On May 10, two Food & Beverage Management students, Ho Si Lok and Lei Ian Tong, coached by FHTM lecturer Mr. Kuan-Ting Chen, participated in the culinary competition of Hong Kong International Culinary Classic (HKICC) held by HOFEX. In this competition, students participated in the Hot Cooking when they demonstrated “prawns and egg white with citrus and spicy mango sauce” as the appetizer and “pan-fried duck breasts with taro rolls and livers” as the main course. The HKICC is a big international culinary competition held in Hong Kong every two years. All the participants from different countries want to showcase their culinary skills in the competition. This year, there were more than 1,000 applicants (teams) who applied for the competition and 900 applicants (teams) nominated in the competition. These participants came from 11 different countries and regions. Though the student representatives of FHTM did not receive any awards, they gained invaluable experience from this international event, having their culinary knowledge enriched and horizons broadened. All participating students noted that they were very appreciative of this opportunity to show their culinary skills in the HKICC competition, which was an affirmative recognition of their abilities. They would be more confident in participating in other competitions and facing life challenges in the future. On the day of the competition, FHTM also arranged some Food & Beverage Management students to root for the competing students and visit the exhibition. The competition participation, training and visiting was sponsored by the Macau Foundation.
On May 10, two Food & Beverage Management students, Ho Si Lok and Lei Ian Tong, coached by FHTM lecturer Mr. Kuan-Ting Chen, participated in the culinary competition of Hong Kong International Culinary Classic (HKICC) held by HOFEX. In this competition, students participated in the Hot Cooking when they demonstrated “prawns and egg white with citrus and spicy mango sauce” as the appetizer and “pan-fried duck breasts with taro rolls and livers” as the main course. The HKICC is a big international culinary competition held in Hong Kong every two years. All the participants from different countries want to showcase their culinary skills in the competition. This year, there were more than 1,000 applicants (teams) who applied for the competition and 900 applicants (teams) nominated in the competition. These participants came from 11 different countries and regions. Though the student representatives of FHTM did not receive any awards, they gained invaluable experience from this international event, having their culinary knowledge enriched and horizons broadened. All participating students noted that they were very appreciative of this opportunity to show their culinary skills in the HKICC competition, which was an affirmative recognition of their abilities. They would be more confident in participating in other competitions and facing life challenges in the future. On the day of the competition, FHTM also arranged some Food & Beverage Management students to root for the competing students and visit the exhibition. The competition participation, training and visiting was sponsored by the Macau Foundation.
