To foster Macau’s vibrant and diverse culinary scene, MGM, Robb Report Hong Kong and Macao University of Tourism (UTM), with support from the Macao Government Tourism Office (MGTO), joined hands on June 28 to host culinary demonstrations and sharing session under the theme of "Exploring the Culinary Journeys of Trailblazing Women: From the Silk Roads to Global Gastronomy" at UTM . Four internationally acclaimed female chefs were invited to showcase their culinary expertise and inspiring stories to over 100 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 SAR 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 trade connections between East and West, served as the perfect backdrop for exploring the historical culinary significance from 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 a Two-Michelin-Star; Chudaree "Tam" Debhakam from Baan Tepa in Bangkok, who is also the world's first female Thai chef to win a Two-Michelin-Star; Sara Aqel, helming an Italian-Mediterranean restaurant in Jordan, Dara Dining, which is also known for her previous management lead with all-woman restaurant concept in the past; And, Florita Alves, a well-respected ambassador of Macanese cuisine in Macau and proprietor of popular Macanese-Portuguese restaurant, La Famiglia.
Addressing over 60 participators, 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 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 unique flavors and spices from my hometown is the pride of my culinary journey. Hence, maintaining the ingredient integration to embrace the global trends, while paying homage to the primitive roots, will be one of the new chapter that we need to learn from". At the latter part of the talk in regard to the women empowerment, Chudaree "Tam" Debhakam shared, "as a trailblazing female chef in the industry, I'm passionate about preserving the essence of Thai cuisine, though our unique lens.” Sara Aquel added, “recently, we can see there are increasing female chefs like us that break the ‘glass ceiling’. Having shattered the barriers and inspired each other, we believe that we can left an indelible mark in our culinary path".
To equip the culinary talent with more practical knowledge, the program included two cooking demonstrations opened to over 50 participators from UTM’s culinary major on the same day. Chef Chudaree 'Tam' Debhakam demonstrated the signature dish, Dong Dang, from her Michelin-starred restaurant, which is an elevated version of Northeastern Thai Noodles with modern touch that reflects her culinary identity. Chef Sara Aqel shared his insights towards the use of olive oil and its possible touch in multi-ways with a demonstration to showcase its magic plays with both savory dishes and even for desserts.
Geoffrey Simmons, Vice President of MGM China Food & Beverage, said, "MGM is dedicated to supporting Macau's status as a 'UNESCO Creative City of Gastronomy', and today, we have the honor of hosting a panel of remarkable chefs who have each made significant contributions to the global culinary landscape. Their influence along the historic route, to their impact on vibrant food scenes around the world, these culinary luminaries have not only pushed boundaries in traditional cuisine but are also an aspiration to younger generations."
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.”
The conclusion of the sharing session does not mark the end of the culinary journey. Aiming to create an international platform for industry elites to advance their careers and aspirations, MGM and Robb Report Hong Kong will sponsor the 9th World Week of Italian Cuisine - Student Cooking Competition in November organized by ALMA the School of Italian Culinary Arts in collaboration with the Consulate General of Italy Hong Kong and Macau. This will be the first time the competition to be held in Macau, and it is open to culinary students from both Hong Kong and Macau. The winner will receive a 3.5-month professional Italian cooking program at Alma the School of Italian Culinary Arts in Parama, Italy. Culinary student recruitment is currently underway in Hong Kong and Macau. Stay-tuned!
(if not mentioning the competition)
The MGM x RR1HK Culinary Masters Macau 2024, themed "Savor 700 Years of Silk Road Flavors: A Gastronomic Odyssey," runs from June 28-30, 2024. In addition to the special sharing session to the local community, the 3-day-2-night program for international guests, featuring a diverse lineup of culinary experiences, masterclasses, and cultural exchanges, reinforcing Macau's status as a premier gastronomic destination to visitors from around the world.