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Talented and young chefs
May 18, 2010, Tuesday
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Print Edition
Print Edition
FOR the 10th anniversary of SIAL China, high-level international chefs from Escoffier Asia association will demonstrate their talent in cooking a variety of products using ingredients provided by the exhibitors.
During the three-day F&B trade show, many innovative and prestigious recipes will be concocted.
Among them will be the following themes: cooking with tea, molecular gastronomy and cuisine with flowers. More than 40 international experts and renowned chefs from Asia will attend SIAL China 2010.
The Chairman of the Board of Escoffier Asia chose SIAL China to organize its annual assembly.
The second contest of the Asian Young Hope Chef Competition will also be organized in the same area.
This year, six young chefs coming from six different Asian countries and regions will compete to become the best Asian Young Hope Chef 2010. They include Wilson Luk from Hong Kong, Mok Cheok Kit from Macau, Jeremy Chang Chi Lin from Singapore, Jong-Hee Park from South Korea, Tanoo Champoosri from Thailand and Eric Ni from Chinese mainland.
Come to support your favorite in the Cooking Trends Area on Thursday in the heart of Hall E4.
During the three-day F&B trade show, many innovative and prestigious recipes will be concocted.
Among them will be the following themes: cooking with tea, molecular gastronomy and cuisine with flowers. More than 40 international experts and renowned chefs from Asia will attend SIAL China 2010.
The Chairman of the Board of Escoffier Asia chose SIAL China to organize its annual assembly.
The second contest of the Asian Young Hope Chef Competition will also be organized in the same area.
This year, six young chefs coming from six different Asian countries and regions will compete to become the best Asian Young Hope Chef 2010. They include Wilson Luk from Hong Kong, Mok Cheok Kit from Macau, Jeremy Chang Chi Lin from Singapore, Jong-Hee Park from South Korea, Tanoo Champoosri from Thailand and Eric Ni from Chinese mainland.
Come to support your favorite in the Cooking Trends Area on Thursday in the heart of Hall E4.
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