Teachers from all over the UK put their knowledge of Chinese cooking to the test recently at the FUN Healthy Chinese Cuisine Teacher Training Grand Final at Ming-Ai (London) Institute.
Eight finalists took part in the finals, who had previously won regional competitions in London, Brighton, Norwich and Bristol, and three winners took home the grand prize: a trip to Hong Kong, sponsored by Lee Kum Kee, the FUN:) HCCA Project supportive partner.
Sunny Shaw from Sawston Village College, Courtney Hinds from Epping St. Johns and Jackie Kibble from Coopers School won favour with the judges, chaired by Andrew Wong of Michelin-star restaurant A.Wong in London, who led an advanced cookery demonstration of Sichuanese style spicy chicken and Shanghai soup dumplings, xiaolongbao. Unfortunately, Kibble can’t make the trip to Hong Kong, so runner-up Rosemary Pearce Redmaids High School will take her place.
Shaw achieved the highest score among the judges with her spicy squid and prawns with noodles, a dish inspired by her mother’s own family recipe. All finalists had 30 minutes to make a classic broccoli beef with oyster sauce and in the second round the teachers showcased their new skills by creating their own healthy dish inspired by Chinese cuisine. They had to use traditional Chinese ingredients and sauces and complete their dish in an hour.