TODAY

From June 18-20 this year at MMC Hall in Mindama Road the first-ever Myanamr Food & Hotel 2014 was held through four programmes: Myanmar Culinary Arts Competition, Myanmar National Barista Championship, AHRA Bartenders’ Championship, and Food Safety Seminar. Verbal reactions of the awardees and some Judges are recounted here for our readers.

Ko Htun Htun Aye
Chief Judge
(11th AHRA Bartenders’ Championship 2014)
There are two categories abroad: Flare and Bartender. In Myanmar we were staging Bar-tender, not Flare. Doing flare will get points but there are penalties. Our boys are still weak in Flare. The rules on giving points hark back to the 5th event which was held in the philippines. Our boys are familiar with them because they had participated in the Philippine event.

Ko Kyaw Zin Htun (Kelvin)
Champion of AHRA
Bartenders’ Championship 2014)
My Cocktail was based on the pomelo, which is available in Myanmar all year round. I named it Three Seasons of Paradise for rthe three bands of colours created — yellow, green and  red, just like Myanmar national flag. I take pride in the competitiors award, for the excellent skills of the competitions from abroad even. I had had to work hard, because I had been taken ill at that time. My efforts were fully compensated, I felt. As a Buddhist I will put the award money to good use, like giving in charity. I’m decided to help along coming generations of bartenders.

Ko Zaw Phone
Technical Judge (Myanmar National Barista Championship 2014)
In Barista there were seven Judges — Chief Judge, two Technical Judges and four Sensory Judges. Among three categories the first is Expresso, the second, Cappuccino, and the third is Signature Bearish, which is concerned with Own Creation  of the competitor. Each competitor had to prepare four servings, that is, for all Sensory Judges who assessed the competitor’s Knowledge and Presentation through his work’s smell and taste. The awards won were: Champion, 1st Runner Up, and 2nd Runner Up, For Technical a competitor is checked in detail for Professional Barista — his professionalism, work flow, systematic preparation, tidiness, and hygiene. This competition is Myanmar’s first, but reaching upto international practice. There might be some weaknesses but the Barista as well as the inexperiened would expand and spread their knowledge. Later on the competition could be held every year and would go international. To reach that stage means a lot of Training on our part.

Ko Kyaw Swa Thein
Champion of Myanmar National Barista Championship 2014
In this first-ever event of its kind in Myanmar I participated with some misgivings what with my lack of experience. Maybe I did so for experience. But I emerged Champion of the event to my great delight. Next I would be participating in future ASEAN events.

U Than Zaw Oo (Aghee)
Judge (Bakery & Pastry)
Myanmar Culinary Arts Competition 2014
I’m a Judge in Bakery & Pasta sector. The three categories were plated Dessert, Wedding SHow Piece, and Bread Show Piece. I prepared since three months ago. With more hotels the need for Pastry personnel will increase, leading to job opportunitiesas well as more enthusiasts. To become a Professional in Bakery means interest and willingness to learn always. I’m a trainer, yet still learning. Working with Chefs from abroad. I gained a lot of experience. The rules they’ve adopted are fair.

Ma Myo Sandar Htun
Winner (Myanmar Culinary Arts Competition 2014)
I’m a chef at Savoy Hotel, participating as Junior Chef at Myanmar Culinary Arts held by Myanmar Chefs Association. I won the silver medal in Seafood and Pasta, and the bronze in Beef and Chicken. The other three are the gold, Diploma and Certificate, all awards dependent on points gained. There is no gold winner yet. I’m happy and proud, and intend to continue in cuisines Myanmar and European. I want to promote Myanmar food, which is still little-known. I learned from Seniors, sometimes I’ve to be innovative. I would urge would-be chefs to work hard and his/her goal. I’m satisfied with acquirement of qualifications required of a chef. Success should come by and by.

Ma Naw
Winner (Myanmar Culinary Arts Competition 2014)
Responded by Jon Moeller, teacher to Ma Naw, a student at Mary Chapman’s School for the Deaf. Mr Jan is Pastry Chef at Governor’s Residence, Yangon.
This competition is first to her. She underwent training at Governor’s Residence for one year. In this competition she won silver for Dessert Plated and Application for live Cooking.

Ko Than Han Htoo
Winner (Myanmar Culinary Arts Competition 2014)
A would-be Web Developer, I worked at MICT and then went to Italy. There an IT career was difficult to pick up, so I learned Cooking. The change was difficult because I was never attracted by the kitchen. But my interest in Cooking gradually built up, it may turn long-term career for me. After 4½ years in Italy I returned home and got a job at Park Royal. I have had to adapt what I learned as theory in Italy to Myanmar taste in practice. The two are vastly different . I participated for experience, and for the sake of working alongside my Seniors. I competed in Beef and Seafood, and won two awards.