Video of the Cooking Trend Area in SIAL China 2009

3 days of culinary pleasure

In partnership with Escoffier, this area dedicated to culinary demonstrations was the main event 2009 and attracted the Asian professionals of the restaurants and hotels industries looking for inspiration.

High level culinary demonstrations were featured during 3 days: Molecular cuisine, chocolate demonstration, foie gras, sub 0 cooking, sea scallop medley, spherification in the cuisine, adaptation of local products to western cuisine, food and wine mix…

For the 2nd edition of the Cooking Trends Area, the SIAL emphasized the link between food and wine. Culinary demonstrations and tasting gave tips for a good association between wine & food.

The Cooking Trends Area gave exhibitors a chance to promote their products during cooking demonstrations and to be cooked with the best art –way by international Chefs:

- Didier ROCHAT / HONG KONG

- Jakko SORSA / HONG KONG

- Dominique CORBY / JAPAN

- Anne CAZOR- Molecular cuisine / FRANCE

- Cyril BOUTAN / FRANCE

- Emmanuel SOULIERE / SHANGHAI

- Dan SEAGALL / SHANGHAI

- Anthony SHAUN / SHANGHAI

- Sean JORGENSEN / SHANGHAI

- Ilhame GUERRAH/ SHANGHAI

- Mus ANESRIF / SHANGHAI

- Brian TAN / SHANGHAI ….

Young Hope Escoffier Asia Contest

Following the tremendous success and support it received last year, Disciple Escoffier Greater China, in partnership with SIAL China, METRO, SOPEXA, and numerous sponsors, was proud to organize the Escoffier Youth Contest 2009.

The Asian young Chefs from 6 countries and region ( Paul Xing - CHINA / Clor Wing Yin - HONG KONG/ Wong Weng U - MACAO/ Sun-Hye Kim - KOREA/ Lim Yi Yin - SINGAPORE / Authen Panarut - THAILAND) have battled to create the best “Filet of Sole margery with Bechamel sauce” and with his original and delicious recipe, won the award of the best Young Asian Hope Chef.

2009 winner: PAUL Xing

Experience: 8 years

Position: Senior Chef De Partie

Award / Other experience:

* Very well acquainted with various cuisines: European, American and Asian.

* Creativity in following new trends in food presentation.

* Extensive experience in the function and special event buffets.

* Very good Knowledge in kitchen cost-control

* HACCP certification trainer

Cooking Trends Area supported by