Grand Chef Zi-Zhao Luo

Skilled Chef Zi-Zhoa Luo, will compete in the 4th Annual Classical Chinese Culinary Competition where talented Chinese chefs from all over the world will compete in China’s five regional cuisine categories.

Chef Luo is a gifted chef not only because of his elegant and delicious creations, but his ability to transform food into a world of luxury and elegance. He captivates food aficionados with his creativity while caring for the health and well-being of his diners and guests.

Chef Zi-Zhoa Luo spoke about his participation in this competition and told me that he is proud to be part of this event, adding that he feels as if he has a mission to present to the world the wonders of traditional Chinese food and its culture—the way it should be and not the way it has been portrayed.

Competing in Canton-style cuisine, he said, “I am honored and happy to be part of this historical event. NTD is an upright television station that airs truthful news and wants to revive Chinese culture through song, dance and food.”

Although Chef Zi-Zhoa Luo won many awards since he began cooking in China, he stopped competing after seeing how officials decided the format. Of this he said, “There are many reasons why I am an appreciated chef… because I care about my diners. I care about their health and their well-being and their tastes. I create with their health and taste preferences in mind, focusing on harmony between the ingredients, the colors, the textures, and the aroma.”

Pointing at the fish in papaya Chef Zi-Zhoa said “I serve this fish dish in papaya for ladies because it is good for their complexion, in addition to papaya being a wonderful complement to the other ingredients. If I serve it to men, I serve it in a coconut.” Although his presentation style is modern, he respects tradition.

Considering his career is a demanding one, there is a bewildering ease in his mannerisms. I imagine it is a sign of a great chef who can handle the pressures of the kitchen where precision and perfect timing is required, especially in Chinese cuisine. The cutting, slicing, the timing of steaming, broiling, and deep-frying are demanding elements. Yet there is strength and ease, kindness and humility in his demeanor.

As to presentation, he smiled, “I keep with tradition: traditional Chinese cuisine must have harmony between color, flavors, and textures.

“When speaking of balance, if you use salt in the dish without a sweet ingredient it becomes incomplete and unbalanced—just like the yin and yang theory behind the dish. So, a dish with only salt cannot be called complete without sugar.”

Chef Zi-Zhoa Luo started cooking at age 15. By age 21 he became the managing and executive chef of one of the most famous hotels, the Kai Kong in Beijing. He studied and trained under the best master chefs of China and at the best cooking schools in Beijing. His teachers were well respected and known in China.

One of his idols is Master Chef Liang in Guanzho who was inspirational in creativity and cooking Cantonese style. “Good taste is not enough he said; it is a very comprehensive process. My customers love what I do for them, because I care about how to maintain their health using only natural ingredients.”

Another reason why Chef Luo is sought after is because of his contributions to the culinary field. He is a leader in the industry. What he has done is now accepted and appreciated by many in China. Some of his contributions are improving the quality of dishes and inventing new cooking techniques and styles. He customizes dishes to suit his clients based on age, gender, and even origin. For example, fish in papaya for women diners, or fish in coconut for men.

His orchestration of ingredients yields ever-lasting memories.

When asked about the specific characteristics of Cantonese cuisine he said, “Every region has its own characteristic of regional cuisines. Cantonese is much more diverse because there is an abundance of ingredients available in that part of China. Fresh ingredients are used more than most other regional cuisines with focus on their natural taste—simple and uncomplicated. There is a lot of fish, wild game, and an endless variety of vegetables and fruits. I like working with fish and vegetables, but they have to be fresh.”

The competition, produced and hosted by NTD Television, has a mission to revive traditional Chinese culture which is on the verge of becoming extinct. During the two-day competition, on Sept. 22 and 23, NTD Television will convert part of Times Square into one of China’s ancient cities, Chang An, with Chinese architecture-inspired cooking stations, where at least 60 Chinese chefs from all around the world will compete, iron chef style, showcasing the skills and artistry of traditional Chinese cooking.

The winners will prepare food for The Emperor’s Banquet, in celebration of television station’s 10-year anniversary on Sept. 25, held at Pier 60. Winning chefs will serve an incredible 10-course meal; definitely a treat that should be experienced at least once in a lifetime.

So will the Chef Luo win?

Come and find out!

The Epoch Times is a proud sponsor of NTD Television’s Chinese Culinary Competition.

For tickets and event information visit: BestChineseChefs.com