The Faculty of Hospitality and Tourism Management (FHTM) of Macau University of Science and Technology (MUST) and Permanent Secretariat of the Forum for Economic and Trade Co-operation between China and Portuguese-speaking Countries (Macao) held the Two Sessions of “16th Cultural Week of China and Portuguese-Speaking Countries Culinary Workshop” – Demonstration of Angolan Cuisine and Promotion of Macanese Cuisine on October 21st, 2024. Angolan chef Nário Tala and Renowned Macanese chef Marina de Senna Fernandes from the Macanese Association were invited to share their industry experiences and demonstrate culinary skills. The events attracted over 80 FHTM students.
Group Photo: Demonstration of Angolan Cuisine
Group Photo: Promotion of Macanese Cuisine
The guests include Mr. Agostinho Dos Santos, Representative of Angola of Permanent Secretariat of the Forum for Economic and Trade Co-operation between China and Portuguese-speaking Countries (Macao), Mr. Campo Albertino, Forum Macao General Support Division of Commerce and Investment Promotion Institute which were warmly welcomed by Prof. Ben K. Goh, Dean of FHTM, Dr. Brenda Yang Program Director of Bachelor of Hotel Management and Chef Mary Ote.
Dean Ben K. Goh Presented a Souvenir to Chef Nário Tala
Dean Ben K. Goh Presented a Souvenir to Chef Marina de Senna Fernandes
Dean Ben K. Goh gave a warm welcome speech to the guests and emphasized that in Portuguese-speaking countries, culinary culture is greatly influenced by history, geography, and the fusion of different ethnicities, showcasing diversity and richness. The cuisine in these countries often plays a significant role in social gatherings and family occasions, with many traditional dishes embodying unique local stories and cultural significance. He hopes that students will gain a deeper understanding of the cultural meanings behind these dishes through this event and expand their horizons.
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Chef Nário Tala Shared his Experiences with Students
Chef Nário Tala has dedicated over ten years to the culinary industry. He provided exceptional service in the United Arab Emirates for three years, earning a certificate of commendation. He has also worked as a private chef in Angola and Namibia, offering consulting and training for restaurants and bars, and successfully organized over 200 executive and ceremonial dinners. He specializes in kitchen management, exquisite plating, and organizing private events, always focusing on delivering sustainable and practical innovative ideas. He loves to infuse creativity into every dish, ensuring that each customer enjoys a unique and memorable dining experience. At the event, Chef Nário Tala showcased his creation to the students—Smoked Catfish.
Chef Nário Tala’s Signature Dish: Smoked Catfish
Founded in 1996, Macanese Association has succeeded in bringing together numerous Portuguese-speaking communities in Macao with the mission of promoting their traditional customs, language, and culture. Ms. Marina de Senna Fernandes, whose family has lived in Macao for centuries, is devoted to Macanese cuisine. She has contributed to publishing several culinary books, participated in food workshops, and appeared in a Macanese television cooking series. Currently, she is promoting Macanese cuisine at the Macanese Association member’s restaurant. The Promotion of Macanese Cuisine event was led by Chef Marina, who demonstrated how to make “Minchi Mosca” and “Tosquiados”, showcasing her exceptional culinary skills in native cuisine and creating authentic traditional flavors.
Chef Marina de Senna Fernandes Shared her Experiences with Students
Chef Marina’s Signature Dish: Minchi Mosca (left) and Tosquiados (right)
