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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, optimizing operations, and ensuring delivery top value to clients.
During this technical seminar, meat sector professionals in Hefei 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 Crowne Plaza Hotel in Hefei. 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, Crowne Plaza executive chef, Mr. Allen Zhang 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, are Spain and Portugal's national treasure, and as such, a ham carving demonstration and tasting will be performed by professional ham carver, Mr. Andy Zhang.
Tips: Please follow the covid regulation in Hefei and provide valid negative result of covid test as well as the green code of your health kit. Thank you for your cooperation!
Agenda
14
30
-
15
00
15
00
-
15
10
15
10
-
15
30
EU Pork Safety explanation. Cooking demonstration of pork belly
Zhang Zhenyu•Allen Zhang15
30
-
15
50
EU Pork Quality explanation. Cooking demonstration of pork collar
Zhang Zhenyu•Allen Zhang15
50
-
16
15
Ham carving demonstration
Andy Zhang16
15
-
16
35
EU Pork Animal Welfare explanation. Cooking demonstration of pork loin
Zhang Zhenyu•Allen Zhang16
35
-
16
55
EU Pork Sustainability explanation. Cooking demonstration of pork ribs
Zhang Zhenyu•Allen Zhang16
55
-
17
00
EU Pork Safety explanation. Cooking demonstration of pork belly
Speakers
Zhang Zhenyu
Chef expertMr. 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 in the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Allen Zhang
Executive Chef at Crowne Plaza Hotel HefeiAllen Zhang joined in cuisine industry 22 years ago and worked in many local restaurants and hotels. He was the chef director of Hefei Hilton, the chef director of Steak house of Hilton in Beijing Capital Airport, Head Chef of western cuisine department of Huangshan Yucheng Crowne Plaza Hotel, Executive Chef of Western Cuisine Department in Zhejiang Sheraton Hotel, Executive Chef of Marriot Hotel. Now he is the Executive Chef of Hefei Crowne Plaza.
He majored in western cuisine. In his mind, the quality of the ingredients is the most important. He had served for some countries leaders, even the princess of Brunei and gained high comments.
EU Pork Quality explanation. Cooking demonstration of pork collar
Speakers
Zhang Zhenyu
Chef expertMr. 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 in the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Allen Zhang
Executive Chef at Crowne Plaza Hotel HefeiAllen Zhang joined in cuisine industry 22 years ago and worked in many local restaurants and hotels. He was the chef director of Hefei Hilton, the chef director of Steak house of Hilton in Beijing Capital Airport, Head Chef of western cuisine department of Huangshan Yucheng Crowne Plaza Hotel, Executive Chef of Western Cuisine Department in Zhejiang Sheraton Hotel, Executive Chef of Marriot Hotel. Now he is the Executive Chef of Hefei Crowne Plaza.
He majored in western cuisine. In his mind, the quality of the ingredients is the most important. He had served for some countries leaders, even the princess of Brunei and gained high comments.
Ham carving demonstration
Speakers
Andy Zhang
Ham CarverAndy 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 have attended many large-scale exhibitions such as Shanghai International Hotel and catering Expo, China Import Expo, etc.
Andy has worked for our promotions in several occasions. He is reliable and professional. During our cooperation, he has acquired a deep understanding of EU’s spirit, EU products, and abundant experience on explaining the content and conveying key messages. He can combine the theory and his personal experience to make the audience get a full understanding.
EU Pork Animal Welfare explanation. Cooking demonstration of pork loin
Speakers
Zhang Zhenyu
Chef expertMr. 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 in the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Allen Zhang
Executive Chef at Crowne Plaza Hotel HefeiAllen Zhang joined in cuisine industry 22 years ago and worked in many local restaurants and hotels. He was the chef director of Hefei Hilton, the chef director of Steak house of Hilton in Beijing Capital Airport, Head Chef of western cuisine department of Huangshan Yucheng Crowne Plaza Hotel, Executive Chef of Western Cuisine Department in Zhejiang Sheraton Hotel, Executive Chef of Marriot Hotel. Now he is the Executive Chef of Hefei Crowne Plaza.
He majored in western cuisine. In his mind, the quality of the ingredients is the most important. He had served for some countries leaders, even the princess of Brunei and gained high comments.
EU Pork Sustainability explanation. Cooking demonstration of pork ribs
Speakers
Zhang Zhenyu
Chef expertMr. 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 in the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Allen Zhang
Executive Chef at Crowne Plaza Hotel HefeiAllen Zhang joined in cuisine industry 22 years ago and worked in many local restaurants and hotels. He was the chef director of Hefei Hilton, the chef director of Steak house of Hilton in Beijing Capital Airport, Head Chef of western cuisine department of Huangshan Yucheng Crowne Plaza Hotel, Executive Chef of Western Cuisine Department in Zhejiang Sheraton Hotel, Executive Chef of Marriot Hotel. Now he is the Executive Chef of Hefei Crowne Plaza.
He majored in western cuisine. In his mind, the quality of the ingredients is the most important. He had served for some countries leaders, even the princess of Brunei and gained high comments.
Speakers
Zhang Zhenyu
Chef expert
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 in the Sichuan Craftsman Cup Professional Skills Competition in Sichuan Province, and the gold award of Fourth Sichuan Cooking Skills Competition.
Allen Zhang
Executive Chef at Crowne Plaza Hotel Hefei
Allen Zhang joined in cuisine industry 22 years ago and worked in many local restaurants and hotels. He was the chef director of Hefei Hilton, the chef director of Steak house of Hilton in Beijing Capital Airport, Head Chef of western cuisine department of Huangshan Yucheng Crowne Plaza Hotel, Executive Chef of Western Cuisine Department in Zhejiang Sheraton Hotel, Executive Chef of Marriot Hotel. Now he is the Executive Chef of Hefei Crowne Plaza.
He majored in western cuisine. In his mind, the quality of the ingredients is the most important. He had served for some countries leaders, even the princess of Brunei and gained high comments.
Andy Zhang
Ham Carver
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 have attended many large-scale exhibitions such as Shanghai International Hotel and catering Expo, China Import Expo, etc.
Andy has worked for our promotions in several occasions. He is reliable and professional. During our cooperation, he has acquired a deep understanding of EU’s spirit, EU products, and abundant experience on explaining the content and conveying key messages. He can combine the theory and his personal experience to make the audience get a full understanding.
From Farm to Fork
