The Faculty of Hospitality and Tourism Management (FHTM), Macau University of Science and Technology, and Wynn Food & Beverage Academy co-organized a Culinary Demonstration Workshop with Chef Jose Lei, the Executive Sous Chef (Western) from Wynn Palace on March 11, 2021 at O203. Chef Jose Lei was invited to FHTM to share his cooking techniques and experience in the culinary field. The event attracted more than 40 students majoring in Food & Beverage Management (BFBM) and Hotel Management (BHM).
Group Photo
Guests including Mr. David Wong, Executive Director of Wynn Food & Beverage Academy, Ms. Apple Ieong, Administration Manager of Wynn Food & Beverage Academy and Ms. Otilia Novo, Trainer of Wynn Food & Beverage Academy (Culinary) were warmly welcomed by Prof. Ben K. Goh, Dean of F.H.T.M. and Prof. Brenda Yang, Program Director. This workshop was sponsored by Macao Foundation.
Prof. Ben K. Goh, Dean of FHTM, presented a gift to Chef Jose Lei
Prof. Ben K. Goh, gave a warm welcome speech to the guests and said M.U.S.T. has kept enriching the students’ learning and experiences and enhancing their professional skills through offering or holding all kinds of courses, master lectures and culinary workshops. The university expects that through these events students may have the opportunities to learn and appreciate the talent of top chefs as well as to broaden their horizon in the culinary field.
Chef Jose Lei demonstrated a signature Macanese dish
Chef Jose Lei, the Executive Sous Chef (Western) at Wynn Palace, was born and bred in Macao, his culinary career began early on, have nearly 27 years’ experience in Macanese cuisine and joining the opening team of Wynn Macau in 2006. At the sharing session, Chef Jose Lei demonstrated a signature Macanese dish - Minchi. Then, Trainer of Wynn Food & Beverage Academy (Culinary) Ms. Otilia Novo shared the history, introduction, and cooking techniques of Macanese cuisine. All of the students were impressed with the exquisite cooking skills, showing their interest in the cooking demo and culinary art.
Cooking demo dish: Minchi
