On April 4, 2024, BAVABI successfully organized the Product Launch Ceremony and Discussion with the theme “SOLUTIONS FOR CULINARY DEVELOPMENT IN SYNCHRONOUS WITH TOURISM DEVELOPMENT IN QUANG NINH”. It can be said that this is the first specialized event held in this extremely beautiful and pristine island district.
It is said that:“From Co To Island to paradise is only one step away” because of the special charm of this poetic island in the middle of the vast ocean. Coming here, visitors will feel isolated from the outside world, temporarily put aside all worries, and experience a feeling of relaxation and peace on this beautiful sea.
But because of that wildness, the issue of management and development of the quality of tourism services here is also an issue that needs to be paid attention to. How can the island preserve its natural beauty while visitors can enjoy high-class services? This is a big problem that BAVABI is always struggling with.
Taking the trouble to find and invite people with expertise, passion for the profession and vision to help solve this problem. BAVABI is very pleased to have invited three famous and experienced chefs: Chef Trinh Thi Thanh Dung, 15 years of experience, Executive Chef of Pan Pacific Hanoi, Chef Nguyen Van Quyet, Executive Sous Chef of Oakwood Ha Long Hotel and MasterChef Pham Tuan Hai. MasterChef Pham Tuan Hai is a member of the Southeast Asian Chefs Association and was voted one of the 10 most famous chefs in Vietnam.
Ms. Ngo Thi Minh Sao, Chef Nguyen Van Quyet, MasterChef Pham Tuan Hai, Chef Trinh Thanh Dung, Ms. Pham Thu Hien (From left to right)
Beyond expectations, the program received special attention from local authorities and owners of large hotels and restaurants in Co To. Sharing at the program, Ms. Ngo Thi Minh Sao, Deputy Head of Co To Culture Department said: “This is a truly meaningful event for the island, because the development of local culinary standards and identity of Co To is still individual, spontaneous, and lacking in uniformity and uniqueness so that visitors coming here can have special culinary impressions to have many trips later or introduce friends to experience together.” In addition, Ms. Minh Sao also expressed her concerns about cultural communication work for Co To. Besides communicating about the natural beauty here, the story of communicating about local culinary culture is extremely important. During the conversation, culinary experts and super chefs shared and suggested very practical things to help restaurants and hotels make a breakthrough in exploiting the potential of local cuisine, in sync with tourism development to preserve the natural landscape in Co To. And certainly, in this demanding journey, BAVABI will always accompany local authorities and restaurants and hotels in providing the latest solutions and knowledge in applying food industry technology. Some images at the event: 
