I.C.E, HANOI, VIETNAM │18-20.03.2025

The Hanoi Salon Culinaire 2023 was a great success, and the Vietnam Culinary Challenge 2024 broke all records. We are now looking forward to the 3rd edition of the Hanoi Salon Culinaire in 2025, which will be held in conjunction with Food &  Hospitality Hanoi 2025.

We are inviting chefs from all nations and skill levels to participate in this prestigious culinary event and share their experiences. Our objective is to provide channels for promoting the ever- growing culinary standards in Vietnam, while offering chefs the opportunity to gain experience, share expertise, and connect within the regional, national, and international culinary community—supported by the generous help of our suppliers.

The Hanoi Salon Culinaire has proven to be an excellent platform for local and international culinary talents to exchange ideas and knowledge. It also offers industry professionals a chance to showcase their culinary skills and foster creativity among up-and-coming chefs. Vocational colleges and universities across Asia have already expressed interest in sending competitors.

This year’s event promises to be exciting, featuring the 3rd Real California Milk Pizza Challenge, and introducing new categories: The Asian Rice and Noodle Dish Class.

GENERAL INFORMATION

The 3^rd Hanoi Salon Culinaire 2025 is held in conjunction with Food & Hospitality Hanoi 2025.

Time: 18 – 20.03.2025

Venue: Hanoi International Exhibition Center – I.C.E Hanoi

              91 Tran Hung Dao Street, Hanoi, Vietnam

Organizer

Mr. Norbert Ehrbar             Organizing Committee

Ms. Crystal Nguyen             Organizing Committee

Ms. Chloe Nguyen                Organizing Committee

Email: hanoisalonculinaire2025@gmail.com

Hotline HSC2025: Ms. Chloe Nguyen 0909071093 (Zalo – WhatsApp)

Exhibition Time: 09:00 – 17:00 (open to public)

Competition Time: 06:00 – 17:00 (for participants of HSC2025)

Entry badges are non-transferable and will be issued to competitors one day before the start of the show before and  after the Pre-Competition Briefing on Monday, 17^th March 2025, 13:00 at Hanoi International Exhibition Center – I.C.E Hanoi – 91 Tran Hung Dao Street, Hanoi, Vietnam.

Registration Deadline: 28^th February, 2025

Registration accepted on a first-come-first-served basis, and only once full payment has been received.  

The Organizer will not refund if the candidate cancels for any reason, unless the class registered for is full and the  participant does not want to change to another class. Please consider carefully before registering.

Participant regulations:

Participants must be 18 years or older.

Participants can register for as many classes as they like, but are limited to 1  entry per class. Participants must submit recipes including ingredients for each registered class.

Entry Fee: VND480,000/entry/class. Participants who register for multiple classes automatically multiply.

The judges’ decision is final.

CLASSES – ENTRY FEE – SESSION TIME

INDIVIDUAL CHALLENGE
Class 1	Live Hot Cooking – Vietnamese Cuisine Challenge with U.S. Beef
Class 1A	Vietnamese Cuisine Display
Class 2	Live Hot Cooking – U.S. Chicken Dish Challenge
Class 3	Live Hot Cooking – Passion of Flame with U.S. Chicken
Class 4	Live Hot Cooking – Fish and/or Seafood Dish Challenge
Class 5	Live Hot Cooking – Pasta Dish Challenge
Class 6	Live Hot Cooking – Asian Rice Dish Challenge
Class 7	Live Hot Cooking – Asian Noodle Dish Challenge
Class 8	Live Hot Cooking – U.S. Potato Dish Challenge
Class 9	Live Dessert Making Challenge
Class 10	Nhat Huong Cake Decorating Challenge
Class 11	Nhat Huong Mini Dessert Tarts Challenge
4th REAL CALIFORNIA MILK PIZZA CHALLENGE
Class P1	Professional Division – Traditional Italian Pizza + Signature Pizza with Vietnam Ingredients
Class P2	Professional Division – Traditional Italian Pizza + Plant Forward Pizza
Class P3	Professional Division – Traditional Italian Pizza + Dessert Pizza
Class S1	Student Division – Traditional Italian Pizza + Signature Pizza with Vietnam Ingredients
Class S2	Student Division – Traditional Italian Pizza + Plant Forward Pizza
Class S3	Student Division – Traditional Italian Pizza + Dessert Pizza

RULES & REGULATIONS

   These rules must be read before submitting the competition Registration Form. *

– * Submission of a completed entry form shall constitute of, and agreement to, abide by the Rules & Regulations of the  3^rd Hanoi Salon Culinaire 2025.

