The Faculty of Hospitality and Tourism Management of Macau University of Science and Technology (M.U.S.T.) joined hands with Sands China to organize a culinary demonstration workshop on April 8, 2022. As part of M.U.S.T.’s 22nd Anniversary celebration, Jacky Lung, the Pastry Chef of Sands China Ltd., was invited to showcase his expertise in chocolate-making to students. Both parties hoped to provide students a better understanding of the professional culinary techniques and industry trends to prepare them for their careers development.
Group Photo
The culinary demonstration workshop invited Jacky Lung, the Pastry Chef of Sands China Ltd. with 10 years of industry experience, to demonstrate different techniques in chocolate-making and share his insightful experience with nearly 40 students. Ms. Fiona Tan, Assistant Manager of Training & Development of the Human Resources Department at Sands China Ltd. and Ms. Felicity Choi, Training Supervisor of Human Resources at Sands China Ltd. 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., Mr. Daniel Kwok, Lecturer at FHTM, and Chef Mary Ote, Instructor at FHTM.
From left: Prof. Ben K. Goh, Dean of F.H.T.M. Presented a Souvenir to Chef Jacky Lung
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 Jacky Lung Demonstrated his Signature Dishes
Chef Jacky Lung entered the culinary industry more than ten years ago. He has worked for the Peninsula Hotel in Hong Kong for seven years, and has also served as the Research and Development Director of Shenzhen Bakery School. He has worked with many world-renowned pastry chefs. Last year, he represented Macao to participate in the 8th World Chocolate Masters Competition in China and won the first place. He will represent China to participate in the finals in October this year.
Signature Dishes
During the workshop, Chef Jacky Lung shared his insights towards chocolate, followed by a demonstration session of chocolate. The workshop also offered students an opportunity to practice under his guidance. Students gained a wealth of knowledge in chocolate-making techniques, and they found the Chef’s sharing on his extensive competition experience insightful and helpful.
Students Practiced Making Chocolate
