On November 22 2019, Sands China and the Faculty of Hospitality and Tourism Management, Macau University of Science and Technology co-organized the Cooking Demonstration by Celebrity Chefs. The leading Chef of Huai Yang Cuisine Chef Zhou Xiaoyan, Chef Jiang Ning, Chang Zhou Fu Du Sheng Mao Restaurant Operation Director and Chef Anita Lu, Head of Pastry of Jin Long Yu International Culinary Institute, were invited to FHTM to share their cooking technique of Huai Yang Cuisine and experience in the culinary field.
Group Photo
The guests who attended the event include Mr. Bobby Lo, Executive Chef of Sands China; Mr. Yap Kim Leong Executive Chef of Sands China; Prof. Ben K. Goh, Dean of F.H.T.M. and Ms. Amy Chu, Vice Dean of F.H.T.M.
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 appreciate charisma of the top chefs and learn from them at close range, and to broaden their horizon in the culinary field.
During the cooking demo, Chef Zhou shared his expertise in Food & Beverage industry and pointed out the key factors to be a modern master of culinary art. Afterwards Chef Jiang and Chef Lu showcased the traditional Huaiyang Cuisine to F.H.T.M. culinary students and displayed the cooking technique of their signature dishes including “Braised Pork with Preserved Vegetable in Soy Sauce” and “Fried Dumpling with Preserved Vegetables”. The students showed their greatest interest and assisted the chefs in the cooking demo.
Chefs tasted students’ dish
In addition, Chef Lo, Chef Leong, Chef Jiang and Chef Lu tasted the dish “Fried Steak with Onion Sauce and Fried Potato Tots”, which was prepared by M.U.S.T.’s second Year students of Culinary Art. They are: Lily Lei, Keng Fai Teng, Calvin Chan, Ramune Kok and William Tang. The chefs complimented that FHTM students were talented and should have more confidence and practice in the future, which might lead them to success in the industry of culinary art.
Behind-the-scene pictures of the workshop
