The VTC Programme Selection Info Day was held on May 10 at HKDI and IVE (Lee Wai Lee), introducing VTC course features to Form 6 students and parents, along with the professional development prospects of different subjects. Personal academic planning consulation were available for participants to gain in-depth understanding of the content, characteristics, as well as academic and career prospects of their preferred courses from subject teachers. The event also included various teaching demonstrations and experiential activities for students to personally experience the fun of interactive teaching.
Yiu Ho Man, graduate of Higher Diploma in Baking and Pastry Arts of International Cuisine Institute won a Silver in the Pâtisserie and Confectionery trade at WorldSkills Lyon 2024.
Students and representatives from Secondary schools are cordially invited to join Info Day by visiting our Pokfulam campus to learn about the programmes and training facilities. Highlights: Hospitality Programme Briefing, Campus Tour with Facilities Inspection, Fun Interactive Taster Programmes, Consultation by Course Team & Onsite Application.
Staff and students from the Hotel and Tourism Institute (HTI), the Chinese Culinary Institute (CCI) and the International Culinary Institute (ICI) demonstrated skills include Creative Animated Steamed Buns, DIY Perfume Making, Flower Cup Cake during Education & Careers Expo 2024.
Visitors of all ages enjoyed a fun-filled day out at West Kowloon Cultural District’s Harbourside Lawn today (22 October) when the Vocational Training Council (VTC) held a “VTC Skills Fiesta”. Echoing the “Happy Hong Kong” campaign, with support of the Education Bureau, the Fiesta featured more than 30 performances and booths including stage shows, creative workshops, cultural experience activities and innovative games. Its aim was to showcase the multi-faceted talents of students pursuing Vocational and Professional Education and Training (VPET) and enable the public to experience the fun of trying out different skills for themselves.
Mr Chan and other officiating guests enjoyed a series of culinary and catering performances by teachers and students from the Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI) and International Culinary Institute (ICI), such as Chinese flour fruit sculpting and creating a “Five Senses Molecular Cocktail”.
The All-star Kitchen presented by HTI, CCI and ICI teachers and students demonstrated how to transform simple ingredients into scrumptious cuisine. For example, the “Five Senses Molecular Cocktail” booth showcased molecular cooking techniques and multisensory mixology to create unique drinks offering an exceptional aroma and visual experience. Students also demonstrated traditional Chinese flour fruit sculpting, using only flour, water and other edible ingredients to make colourful dough and shape it into lifelike fruit.
Staff and students from the Hotel and Tourism Institute (HTI), the Chinese Culinary Institute (CCI) and the International Culinary Institute (ICI) demonstrated skills include noodle pulling, multisensory mixology, carnival hand painting, gastronomic plating and fondant flowers making during Education & Careers Expo 2023.
Hotel and Tourism Institute (HTI), the Chinese Culinary Institute (CCI) and the International Culinary Institute (ICI) offered public hands-on experience in Cookie Decoration, Flour Dough Sculpting and Coffee Brewing at our Try-a-Skill booth. Hospitality Discipline also invited industry experts from the Tourism, Catering, Event and Hotel sectors to share the latest trends and new skills in the Hospitality industry with “The Revival of the Hospitality Industry - New Skills, New Opportunities, New Normal” forum.
To mark the 40th Anniversary of VTC, the Hospitality Discipline presented the “Culinary Journey with Master Chefs” dinner at the “Hall of GAStronomy” of ICI on 11 November. The dinner menu was designed by a team of culinary expert and VTC graduates who are renowned master chefs and award-winning mixologist and supported by our culinary and F&B students.
The 1st Barista Championship co-organized by Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute and Pacific Coffee has concluded successfully on Jul 29. Allen Choi, ICI student of Higher Diploma in Wine and Beverage Business Management and Rinki Leung, HTI graduate of Diploma in Food and Beverage Operations won first and second in the competition respectively.
Hotel and Tourism Institute (HTI), the Chinese Culinary Institute (CCI) and the International Culinary Institute (ICI) participated in the 4-day HKTDC Education and Careers Expo 2023 to provide students and the general public with the latest programme informationas well as showcased their professional skills and knowledge through various interesting and interactive demonstrations and activities.
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VTC and Rosewood Hotel Group jointly signed a Memorandum of Understandings several days ago to provide valuable local or non-local internship opportunities for VTC students to prepare them for their future careers in the industry.
Executive Pastry Chef of Sheraton Hong Kong Hotel & Towers, Chef Andy Yeung alongside ICI Instructors held a demonstration for ICI students. They showcased the usage of different pastry ingredients and jointly demonstrated four dessert and confectionery dishes.
The Recruitment and Placement Officer of HTI, CCI and ICI participated in the Live Online Programme Talks and Q&A sessions for ICI programmes on 28 May 2021. The webinars introduced food and beverage, and culinary related programmes offered by ICI. Various questions regarding programmes details and further study options raised by DSE students and their parents were also answered during the webinars.
Chef Brice Konan-Ferrand, Valrhona Pastry Chef gave a seminar on chocolate mixtures and offered a blind chocolate taste test to student, as well as demonstrating four classic French pastries.
