-Smith, and Emily Morgan as they train and compete in Shanghai. The team is required to cook a set banquet for 12 people within the timeframe.
Sam Gradowski-Smith said his career objective has been to gain experience working in modern kitchen environments, with a particular focus on bistro and upmarket dining, and to utilise his experience and drive to contribute to an exciting and fun chef brigade.
Throughout his career, Will Mordido has picked up an impressive catalogue of titles, including Restaurant Association Chef of the Year, has made history as the first-ever Bocuse d'Or Finals candidate from NZ and secured a Silver Medal at the International Jeunes Chef des Rotissers Competition.
Emily Morgan recently won the North Island regional title at the Nestlé Golden Chef’s Hat Award cook-off. Morgan wowed the judges with a standout two-course menu earning the highest score of the day.
“My goal is to keep learning, growing, and eventually work in some of the best kitchens in the country,” she said.
Morgan was a close runner-up in the 2024 NGCHA at the Australasian final, and will compete in the Australasian Final in mid-September this year.
FHC is a culinary extravaganza, it can attract chefs from all over the world and match their talents alongside the multi-skilled chefs in China. Vice President of World Chefs, Dr Rick Stephen, said the hospitality growth in China is extremely high, and tourism is top on most agendas.
“At this event, the chefs can showcase their skills for a multitude of nations and potential employees to view,” he said.
“When I used to compete in the competition, we used to train and practice, and then you try and develop techniques or different dishes that you probably would not do in a normal circumstance. So I used to always think that I'd virtually gain four years of training just from that one competition.”
Stephen considered hygiene, food waste and sustainability as the most important elements for competing chefs to have during competitions. He said that if chefs are cooking for four, then cook for four, don’t cook for six or eight. Judges will be on the lookout for how many products chefs use and how much of that ends up on the plate, as well as their techniques.
“We want to ensure that it’s a cooking competition, so we want to see techniques. We don’t want to see chefs using all these moulds and things like that. Use one or two, but we want to see chefs using some hand-to-hand techniques and utilisation of all the products.”
He added that the most crucial element to consider in a competition was the time frame.
“If you’re given two hours to do it, then make sure you finish in two hours.”
NZ Chefs received an invitation to compete in this Invite-only championship, and expressed its appreciation and thanks to the Championship organisers. The competition has been held 24 times at the FHC Shanghai Food Trade Show. Its purpose is to cultivate young chefs and strengthen the development of Chinese-Western food, and it has become a highly valuable international cooking competition.
Since its inception in 1998, FHC has consistently upheld the core principles of "Professionalism, Innovation, and Excellence," strictly adhering to Worldchefs standards to establish itself as Asia's most influential professional culinary competition platform.
“This year's event brings together the world's finest culinary talents, and we look forward to witnessing your exceptional skills that will advance international gastronomic exchange and development,” said Clinton Zhu, Chairman of the FHC China International Culinary Arts Competition.
“The 2025 stage will shine even brighter with your extraordinary talents. Whether you are an internationally renowned master chef or an emerging culinary innovator, we anticipate your masterful craftsmanship that will define contemporary gastronomic artistry.”
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