The Taiwanese Chamber of Commerce in the San Francisco Bay Area held a culinary competition titled “Taiwanese Black and White Chefs” on May 3rd in Cupertino. Six culinary masters faced off in a timed cooking challenge, attracting numerous people to the event to taste the delicious food and serve as taste test judges, creating a lively atmosphere.
This event was proposed by Jill Tseng, a candidate for the Overseas Compatriot Affairs Commission’s “International Youth Goodwill Ambassador” and selected as part of the commission’s global promotion of Taiwan project. Since 2022, the commission has been organizing the “Selection of International Youth Goodwill Ambassadors” every two years to encourage overseas youth to participate in community affairs and promote Taiwanese culture. The President of the Youth Chamber of Commerce, Tan Zhi Ren, stated that the chamber aims to turn youth creativity into reality through food competitions, demonstrating the proactive involvement of young people in public affairs and the promotion of Taiwanese culture.
The competition invited former state banquet chef Li Jian Xuan, executive chef Duan Chun Zhen, and executive chef of Eat on Monday, Zhang Hua Wei (Jim Chen), to serve as professional judges, with a panel of a hundred people serving as taste judges. Li Jian Xuan also demonstrated state banquet-level cuisine such as “Donggang Sakura Shrimp Oil Rice,” allowing the audience to experience the delicacy and complexity of Taiwanese cuisine up close.
In his speech, Wu Zhi Xiang, Director of the Taiwan Office in San Francisco, expressed that Taiwanese cuisine is not only an important soft power but also connects hearts, showcasing the passion, creativity, and stories of the Taiwanese people, helping the mainstream society better understand Taiwan. Zhuang Ya Shu, Director of the South Bay Overseas Education Center, praised the event for bringing together iQiao Card merchant partners, overseas restaurant industry professionals, and a panel of a hundred taste judges, showcasing the energy of the Taiwanese community in promoting Taiwanese culture in the Bay Area and hoping for support for Jill Tseng to make an international debut.
Jill Tseng explained that the idea for the event was inspired by the popular show “Black and White Chefs” and aimed to bring a food competition to the San Francisco Bay Area. She believes that cooking is an important element in showcasing culture and hopes to give amateur cooking enthusiasts visibility, attracting both Taiwanese and non-Taiwanese people to participate through taste testing and judging mechanisms to further understand Taiwanese cuisine. She also noted that both the level of participation and the dedication of the contestants exceeded expectations.
On that day, the six competitors presented classic Taiwanese dishes such as Mapo Tofu, Traditional Shaoxing Braised Pork Rice, Taiwanese Oil Rice, Savory and Sweet Kue, Bowl Kue, and Sesame Oil Chicken Soup. After nearly 4 hours of live cooking and tasting, Zhu Ming Zheng won first place with Hakka-style “Savory and Sweet Kue.”
Judge Li Jian Xuan remarked that the contestants demonstrated professionalism despite the limited equipment, with the method of making the oil rice leaving a deep impression on him, showcasing mature steaming rice techniques. Lin An Zhe praised the contestants for delivering high-quality dishes in an unfamiliar kitchen, especially commending Bowl Kue and Hakka Savory and Sweet Kue for their excellent color, aroma, taste, and overall combination. Zhang Hua Wei also praised the contestants for being able to complete 50 to 100 dishes in a short time while maintaining consistent taste and adapting on the spot greatly impressed him. He particularly admired the first-place “Savory and Sweet Kue,” noting its excellent texture, finely cut fillings, and the presentation of Hakka characteristics through the bamboo basket and slices.
Champion Zhu Ming Zheng expressed her curiosity in participating, never expecting to win first place. Coming from a Hakka family in Zhudong, when talking about the “Savory and Sweet Kue,” she choked up and tears welled in her eyes. She shared that this dish was passed down from her grandmother and mother and serves as a way for her to reminisce about her grandmother and the flavors of her hometown. After more than ten years away from home, Hakka cuisine has become a significant taste connecting her with family and memories. She hopes to have the opportunity in the future to share more Hakka cuisine with the Bay Area residents, including dishes like grass kue, taro kue kue, meat zongzi, and Hakka akaline zongzi, allowing more people to taste the flavors of Taiwanese hometown.
The air was filled with enticing aromas, and everyone enjoyed the tasting experience. Taste judge Linda mentioned that all six contestants’ dishes were outstanding, each with its own unique characteristics, making it difficult to choose between them.