HTI, CCI, ICI, Hong Kong Japanese Restaurant Association, Hong Kong Japanese Food and Cuisine Association and JETRO Hong Kong signed a collaborative agreement on 18 May with an aim to further strengthen cooperation and collaboration among all parties on culinary cultural and education.
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Mandy Siu, Pastry Chef of two-starred Michelin restaurant L’Envol of St. Regis Hotel visited ICI to share her culinary vision and demonstrated her signature desserts with students. A graduate of ICI, Chef Mandy won South China Morning Post’s 100 Top Tables’ Best Pastry Chef 2021 award for her exquisite sweet creations.
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May Chow, Asia’s 50 Best Restaurant Best Female Chef 2017 hosted a demonstration for ICI students and invited a class of students to re-create her dish under the guidance of Chef Chow and ICI instructors.
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Richard Ekkebus, culinary director of the Landmark Mandarin Oriental’s signature restaurant Amber and ICI honorary advisor, held a demonstration for students at the Institute. Chef Ekkebus raised awareness on sustainable seafood and best practices for catching and farming seafood products.
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ICI Programme Director, Andreas Muller held an online demonstration for EduBridge in Indonesia. Chef Muller shared ICI programme features with students and demonstrated “Fillets of Sole a la Duglere”, a classic French fish recipe.
Ms. Ayuchi Momose, Certified Sake Educator hosted a Sake Seminar jointly organised by ICI and JETRO Hong Kong. Ms. Momose shared knowledge of sake production and held a sake tasting session for students of Higher Diploma in Wine and Beverage Business Management.
Lee Pui Fan, Catherina, student of Diploma in Baking, Pastry and Confectionery (QF Level 3), won the Gold Award & Overall Winner in the Professional French Pastry Competition with U.S. Eggs & Egg Products held at ICI’s Culinarium. The competition was organised by The American Egg Board (AEB) and USA Poultry & Egg Export Council and supported by the Hong Kong Bakery and Confectionery Association. Catherina competed against eight industry professionals and exhibited excellent skills in her creation.
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ICI students participated in the pâtisserie & confectionery and cooking categories of the WorldSkills Hong Kong Competition. The results determine the finalists representing Hong Kong for the 46th WorldSkills Competition, the world’s largest biennial contest for technical and vocational expertise, which will be held in Shanghai in 2021 and in which some 1,300 entrants from more than 60 countries are expected to compete.
An online wine tasting exchange session for ICI Higher Diploma in Wine and Beverage Business Management students was held in ICI’s Wine Forum in June 2020, connecting them with students of CEFPPA Adrien Zeller, Alsace, France who were miles apart. Students from both institutes shared their wine tasting notes on a same set of wines via live online exchange.
The Recruitment and Placement Officer of HTI, CCI, and ICI participated in the Live Online Programme Talks and Q&A sessions at VTC Programme Selection Information Day on 28 & 29 May 2020. The webinars introduced hotel, tourism and culinary related programmes offered by HTI, CCI and ICI and answered various questions regarding programmes and further study options raised by current DSE students and their parents.
Luca de Berardinis, partner and chef at Dine Art Hong Kong, and formerly specialty chef at Conrad Hong Kong’s Nicholini’s and executive chef at the Michelin-star restaurant Il Milione, presided over a culinary demonstration for ICI students. He has broaden students’ professional culinary knowledge by demonstrating the correct ways in which both ham and cheese should be cut.
Richard Ekkebus, Director of Culinary Operations and Food & Beverage of The Landmark Mandarin Oriental (MO) and ICI Honorary Advisor, held a demonstration for students at the Institute. Not only did he share his own culinary skills with a new generation of chefs, but he also revealed the concepts on ethical and sustainable dining that underlie his recent new direction for dining at MO’s signature restaurant Amber.
Student Ambassadors from Paul Bocuse Institute visited ICI to share their culinary experience and demonstrated pastry making for ICI students.
HTI and ICI students exhibited the making of their own cocktail creations - “White Italian” and “Magarita Teh Tarik” to visitors at the Hong Kong International Wine & Spirit Fair in November 2019.
ICI instructors and in-service professionals participated in a week long trade test to obtain professional qualification in Pastry and Bakery hosted by ICI and Education Centre for Apprenticeship, (Chamber of Skilled Crafts) Handwerkskammer Koblenz, Germany.
Chef Fabrizio Fiorani demonstrated different interpretations of artisan gelato in fine-dining desserts for students to understand the core differences and characteristics of each dessert.
CCI and ICI students participated in “2019 China-ASEAN Culinary Skill Competition for Students from Vocational Colleges” in Guangxi, China in Sep 2019. CCI and ICI students competed in various categories including Chinese Cold Dishes, Creative Cold / Hot Dishes, Creative Noodles, Western Confectionery and Western Hot Dishes, against 83 students from China, Hong Kong and Taiwan. CCI and ICI students earned eight individual bronze medals and CCI earned two prestigious awards as a team.
Wendy Narby, Wine Educator from Conseil Interprofessionnel du Vin de Bordeaux (CIVB) of France visited HTI and ICI to host a wine tasting seminar in August 2019, explaining different types of wine from Bordeaux vineyards and sharing cultures and characteristics of Bordeaux wines with HTI and ICI students.
