The purpose of the competition is to raise the technical skills of cooks and waiters and waitresses and apply excellent cuisines so as to contribute to the improvement of the dietary life of the people.

The competition, which brings together more than 90 units, is to be held divided into a cooking and beverage-making contest in which dishes and beverage are made on the spot and an exhibition of inventive dishes. There will take place a show of cuisine based on potato farina and a demonstration of excellent cooks and waiters and waitresses on February 11, the last day of the competition.

Present at its opening ceremony were Minister of Commerce Pak Hyok Chol, chairman of the Central Committee of the Korean Association of Cooks, Ri Yong Min, director of the Guidance Bureau of Public Catering Service, and officials concerned.

Ri Song Hak, vice-premier of the Cabinet, made an opening address.

After the ceremony the participants looked round the venues of cooking and beverage-making contest and exhibition of inventive dishes.