The 17th Creative Cooking Contest was introduced in the Kobe Shimbun on Wednesday, February 20, 2019.
Competing for island hospitality and taste
The "Creative Cooking Contest," in which contestants competed for ideas for dishes using Awaji Island ingredients, and the "Spirit of Hospitality Contest," in which contestants competed in their hospitality skills for tourists, were held at lodging facilities and other locations in Awaji City on January 19. Seventy people in charge of customer service at inns, hotels, roadside stations, and other facilities on the island, as well as chefs, showed off the skills they have honed in their daily work and their culinary skills.
Both events are held annually by the Awaji Island Tourist Association to improve service and develop leaders. This year will be the 17th.
The theme of the cooking contest was "Island Gohan - Awaji Beef." On the day of the cooking contest, eight participants from five facilities who passed the document screening cooked at the Iwaya Health Center in Iwaya, the city of Iwaya.
The entries included a rice burger accented with pesto basil, sushi topped with roast beef, and three types of beef bowls, including shabu-shabu and pork cutlet, among many others. The chefs paid careful attention to the timing and presentation of their dishes, which impressed the judges.
Grand Prize "Sukishabu with grated oni and Japanese pepper" by Kazuhito Mori (Uzu no Oka Restaurant with spectacular view)
Dear Editorial Staff
Thank you very much for introducing us in your wonderful newspaper!
Right] Chef Mori won the Grand Prize! Sukishabu with grated oni and Japanese pepper
Left: Executive Chef Fujimi won the Excellence Award! Awaji Beef - Island Red Toro Meshi
