Feb. 13, 2013
Department of International Trade Promotion, Tourism Authority of Thailand, Bangkok Bank Public Company Limited, Presents
the 1st Thailand Culinary World Challenge 2013
from 2 to 3 March 2013, at Mega Bangna Complex supported by National Food Institute by Ministry of Industry Thailand, Thai Chef Association, Thailand Culinary Academy,
Morakot satisfaction guaranteed and Foodstylist Magazine.
Emphasizing to promote Thai cuisine and culture, and expand to international market, the event is created for the first time in the world and will include the professional chefs from 15 countries around the world
"Regarding current government policy, H.E. Boonsong Tepiyapirom, Minister of Commerce Thailand has emphasized '
: Kitchen to the World' strategy to enhance Thai food image upon quality, safety, appearance and taste which could increase Thai food market share up to
1 trillion US Dollars
or 21% market expansion which somehow is a result of continuously growing world population. Amidst intense competition of world food market,
must urge for product development and in-depth market expansion in order to effectively push forward Thai food export to a satisfied expectation. This could be done through value-added process, product differentiation and product leverage by trying to avoid price cutting strategy," stated Director General Department of International Trade Promotion, Mrs. Srirat Rastapana.
Each team of competiPhoto -
will include 2 professional chefs from 15 countries:
the United States of America
with a total of 30 chefs. The highlight activities are the launch of Thai selected ingredient named "Thai Select" by Department of International Trade Promotion, International cooking competition by making use of Thai ingredient, and the Thai puppet show by
2 March 2013
. Another highlight will be Thai cooking competition by making use of Thai ingredient on
3 March 2013
. The closing ceremony and gala dinner "The 5
Spirits of Taste" will be held on
5 March 2013
with the Thai cooking show by 5 Thai master chefs.
For more information please contact: