HONG KONG, CHINA - MediaOutReach - 8 August2019 - The Young Chef Challenge is back for the third year when Seafood ExpoAsia opens its door at the Hong Kong Convention and Exhibition Centre on 3-5September 2019.  The Young Chef Challenge,which debuted in 2017 as an initiative of Diversified Communications, organizerof Seafood Expo Asia, aims to nurture young culinary talents and promotesustainable seafood options.

Pan Seared Scallops on Avocado Terrine and Crab Meat Cantaloupe Parcel With Lemon Olive Oil Dressing by Ms Tse Yan Lui, Demi Chef, Disney Explorers Hotel, winner of Young Chef Challenge 2018

Judging panel for Young Chef Challenge 2019, from left Chef Matthew Woolford, Executive Chef, Kerry Hotel Hong Kong, Chef Esther Sham, Executive Chef, Director of Maison ES, Chef Glenn Saussey, Executive Chef, Renaissance, Harbour View Hotel Hong Kong.

Seafood Expo Asia is the region's leadingshowcase of theworld's premium seafood products, equipment and services as well the preferredindustry meeting place for buyers and suppliers looking for the latest seafood industrytrends. Last year, the exposition attracted over 7580 seafood professionalsfrom 68 countries and over 220 exhibitors from 34 countries.

According to WWF*,Hong Kong ranks second in terms of seafood consumption in Asia, and is theworld's eighth largest seafood consumption market, consuming 65.5 kg per capitaon average each year. This number is more than three times higher than theglobal average.  While about 90 per centof the world's natural fish stocks are either fully or over-exploited, it isimperative to promote the awareness of sustainable seafood options.

However,sustainable seafood consumption is on the rise. A report from Coherent MarketInsights** stated that the global sustainable seafood market was valued atUS$12.71 billion in 2017 and is projected for a CAGR of 4.97% over the periodof 2018- 2025. Growth of the global sustainable seafood market is due to growingawareness amongst consumers and manufacturers on sustainable certified seafood.

The Young Chef Challengefeatures a cook-off between six of Hong Kong's top rising culinary talents, whoare required to use sustainable seafood ingredients that are only revealed tothem on the day of the live events.  Theywill be mentored by a panel of judges who will comment on their skills as wellas their responsible and sustainable culinary practices. "This competition is agreat way for young chefs to broaden their experience outside theirkitchens!  The live cook-off experienceand the feedback from the judging panel certainly helped to elevate my skillsand food preparation knowledge," said Miss Tsz Yan Lui, winner of the 2018Young Chef Challenge.

The 2019 judgingpanel brings together established culinary professional including Chef RobertNilsson, Culinary Director, W Hong Kong; Chef Glenn Saussey, Executive Chef,Renaissance Harbour View Hotel Hong Kong; Chef Matthew Woolford, ExecutiveChef, Kerry Hotel Hong Kong, Chef Esther Sham. Executive Chef, Director ofMaison ES, and Young Chef Challenge Ambassador, Chef Gabriel Choy,Winner of the Gordon Ramsay Scholar competition 2005.  Members of the judging panel are enthusiasticin promoting ethically sourced food ingredients and embracing the concept ofnurturing the next generation of culinary talents.

Six of theindustry's most promising young culinary talents have been selected as thefinalists for this year's onsite live cook-off. They are Wing Chiu, TANG , Jr. sous chef, Hong Kong Jockey Club; KitYing, LAM, Commis No. 2, Hong Kong Convention and Exhibition Centre(Management) Limited; Hon Kit, KWOK, Demi Chef de Partie, Peninsula Hotel(Felix Kitchen); Yat Ho, TAM, Commis 1, Kerry Hotel Hong Kong; Yat Chun, TAM,Chef de Partie, Hong Kong Disneyland Resort; and Lam Cheung, CHAN, Fryer No. 3,Regal Airport Hotel.

"The Young ChefChallenge was conceptualized based on industry feedback for the need of acompetition for culinary industry young talents," commented Mrs. Liz Plizga,Group Vice President for Diversified Communications. "The competition provides theperfect opportunity for them to showcase their talents while learning fromindustry veterans, advance their skills and gain knowledge on sustainableseafood choices."  

Evergreen Conglomerate, one of the top sustainableaquaculture producers in China, is the cash prize sponsor for the Young ChefChallenge.  The winner will receiveUS$2000 while the 1^st runner up will get a US$1000 cash prize. 

For the full event schedule and moreinformation on Seafood Expo Asia or to register for a free media pass, pleasevisit www.seafoodexpo.com/asia.

About Seafood Expo Asia

SeafoodExpo Asia is a trade event where buyers and suppliers of seafood from aroundthe world come together to network and conduct business in the lucrative HongKong and Asia Pacific markets.  The event's ten edition takes place fromthe 3-5 September 2019 at the Hong Kong Convention and Exhibition Centre inWanchai, Hong Kong. SeafoodSource is theexposition's official media covering industry news year-round. The expositionis produced by Diversified Communications and is co-located with Restaurant& Bar Hong Kong.  www.seafoodexpo.com/asia.

AboutDiversified Communications

Diversified Communications is a leading internationalmedia company with a portfolio of face-to-face exhibitions and conferences,online communities and digital and print publications. As producers of thesemarket-leading products Diversified Communications connects, educates andstrengthens business communities in over 15 industries including: food andbeverage, healthcare, natural and organic, business management and technology.The company's global seafood portfolio of expositions and media includes SeafoodExpo North America/Seafood Processing North America, Seafood ExpoGlobal/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com.Established in 1949 and headquartered in Portland, Maine, USA with divisionsand offices around the world, Diversified Communications remains a privatelyheld, third generation, family-owned business. For more information, visit: https://www.divcom.com