Offers opportunity to broaden local culinary talents’ horizon
Group photo
MGM and Macau University of Science and Technology co-organized a Cooking Demonstration by Celebrity Chef Mitsuharu Tsumura on November 14, 2019. Chef Mitsuharu Tsumura who owns one of The World’s 50 Best Restaurants, travelled from Lima to inspire students of MUST’s Faculty of Hospitality and Tourism Management (FHTM) by sharing his expertise and experience in the culinary field.
Ms. Amy Chu, Vice Dean of FHTM, presented a gift to Chef Micha
The guests who attended the event include Mr. Sergio Avila, Consul General of Peru; Dr. Gary Ngai, Founder of the Executive Board of MAPEAL; Ms. Sonia Chan, President of the Executive Board of MAPEAL; Mr. Geoffrey Simmons, MGM Vice President of Food & Beverage; Ms. Jessie Kuan, MGM Director of Public & Community Relations; Mr. Matthew Bennink, MGM Executive Chef. Guests were warmly welcome by Ms. Amy Chu, Vice Dean of Faculty of Hospitality and Tourism Management; Prof. Zhang Yang, Program Director and Prof. Feng Yan, Program Director.
Ms. Amy Chu, Vice Dean of FHTM, said at the event, “Faculty of Hospitality and Tourism Management of M.U.S.T. has never stopped 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 hopes that through this event students of relevant majors not only take the chance to appreciate charisma of the celebrity chef and learn from him at close range, but also consider in a great opportunity to open their eyes further and enrich their mind deeper in the area of culinary art management.”
Chef Mitsuharu Tsumura, widely known as ‘Chef Micha’, was born in Lima. His restaurant ‘Maido’ in Lima of Peru, ranked first in Latin America’s 50 best Restaurants 2019 and No. 10 in The World’s 50 Best Restaurants 2019.
Chef Micha （Left） showcased his cooking techniques
During the cooking demo, Chef Micha showcased the Peruvian and Japanese Fusion—Nikkei Cuisine to 25 culinary students and demonstrated the cooking technique of his signature dishes including PAPA RELLENA, OCOPA DE CAMPARONES, CEBICHE NORTEÑO and KING CRAB CAUSA. All of the students present were overwhelmed with admiration for the exquisite cooking skills of Chef Micha, showing their greatest interest in the cooking demo and culinary art. Chef Micha encouraged students to keep on learning and pursuing their dreams with their passion in the future career.
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