Accompanied by the Ministry of Agriculture, Forestry and Fisheries (MAFF) and the Food and Health Bureau (FHB), Chef Tamura from Japan’s Tsujiki market demonstrated a traditional Japanese dish “Nishime” and presented trends such as healthy diet and food waste management in a seminar.
Zuma Head Chef Luzon and Sushi Chef Tsang hosted a tuna-cutting demonstration, while the Zuma operations team shared industry knowledge and information about career opportunities.
The Western Cuisine Test Award Ceremony was held on 25th July 2019 at the International Culinary Institute (ICI). 31 Hong Kong in-service Western chefs was awarded EU recognised professional qualifications with 10 chefs achieving “Trainer Chef” status and 21 chefs achieving “Certified Cook” status.
ICI partnered with German Chamber of Industry and Commerce (IHK) Koblenz Germany to host the Western Cuisine Trade Test for in-service chefs to elevate their skillset and industry knowledge to create a competitive group of chefs within the culinary industry.
2 teams formed by ICI students competed with other professional chefs in a French pastry competition and ranked the 3rd and 4th with their outstanding performances. They were requested to prepare scone, a savory item, dessert in glass and a self-designed dessert by using dairy products, which showcased their professionalism and creativity.
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Henry Lee, ICI alumnus of Diploma in European Cuisine, won the Gold medal at The Belt and Road International Skills Competition at Chongqing as the representative of Hong Kong China. He was required to complete the Soup and Main course within 4 hours and Finger Food and Dessert within 2 hours, speed and quality both count!
Chef Jakic Stephane Michel Augustin from FERRANDI Paris provided ICI students with a three-day training in authentic French cuisine by using a variety of ingredients such as seafood, meats and poultries. On 10 May, he also hosted a French theme dinner which allowed students to gain valuable learning experience.
Culinary students and alumni of ICI and CCI swept awards in the Hong Kong International Culinary Classic. The competition is a highlighted event at HOFEX 2019 at which they competed with over 900 competitors from 11 countries. Students from ICI, CCI and HTI also demonstrated their skills learnt at HOFEX through a variety of activities such as cocktail demonstration, Chinese dumpling folding skill demonstration and polystyrene wedding cakes display, etc.
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An authentic Halah culinary demonstration conducted by Chef Tarek Alali was held on 3 May to enhance students’ knowledge in Halah cuisine. Chef Alali specialized in Middle Eastern cuisine and Halal cooking. He demonstrated Tabbouleh Salad and Kufta, which was a great learning experience for the culinary students.
HTI, ICI and CCI participated in the 4-day HKTDC Education and Careers Expo 2019 to provide students and the general public with the latest programme information. Instructors and students from HTI, CCI and ICI showcased their professional skills and knowledge through various interesting and interactive demonstrations and activities. This year, ICI and CCI hosted four workshops for the Culinary Theme Day, giving the participants a taste of being a professional chef by learning some basic trade skills from our alumni and instructors.
ICI instructor and students prepared a dessert art table at the Opening Party of an art exhibition at K11 Mall in Tsim Sha Tsui. The team created a beautiful painting with various kinds of ingredients and completed it by breaking two Christmas chocolate balls. The sweet creation, which has impressed the participants, is truly an art as it is pleasing not only to the taste buds, but also to the eyes!
To celebrate the grand opening of the International Culinary Institute (ICI), ICI presented two wine-related educational events in collaboration with Hong Kong Trade Development Council, namely Wine Pairing Station and Wine Clinic, at the Hong Kong International Wine & Spirits Fair to deepen public knowledge in wine. Students of ICI prepared three snacks of different countries for participants to learn the basics on food and wine pairing. A large number of wine lovers attended the Wine Clinic and learnt practical knowledge and common tips on wine. Furthermore, a Sherry and Chinese Cuisine Pairing Class was organised to educate food and beverage professionals on Sherry wine and Chinese cuisine pairing.
Mr. Hiroshi Sakurai, Chairman of Asahi Shuzo (Dassai) conducted a seminar on “Philosophy in Managing Business Adversity and Premium Sake Tasting” at ICI on 5 November. Mr. Sakurai, a legendary figure and a master in sake shared with students his wisdom and experience in facing business adversity. He also brought along four different Seimai Buai Junmai Daiginjo sakes from Japan for the tasting workshop to illustrate his expert views on sake brewing process
The Info Day of HTI, CCI and ICI was held on 1 and 2 Nov 2018. During the two-day event, 2000 some visitors including secondary school students and teachers, industry professionals and the general public enjoyed a fun-filled day at the VTC Pokfulam Complex and the newly opened ICI campus. They toured around the training facilities, learnt about the training programmes offered by the three institutes and enjoyed an array of interactive games and tasty food prepared by students.
The 10th Guangzhou, Hong Kong, Macau and Chengdu (GHMC) Youth Skills Competition was hosted in Macau on 31 Oct, where students from the four regions displayed the skills and knowledge they learnt and be motivated through the competitions. Yu Pui Kei, graduate of Hotel and Tourism Institute (HTI)’s Diploma in Food and Beverage Operations programme won a bronze award in the Restaurant Service category and Chan Yin Wah, graduate of International Culinary Institute (ICI)’s Diploma in Bakery, Pastry and Confectionery programme won a silver award in the Patisserie and Confectionery category. Chan is also selected as the Outstanding Hong Kong Competitor.
