ANNOUNCEMENT: "REGARDING THE ORGANIZATION OF THE FIRST SAO MAI GROUP CULINARY COMPETITION IN 2025"

To: Organizations and individuals within and outside the Sao Mai Group.

In order to inspire culinary creativity and honor talent in the tourism and service industry, Sao Mai Group is pleased to announce the organization of The first Culinary Competition in 2025 with the theme "Culinary Creativity" as follows:

RULES OF THE FIRST CULINARY COMPETITION 2025
THEME: "CULINARY CREATIVITY"

I- COMPETITION CONTENT:

1. Participants:

Individuals or organizations within or outside the Sao Mai Group with culinary talent/skills.

2. Dishes for Competition:

The dish must be a main course for a banquet menu, with the criteria of being boneless and not currently available on the menu of any restaurant within the Sao Mai Group system (contact the Organizing Committee (OC) for details).

3. Timeline and Participation Process:

- Screening Round: Participants must register their dishes using Form 01 and submit it to the OC by March 14, 2025, at the latest. The OC will review and announce the list of dishes eligible for the preliminary round on the participants' Zalo group on March 17, 2025.

- Preliminary Round: Divided into 02 sessions, taking place on March 24 and March 25, 2025, at 10:00 AM. Participants must prepare their dishes and bring them to the competition venue for judging by the Jury (for participants located far away, contact the OC to borrow facilities for dish preparation if needed). The OC will select the top 10 highest-scoring dishes to advance to the final round, with results announced on March 25, 2025.

- Final Round: Divided into 02 sessions, with 5 dishes competing in each session, taking place on March 31 and April 2, 2025, at 8:00 AM. Participants will prepare their dishes on-site within 120 minutes. Results will be announced on April 3, 2025. Prior to this, participants must submit Form 02 and Form 03 by March 28, 2025, at the latest.

4. Competition Venue:

Second Floor, Restaurant of the Dong Xuyen Hotel Complex, No. 9A Luong Van Cu, My Long Ward, Long Xuyen City, An Giang Province.

5. Final Round Competition Regulations:

- Finalists may register up to one assistant and one accompanying team member (if applicable). Upon request, the OC can provide an assistant.

- Participants are responsible for purchasing all ingredients, seasonings at their own expense. Pre-processing and cleaning of ingredients are allowed, but pre-cooking is prohibited.

- Participants must bring their own kitchen tools (only mini stoves are permitted) and necessary equipment for decoration and cooking. Participants should proactively contact Mr. Nguyen Le Khiem (0987 004 785), Deputy Director of Dong Xuyen Hotel Complex, for support if needed.

- Participants must maintain a polite and civilized demeanor and wear the kitchen uniform provided by the OC. Smoking, causing disorder, and wearing jewelry, including wristwatches, are prohibited.

6. Financial Support:

- Participants in the preliminary round will receive support of 500,000 VND per dish.

- Participants in the final round will receive sponsorship of 500,000 VND per dish from the Organizing Committee (OC), along with support for travel, meals, and accommodation for each team, specifically:

- Note: Participants should contact the Organizing Committee (OC) to receive the support funds immediately after each competition round.

7. Contact Information:

The Organizing Committee is located at 17 Nguyen Van Cung Street, My Long Ward, Long Xuyen City, An Giang Province. Phone number (Zalo): (+84) 913 194 773 - Mrs. Kim Loan, a member of the Organizing Committee.

II. FINAL ROUND SCORING STRUCTURE:

The scoring scale for each dish is 100 points, distributed as follows, Creativity & Uniqueness: 20 points, Decorations: 15 points, Taste: 15 points, Aroma: 10 points, Cooking Technique: 10 points, State (Texture etc.): 5 points, Color: 5 points, Food Safety & Hygiene: 5 points, Nutrition: 5 points, Time Management: 5 points, Presentation (Explanation): 5 points.

III. SCORING METHOD:

1- Judging Panel: The panel consists of senior leaders from Sao Mai Group and several culinary experts.

2. Determining Results:

Each judge will score the dishes individually, assigning separate scores for each dish. The scores from all judges will be totaled for each dish, and awards will be determined based on the highest to lowest scores.

IV. PRIZES:

1- Prize Structure:

- 01 First Prize: 25,000,000 VND in cash + Trophy + Certificate.

- 01 Second Prize: 15,000,000 VND in cash + Trophy + Certificate.

- 01 Third Prize: 10,000,000 VND in cash + Trophy + Certificate.

- 01 Consolation Prize: 5,000,000 VND in cash + Certificate.

Additionally, all winning participants will receive full sponsorship (travel, meals, and accommodation) worth approximately 15,000,000 VND per person for a 3-day, 2-night vacation (from April 21 to April 23, 2025) at LAMORI Resort & Spa in Thanh Hoa.

2- Award Ceremony:

The ceremony will be held at LAMORI Resort & Spa, Tho Lam Commune, Tho Xuan District, Thanh Hoa Province (Website: www.lamoriresort.com), tentatively scheduled for April 22, 2025.

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