Black Pearl Chef Club Holds Culinary Exchange at Adelson Advanced Education Centre
Prestigious Chinese
restaurant guide event brings together regional culinary
experts – part of Sands China’s talent development
efforts
(Macao,
January
20, 2020) –
Sands China Ltd. hosted
the Black Pearl Chef Club
Event – a cross-regional,
multi-style exchange of culinary experience
and development – Jan. 8 at the Adelson
Advanced Education Centre at The
Venetian®
Macao.
Sands China hosted
the event in an effort to support the
development of culinary talent at Sands
China, in Macao, and in the wider
region.
Organised by the
dianping.com
Black Pearl Restaurant Guide Chef Club, the
event provided an opportunity for a
comprehensive interactive exchange of
culinary concepts, ideas and skills between
Black Pearl restaurant chefs. The Black
Pearl Restaurant Guide Chef Club organises
communication between chefs of restaurants
listed in the Black Pearl Restaurant Guide –
a list of quality restaurants selected by a
team of master chefs, culinary experts and
renowned gourmets in the Chinese dining
industry. Its Chef Club helps its chefs
develop skills to expand their horizons,
promotes their work, and further strengthens
the quality and influence of Black Pearl
restaurants.
Besides inviting
chefs and proprietors of Black Pearl
restaurants, the Jan. 8 event provided an
opportunity for 20 Sands China food and
beverage team members to attend as guest
observers, giving them a chance to learn
from some of the top talents in China’s
dining
industry.
The Black Pearl Chef
Club Event was hosted at The Venetian Macao
as part of the efforts of the Sands
China Academy – a programme
focused on the career development of both
Sands China team members and local Macao
talent.
“Sands China is very
pleased to have hosted the Black Pearl
Restaurant Guide Chef Club for this culinary
exchange event,” said Dr. Wilfred Wong,
president of Sands China Ltd. “And we are
especially pleased that it gave Sands China
team members the valuable opportunity to
benefit from the region’s rich pool of
culinary talent – something that can boost
their professional skills and help further
enhance the outstanding experience of our
guests and visitors.”
Participants in the
Black Pearl Chef Club Event – around 100 in
total from Macao, mainland China and beyond
– had a choice of attending one of two
concurrently held events: a Chef
Development Camp and a
Skills Exchange
Camp.
The Chef
Development Camp offered a
lesson and Q&A session on the topic of food
and appetising colours, led by two
instructors: Yang Hongwei
and Dong Zhenxiang. Yang is
a university professor specialising in
colour, and is the deputy director of the
printmaking department and doctoral advisor
at China’s Central Academy of Fine Arts
(CAFA). Dong is a renowned Black Pearl
restaurant chef and is a prodigy in the
Beijing catering industry with an excellent
reputation in the culinary sector.
The Skills
Exchange Camp lesson and Q&A
focused on the use of premium dry foods in
Chinese gastronomy, and was led by
Zhang Xinmin and
Philip Ho. A renowned Black
Pearl restaurant chef, Zhang is chairman of
the Chaoshan Cuisine Research Society of
Shantou. Ho is a veteran catering
consultant, independent food critic, travel
expert and columnist.
Sands China’s
hosting of the Black Pearl Chef Club Event
also featured a Black Pearl
Restaurant Lunch and Dinner
Exchange, featuring two of
Sands China’s 2020 Black Pearl restaurants.
Senior Chef Justin Paul of The Venetian
Macao’s The Golden Peacock and Executive
Chinese Chef Chung Kuy Fai of The Parisian
Macao’s La Chine invited chefs and
proprietors of Black Pearl restaurants from
across the region for a culinary exchange –
visiting Sands China’s restaurants and food
and beverage operations, and experiencing
the
food.
In hosting the Black
Pearl Chef Club Event at The Venetian Macao,
the Sands China Academy
hopes to bolster the development of food and
beverage talent in Macao. Besides having the
Adelson Advanced Education Centre at The
Venetian Macao as one of its major training
venues, the academy has established a Food
and Beverage Talent Cultivation Base at
Sands Cotai Central (to be reintroduced as
The Londoner Macao) to further promote the
development of local food and beverage
talent in support of Macao’s position as a
UNESCO Creative City of Gastronomy.
Sands China created
the academy as a platform to give team
members the training for their career
development, and to help foster professional
talent in the wider Macao community. The
academy works in concert with the Macao SAR
government’s efforts to raise Macao’s
profile as a world centre of tourism and
leisure.
Photo caption: Participants
in the Black Pearl Chef Club Event attend the Chef
Development Camp featuring university professor Yang Hongwei
(left) Jan. 8 at The Venetian Macao. Hosted by Sands China
at the Adelson Advanced Education Centre, the
cross-regional, multi-style exchange of culinary experience
and development is part of the company’s efforts to support
the development of culinary talent at Sands China, in Macao,
and in the wider region.
Photo caption: Participants
in the Black Pearl Chef Club Event attend the Chef
Development Camp featuring renowned Black Pearl restaurant
chef Dong Zhenxiang (left) Jan. 8 at The Venetian Macao’s
Adelson Advanced Education
Centre.
Photo caption: Participants
in the Black Pearl Chef Club Event attend the Skills
Exchange Camp Jan. 8 at The Venetian Macao’s Adelson
Advanced Education
Centre.
Photo caption: Participants
in the Black Pearl Chef Club Event attend the Black Pearl
Restaurant Lunch Exchange Jan. 8 at The Venetian Macao’s
Black Pearl restaurant The Golden Peacock, hosted by its
Senior Chef Justin Paul.
Photo caption: Participants
in the Black Pearl Chef Club Event attend the Black Pearl
Restaurant Dinner Exchange Jan. 8 at The Parisian Macao’s
Black Pearl restaurant La Chine, hosted by its Executive
Chinese Chef Chung Kuy
Fai.