Three diploma students and one alumnus of ICI have won five awards at the NingBo International Young Chefs Challenge, which was organised by the NingBo Gulin Vocational School and endorsed by the World Association of Chef Societies (WACS) at NingBo on 26 & 27 October 2018. The competition was attended by 30 teams with estimated 100 contestants, who are under 25 years of age from 12 countries and regions including India, Australia, USA, Singapore, Korea, Indonesia, Malaysia, Cambodia, Mongolia, China, Vietnam and Hong Kong SAR.
Grand Opening Ceremony of ICI was held today. Guest of Honour the Chief Executive of HKSAR, Mrs Carrie LAM (fifth from left), President of the Legislative Council of Hong Kong and Chairman of ICI Steering Committee Dr The Honourable Andrew LEUNG (fourth from left), HKSAR Secretary for Education Mr Kevin YEUNG (fourth from right), VTC Chairman Dr Roy CHUNG (fifth from right), Chairman of VTC Estates Committee and VTC Deputy Chairman Conrad WONG (third from left), VTC Deputy Chairman Professor Eric YIM (second from left), VTC Executive Director Carrie YAU (third from right), former VTC Executive Director Dr Carrie WILLIS (second from right) and ICI Principal Winnie NGAN (first from right) witness the new milestone of the development of professional culinary education in Hong Kong.
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ICI and HTI students won in the competition trades of Restaurant Service and Cooking of the WorldSkills Hong Kong Competition 2018 and attended the Prize Presentation Ceremony on 25 July. Further training will be given to the winning students to prepare them to represent Hong Kong in the biennial Guangzhou/Hong Kong/Macao/Chengdu Youth Skills Competition and the WorldSkills Competition.
Mr Paul Chan, Financial Secretary of HKSAR visited ICI, CCI & HTI on 18th July and joined the students, who were learning food and wine pairing, in the Wine Laboratory. Mr Chan emphasized that Hong Kong’s wine industry has played a key role in the catering and tourism industry. He encouraged our students to enhance their wine knowledge in order to support Hong Kong’s position as an international wine and dine destination.
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With the support of Hong Kong Jockey Club, 3-starred Michelin French chef Alain Passard hosted a culinary demonstration for students at ICI on 18 May. Chef Passard is a Rotisserie-turned vegetarian chef who has set the trend towards healthy food. He is known for his creativity and enthusiasm in developing refined dishes with fresh vegetables and fruits as the main ingredients. With the resumption of meat in his menu in recent year, Chef Passard has taken gourmet’s dining experience to new height and remains as one of the most sought-after culinary legends in the world.
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Students of HTI, CCI and ICI participated in the Gourmet Asia 2018 which was held from 9-11 May. While HTI students presented a fabulous catwalk featuring hotel, restaurant and chef uniforms and provided catering services for the VIP guests at the Gourmet Tasting Restaurant for 3 consecutive days, ICI students attended a culinary demonstration by Chef Raphael Kinimo, Chef de cuisine Ritz Carlton Café Macau. Furthermore, CCI & ICI hosted 2 seminars - “Road to Success: The Chefs Stories” and “The Path to a Michelin Star” with outstanding alumni as panel speakers and attracted a lot of industry partners to join.
CCI, ICI, Hong Kong Japanese Restaurant Association, Hong Kong Japanese Food and Cuisine Association and JETRO Hong Kong signed a collaborative agreement on 26 April with an aim to strengthen partnership and cultural and educational exchanges between Hong Kong and Japan. A “Washoku” demonstration by Japanese Chef Shinichi Ando was also held on the same date.
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Austrian chef Peter Schmuck and wine specialist, Mr Ljubo Vuljaj, from the Vocational school of Tourism Bad Gleichenberg visited ICI and HTI on 19 April and hosted an Austrian Pastry demonstration and wine seminar for students to enhance their skills and knowledge on Austrian pastries and the diversity of Austrian wine.
In collaboration with the British Consulate General in Hong Kong, 2-starred Michelin Chef Tom Kerridge hosted a seminar entitled “Cross Over between Asian and British Food” for ICI students on 21 March. Owner of “The Hand and Flowers”, the first pub ever to receive two Michelin stars and voted the third best pub in UK by the Top 50 Gastropub Awards, Chef Kerridge’s vision has greatly inspired and widen the perspectives of students and chef instructors.
Representing Centro Universitario Senac- Santo Amaro, Chef Jorge Da Hora and Chef Mauro Sierro conducted a Brazilian culinary demonstration at the International Culinary Institute (ICI) on 15 March, featuring Onion Steak and Breadcrumb coated Banana and Farofa Rice. Chef Da Hora and Chef Mauro also explained the characteristics of Brazilian cuisine and guided the students to prepare a Brazilian lunch on 14-16 March and a theme dinner on 16 March for TDS members.
Japanese Restaurants Abroad (JRO) invited Professor Hideki Hiratsuka of Hattori Nutrition College, a renowned culinary school in Japan, to demonstrate several signature Japanese dishes, including Khumbu soup, Shrimp paste in clear soup, sashimi and tempura. Mr. Tsukasa Hirota, Deputy Consul General of Japan, joined the event together with guests, Japanese catering industry practitioners, ICI instructors and students.
