 |
The event was held at Furama Resort Danang on November 11, 2025, bringing together 16 professional chef teams—each consisting of two chefs—representing hotels, resorts, and restaurants from Danang and the central region. The morning session featured a training workshop on cold chain management and the safe handling of U.S. poultry, conducted by Chef Norbert Ehrbar and attended by 75 guests. In the afternoon, 32 chefs from the 16 teams competed in a cooking challenge, where each team had 75 minutes to prepare two dishes using U.S. chicken: one appetizer and one main course
 |
 |
 |