Cooking competition “FIVEVET FAMILY”

In the opening ceremony, Union executive committee respectfully presented flowers to Dr. Nguyen Thi Huong-Company CEO together with all company female staff and workers.
 
  
Image: Mr. Pham Duc Vu-Company union president gave flowers to Dr. Nguyen Thi Huong-Company CEO
 
  
Image: Dr. Nguyen Thi Huong took pictures with the whole company female employees.
All company female staff and workers participate in the competition and divided into 8 teams. Rules are that teams choose their dishes, buy ingredients within given budget and register with organizers the dish names.  There are four evaluation criteria to mark: 1- Hygiene of cooking area. 2-Idea, presentation of dishes. 3- Dishes decoration. 4- Food quality.
 
After 2-hour cooking, teams finished their dishes beautifully from the initial impressions. Each dish was processed sophisticatedly, meticulously. Especially, dishes were decorated carefully and spectacularly.
 
Some images of food processing

 











At 10:30am, all dishes were presented to the judges. Each team leader presented in turns about their dish idea and message.  The judge also tasted each of the dishes for evaluation.
 
 Some images of team presentation and dish marking.
 








Based on evaluation criteria, the judges marked and there were total 7 prizes: the best quality dish, the best dish decoration, the best dish idea and presentation, the consolation, the third, the second and the first prize. The competition ended successfully, created ebullience, encouraged creativity, promoted unity in the whole company staff and workers according to the spirit of “Fivevet Family" competition.
 
Some images of the award ceremony of Cooking Competition “Fivevet family”
 
 


 
Image: Dr. Nguyen Thi Huong-CEO awarded the first prize for 8^th Team- Team of workers in injectable and oral production line with dish “Tom hap hoang bao” (Royal steamed shrimp rolls with meat)
 




Image: Mr. Le Viet Thang-Deputy CEO awarded the second prize for team “Vuot Song” (Riding Waves)-Team of staff in administrative and quality control department with dish “Sup ga ngo non” (Green corn chicken soup) and “Goi tron yeu thuong” (Love rolls).
 
 


 
Image: Mr. Nguyen Ngoc Tung-Production manager awarded the third prize for Accounting Department with dish “Ca Qua vuot trung duong” (Snakehead over the ocean)
 




Image: Mr. Nguyen Cong Tu- Vice President of the Union awarded Consolation prize for warehouse-service team with dish “Oc hap la chanh” (Snail steamed lime leaves).