A two-day authentic Mexican culinary demonstration, which were conducted by Chef Juan Miguel Prada and Chef Maria Fernanda Cervantes Gómez, were held on 7 and 8 February with an aim to enhance students’ knowledge in Latin American cuisine. Both Chefs demonstrated a variety of Mexican cuisine including a variety of Salsa and led students to prepare a theme dinner on South America gastronomy on 9 February.
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In collaboration with K11, HTI, ICI and CCI participated in the “Food Culture from Inside Out” event which aimed to promote culinary cultures at large. HTI graduate and professional sommelier, Sam Chong, ICI Programme Manager (Food Science), Waynie Cheng, and CCI graduate, Paul Wong spoke on different topics at the seminars. HTI and CCI students also conducted cocktails and dumplings demonstration respectively during the event.
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HTI, ICI and CCI participated in the 4-day HKTDC Education and Careers Expo 2018 to provide the public with the latest programme information. Instructors and students from 3 institutes showcased their professional skills and knowledge through various interesting and interactive demonstrations and activities.
Congratulation to Lee Hon Fai, Henry, year 1 student of Diploma in European Cuisine of the International Culinary Institute (ICI) on the winning of the Bronze Award in the 4th International Young Chef Olympiad 2018 (YCO) . With the support and guidance of ICI Chef instructors, Henry ranked third amongst young contestants from 43 countries.
The 4th International Young Chef Olympiad 2018 which was held in India is the world’s biggest Olympiad for culinary students where contestants were scored according to a range of parameters such as culinary skills and techniques, dish presentation, taste and flavor, professional appearance and attitude, etc.
Chef Rodolfo Guzmán, Executive Chef of Boragó, which ranked No. 5 in “Latin Americas’s 50 Best Restaurants” and “The Best Chilean Restaurant” in 2017, hosted a culinary seminar at ICI on 25 January. His culinary philosophy and the diverse Chilean culture behind his work have greatly inspired and widen the perspectives of our students and chef instructors.
Principals, THS teachers and career masters from secondary schools visited VTC Pokfulam Complex for a briefing on the latest programmes, articulation and career pathways for students. They also sampled the snacks prepared by our culinary students. .
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Principals, THS teachers and career masters from secondary schools visited VTC Pokfulam Complex for a briefing on the latest programmes, articulation and career pathways for students. They also sampled the snacks prepared by our culinary students.
Three ICI students were awarded JRO Bronze Certificate by Organization to Promote Japanese Restaurants Abroad (JRO) and an award ceremony was held at ICI with the attendance of Mr Masaru Igawahara, Deputy Consul General of Japan in Hong Kong, and JRO representatives.
Apart from the certificates, students would participate in an exchange in Tokyo, Japan to enhance their knowledge in Japanese cuisine and culture.
HRH Prince of Sweden, Carl Philip, visited VTC Pokfulam Complex and met with Dr Clement Chen, BBS, JP, Chairman and Mrs Carrie Yau, GBS, JP, Executive Director of VTC on 7 Dec.
The guests enjoyed a Swedish luncheon prepared by ICI students under the guidance of Swedish guest chef, Chef Benny Adle. HTI students also showed their talents by providing professional catering service.
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“Hong Kong Wine and Dine Festival 2017” organized by the Hong Kong Tourism Board was held from 26 to 29 October at Central Harbourfront. While food and beverage students of the Hotel and Tourism Institute (HTI) provided catering services at the event, culinary students from the Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) prepared delectable finger foods and proposed wine-matching tips for the guests.
ICI launched a 3-day Chocolate, Confectionery and Sugar Work programme in collaboration with Ecole Lenotre, a leading culinary school in France, for in-service chefs in August. The programme has strengthened participants’ knowledge and skills in chocolate, confectionery and sugar arts, including tempering, molding, production of filling, colouring and artistic presentation etc.
The Ministry of Agriculture, Forestry and Fisheries of Japan hosted a 3-day seminar on Japanese cuisine at ICI in Tin Shui Wai. Chef Yoshihiro Murata, the third-generation 3-starred Michelin chef and renowned young Japanese cuisine expert, Naoyuki Yanagihara staged a culinary demonstration and sharing with students.
ICI collaborates with Hong Kong Ocean Park and International Association of Amusement Parks and Attractions (IAAPA) Asia Pacific to launch a Higher Diploma in International Theme Park and Event Management programme to nurture young professionals for the international theme park and event industry.
FERRANDI Paris (FERRANDI), dubbed as the Harvard of culinary schools, offered a nine-day hands-on culinary programme in collaboration with the International Culinary Institute (ICI) in Hong Kong in May 2017. Suitable for young chefs or culinary students, this programme features contemporary French cuisine covering appetizer, main dishes and desserts. The students were all impressed by the contemporary plating skills learnt from the programme.
ICI and CCI students and alumni shone in the Hong Kong International Culinary Classic (HKICC) of HOFEX 2017! ICI and CCI representatives competed with 925 competitors from 19 countries and swept 2 Gold, 3 Silver and 5 Bronze awards after. This valuable platform provided great opportunities for the young talents to learn from others and uplift their culinary skills.
