This is a past event. Registration is closed. View other European Pork, the Smart Choice events.
中文
English
In the past year, domestic pork prices have continued to be high，pork imports have reached a record breaking level since 2019. In 2021, imported pork will usher in more opportunities and challenges. The European Union is the main sourcing partner for pork in China, although local prices are expected to fall during 2021, understanding the key differences among the myriad of options available internationally is essential to seize the opportunities in the new year, optimize operations and to ensure you can deliver top value to your clients.
We are delighted to invite you to attend an exclusive tasting event at one of Tianjin's finest hotels, the Four Seasons (天津四季酒店). During this tasting, professional chef Hu Han will cover different topics, including 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, the executive chef of Four Seasons Hotel, Locus Hou, will perform a cooking demo on stage. You will get to taste an individual portion of four different dishes, paired with superb EU wines selected by Chief Sommelier Riason. 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 ham carver Zhang Qiuxu.
Agenda
16
00
-
16
30
16
30
-
16
35
16
35
-
17
00
17
20
-
17
25
18
25
-
18
30
Speakers
Han Hu
Executive Chef
Hu Han, former executive chef of Langham Place Beijing Capital Airport Hotel, has been in the industry for more than 20 years. He is the inventor of national appearance patents for various knives.
With his superb cooking skills, he has also been invited to participate in many TV shows and different interviews.
Riason Li
Chief Sommelier
Riason is an international master sommelier, has obtained the UK WSET senior certification , the French CAFA Sommelier Academy certification, and he is also the Star Sommelier of the Chinese Sommelier Culture Research Institute, and the Italian ITA wine promotion ambassador. He has won numerous awards in sommelier competitions, such as the 2020 RVF World Championships Chinese Team Trial Tournament Tianjin Division champion, the 2020 first Sommelier Special Competition Beijing-Tianjin-Hebei Division third place and the national top eight, 2019 National Blind Tasting Competition Tianjin Division champions and so on.
Qiuxu Zhang
Ham Carver
Ham carver Zhang Qiuxu has 16 years of industry experience in different hotels and restaurants, including the Beijing Great Wall Hotel, Hilton Hotel, Westin Hotel, Carmen Western Restaurant and Agua Western Restaurant, among others. His long-term engagement in ham carving and training has led to excellent ham carving techniques, solid experience, and professional knowledge.
Locus Hou
Executive Chef at Four Seasons Hotel Tianjin
Executive Chef Locus Hou has over 20 years of experience in hotel catering and the management of chef teams, including those of international restaurants and Chinese style luxury restaurants.
He has collaborated with several Michelin Star Chefs in high-end restaurants, expanding his diverse cooking techniques and inspirations.
From Farm to Fork
