The Faculty of Hospitality and Tourism Management of Macau University of Science and Technology (M.U.S.T.) once again joined hands with MGM to organize a culinary demonstration workshop earlier this month. Neo Ng, Pastry Chef of MGM Cotai, was invited to showcase his expertise in chocolate-making to students of M.U.S.T. majoring in Food & Beverage Management (BFBM). Every academic year, both MGM and M.U.S.T. would invite renowned and established chefs from the industry to host workshops for the students. Marking the fourth edition of the series, both parties hope to provide students a better understanding of the professional culinary techniques, and at the same time grasping the industry trend to prepare them for their career development.
Group Photo
Sponsored by the Macao Foundation, this year’s culinary demonstration workshop invited Neo Ng, Pastry Chef of MGM COTAI with 20 years of industry experience in his tally, to demonstrate different techniques in chocolate making and share his insightful experience with nearly 30 students. Geoffrey Simmons, Vice President of Food & Beverage; Juliana Kung, Assistant Director of Public Relations, and other F&B team members of MGM also took part and lent their support to the event. They were cordially welcomed by Professor Ben K. Goh, Dean of the Faculty of Hospitality and Tourism Management of M.U.S.T., and Professor Brenda Yang, Program Director.
Prof. Ben K. Goh, Dean of F.H.T.M. (right) Presents a Token of Appreciation to Mr. Geoffrey Simmons (left)
Professor Ben K. Goh said during his speech, “M.U.S.T. continuously enriches the students’ learning and experiences and their professionalism through offering a diverse range of master lectures and culinary workshops. The University expects that through these events students may have the opportunities to learn from the renowned chefs in person, while at the same time gaining first-hand insights from the industry peers to broaden their horizons in the culinary world.”
Chef Neo Ng Demonstrates his Signature Dishes
Born and raised in Macao, Neo Ng, speaker of the workshop, joined MGM in 2016. Currently, he overlooks a pastry team that manages the production of pastries and baked goods served at Anytime (pastry bar) and all western dining outlets at MGM COTAI. Over the years, Ng has also achieved recognitions in various international pastry competitions.
Signature Dishes
During the workshop, Ng shared his insights towards chocolate, followed by a demonstration session of two types of chocolate bonbons. The workshop also offered students an opportunity to practice under Ng’s guidance. Participating students have gained a wealth of knowledge in chocolate making techniques, and they have in particular found Ng’s sharing on his extensive competition experience insightful and helpful.
Chef Neo Ng Taught Students Patiently