Hotel & Tourism Institute (HTI), Chinese Culinary Institute (CCI) & International Culinary Institute (ICI) participated in the Hong Kong Flower Show the first time ever this year. The demonstrations by instructors and students showed how flowers can be applied to culinary and tea art as well as sugar sculpting to enhance dining pleasure.
World-acclaimed Chef Umberto Bombana, the Honorary Advisor of the International Culinary Institute (ICI) and his kitchen team, shared their expertise with students at ICI. The demonstration showcased four classic culinary creations with a classic and contemporary twist including Confit Abalone Carpaccio, Veal Shank Agnolotti, Mayura Signature Tenderloin and Marinated Wild Strawberry.
Chef Jin Numata from Ecole d’Art Culinaire de Miyagi in Sendai visited the International Culinary Institute (ICI) from 1 - 3 March 2017 to conduct culinary demonstrations to ICI students and industry peers and a Japanese theme dinner. The menu composed of a variation of Japanese cold and hot appetizers, a main dish of Sendai beef or seafood and concluded by a delightful dessert, highlighting the excellence of Japanese cuisines.
To celebrate the 35th anniversary of the VTC and to salute to the Hong Kong National Culinary Team and students of the International Culinary Institute and Chinese Culinary Institute (CCI) for their remarkable achievements at major international culinary competitions, Hong Kong Chef Association, ICI and CCI jointly hosted a Culinary Champions and Appreciation Dinner on 27 February 2017.
The Hong Kong culinary team, with over 60% of its members who joined last years’ competitions is alumni of VTC, together with students of ICI and CCI, presented the award-winning dishes and shared their stories during dinner All the guests enjoyed a memorable and wonderful evening.
Chinese Culinary Institute (CCI), International Culinary Institute (ICI) and Hotel and Tourism Institute (HTI) participated in the HKTDC Education and Careers Expo. Students shared their fruit of learning by staging various performances including the preparation of cartoon buns, vegetable carvings, Roti Prata, glass terrarium and cocktail mixing.
CCI/ICI/HTI hosted a fun-filled Open Day at the VTC Pokfulam Complex. The two-day event received close to 3,000 visitors including secondary school students and teachers, industry professionals and the general public. The visitors toured the training facilities, learnt about the training programmes offered by the 3 institutes and enjoyed an array of interactive games and tasty food prepared by students.
Headed by H.R.H. Princess Birgitta of Sweden, the Swedish delegation which comprised representatives from Stockholm School of Entrepreneurship (SESS) of Sweden visited the CCI, ICI and HTI.
They met with the VTC representatives and enjoyed the snacks prepared by the students, followed by a tour of the institutes to learn more about the vocational and professional training and education in Hong Kong.
An Italian Culinary Demonstration by La Scuola Internazionale di Cucina Italiana (ALMA) hosted by the International Culinary Institute was held in November 2016.
A veteran chef with over 20 years of experience, Paolo Amadori joined ALMA as an instructor in 2007. Apart from working for Michelin-starred restaurants in Italy, he also gained international exposure with catering establishments in Europe and America. He demonstrated three Italian dishes, including Herb Tortelli, Octopus in Luciana-Style and Pastiera Napoletana, which brought an authentic Italian gastronomy.
The world renowned Master Chef Virgilio Martinez of Central who ranks number 1 in the "Latin America 50 Best Restaurant Awards 2016” and number 4 in “the World 50 Best Restaurant Awards 2016” visited the International Culinary Institute and shared his culinary philosophy with the students!
Chef Martinez presented a collection of videos which exhibited his inspiration from the uniqueness of Peru landscapes and resources and his views about environmental preservation. During the seminar, ICI students had a chance to touch and taste some unique ingredients from Peru.
Around 40 F&B and culinary students participated in the “Hong Kong Wine and Dine Festival 2016” organized by the Hong Kong Tourism Board at Central Harbourfront. While the F&B students provided catering services at the Tasting Theatre, culinary students from the Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) showcased their culinary skills at the Best of the Best Corner. A total of eight different food items were created for food lovers.
The Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) recently signed a collaborative agreement with Koen Culinary Institute from Japan. The partnership reinforces the Institutes’ commitment in the promotion of culinary and cultural exchanges through the mutual visits and exchange programmes. During this Hong Kong visit, Chef Shunsuke Takahashi, assistant Professor of Koen Culinary Institute specially conducted a culinary demonstration of exquisite French pastry to the students.
In order to enhance the wine knowledge for our F&B and culinary students, a series of wine seminars hosted by Ms Maria Antonia Fernandez-Daza from the Spanish Trade Commission was held on 3 consecutive days. The seminars featured a wide range of topics covering wine growing areas and the diversified tastes of Spanish wines have greatly benefited the students.
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The renowned culinary Institute from Argentina, Mausi Sebess Culinary Arts Institute, conducted an Argentinian culinary demonstration at the ICI on 22 September 2016. With extensive experience and exquisite skills, two culinary instructors from Mausi Sebess, Chef Savasta Fernando and Chef Jorge Argentino Audisio, demonstrated three traditional dishes, including Argentinian Tasting Platter, Deere with Red Wine Sauce and Argentinian Dulce de Leche Cake. The experience has widen the visions of both students and industry peers.
