Norbert Ehrbar is the co-founder of the Vietnam Culinary Challenge and the Salon Culinaire Hanoi. These events not only highlight exceptional skills but also elevate the art of cooking to an international standard, celebrating the finest in the culinary world.

Creativity is the Key Factor in Professional Cuisine 

Born and raised in Switzerland, Norbert Ehrbar started his career at the age of 16 as an apprentice chef at the Metropol Hotel in St. Gallen. In 1989, Norbert Ehrbar came to Ho Chi Minh City to work. At that time, the food market in Ho Chi Minh City was still limited. Therefore, in order to conquer the luxurious and sophisticated diners with dishes that meet international standards, chefs must be flexible and constantly creative.

For Norbert Ehrbar, creativity is essential in the world of professional cooking. As the head of the organizing committee for Vietnam Culinary Challenge and Hanoi Salon Culinaire, he consistently encourages participants to showcase their ingenuity in every round of the competition, pushing the boundaries of culinary art.

Does the limitation of available ingredients restrict a chef’s creative potential? 

No! On the contrary, using fewer ingredients requires chefs to thoroughly study each ingredient and find ways to maximize their use to enhance the quality of their dishes. This was demonstrated in the Pizza Real California Milk competition – a part of the Food & Hospitality Hanoi 2025 exhibition.

Pizza Real California Milk  stands as a pivotal component of Hanoi Salon Culinaire. This segment challenges participants to constantly seek innovative ideas, blending diverse ingredients to craft unique pizzas. The winning chef will be the one who demonstrates the most exemplary use of California cheese. This creative endeavor not only infuses freshness and originality into the pizza but also allows the chef to express their individuality through the art of cuisine.

The special feature of Pizza Real California Milk is the requirement for the ingredients used. In order to foster creativity, the chefs must use available cheeses, including California Mozzarella Cheese (300gr), California Cheddar Cheese (300gr), California Green (100gr) to complete the product. 

With the desire to create the best creative space for contestants, all cheese products used throughout the contest will be sponsored by Real California Milk – a brand famous for its excellent cheese quality.

The contestants will prepare 4 pizzas including 2 traditional Italian pizzas and 2 pizzas chosen in a freestyle style.

Traditional Italian Pizza, the product must be made in the correct round shape with a diameter of 30 cm, dough, red sauce, and toppings should not exceed two types. 

California Signature Pizza with Vietnamese ingredients, contestants are free to create their own dough, shape, flavor, and ingredients. The organizers welcome works that incorporate Vietnamese dishes and regional spices along with California cheese. Pizza sizes range from 25cm – 30cm.

Plant-based Pizza, the organizers encourage contestants to be creative with the dough, shape, flavors, and ingredients. Pizza sizes range from 25cm – 30cm made from plants and combined with California Cheese. Meat or proteins non-cheese count as garnishes or condiments. 

Dessert Pizza, contestants  can freely create dough, shape, flavors and ingredients, encouraged to follow local flavors with sizes ranging from 25cm – 30cm.

In each section, contestants will have 30 minutes to complete their product. The pizza will then be brought to the judges’ table with the description on the recipe card. The judges will evaluate and score the dish, offering their feedback.

All participating candidates will receive a certificate from the Organizing Committee. The Vietnamese Professional and Student with the highest scores will represent Vietnam to compete in the World Pizza Competition in Las Vegas, USA with sponsorship from the California Milk Advisory Board.

Pizza Real California Milk presents a unique opportunity for contestants to showcase their precision and skill in ingredient utilization. In crafting pizza, achieving the perfect balance of cheese is crucial; both excess and deficiency can detract from the dish’s quality. Incorrect cheese usage may significantly impact the final scores of the participants.

Beyond the pizza competition, Hanoi Salon Culinaire offers a diverse platform where competitors can exhibit their exceptional culinary talents across various categories, including hot dishes, BBQ, and desserts.

In addition to the amazing prizes, Hanoi Salon Culinaire is an unmissable event for aspiring young chefs looking to build and expand their professional networks. This occasion provides them with invaluable access to industry leaders, enhances their media visibility, and, most importantly, allows them to shine before a panel of esteemed judges comprising seasoned culinary professionals. 

Hanoi Salon Culinaire 2025 is a distinguished culinary competition set within the grand stage of the Food & Hospitality Hanoi exhibition. Taking place from March 18 to March 20, 2025, this event serves as a platform for showcasing the skills and creativity of professional chefs, offering an exquisite display of culinary mastery and innovation. 

For the latest updates of Hanoi Salon Culinaire 2025, visit: 

Learn more about the rule book of Hanoi Salon Culinaire here
Learn more about the rule book of Pizza competition here

About Food & Hospitality Hanoi 2025

Food and Hospitality Hanoi 2025 is an large-scale international exhibition focusing on the food, beverage, and hospitality industry. With numerous engaging activities and various product booths, this event promises a dynamic and inspiring atmosphere for all attendees. 

Date: March 18-20, 2025

Venue: I.C.E International Exhibition Center  – 91 Tran Hung Dao, Hoan Kiem, Hanoi.