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On the vibrant day of July 20, the culinary scene in Singapore was electrified by Sizzle Showdown, a national culinary competition that brought together aspiring young chefs from culinary institutions such as At-Sunrice GlobalChef Academy, ITE, SHATEC, Temasek Polytechnic. The air sizzled with excitement and the tantalizing aroma of culinary creativity as the students prepared to showcase their gastronomic prowess. But first, they had to be briefed on the rules of the competition.
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The contestants split into two groups, into two back-to-back sessions. Friends and family gathered outside, watching with palpable excitement as their loved ones donned USAPEEC aprons and steeled themselves for the culinary challenges that lay ahead. The clock started ticking and the contestants were off to the races. 30 minutes to prepare their ingredients and one hour to turn their vision into reality, crafting U.S. chicken or U.S. duck dishes that please the eye and the palate.
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It was time to face the music or strike a chord with the judges. The contestants took turns presenting their culinary creations to the panel of three seasoned culinary judges – Chef Randy Chow, Chef Edmund Toh, and Chef Anderson Ho – who evaluated the creations with their discerning palates and offered invaluable feedback.
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The competition culminated in a grand prize presentation ceremony. The top six contestants were awarded for their exceptional dishes, a testament to their hard work, creativity and culinary skills, receiving a variety of prizes such as seasonings, spices, sauces, and cash. More is to come for the first to third-place winners as restaurants prepare to feature their winning dishes.
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Top 3 winning dishes (left to right)
- 1st winning dish: Duo Of Chicken: Chicken Roulade with Spinach And Foie Gras, Chicken Breast Accompanied with Mushroom Mousse, Stuffed Morel Mushroom, Garden Vegetables Tartlet and Black Garlic Jus
- 2nd winning dish: Roasted Duck serve with Chicken Leg Comesquis and Sherry Jus
- 3rd winning dish: Sherry Glazed U.S. Duck Breast, Smoked Duck Risotto, Duck Liver Beignet, Stuffed Morel, Asparagus, Port Jus