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Schedule
of The 4th All Japan Young Chefs Chinese Culinary Contest
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24
Feb 03
(Mon) |
Arrival
of 40 contestants and JACC officials. |
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25
Feb 03
(Tue) |
Ingredients
shopping at North Point wet market.Ingredients preparation for the
contest on 26 Feb 2003 at the Chinese Cuisine Training Institute.
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26
Feb 03
(Wed) |
The
4th All Japan Young Chefs Chinese Culinary Contest (Hong Kong)Opening
Ceremony
Morning session: Hot Dish (Seafood) and Set Meal
Afternoon session: Hot Dish (Meat) and Dessert
Closing Ceremony
(Honourable judge Ms. Agnes Chan Mei-ling will attend the Closing
Ceremony)
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27
Feb 03
(Thu) |
Morning:
Cooking demonstration by renowned Chinese chefs
Evening: Award Presentation Ceremony cum Dinner Party at the Grand
Hyatt Hong Kong
(Ms. Agnes Chan Mei-ling will be the Master-of-Ceremony of the Award
Presentation Ceremony)
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| About
Japanese Association of Chinese Cuisine
Japanese
Association of Chinese Cuisine has more than 8,000 chef members and 100
supporting corporate members in Japan. It is regarded as the most influential
trade associate for Chinese cuisine in Japan.
About
Lee Kum Kee |
| Lee
Kum Kee is the worldwide famous brand name for premier, authentic Chinese
sauces.
Following the creation of oyster sauce in the late 19th century, its creator
Mr Lee Kam Sheung founded the company Lee Kum Kee in Guangdong Province
in 1888. Today, Lee Kum Kee is the worldwide leader in oyster sauce, which
has become a key ingredient to many Chinese dishes from different regions
around the world.
Besides its flagship product, Premium Oyster Sauce, Lee Kum Kee has also
developed many new products in response to changing market needs over
the years - soy sauces, chili sauces, ingredient sauces, convenience cooking
sauces and exotic gourmet products.
The Company's client base includes restaurants, catering companies, food
manufacturers, as well as families of all races who share a passion for
Chinese food. Today, Lee Kum Kee manufactures over 200 different sauces
and food products, marketing them in more than 80 countries.
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