Sands China and Faculty of Tourism and Hospitality Management（F.H.T.M.）, Macau University of Science and Technology co-organized a Cooking Demonstration by Celebrity Chef Lan Minglu on November 12, 2020 in O203. The leading Chef of Sichuan Cuisine, Chef Lan Minglu, was invited to FHTM to share his cooking techniques of Sichuan Cuisine and experience in the culinary field.
Group Photo
The guests who attended the event include Ms. Wen Hongyan, Senior Vice President of Human Resources of Sands China and Mr. Feng Jinwei, Senior Chef of Sands China, and were warmly welcome by Prof. Ben K. Goh, Dean of F.H.T.M., Ms. Amy Chu, Vice Dean of F.H.T.M. and Assistant Prof. Brenda Yang, Program Director of F.H.T.M.
Prof, Ben K. Goh, Dean of F.H.T.M. presented a gift to Chef Lan Minglu
Prof. Ben K. Goh, delivered a warm welcome speech to the guests and thanked Sands China for its continued support to F.H.T.M. and looked forward to more exchanges and cooperation in the future to create more learning opportunities for students. He also pointed out that M.U.S.T. had kept enriching the students’ learning and experiences and enhancing their professional skills through offering or holding different courses, master lectures and culinary workshops. The university expected that through these events students might have the opportunities to appreciate the charisma of the top chefs and learn from them at close range, and to broaden their horizon in the culinary field.
Prof, Ben K. Goh, Dean of F.H.T.M, presented a gift to Ms. Wen Hongyan, Senior Vice President of Human Resources of Sands China
Chef Lan started his career with an apprenticeship under Sichuan master chef and culinary legend Shi Zhengliang, and is the founder of Sichuan Lan Ting Shi San Chu Food Management Company and National Lan Minglu Technical Master Workshop. At the sharing session, he shared his professional experience for culinary students and demonstrated his signature dishes including Kung Pao Shrimp Balls and Foie Gras in Sichuan Style. The students participated in the event actively. Chef Lan gave comments on the Cantonese cuisine "Beef Stew with Sauce" made by three culinary students of F.H.T.M. including Tan Ning, Li Xinran, and Zhao Qizong. Chef Lan also presented the three students with his culinary books. The students benefited a lot from the demonstration and thought that it was a very good opportunity for them to learn the cooking skills from the master chef and to receive master's advice. All of them were also greatly encouraged and inspired.
Chef Lan making Kung Pao Shrimp Balls
Kung Pao Shrimp Balls
Foie Gras in Sichuan Style
Chef Lan tasted students’dishes
