On the occasion of Vietnamese Teacher’s Day , November 20th, Ajinomoto Cooking Studio held a cooking competition for education officers – Ministry of Education and Training (MOET). The event welcomed 40 Union officers of MOET to compete with one another under the instructions of Chef Nguyen Thi Tuyen – Lecturer of Food Management and Processing Faculty, Hanoi Tourism College. Two famous dishes of Japan: Colorful Sushi and Salad of Vegetables and Tubers with Japanese Sauce were the organizers’ challenges for playing teams.

The event was organized by Ajinomoto Vietnam in co-operation with the Union of MOET as an activity to express gratitude to teachers and officers working in the Education and Training Sector on the occasion of Vietnamese Teacher’s Day, November 20th.

Speaking at the opening of the contest, a representative of Ajinomoto Vietnam said that since 2012, the Education and Training Sector has always accompanied Ajinomoto Vietnam with the School Meal Project to contribute to the nutrition of Vietnamese children. Therefore, the cooking competition tailored for the education officers is a way for Ajinomoto Vietnam to express their gratitude to teachers and officers in the sector.

Mr. Le Van Tuan, Union Chairman of Students and Pupils Affairs Department (MOET) - the focal contact point in the implementation of the School Meal Project - said that the project has been deployed for Vietnamese primary boarding schools nationwide for the past few years.

Mr. Nguyen The Hiep, Vice Chairman of the Union of MOET also expressed his wish that through the competition, officers and officials of MOET will gain more cooking experience, nutritional knowledge as well as understand more about the sustainable coordination between Ajinomoto Vietnam and the Education and Training Sector in the project for human health.

Immediately after the opening speech, 40 Union officers of MOET started to learn how to cook two popular dishes of Japan: Colorful Sushi and Salad of Vegetables and Tubers with Japanese Sauce under the companion and guidance of Chef Nguyen Thi Tuyen – Lecturer of Food Management and Processing Faculty, Hanoi Tourism College.

After being instructed, participants were divided into nine teams to show off their cooking skills through the two dishes. The winning team would be the owner of dishes that could convince judges of both form and taste.

Throughout the program, players were not only instructed with good recipes but also provided with useful information about nutrition as well as shared with cooking tips. Judges and Ajinomoto Cooking Studio’s staff followed, instructed and supported players when necessary.

The atmosphere of the competition became tense at the last moments when teams had to urgently decorate dishes, especially for teams with fewer members. On the grading scale of the competition, apart from the taste of the dishes, judges will also mark the creativity in the decoration of each team.
At the end of the competition, judges selected the winner for the first prize, another team for the second prize, the rest teams were awarded the third prize. Most of the players in teams claimed that the contest was an exciting and rewarding experience.

The specialty of this professional cookery center is that Ajinomoto Cooking Studio offers free cooking classes. "The center is opened to promote the study of culinary cultures in Vietnam, inspire the youth in Vietnam with passion in cuisines and connect with consumers", said the Company’s representative.
It is known that since its launch (June 2017), the center has attracted more than 5,000 visitors with unique dishes of diverse themes introduced to food lovers.