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中文
English
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 Beijing's finest hotels, the Kempinski. 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 Andy, will perform a cooking demo on stage. You will get to taste an individual portion of three different dishes, paired with superb EU wines selected by Chief Sommelier Niko. 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
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16
30
16
30
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16
35
16
35
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17
00
17
20
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17
25
18
05
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18
10
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.
Andy Xiao
主厨
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.
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.
Niko Shang
Chief Sommelier
Ten years of experience in wine indusrty,she was the judge of International wine Grand challenge in 2019 and 2020.She owns International Sommelier Guild Diploma,and she is an International Sommelier Guild Education teacher.Meanwhile,she is also a lecturer in wine college of China Agricultural University.
From Farm to Fork
