On the morning of January 20, 2026, the F&B Skills Competition within the framework of the Final Round “The One” of Hospitality Spirit 2025 officially concluded, leaving a strong professional and academic impression. Beyond being a decisive round, the competition served as a meaningful academic platform where students had the opportunity to apply disciplinary knowledge, develop critical thinking, and demonstrate professional competence in the food and beverage service sector. The event brought together outstanding teams distinguished by creative ideas, solid professional skills, and innovative thinking.
During the F&B Skills Competition, participating teams presented distinctive culinary concepts that reflected a harmonious integration of traditional values and modern perspectives, as well as the balance between local cultural identity and global culinary trends. Each menu set was not merely a combination of dishes, but the result of academic research, creative development, and the practical application of theoretical knowledge, conveyed through flavors, refined presentation, and thoughtfully embedded messages.
The competition extended beyond evaluating menu design and fine dining presentation skills to addressing broader challenges related to innovation and sustainability in gastronomy. Participants were encouraged to consider how culinary experiences could meet the increasingly sophisticated expectations of guests while also demonstrating responsibility toward the community and the environment—key themes that are becoming central to both hospitality education and industry practice.
As the F&B Skills Competition concluded, Hospitality Spirit 2025 not only recognized the dedication, academic rigor, and creativity of the participating students, but also inspired a generation of young hospitality professionals who are willing to think boldly, act proactively, and embrace innovation. The values and “waves of creativity” generated by the competition are expected to continue spreading, contributing to the enhancement of educational quality and to shaping the future of the F&B industry in the context of sustainability and global integration.
