HUTECH Faculty of Tourism and Hospitality Management students learn international culinary techniques from experts
- 05/04/2025
On April 3, the “U.S. Potatoes and Culinary Demonstration” workshop - part of the “HUTECH Young Chefs 2025” festival - was jointly organized by the Faculty of Tourism and Hospitality Management and the Center for Corporate Relations of Ho Chi Minh City University of Technology (HUTECH). The event offered students an exciting opportunity to explore and engage in the preparation of dishes using U.S. potatoes.
The “U.S. Potatoes and Culinary Demonstration” workshop took place in a vibrant atmosphere on April 3
At the workshop, Ms. Quynh Nguyen, a representative of the U.S. Potato Board in Vietnam, served as the guest speaker. She delivered a comprehensive presentation on various aspects of U.S. potato products, ranging from their nutritional benefits to home storage tips and essential food safety and hygiene practices.
Ms. Quynh Nguyen shared with students an overview of U.S. potatoes
According to Ms. Quynh Nguyen, U.S. potatoes are generally categorized into three main types: fresh potatoes (distinguished by skin color such as brown, red, white, purple, or yellow), frozen potatoes (identified by cut shapes such as straight cut, lattice cut, crinkle cut, or half-shell), and dehydrated potatoes (including dried granules, powder, and diced forms). With such a wide variety, consumers can prepare a diverse range of delicious dishes using this versatile vegetable.
 |
 |
The speaker also emphasized the nutritional value of U.S. potatoes, highlighting their complex carbohydrates as a primary source of energy for the brain and a key energy source for muscles. Additionally, this food offers a diverse range of essential nutrients, including vitamin C, potassium, iron, fiber, vitamin B6, and plant-based protein. She also shared practical tips for proper storage, such as keeping potatoes in a cool, well-ventilated area and storing them in perforated plastic or paper bags - simple yet effective methods for prolonging shelf life.
 |
 |
 |
 |
Given the specific nature of the culinary profession, food hygiene and safety are among the top priorities that professionals in the field must pay close attention to. During the cooking process, chefs need to maintain personal hygiene, such as washing their hands thoroughly, wearing gloves, and using appropriate protective clothing. Ingredients must be carefully selected, fresh, and properly stored to avoid cross-contamination between raw and cooked foods. In addition, it is essential to strictly follow preparation procedures and maintain appropriate cooking temperatures to eliminate harmful bacteria and ensure food safety for consumers.
Beyond the theoretical content, the workshop also provided students with valuable hands-on experience through a live culinary demonstration conducted by Chef Norbert Erhbar. At the workshop, the chef prepared three dishes: “Savory U.S. Potato Cannoli;” “Pan-seared Fish Fillet with U.S. Potato Scales;” and “U.S. Hash Browns with Bacon Butter, Rolled Omelet, Smoked Salmon, and Salmon Roe.”
 |
 |
 |
 |
Chef Norbert Erhbar guided students in preparing visually appealing and flavorful dishes during the workshop
All the steps involved in preparing the dishes were clearly explained to the students by Chef Norbert Erhbar, from ingredient selection and proper use of cooking tools to the processing techniques and final plating to ensure visual appeal and attractiveness. During the workshop, students also had the opportunity to cook alongside Chef Norbert Erhbar, allowing them to enhance their culinary skills and gain a deeper understanding of the process behind creating a professionally prepared dish.
 |
 |
 |
 |
Students directly experienced the taste and preparation of international-standard dishes
The combination of theory and practice in the “U.S. Potatoes and Culinary Demonstration” workshop contributed significantly to enhancing the professional skills of students from the Faculty of Tourism and Hospitality Management. It also served as a valuable opportunity for them to cultivate creative thinking and professional work habits - laying a solid foundation for their future careers after graduation.
News by: Hoai Nhu
Photos by: Quoc Dat
Media Center
Other news
Students of the Faculty of Architecture and Arts win multiple awards at the Hanyoung Foundation Design Contest 2025
Surpassing more than 1,000 contestants from around the world, students of the Faculty of Architecture and Fine Arts at Ho Chi Minh City University...
Academic exchange between HUTECH and Gyeongsang National University students on sustainable forest management
As climate change becomes increasingly complex, forest ecosystems are under growing pressure, leading to biodiversity loss and weakening their role...
Marketing and International Business students participate in study and exchange program at Thammasat Business School
A week of study and hands on experience in Thailand opened up a dynamic international academic environment for students from the Faculty of...
Global Village 2025: Bringing cultures together and nurturing a global mindset
The Global Village 2025 event, jointly organized by AIESEC Vietnam and Ho Chi Minh City University of Technology (HUTECH), took place in a vibrant...
HUTECH and University of Newcastle students connect through Nucleo experiences and technical exchange
With the aim of providing students with meaningful international experiences, on December 8, Ho Chi Minh City University of Technology (HUTECH)...
HUTECH Interior Design student wins consolation prize at the Loa Thanh Awards 2025
With the project titled “Imprints of the Dien Bien Phu Campaign in the Interior Design of Lach Cach Station Restaurant in Ho Chi Minh City,” Nguyễn...