Alaska Seafood Marketing Institute successfully held 2008 Guangzhou Chef contest

From January 29 to 30, ASMI launched chef forum in Guangzhou. This time, ASMI cooperated with Guangzhou Western Food Association and Food and Beverage Branch of Guangzhou Association of Technician to hold chef contest at Guangzhou Hua Mei Bakery School. 83 chefs from star-ranked hotels in Guangzhou and other cities around took part in the contest. Chefs showed their excellent cooking skills using Alaska salmon and black cod as main ingredients during the competition. The venue was decorated with Alaska seafood posters and banners. Alaska seafood menu cards were also demonstrated on tables. Chinese cuisine, western cuisine and desserts were included in the competition works. Judges commented and marked each dish. All the attendees realized the high quality of Alaska seafood. Three associations all attached great importance to the contest. Guangzhou Western Food Association and Food and Beverage Branch of Guangzhou Association of Technician expressed their wishes to cooperate with Alaska Seafood Marketing Institute in the near future. ASMI held a nutrition seminar, award ceremony and reception in the Guangzhou White Swan Hotel on Jan. 30. There were more than 80 chefs and traders in attendance. Two famous nutrition specialists from Guangzhou gave vivid and detailed speeches about the relation between nutrition and life, food and health, combined with high quality and nutritious Alaska seafood. After the seminar, the award ceremony and reception was held at the White Swan Hotel’s convention center. The photos from the chef contest were projected in the background and there was a display of Alaska seafood including king crab, salmon, snow crab, black cod and halibut.

During the ceremony, directors from the Guangzhou Western Food Association and Food and Beverage Branch of Guangzhou Association of Technician, Vivian Xian from ATO Guangzhou, and Jane Yao from ASMI China, delivered speeches respectively. The contest results were announced at the award ceremony and the prizes were handed out. Huang Yong Jian, a chef from China Hotel came in first place. He also conducted a cooking demonstration at the ceremony which attracted the attention of guests and media. At the reception, there were several dishes made using Alaska seafood. The guests spoke highly about the food. A lucky draw at the end was an exciting climax to the reception. The lucky draw winners received Alaska seafood.

Through the chef forum, more chefs and guests in different fields learned more about Alaska seafood. ASMI also received information and valued advice through communicating with chefs and traders. The chef forum in Guangzhou was very successful.

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