{"id":10039,"date":"2023-09-26T18:31:07","date_gmt":"2023-09-26T10:31:07","guid":{"rendered":"https:\/\/www.iftm.edu.mo\/NewsPortal\/?p=10039"},"modified":"2023-09-26T18:56:53","modified_gmt":"2023-09-26T10:56:53","slug":"culinary-professionals-get-sustainability-insights-from-iftm-educational-restaurant-general-manager","status":"publish","type":"post","link":"https:\/\/www.utm.edu.mo\/NewsPortal\/culinary-professionals-get-sustainability-insights-from-iftm-educational-restaurant-general-manager\/","title":{"rendered":"<strong>Culinary professionals get sustainability insights from IFTM Educational Restaurant General Manager<\/strong>"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-10039 gallery-columns-1 gallery-size-herald-lay-a-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a class=\"herald-popup\" href='https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"660\" src=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4.jpg\" class=\"attachment-herald-lay-a-full size-herald-lay-a-full\" alt=\"\" aria-describedby=\"gallery-1-10042\" srcset=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4.jpg 990w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-300x200.jpg 300w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-768x512.jpg 768w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-414x276.jpg 414w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-470x313.jpg 470w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-640x426.jpg 640w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-130x86.jpg 130w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-4-187x124.jpg 187w\" sizes=\"auto, (max-width: 990px) 100vw, 990px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-10042'>\n\t\t\t\tMr. David Wong, Executive Director of the Wynn Food &#038; Beverage Academy (left), and Mr. Hans Lee Rasmussen, General Manager of the IFTM Educational Restaurant (right)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a class=\"herald-popup\" href='https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"660\" src=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2.jpg\" class=\"attachment-herald-lay-a-full size-herald-lay-a-full\" alt=\"\" aria-describedby=\"gallery-1-10041\" srcset=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2.jpg 990w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-300x200.jpg 300w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-768x512.jpg 768w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-414x276.jpg 414w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-470x313.jpg 470w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-640x426.jpg 640w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-130x86.jpg 130w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2023\/09\/unnamed-2-187x124.jpg 187w\" sizes=\"auto, (max-width: 990px) 100vw, 990px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-10041'>\n\t\t\t\tDuring the masterclass, Mr. Rasmussen delivered a presentation on how to prepare a fig syrup lemonade\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n\n<span class='pum-trigger  popmake-10044  text-center font-blue' data-do-default=''>\u4e2d\u6587\u6458\u8981 \/ Summary in Chinese<\/span>\n\n\n\n<h5 class=\"wp-block-heading\"><em>The General Manager of the IFTM Educational Restaurant recently presented a masterclass on sustainable gastronomy for industry professionals. Mr. Hans Lee Rasmussen discussed the practices that have made the Institute\u2019s restaurant the first in Macao to be awarded a Michelin Green Star for commitment to sustainable gastronomy<\/em><\/h5>\n\n\n\n<p>Cook more intelligently, use locally-sourced ingredients, and waste less. That was the advice shared by Mr. Hans Lee Rasmussen of IFTM with an audience of hospitality industry professionals. His insight came during a masterclass on sustainable gastronomy presented through his role as General Manager of the Institute\u2019s Educational Restaurant. Also taking part in the talk were high-school students with an interest in the food and beverage sector.<\/p>\n\n\n\n<p>The event took place on September 19, as the final session of the \u201c2023 Macao \u2022 Creative City of Gastronomy\u201d Sustainable Gastronomy Masterclass Series. It ran from June to September at the Wynn Palace integrated resort, and was jointly organised by the Macao Government Tourism Office, integrated resort operator Wynn Resorts (Macau), S.A., and IFTM.<\/p>\n\n\n\n<p>Four masterclasses were held this year. Other topics included organic wine in sustainable gastronomy, production of kombucha tea, and farming and harvesting of seafood using sustainable practices.<\/p>\n\n\n\n<p>\u201cThe main thing about the series is education, to help participants become more aware about what is going on, and what is happening in Macao and around the world,\u201d says Mr. David Wong, Executive Director of the Wynn Food &amp; Beverage Academy, the educational arm of Wynn Resorts (Macau).&nbsp;<\/p>\n\n\n\n<p>During his masterclass, the General Manager of the IFTM Educational Restaurant discussed the selection and use of ingredients produced sustainably, which he said was an essential step in sustainable gastronomy.<\/p>\n\n\n\n<p>For the Educational Restaurant, that process starts at the IFTM Mong-H\u00e1 Campus itself. Herbs and other edible leaves are grown in gardens on the site. IFTM also has a policy of opting for regional produce.<\/p>\n\n\n\n<p>These measures, as well as its food waste and environmental management systems, contributed to the Educational Restaurant becoming the first Macao outlet to be awarded in 2021 a Green Star by the prestigious Michelin guide, for commitment to sustainable gastronomy.<\/p>\n\n\n\n<p>Mr. Rasmussen stresses that the focus on sustainable practices in no way means compromise in the quality of food served. The same Michelin guide has consistently awarded \u2018Bib Gourmand\u2019 status to the Educational Restaurant, highlighting its offering of \u201cgood quality, good value cooking\u201d. Only six other restaurants in Macao currently have that accolade.<\/p>\n\n\n\n<p>During the masterclass, he also delivered a presentation on how to prepare a fig syrup lemonade, as well as a vegan \u201cminchi\u201d, a sustainable twist on a beloved Macanese dish. For the demonstration, he utilised some ingredients produced in-house at the Educational Restaurant, using raw materials sourced from the IFTM gardens.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The General Manager of the IFTM Educational Restaurant recently presented a masterclass on sustainable gastronomy for industry professionals. Mr. Hans Lee Rasmussen discussed the practices that have made the Institute\u2019s [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":10042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52,136],"tags":[1981,330,150,895,2073,1609,2031,1754,2681],"class_list":["post-10039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-continuing-education","category-main_headline","tag-creative-city-of-gastronomy","tag-david-wong","tag-educational-restaurant","tag-hans-lee-rasmussen","tag-iftm","tag-michelin-green-star","tag-sustainable-gastronomy","tag-wynn","tag-wynn-food-beverage-academy"],"views":1003,"_links":{"self":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/10039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/comments?post=10039"}],"version-history":[{"count":17,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/10039\/revisions"}],"predecessor-version":[{"id":10065,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/10039\/revisions\/10065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/media\/10042"}],"wp:attachment":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/media?parent=10039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/categories?post=10039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/tags?post=10039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}