“All Electric Professional Cooking Competition” Promotes Low-Carbon Cooking

To continue promoting low-carbon transformation within the F&B industry, CLP  successfully held the "All Electric Professional Cooking Competition" on 23 August at the International Culinary Institute. Using efficient electric cooking appliances and sustainably sourced ingredients, a total of 27 emerging young chefs and seasoned culinary experts conjured up delicious dishes, engaging in meaningful exchanges with a panel of esteemed judges consisting of renowned chefs. The competition facilitated the understanding of culinary traditions found in both Chinese and Western cuisine, while driving sustainable development within the culinary industry.

This contest aimed to promote electric cooking and foster the development of low-carbon dining within the industry. The ‘Under 25 Apprentice / Junior Chef’ group and the ‘Professional’ group competed in their respective categories, where their creations were assessed by the distinguished panel of chef judges. The judges based their assessment not only on the appearance and taste of the dishes, but also the cooking time and amount of food waste generated. 

Taking advantage of the low-carbon and energy-saving electric stoves, the candidates turned local seafood and fresh produce into mouth-watering dishes. The winners were later presented with Champion, First Runner-up, Second Runner-up and Merit awards. The Gold Award for the ‘Professional’ group went to Chan Ka Man from Kowloon Shangri-La, Hong Kong - Shang Palace, while the same award for the ‘Under 25 Apprentice / Junior Chef’ group’ went to Tsoi Ming Hei from the International Culinary Institute. Congratulations to all the winners:

CLP has always been a strong advocate for low-carbon cooking. This competition demonstrates the benefits of electric cooking and low-carbon transformation within the industry. Compared to using traditional equipment, we found that induction cookers boast higher energy efficiency, cutting down on energy expenditure in the long run. They also produce fewer cooking fumes, resulting in a better kitchen environment. All these benefits will hopefully encourage more of the younger generation to join the field. 

We want to extend our gratitude to our guests, supporting organisations, the judging panel and all our participants. We hope this competition encourages members of the F&B industry and the public to join the transition towards low-carbon cooking. CLP will continue driving sustainable development within the industry to create a greener, smarter city.