The Faculty of Hospitality and Tourism Management (FHTM) of Macau University of Science and Technology and Wynn Food & Beverage Academy co-organized a Culinary Demonstration Workshop by Chef Bai Xuesong on October 13th, 2022 at O203. Chef Bai Xuesong was invited to do a demonstration of Jiangsu and Zhejiang Cuisine. The event attracted over 30 bachelor students and postgraduate students.
Group Photo
Distinguished guests, Mr. David Wong, Executive Director of Wynn Food & Beverage Academy and Chef Daniel Lai, Manager of Wynn Food & Beverage Academy (Culinary) were warmly welcome by Prof. Ben K. Goh, Dean of FHTM and Program Directors Prof. Zhang Yang, Dr. Brenda Yang, and Dr. Feng Yan.
Prof. Ben K. Goh Presented a Souvenir to Chef Bai Xuesong
Mr. David Wong Presented a Token of Appreciation to Chef Bai Xuesong
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 hopes that through these events students may have the opportunities to learn from top chefs.
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Chef Bai Xuesong Shared his Experience with Students
Bai Xuesong is the Executive Chef of 9 Dynasty and his industry mentor is the Asian Master Chef's apprentice Mr. Yang Chunhui. Chef Bai has 16 years of culinary experience, and he has overseen the hospitality of Olympic Games, APEC conferences, and a variety of important banquets. Chef Bai was also involved in the opening preparations for the Four Seasons Beijing and the Grand Bay Hotel Beijing by assisting the hotel's food and beverage team and earning a Michelin star and the honor of the Black Pearl restaurant. Chef Bai is an expert at preparing superior Cantonese cuisine. Furthermore, he has a thorough understanding of and research into classic dishes such as Tanjia cuisine, Jinglu cuisine, and Shanghai cuisine. As a result, he occasionally creates fusion dishes. Chef Bai's solid culinary skills and insights into Jiangsu and Zhejiang cuisines have resulted from more than ten years of work experience, and his dishes are adored by every guest.
Signature Dishes: Braised Pork Ball with Tangerine
Signature Dishes: Sautéed Cuttlefish Egg in Rice Wine Sauce
At the sharing session, Chef Bai Xuesong demonstrated his signature dishes including Braised Pork Ball with Tangerine and Sautéed Cuttlefish Egg in Rice Wine Sauce. The Culinary Demonstration Workshop enriched the students’ learning and experiences and enhanced their professional skills of Jiangsu and Zhejiang cuisine, which would certainly be a great treasure in their future careers.
