Zeng Zhi, a first-year graduate student, and Yang Zhenyu, a second-year graduate student at the Faculty of Hospitality and Tourism Management (FHTM), participated in the competition organized by the Macau Culinary Association. Under the guidance of Mary Judalee Ote, instructor of FHTM, and Culinary Laboratory Technician Huang Zehan, the students demonstrated their outstanding skills and ultimately Zeng Zhi stood out among many experienced competitors and won the second-place award in this competition.
Group Photo
The competition was organized by the Macau Culinary Association and co-organized by the Macau Education and Youth Development Bureau, aiming to provide a platform for showcasing the talents of culinary students and sharing experiences with professional chefs. The competition had a time limit of 1 hour, and participants were required to use French free-range chicken as the main ingredient, along with at least 2 types of frozen fruit puree products, presenting the dish in a Chinese and modern style. They were required to prepare one main course for two servings, accompanied by appropriate side dishes and sauces.
The Award-winning Dish: Fruit Preserved Chicken Tofu
After the competition, both students expressed that this competition deepened their understanding of professional knowledge and sincerely thanked the university and the faculty for their cultivation and support.
