30/08/2025
Organized by the Chaîne des Rôtisseurs – Bailliage National de Macau, the inaugural Macau National Jeunes Chefs Rôtisseurs Competition 2025 and its Award Ceremony were successfully held on 30 August 2025 at Macau University of Science and Technology. The event was made possible with generous support from the Macao Government Tourism Office, Business France, and the Macao Productivity and Technology Transfer Center (CPTTM), with venue sponsorship provided by the Faculty of Hospitality and Tourism Management, Macau University of Science and Technology.Held earlier that day at the O Building of Macau University of Science and Technology, the competition featured ten young chefs aged 26 and under, divided into morning and afternoon sessions. Each contestant undertook a four-hour “Mystery Basket Challenge”, where they were required to design and crafting a three-course Western or International menu, comprising appetizer, main course, and dessert, using surprise ingredients revealed on-site. The challenge tested their creativity, technical skill, and ability to perform under pressure. The competition was judged by a panel of esteemed culinary professionals, including Worldchefs-certified international judge Perry Yuen, pastry master Kuok I Hoi , renowned chef Eddy Leung. Each dish was evaluated based on technique, presentation, flavor, hygiene, time management, and overall performance.Let’s take a look at some exciting snapshots from today’s competition!由法國國際美食協會澳門分會主辦，首屆「2025 法國國際美食協會青年廚藝賽澳門區選拔賽」及頒獎典禮於2025年8月30日假澳門科技大學圓滿舉行。活動獲澳門特別行政區政府旅遊局、法國商務投資署及澳門生產力暨科技轉移中心鼎力支持，場地由澳門科技大學酒店與旅遊管理學院贊助提供。本屆選拔賽於同日上午及下午假澳門科技大學O座舉行，十位年齡不超過26歲的青年廚師分為兩組進行比賽，每位參賽者需完成一場為時四小時的「神秘食材挑戰賽」，需即場運用突發食材構思並製作三道西式或國際菜式，包括前菜、主菜及甜品，展現其創意、技術及臨場應變能力。賽事由多位知名廚師及業界專業人士擔任評審，包括世界廚師協會認証國際評審阮錦鴻、甜品大師許國儀及資深廚師梁偉浩。評審團根據技術、擺盤、味道、衛生、時間管理及整體表現等多項標準，對每位參賽者的作品進行全面評核。讓我們一同回顧今日比賽中的精彩瞬間！
