An avid supporter of fostering Macau's vibrant and diverse culinary scene, MGM, together with Robb Report Hong Kong and Macao University of Tourism (UTM), with support from the Macao Government Tourism Office (MGTO), hosted two culinary demonstrations and a sharing session under the theme of "Exploring the Culinary Journeys of Trailblazing Women: From the Silk Roads to Global Gastronomy" at UTM on June 28. Four internationally acclaimed female chefs were invited to showcase their culinary expertise and inspiring stories to over 140 local culinary students, chefs, culinary associations' members and small enterprise owners from Macau.
In celebration of the 25th anniversary of the establishment of the Macau S.A.R. and the 75th anniversary of the founding of the People's Republic of China, Macau, designated as a UNESCO Creative City of Gastronomy with a rich history of cultural connections between East and West, served as the perfect backdrop for exploring the historical culinary significance of the Silk Road, as well as the global trend of the gastronomic scene.
The distinguished panel lineup included four female culinary masters from across the Silk Road, including Garima Arora, the chef-owner of the Indian restaurant Gaa and the world's first female Indian chef with two Michelin stars; Chudaree "Tam" Debhakam from Baan Tepa in Bangkok, who is also the world's first female Thai chef to win two Michelin stars; Sara Aqel, at the helm of an Italian-Mediterranean restaurant in Jordan, Dara Dining, who is also known for her previous management lead with all-woman restaurant concept in the past; and Florita Morais Alves, a well-respected ambassador of Macanese cuisine in Macau and proprietor of popular Macanese-Portuguese restaurant, La Famiglia.
Addressing over 80 participants, the chefs engaged in a thought-provoking dialogue on two key discussion points: "A Culinary Journey Rooted from Heritage to Future Food" and "Exploring the Culinary Journeys of Trailblazing Women". During the first part of the sharing session, Florita Morais Alves shared, "The flavors of the Silk Road have undergone a fascinating evolution, adapting to modern tastes while preserving historical significances.” Garima Arora added, "The flavors of Indian cuisine and, within it, the unique use of spices is what had shaped my culinary journey. Going forward, integrating ingredients from around the world with a modern food philosophy while staying true to an ancient culinary heritage will be a new chapter for us to learn from". At the latter part of the talk regarding women empowerment, Chudaree "Tam" Debhakam shared, "As a trailblazing female chef in the industry, I'm passionate about preserving the essence of Thai cuisine through our unique lens.” Sara Aqel added, "Recently, we can see that more female chefs like us are breaking the 'glass ceiling'. Having shattered the barriers and inspired each other, we believe that we can leave an indelible mark in our culinary path".
To equip the culinary talent with more practical knowledge, the program included two cooking demonstrations, which were opened to 60 participants from UTM's culinary students and local culinary associations on the same day. Chef Chudaree 'Tam' Debhakam demonstrated signature dish Dong Dang, from her Michelin-starred restaurant in Bangkok, which is an elevated version of Northeastern Thai Noodles with a modern touch that reflects her culinary identity. Chef Sara Aqel shared her insights towards the use of olive oil and its possible touch in multiple ways with a demonstration to showcase how its magic plays with both savory dishes and even desserts.
Geoffrey Simmons, Vice President of Food & Beverage at MGM, said, "MGM is dedicated to supporting Macau's status as a 'UNESCO Creative City of Gastronomy', and we have the honor of hosting a panel of remarkable chefs who have each made significant contributions to the global culinary landscape. Culinary art plays an integral part in all culture as it reflects the terroir and climates combined with the palates and customs of its people. We hope to take this valuable opportunity to help broaden the horizon of Macau’s young chefs, giving them an opportunity to explore flavors, ingredients and techniques that are usually considered as 'exotic' in a conventional culinary setting, in a bid to spark inspiration among them.”
Fanny Vong, Rector of Macao University of Tourism, said, "Serving as the designated protection unit for Macanese gastronomy, we are proud to be an active part in today's inspiring event, which has highlighted the boundless creativity, unwavering passion, and relentless efforts of the gastronomy sector. This event will undoubtedly infuse fresh vitality into our collective endeavors to promote culinary excellence and sustainability.”