Flavor & Appliances
Organizers: Shanghai Restaurants Association Chef Club, Shanghai UBM Sinoexpo International Exhibition Co., Ltd.
Co-organizers: Shanghai Shuang Chen Tang Culture Communication Co., Ltd
Guest Speakers: Mr. Wang Yueming - the secretary general from Shanghai Restaurants Association Chef Club, Mr. Ni Jiliang - the Deputy General Manager from Shanghai UBM Sinoexpo International Exhibition Co., Ltd
Chefs: Hotel Executive Chef Mr. Zhou Jianping, Mr. An Bin from Shanghai Everbright Convention & Exhibition Center, Western Chef Mr. Dong Daiji from Shanghai Port Howard Johnson International Hotel, Deputy General Manager Mr. Zhou Hua from Shanghai Sheng Hong Jingding Hotel Management Co., Ltd., Executive Chef Mr. Chen Xiao from Shanghai Anben sushi
Guests:, organizations, around 50 famous chefs in shanghai restaurant industry including Executive Chef, Mr. Shen wei from Crowne plaza hotel, Main Chef Mr. tong Guangsheng from Celebrity Garden Hotel, Executive Chef Mr. Xuan guomin from Grand HYATT Yacht Club, etc....
The sumptuous dinner of vision
——Perfect Combination of “Flavor” & “Appliances” in dishes between Sino & Japan
The Perfect Combination of “Flavor” & “Appliances” - The Deployment of Chinese & Japanese Dishes ended successfully during ”The 19th Shanghai International Hospitality Equipment & Supply Expo”
The aim of the event was to encourage the cooking technology, management and technical exchanges as well as establish a platform of communication between the food/hospitality departments and the caterers from all around the world. .
Famous professional Chinese and Japanese chefs were present at the show to cook and design dishes, beautiful color combinations and stimulating smell. No need to imagine and involve all your senses when everything is cooked and served in front of you. The audience was mouthwatering watching all these delicious plates served by the best Chefs, eager to have a taste.
The jurys’ judgments were based on the color, flavor, shape, taste, appliance of the served dish. The standard evaluation for Chinese and Japanese is usually identical, and only by flavor and appliance they could be differentiated
The event not only covers catering but also tables. The dishes were served elegantly on beautifully- culturally designed dining tables like the Chinese and Japanese. The Hall four contained a wide range of table ware accessories like: Tablecloths, paper towels and other appliances.