2016 Western Cuisine Trade Test - Award Presentation Ceremony of the International Culinary Institute (ICI) was held on 19 August 2016. -29 in-service chefs are qualified as “Trainer Chef” (4 chefs) and “Certified Chef” (25 chefs).The Western Cuisine Trade Test is jointly provided by ICI and German Chamber of Industry and Commerce (IHK), Koblenz Germany for in-service chefs to obtain EU recognized professional qualifications in Western cuisine.
Mr Julian Kauke, Vice Consul, Culture and Press Affairs, German Consulate General Hong Kong, was invited as Guest of Honour to present certificates with other guests and share the joy with the awardees.
The Roca Brothers from the World’s Best Restaurant in 2015 conducted a Spanish culinary demonstration and a wine seminar for the students and industry peers at the International Culinary institute (ICI) on 11 August 2016, while they were on a culinary tour to Hong Kong. With Roca Brothers’ commitment to develop talents, 10 VTC’s culinary students were given the opportunity to assist in their gala dinner at The Peninsula, after which two outstanding students will be offered an internship that takes place over four months at El Celler de Can Roca in Girona, Spain. Furthermore, Chef Joan Roca has agreed to be one of the Honorary Advisors of ICI to help nurture local culinary talents.
To enhance the students’ knowledge in international cuisines, ICI invited Chef Lee Sang Min, culinary instructor of Seoul Hoseo Occupational Training College for a 2-day demonstration of traditional Korean dishes, such as Samgye-tang, Japchae and kimchi made with radish and napa cabbage. Over 100 ICI students joined this valuable opportunity to explore the Korean food culture.
Led by the instructor, two ICI students participated in the International Culinary College Competition 2016 held in Perth, Western Australia in late June and competed with culinary students from U.S, New Zealand, Taiwan, U.K. and Australia. The teams were required to create a three-course menu with the specified ingredients and Hong Kong team won the “Best Main Course” award. Apart from the competition, the teams also joined hands to present a gala dinner for 80 guests. After the event, the participants were arranged to visit a Cheese factory, Olive farms, vineyards and renowned restaurants to enrich their knowledge in local produce.
Culinary students and instructors from Institute of Technical Education (ITE) of Singapore conducted an Asian cuisine cooking demonstration at VTC Pokfulam Complex. They joined hands with students and instructors of Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) to present an array of Nyonya delicacies. Students from the Hotel and Tourism Institute (HTI) also showcased their cocktail mixing skills and singing talents ,bringing the guests a memorable and wonderful evening.
To show the beauty of European cuisine, the International Culinary Institute (ICI) collaborated with the European Union Office to Hong Kong and Macao (EU) for an extraordinary “Tasty Europe” event. The event kick started with the launch of EU’s new edition of “Tasty Europe”, followed by a Spanish culinary demonstration and cooking competition among 8 ICI students. LAM Chun Yeung, student from the Diploma in European Cuisine programme was crowned the winner and invited to attend the “European Union Day” with two other winners.
As one of the highlights of the International Fortnight of VTC, Chef Max Fischer, renowned Michelin-starred chef from the United Kingdom, visited International Culinary Institute (ICI) to demonstrate 3 classic British specialties to the young culinary talents and presented a theme dinner filled with traditional British flavours.
International Culinary Institute (ICI) and Hotel and Tourism Institute (HTI) hosted a fun filled Open Day at the VTC Kowloon Bay Complex. Instructors and students from the programmes of Food Preparation (Western), Food and Beverage, Front Office and Housekeeping showcased a range of demonstrations and exhibited the Institute’s facilities, in addition to a number of interactive game booths!
2 consecutive Open Days were held at the VTC Pokfulam Complex by the International Culinary Institute (ICI), Chinese Culinary Institute (CCI) and Hotel and Tourism Institute (HTI). The Open Days were filled with fun and interesting activities, including a range of student demonstrations, food tasting interactive games, guided tours prepared for students and the public.
International Culinary Institute(ICI), Chinese Culinary Institute(CCI) and Hotel and Tourism Institute(HTI) advised participants of TDC Education and Careers Expo on study pathways and career opportunities . Outstanding alumni of CCI and ICI also joined hands in sharing culinary industry insights and their success stories at the “Careers Theme Day: Culinary & Bakery” on 28 January 2016.
Chan Chun Ho, student of International Culinary Institute’s Higher Diploma in Culinary Arts Programme ranked number 8 at the Young Chef Olympiad 2016 hosted in India. Supported by The Ministry of Tourism, Government of India, the Young Chef Olympiad 2016 was the world’s biggest competition for culinary students, which had brought participants from 51 counties. Chan entered the Grand Finale with brilliant result where he competed with 10 other culinary students from different countries. While Chan was happy with his achievement on his debut in international competition, he was excited about the opportunity to widen his horizon and connect with young chefs from around the world.
Outstanding VTC alumni won world-acclaimed accolades at significant international culinary and wine competitions. A Champion dinner was held to celebrate the excellence of HK culinary arts and wine service.
Instructors, students and alumni from Hotel Tourism Institute, Chinese Culinary Institute and International Culinary Institute demonstrated culinary and cocktails mixing skills to the public at “Lok Fu FoodFest” organized by LINK. The activity has provided a platform for students and alumni to showcase the fruit of their hard work as well as for the Institutes to enhance public awareness.
