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Singapore bags second place in global sushi challenge

SINGAPORE — The grand finals of the inaugural Global Sushi Challenge Championship turned out to be a hotly contested affair. Held at the Tokyo Marriott Hotel on Wednesday, the competition, organised by the Norwegian Seafood Council (NSC) and the World Sushi Skills Institute of Japan, eventually saw the host country’s representative, chef Jun Jibiki of Komazushi, take the top spot. Third place went to Takatoshi Toshi from the United States, but Singapore’s representative Damien Tan took second place; and one can say that the results epitomised what the competition aimed to promote — improved knowledge and skills of sushi chefs around the world.

From left: Singapore's Damien Tan, Japan's Jun Jibiki and Takatoshi Toshi from the United States.

From left: Singapore's Damien Tan, Japan's Jun Jibiki and Takatoshi Toshi from the United States.

SINGAPORE — The grand finals of the inaugural Global Sushi Challenge Championship turned out to be a hotly contested affair. Held at the Tokyo Marriott Hotel on Wednesday, the competition, organised by the Norwegian Seafood Council (NSC) and the World Sushi Skills Institute of Japan, eventually saw the host country’s representative, chef Jun Jibiki of Komazushi, take the top spot. Third place went to Takatoshi Toshi from the United States, but Singapore’s representative Damien Tan took second place; and one can say that the results epitomised what the competition aimed to promote — improved knowledge and skills of sushi chefs around the world.

A sous chef at Japanese restaurant Hide Yamamoto at Marina Bay Sands, Tan went up against 13 hopefuls from across Asia, Europe and North America, who were judged on their knowledge and skills in classical and creative sushi making techniques and their demonstration of best practices in hygienic sushi preparation.

Suffice it to say, the win is a milestone in Tan’s 13-year career he will not soon forget.

“This has been an incredible journey for me, during which I have gained confidence and pride as a sushi chef through this competition. This is only the beginning and I will keep on improving,” said the 32-year-old.

Jon Erik Steenslid, NSC’s regional director for South-east Asia added: “What we have seen at this inaugural Global Sushi Challenge 2015 clearly demonstrates the global appeal of sushi and exceptional standards and skills of chefs from around the world.

“Damien Tan’s win, as the only non-Japanese chef to stand proudly in the top rankings, is an achievement that does Singapore proud as a world renowned culinary destination. (Hopefully) this will also inspire other sushi chefs to seek more knowledge in their quest to provide Singaporean consumers with high quality, healthy and safe sushi.”

That said, the quality of the competing chefs did not go unnoticed, with Jibiki admitting he also felt huge pressure representing Japan, despite his 27 years of experience as a sushi chef.

“After meeting with the finalists from other countries and seeing how they work, I realised that we all share a common vision for a global sushi culture with infinite possibilities, which I personally hope to continue to contribute to with my work,” he said.

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