Compared to 2020, China's pork imports declined in 2021, but the EU remains China's largest source of pork imports, accounting for about 59%. Meanwhile, Spain has grown in both market share and exports, taking the top spot, Portugal is also playing an increasingly important role. In 2022, imported pork will usher in more opportunities and challenges. 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 the finest restaurants, PT Lounge. During this tasting, professional chef Jacky Chan elaborate on 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 the restaurant Richard, will perform a cooking demoon stage. You will get to taste an individual portion of four different dishes, paired with superb EU wines selected by Chief Sommelier Jenny. That's not all! Cured meats such as ham are Spain's and Portugal's national treasure, and as such, a ham carving demonstration and tasting will be performed by ham carver Andy Zhang.
He is the main chef of PICH Food Education Center. Has been to Spain, Singapore and other countries for competitions and catering cultural exchanges. In 2018, he won third place in the Disciples Escoffier Young Talent Trophy in Shanghai. In 2021, he recorded the iQIYI variety show "The Honorable Chef". He also has cooperated with brands to design dishes, such as Martell and Suppor.
Executive Chef at PT Lounge
Head chef of PT Lounge, he is very experienced and has worked at many 5 stars hotels.
Co-founder of DR.INK WINE&SPIRIT CULTURE, senior lecturer of WSET, and certified lecturer of the Ministry of Agriculture of New Zealand.
Andy has engaged in ham carving for many years, he once served as the lecturer of ham carving in Vitis space, and the invited ham teacher of Shanghai Disney, Porsche dinner, and Maybach supreme dinner. As a professional ham chef, Andy has attended many large-scale exhibitions such as Shanghai International Hotel and catering Expo, China Import Expo, etc.