Singapore Takes Second Place at Global Sushi Challenge 2015

Damien Tan King Meng of Hide Yamamoto of Marina Bay Sands Singapore Among The Top Three Winners
 
Nov. 27, 2015 - PRLog -- Claiming a place of honour for Singapore on the global sushi scene, local sushi chef Damien Tan King Meng of Hide Yamamoto at Marina Bay Sands has emerged second in the Grand Finals of the inaugural Global Sushi Challenge 2015 (GSC), organised by the Norwegian Seafood Council (NSC) and the World Sushi Skills Institute of Japan (WSSI).

Held in Tokyo on November 25, 2015, sushi chefs representing 14 countries across Asia, Europe and North America were judged on their knowledge and skills in classical and creative sushi making techniques and their demonstration of best practices in hygienic sushi preparation. The inaugural Global Sushi Challenge 2015 Championship title went to Japan’s representative Chef Jun Jibiki of Komazushi.

The Grand Finals, which was held at the Tokyo Marriott Hotel, was a spectacle of culinary creativity, impressive knife handling skills and precision timing, as chefs prepared platters of traditional Edo Mae Sushi, as well as their own original creative sushi creations, moriawase style, under the watchful eyes of the judges. “Judging the Grand Finals was not easy, given the competitors’ exceptionally high standards in both skills and creativity” said Chief Judge Mr. Masayoshi Kazato, “So while all chefs presented excellent plates of sushi, basic knowledge and skills on hygiene management became the point of differentiation for this competition.”

“What we have seen at this inaugural Global Sushi Challenge 2015 clearly demonstrates the global appeal of sushi and exceptional standards and skills of chefs from around the world.” said Jon Erik Steenslid, NSC’s Regional Director for Southeast Asia. “Damien Tan’s win, as the only non Japanese chef to stand proudly in the top rankings, is an achievement that does Singapore proud as a world renowned culinary destination. It is the hope of the Norwegian Seafood Council that this will also inspire other sushi chefs to seek more knowledge in their quest to provide Singaporean consumers with high quality, healthy and safe sushi.”

Chef Jun Jibiki, Champion (Japan)

Mr. Jun Jibiki who has 27 years of experience as a sushi chef admitted he felt huge pressure competing as the sushi chef representing Japan.

“After meeting with the finalists from other countries and seeing how they work, I realized that we all share a common vision for a global sushi culture with infinite possibilities, which I personally hope to continue to contribute to with my work.”

Chef Damien Tan King Meng, Second Place (Singapore)

The Global Sushi Challenge 2015 has been the highlight of Mr. Damien Tan’s 13 years of sushi chef experience.

“This has been an incredible journey for me, during which I have gained confidence and pride as a sushi chef through this competition. This is only the beginning and I will keep on improving.”

Chef Takatoshi Toshi, Third Place (U.S.A)

Third placed finalist Mr. Takatoshi Toshi of the U.S.A has 20 years of sushi chef experience.

“Like every other finalist I was enjoying the whole experience of being part of this exciting event. Sushi is undergoing globalization and I would like to try using various ingredients from both Japan and abroad so that more people are able to enjoy different aspects of sushi.”

About the “Global Sushi Challenge 2015

Global Sushi Challenge 2015” held for the first time this year aims to improve the knowledge and skills of sushi chefs and consumers for good quality sushi to be enjoyed all over the world. National competitions have been held from May to October 2015 in a record 14 countries with 186 sushi chefs as a preliminary round for the grand final.

For more information on “Global Sushi Challenge 2015” please visit our official website: http://sushichallenge.global/

About Norwegian Seafood Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Council (NSC) builds awareness of and educates the public on seafood from Norway. Headquartered in Tromsø, Norway with a Southeast Asian branch in Singapore, the NSC carries out Norwegian Seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its efforts are financed by the Norwegian seafood industry itself. As the world’s second-largest exporter of seafood, Norway provides quality, nutrient-rich seafood to over 150 different countries and is the world's largest joint marketer of seafood.

About World Sushi Skills Institute

The World Sushi Skills Institute (WSSI) is an institute that manages seminars and examinations for the “Sushi Proficiency Certificate”, which was established by the All Japan Sushi Association (AJSA). WSSI was established by Masayoshi Kazato, director of the Sushi Proficiency Certificate System in October 2013, in order to drive the certification system and hygienic sushi preparation. WSSI consists of 25 members from both Japan and abroad.

About Norwegian Salmon

Norwegian salmon has a clean, fresh taste that comes from being bred in the clean, cold fjords and coastal seawaters of Norway. It is then shipped by air without ever being frozen. Introduced as a sushi topping for the first time in 1985, Norwegian salmon has now become one of the most popular sushi toppings worldwide. Norway is the largest producer of salmon and exported 32,724 tons of fresh salmon to Japan in 2014.

About the collaboration between World Sushi Skills Institute and Norwegian Seafood Council

World Sushi Skills Institute and the Norwegian Seafood Council have signed a “Memorandum of Agreement” in 2011 to collaborate on the global development of sushi. “Global Sushi Challenge” is an extension of this MOU where WSSI is responsible for the development of the rules and guidance for sushi skills, while NSC runs the event as the main sponsor.
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