In celebration of the University’s 21st anniversary, the Faculty of Hospitality and Tourism Management (FHTM) Macau University of Science and Technology held a Culinary Demonstration Workshop with Michelin-starred Chef Justin Paul from Sands China on April 26, 2021 at the O203 culinary lab. Chef Justin Paul was invited by FHTM to share his culinary techniques and experience in the culinary field with FHTM teachers and students.
Group Photo
Guests including Chef Kenneth Choi, Sous Chef of The Venetian Macao, and Ms. Fiona Tan, Assistant Manager of Training & Development of the Human Resources department at Sands China Ltd., were warmly welcomed by Prof. Ben K. Goh, Dean of FHTM, and Prof. Yang Chieh Yun, Program Director of FHTM. This workshop was sponsored by Macao Foundation.
Prof. Ben K. Goh, Dean of FHTM Presented a Gift to Chef Justin Paul
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, appreciate the talent, and the creative ideas from Michelin-starred chefs.
Chef Justin Paul Demonstrated Signature Indian Dishes
Senior Chef Justin Paul from The Golden Peacock at The Venetian Macao has over 20 years of professional culinary experience and his expertise lies in a wide range of Indian and Middle Eastern cuisines. Under the leadership of Chef Justin Paul, the restaurant has been selected as a Michelin one-star restaurant for seven years and has been awarded a second-diamond rating by the Black Pearl Restaurant Guide for two years.
Chef Justin Paul Patiently Taught the Students
At the sharing session, Chef Justin Paul demonstrated signature dishes: Punjabi Samosa and Malabar Fish Curry. All students expressed that they should persevere in learning skills and professional knowledge, and also adapt to the development of the catering industry with a sense of innovation.
Cooking demo dishes: Punjabi Samosa
Cooking demo dishes: Malabar Fish Curry
