“White Swan Cup” 2025 World Youth Cantonese Cuisine Chef Competition

  • Competition Overview

Dates: June - September 2025

Venue: White Swan Hotel, Guangzhou

Mission: To preserve Cantonese culinary heritage, cultivate young talent, and promote global recognition of Cantonese cuisine.

Hosts: World Federation of Chinese Catering Industry (WFCCI), Guangdong Tourism Holdings Group

  • Competition Categories

1. Fine Cantonese Cuisine

- Designated Dish: Mandarin Fish (provided by the committee)

- Self-Selected Dish: Poultry-based creation (ingredients self-supplied)

2. Cantonese Dim Sum

- Designated Dish: Creative Shrimp Dumplings (provided by the committee)

- Self-Selected Dish: Flaky Pastry (ingredients self-supplied)

 

  • Competition Stages

1. Preliminary Round (Online)

- Dates: June 1 - July 10, 2025

- Requirements:

  - Submit 1 dish video (2–3 minutes, 1080P horizontal format) showcasing:

  - Full cooking process

  - Dish inspiration and ingredient details

  - Include 3 high-resolution photos (top, front, and side views)

  * Prohibited Ingredients: Shark fin, abalone, wild animals, etc.

- Submission:

  - Send entry form, quality card, and video to: wscup@whiteswanhotel.com

  - Deadline: July 10, 2025

2. Finals (On-site)

- Dates: September 2025 (exact date TBA)

- Venue: White Swan Hotel, Guangzhou

- Rules:

  - 90 minutes to complete designated + self-selected dishes

  - Judging criteria: Flavor, creativity, presentation

  • Eligibility

- Age: Chef (16-40 years), Assistant (16-45 years)

- Team Composition: 1 chef + 1 assistant (per team, 1 category only)

- Registration Deadline: Submit entry form (with ID copies and photos) by July 10, 2025

 

  • Awards & Benefits

- Prizes: Certificates, trophies, and cash prizes for winning teams.

- Career Opportunities: Priority recruitment into Guangdong Tourism Holdings’ luxury hotels with competitive benefits.

 

  • Fees & Logistics

- No Entry Fee

- Finals Support:

- Free accommodation and meals for non-Guangzhou teams (2 persons/team).

- Chef uniforms (topwear) provided; dark pants self-supplied.

- Self-Covered Costs: Travel expenses, self-selected dish ingredients.

  • How to Compete

- Download and complete the Preliminary Round Entry Form (see website).

- Submit qualifying materials via email.

- Finalists must attend all September events (finals, awards, exhibition).

 

  • Contact

Organizing Committee:
  - White Swan Hotel: +86 20 8188 6968 ext. 30123
  - Eason Zhang (Mainland China): +86 138 2844 7467
  - Fiona Chen (Overseas): +86 181 2217 8066
  - Email: wscup@whiteswanhotel.com

Join us to showcase your talent and elevate Cantonese cuisine worldwide!

*Final interpretation rights reserved by the Organizing Committee.

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