– Every exhibit must be the bona fide work of the individual competitor and must not have been entered in other  competitions.

– An individual competitor can participate in as many classes as he/she wishes but is restricted to one entry in any one  class.

– No change of classes will be allowed after the deadline. Please notify the organiser should you wish to cancel. Early notification may allow an unsuccessful applicant to apply for the competition. 

– At the event, absentees without written pre-notification to the organiser will forfeit the registration fee and have  their future applications re-considered. 

– Registrations are received on a “first come, first serve” basis. Classes are usually filled up before the deadline. Therefore, even if your registration and payment is received before the closing date, places may have been filled by then. All entries  are subjected to the Organizing Committee’s approval. Refunds for unsuccessful registration payments will be made  AFTER the show. Registration fees will not be refunded if the competition is cancelled for reasons beyond the  organiser’s control, or if entries are withdrawn by competitors. 

– Participants must report at the registration counter no later than 30 minutes before their scheduled time.

– Participants who do not register before their scheduled time will be considered as no-shows and will be disqualified.

– Participants registering for more than one class, need to register with the Secretariat at site only once (on the day of  their first class).

– Plates can be used from our sponsor V-Horeca. If you bring your own plates, no name and/or logo are allowed.

– The Organiser reserves the right to revise the competition schedule at any time.

– Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been  completed.

– Once medal awards are placed beside the displays (approximately one (1) hour after judging ended), no comments  will be given by Judges. 

– Participants must print English Recipe Cards (3 copies), 1 copy to send to the Organizer. For the remaining  copies: 1 must be on the working table and 1 placed on the display table next to the exhibit/plate.

 – Participants must prepare name place cards on the display table.

– Table space allotted for display classes: 90cm x 90cm. Points will be deducted if the complete display is not kept  within the space limit specified for the classes. The allotted space is from table to the top.

– Participants must clear all displays after 4:00 pm on competition day. Displays not collected will be disposed off.

– Participants, assistants and supporters are not allowed to leave any belongings in the exhibition and competition area,  or use tables and chairs to store personal items. Participants must keep their own belongings in the “Holding Area”  prepared by the Organizer at their own risk.

– The Organizer reserves the right to remove exhibits in the display area should those products be damaged or spoiled.

– For overseas teams: Vietnam has strict regulations on the import of food products. Please contact the Vietnamese  Embassy for information.

– Chef’s attire is a must for all events. 

– For all classes, no company name/logo should be visible to the judges during the competition and judging. It may be  included or placed on uniforms and/or displays once judging is completed. We recommend that name cards with  the dish’s name(s) are produced.

– If an award is won, the competitor has to ensure his/her presence (or that of a representative) at the ceremony to  collect it. Please check the scoreboard outside the competition office. All awards are to be accepted in chefs’  uniforms, including chef’s hat. Any trophy/ medal / certificate that is not accepted at the ceremony will be  forfeited three weeks after the event. Any shipping cost will be borne by the competitor.

– The organiser will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal  effects of competitors.

– Note for ALL Classes: Competitors wishing to seek Judges’ comments should wait in the display area to meet with the  judge as soon as overall judging is over. Once the paper rosettes are placed by the displays (approximately 1 hour);  no more comments will be given by judges.

COMPETITION PROCEDURE

60 minutes before the competition time: Participants must be present at the Standby Area.

30 minutes before the competition time: Upon receiving the OK from the kitchen manager,  participants enter the station to enter the station to set-up (participants not present will be disqualified).

End of competition time: Participants must clean up its station and vacate as quickly as possible. After cleaning up the participant will be invited to the judges table to receive comments from the Jury. The Organizing Committee is not responsible for the loss or damage of particpants’ property.

The Prize Giving Ceremony is every day from 17:00 – 18:00.

(Special awards will be awarded on the last day of the competition).

Participants must wear chef jacket, chef pan and chef shoes to attend the prize giving award.

CERTIFICATES – MEDALS – TROPHIES & SPECIAL PRIZES

A Certificate of Participation will be presented to all competitors if they completed the classes for which they registered.  The respective Medals will be presented to any competitor, which attain the following points (no half points will be given):

Gold                                    90 – 100 Points

Silver                                 80 – 89 Points

Bronze                              70 – 79 Points

Diploma                           60 – 69 Points

Trophies and prize money will be presented for the following if more than 5 competitors have completed that particular class:

GRAND CHAMPION – TROPHY & VND4,000,000

Presented to the individual chef who accumulates at least 1 Gold Medal and total highest average points in total classes. One must be  from “Class 1 – Vietnamese Cuisine Challenge with U.S. Chicken” and the other one must be from any of the “Class 2 to 8 – Hot  Cooking”. If the individual chef participates in more than 2 classes, the 2 classes with the highest score will be selected.

VIETNAMESE CUISINE CHAMPION – TROPHY & VND3,000,000

Presented to the individual chef who accumulates the total highest points in 2 classes:

Class 1 – Vietnamese Cuisine Challenge with U.S. Chicken and Class 1A – Vietnamese Cuisine Display.

HOT COOKING CHAMPION – TROPHY & VND3,000,000

Presented to the individual chef who accumulates the total highest points in at least 2 Hot Cooking Classes from Class 2 to Class 8.

BEST DESSERT – TROPHY & VND3,000,000

Presented to the individual chef who accumulates the total highest points in 2 Classes – Class 9 and Class 11.

BEST CAKE DECORATING – TROPHY & VND3,000,000

Presented to the individual chef who accumulates the total highest points in Class 10.

BEST CULINARY ESTABLISHMENT – TROPHY & VND10,000,000

To qualify for this award, a culinary establishment or organization has to send a minimum of 4 competitors to participate in  HNSC2023. They must be from the same establishment or organisation. In total, they must take part in 5 (or more) different classes of  which one has to be Class 1. The winning team is the team who scores the highest points in their best 4 different classes plus the score from Class 1. (Each competitor’s top score is counted only once).

DAILY FOOD SAFETY & HYGIENE AWARD – TROPHY & VND1,000,000

Presented to the individual chef who accumulates the highest points Food Safety and Hygiene daily.

REAL CALIFORNIA MILK PIZZA CHALLENGE PRIZES

PROFESSIONAL CHAMPION – TROPHY & VND 5,000,000

Presented to the individual professional chef who accumulates the total highest points in at least 2 Pizza Classes (P1-P2-P3).

PROFESSIONAL 1^ST RUNNER UP – TROPHY & VND 3,000,000

Presented to the individual professional chef who accumulates the total second highest points

in at least 2 Pizza Classes (P1-P2-P3).

PROFESSIONAL 2^ND RUNNER UP – TROPHY & VND 2,000,000

Presented to the individual professional chef who accumulates the total third highest points in at least 2 Pizza Classes (P1-P2-P3).

STUDENT CHAMPION – TROPHY & VND 5,000,000

Presented to the individual student who accumulates the total highest points in at least 1 Pizza Class (S1-S2-S3).

STUDENT 1^ST RUNNER UP – TROPHY & VND 3,000,000

Presented to the individual student who accumulates the total second highest points in at least 1 Pizza Class (S1-S2-S3).

STUDENT 2^ND RUNNER UP – TROPHY & VND2,000,000

Presented to the individual student who accumulates the total third highest points in at least 1 Pizza Class (S1-S2-S3).

THE VIETNAMESE PROFESSIONAL & STUDENT PIZZAIOLO WITH THE HIGHEST SCORES WILL REPRESENT VIETNAM AT  “INTERNATIONAL PIZZA CHALLENGE” IN LAS VEGAS IN 2026

CMAB will sponsor travel and accommodation costs. The winners must be over 18 years old, hold a passport and meet the  requirements for a US visa.

UPDATE HIGHLIGHT NOTE ABOUT THE COMPETITION IN HERE:

https://drive.google.com/drive/folders/1m-Bn54QfcsicpUqkNMaGxIpcAFT9J87J