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"Healthy Chinese Cuisine Ambassadors" Project

We are delighted to introduce our project "Healthy Chinese Cuisine Ambassadors", which promotes healthy Chinese food and the art of Chinese cooking techniques in secondary schools via cooking demonstrations at schools and Chinese cooking training workshops. These FREE programmes are sponsored by Lee Kum Kee (Europe) Ltd . 

Chinese Cooking Training Workshops

Workshop 1: Traditional Chinese Cuisine (Tuesday, 21 May 2013) - Chef Jason Li

Workshop 2: Modern Chinese Cuisine (Thursday, 6 June 2013) - Chef Andrew Wong

Participants: All teachers (priority will be given to Food Technology teachers and teaching assistants)

What you will learn: During the workshops, participants will learn how to cook traditional and modern Chinese cuisines in a healthy way. Recipes with different levels of skills will be provided and teachers can use some recipes to teach students directly in the class.

All participants will be given booklet of recipes, sauces sample and certificate (after completion of the workshops).

Venue: Training kitchen of Ming-Ai (London) Institute.

How to apply:  Please contact Ms Aubrey Ko at or by email at  

Places are limited and will be awarded on a first come, first served basis. Please apply now.

For detailed programme please click the Heading.

 

 

Workshop Date & time Programme


Traditional Chinese Cuisine


Tue, 21 May 2013

10:00-15:45


09:45-10:00 Registration

10:00-11:00 Talk - Introduction to Chinese sauces
                   Talk - British Chinese Food Culture

11:00-13:00 Cooking session 

13:00-13:45 Lunch

13:45-15:45 Cooking session 

*Recipes for the cooking sessions

  • Steamed seabass with deluxe soy, ginger and spring onion
  • Braised pork belly (Dong Po style)
  • Grilled pork ribs (in hoisin or plum sauce) 
  • Steamed chicken breast with shiitake mushrooms and ginger
  • Stir fried noodles with garden vegetables


Modern Chinese Cuisine


Thu, 6 June 2013

09:30-15:30

 

09:15-09:30 Registration

09:30-13:30 Cooking session 

13:30-14:30 Ceremony – drinks and lunch

14:30-15:30 Short speeches from organisers
                   Sharing and feedback from participants
                   Presentation of Certificates

*Recipes for the cooking sessions

  • Dumplings Trio (Northern Chinese style)
  • Filo nested seared beef
  • Stir fried chicken breasts with fermented black bean sauce
  • Kung Pao (Gong Bao)chicken with roasted peanuts and peanut foam

 

When you apply, please give us the name of teacher and school, also indicate which workshop you want to attend (We recommend that teachers attend both workshops). Please also tell us which subjects you teach in school. Because of the nature of these workshops, we will give priority to Food Technology teachers but will also consider teachers of other subjects.