Chinese Cooking Workshop

On Saturday, May 13th, 8 people with common experiences at HEC Lausanne meet at for  Chinese Cooking Workshop . The alumni group split in 2 teams: dumplings and wok. Chef Mike helped the former group to elaborate Shrimp Dim Sum and the famous Hangzhou Xiaolongbao. On the other hand, Chef Tommy coached to process Kongbao Chicken, Fried Rice, Weever in Sweet and Sour Sauce, Beans with Chili Paste, Eight Treasures Paste and Fried Sea Cucumber with Bamboo Shoots.
Despite their obvious lack of cooking skills, the dinner was a success thanks to the chefs’ mastery and all participants left the venue with their head full of souvenirs and recipes, with the firm intention to emulate them at home.

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