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The Elevation of Chinese Fusion The dishes served in a restaurant need to innovate in concord with the perennially altered consuming trends. As a strategy to impel the innovation of new dishes and a key to continuously upgrade modern Chinese culinary, one effective way is to inherit traditional Chinese cooking techniques and simultaneously adopt Western cooking ingredients with its preparing approaches, which is a big challenge for chefs. As an elegant gourmet, Ms. Theresa Lin, together with her winning team in the World Culinary Contest, will show their exquisite culinary skills, making use of Western ingredients as well as the sauces, blending Chinese and Western cooking arts together to create a new breed of high-quality Chinese dishes, with an aim to constantly enrich their menu to cater for the increasing needs of guests. |
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Food Carving & Noodle Hand Pulling Demo Tony Wu, a Chinese cul inar y mas ter, specializes in imperial cuisine, as well as Beijing, Sichuan and Jiangsu style cuisines. His 25-year culinary practice has laid the groundwork for his consummate cooking skills, so when the Last Chinese Emperor Pu Yi's younger brother, Pu Zuo once tasted his imperial cuisine, was so surprised to praise Tony’s culinary techniques as “art inherited from imperial chefs”. Of Tony’s extraordinary titles, some are extremely dazzling: Chief Consultant of Yan Can Restaurant; master of Chinese food carving; council member of Beijing Food Carving Association; council member of World Association of Chinese Cuisine; council member of International Cooking Union Association; member of Famous Chef Committee of China Cuisine Association; Honorary Chairman of Les Amis d'Escoffier Society; winner of Bleu Ribbon Medal granted by Les Amis d'Escoffier Society; three gold medal winner on the fifth World Chinese Cooking Contest; expert on Chinese imperial diet; council member of Canadian Association for Food Studies; Professor of Chinese Cuisine Department of George Brown College in Toronto. Tony now serves as the executive chef of For tune House Seafood Restaurant in Vancouver, Canada. He is particularly proficient on four unique skills revered in Chinese culinary culture: stretching 16,000 pieces of noodles blindfoldedly within 90 seconds, knife-cutting noodles blindfoldedly overhead, carving roses on fruit blindfoldedly, and pulling fibers out of melted-sugar, even up to 10 feet long. |
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Celebrity Chefs: Making chefs celebrities has been one of the most efficient marketing solutions for wes tern chefs ; however, Chinese restaurateurs haven’t paid enough attention to it. Chef Martin Yan and Chef Lawrence Chu are both good example of celebrity chefs, who make good use of innovative PR marketing solutions to get their restaurants and themselves promoted well. This panel will explore how to promote a restaurant through the local media, and offer some PR tips like writing and submitting recipes for local media. |
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Chef Certification Workshop
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