From 8th April to 22nd May, chefs and culinary enthusiasts in six Chinese cities will have the unique opportunity to delve deeper into the exceptional qualities of European pork. This exclusive series of masterclasses, led by renowned chefs, will showcase the versatility, quality, and sustainability of EU pork, offering participants a chance to refine their skills and explore innovative culinary techniques.
Once again, the campaign is collaborating with Omick School, a leading culinary institution specialising in professional Western culinary arts. Known for its focus on Western cooking and pastry, Omick School provides high-level training and opportunities for aspiring chefs across China. Together, we aim to inspire and educate culinary professionals about the unparalleled benefits of European pork.
Where and when?
- Suzhou: 8th April
- Hangzhou: 10th April
- Chengdu: 18th April
- Guangzhou: 29th April
- Hefei: 13th May
- Qingdao: 22nd May
Through a combination of immersive theory and hands-on practical sessions, participants will gain firsthand experience in the culinary versatility of European pork. Key topics covered will include:
- Quality and Safety: Understanding the rigorous standards of EU pork production.
- Traceability and Sustainability: Exploring the journey of EU pork from farm to table.
- Animal Welfare and Biosecurity: Learning about the ethical and sustainable practices behind EU pork.
- Innovative Techniques: Mastering European cuisine and discovering creative ways to incorporate EU pork into modern dishes.
These masterclasses are designed to empower chefs to elevate their craft, embrace sustainable practices, and make the smart choice of using European pork in their kitchens.
