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中文
English
The European Union is the main sourcing partner for pork in China, understanding the key characteristics of the products, as well as the differences among the myriad of options available internationally is essential to seize the opportunities in the market, optimize operations and to ensure delivering top value to clients.
During this seminar, meat sector professionals will be able to gain valuable knowledge about EU pork and its characteristics, as well as directly taste a variety of EU pork cuts.
We are delighted to invite you to attend an exclusive seminar event that will take place at CIMIE. During this seminar, professional chef Zhang will go through the differences among pork cuts, key merits and specific characteristics of EU pork, with the objective of increasing the knowledge among F&B professionals about pork from the European Union, China's main sourcing partner.
Meanwhile, chef Andy, will perform a cooking demonstration on stage. Not only will you be able to learn more about the product, the production method, and the characteristics, but also get to taste different cuts cooked on stage, together with superb EU wines.
That's not all! Cured meats such as ham is Spain and Portugal's national treasure, and as such, a ham carving demonstration and tasting will be performed by professional ham carver Andi Zhang.
Agenda
15
00
-
15
10
15
50
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16
15
16
55
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17
00
Speakers
Zhang Zhenyu
Chef
Mr. Zhang Zhenyu is a lecturer in the Western Food Teaching and Research department of the Culinary Institute of Sichuan Tourism University, he also served as the instructor of the Sichuan team in the Western-style cooking project of World Skills Competition. He has also won numerous awards, including the first prize of the Western Cooking in the First Professional Skills Competition of the People's Republic of China, the first prize of the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Mingliang
Xiao
Chef
Andy has built his culinary experience for 10 years with a constant passion for western cuisine, particularly European cuisine. Chef Andy’s repertoire includes five-star hotel, prestigious 1 start Michelin restaurant, local restaurants and French Embassy in Beijing which enabled him to be specialized in western cuisine.
At a young age, Chef Andy was inspired by his parents who are chefs, and with his aspirations, it led his to the path of gastronomy. His knowledge in European ingredients is the result of many years of commitment to western gastronomy. Comfortable at speaking in front of a large audience, Andy has a strong sense of communication which will be an asset for explaining EU Pork ingredients, key attributes, and merits.
Andi Zhang
Ham Carver
Andi came into contact with EU ham from his work as a sommelier in 2017, since then, he has achieved professional training and has been active in many international events and exhibitions as a professional ham carver and Spanish ham lecturer.
From Farm to Fork
