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.”