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ICI signed a Memorandum of Understanding (MOU) with CESSA Universidad, Mexico on 23 October 2015 to strengthen the culinary exchange of the Institutes, broaden the students’ horizons and enhance their culinary skills in international cuisine through different activities, including visits and chef demonstrations.
A total of 57 students from International Culinary Institute (ICI), Chinese Culinary Institute (CCI) and Hotel and Tourism Institute (HTI) demonstrated their professional Chinese and Western culinary arts and quality catering service to the guests, industry and public in Wine and Dine Festival hosted by Hong Kong Tourism Board from 22 to 25 October 2015. The students enjoyed this significant event and obtained valuable experience.
The Award Presentation Ceremony of “Western Cuisine Trade Test” was held on 26 August, 2015. The Trade Test was jointly administered by the International Culinary Institute (ICI) and Chamber of Industry and Commerce (IHK), Koblenz, Germany. This year, 37 practicing chefs have successfully passed the “Master Chef”, “Certified Cook” and “Trainer Chef” trade tests and obtained professional qualifications. Representatives of the Consulate General of the Federal Republic of Germany, IHK and ICI attended the ceremony and presented certificates to the successful candidates.
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Culinary students and instructors from Institute of Technical Education (ITE) of Singapore, International Culinary Institute (ICI) joined hands to present a Singapore theme dinner recently. With the support from ICI students, the dinner featured eight Singaporean heritage dishes, including the ever-popular Laksa Soup, Chicken Satay as well as Beef Rending with Archar. Guests enjoyed wonderful food and wine while indulging themselves in special cultural performances in a Chinatown theme restaurant setting.
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Students from five culinary colleges around the world gathered at Johnson County Community College, Kansas, USA in early June 2015 to showcase their culinary skills and compete for “Best Awards” of the International Culinary College Competition (ICCC). The International Culinary Institute (ICI) Team - Chan Ho Yu and Yip Shun Pak, students of Diploma in European Cuisine and Diploma in Bakery, Pastry and Confectionery respectively, had proudly brought home the “Best Team Performance” award.
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3-starred Michelin-starred Chef Thomas Bühner performed a culinary demonstration at The International Culinary Institute (ICI) on 29th May 2015 (Friday). Chef Bühner featured two very special dishes including the “Fluffy duck”, an extraordinary dessert concoction inspired by the rubber duck created by Dutch artist Florentijn Hofman and “Foie Gras Crème with Cola Jelly and Lemon Granité”, a piece of art work which had impressed epicures at large.
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Supported by Hong Kong Jockey Club, Chef Daniel Chambon conducted a highly inspirational culinary demonstration to 40 aspiring Higher Diploma students and staff of The International Culinary Institute (ICI) on 20 May 2015.
International Culinary Institute (ICI) joined the VTC Programme Selection Info Day on 16 May, 2015 at the campus of HKDI in Tseung Kwan O to provide first-hand programme information to the Diploma of Secondary Education (DSE) candidates. The event was welcomed by students, parents and teachers.
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International Culinary institute (ICI), Hotel and Tourism Institute (HTI) and Chinese Culinary Institute (CCI) took part in HOFEX, Asia’s biggest food and hospitality tradeshow. The institutes showcased the skills of the students and introduced hospitality and catering practitioners to the latest training programmes at the VTC booth.
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International Culinary institute (ICI), Hotel and Tourism Institute (HTI) and Chinese Culinary Institute (CCI) jointly participated in the HK Education and Career Expo at Hong Kong Convention and Exhibition Centre. The annual event provided information of the Institutes to students, school-leavers and those who wish to further study and advance in their careers.
The Open Day of International Culinary institute (ICI), Hotel and Tourism Institute (HTI) and Chinese Culinary Institute (CCI) at the Pokfulam complex was a great success. The event was well-attended by visitors including students, teachers, parents and the general public, during which they toured around the training facilities, learned about different programmes of the institutes, enjoyed culinary demonstrations and delicious snacks prepared by the students.
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The International Culinary Institute (ICI), in conjunction with Gambero Rosso, offers an exciting series of classes on Christmas dishes and cooking demonstration on 28 November, 2014, performed by Chef Adelaide Michelini who is an anchor-woman of a popular Chef TV show in Italy, as well the Principal Instructor of Gambero Rosso International Cooking Courses.
International Culinary institute (ICI), Hotel and Tourism Institute (HTI) and Chinese Culinary Institute (CCI) participated in the popular Hong Kong Wine & Dine Festival organized by the Hong Kong Tourism Board, providing students with opportunities to advance their Chinese and Western culinary knowledge.
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Representing Centro Universitario Senac- Santo Amaro, Chef Da Hora and Chef Boa Sorte have conducted a special Brazilian cuisine at International Culinary Institute (ICI) for students and guests on 17 September 2014. The culinary demonstration has featured three very special and traditional Brazilian dishes including Smoked Pirarucu Crème Bruleé with mandioquinha chips, Chicken with pequi and risotto rice and Gourmet Brigadeiro. Showcasing also a cocktail Caipirinha and a special drink Chachaça. Students and instructors greatly benefited from the opportunity to learn about culinary culture of South America.
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With an aim to nurture quality manpower in international cuisine, the Vocational Training Council (VTC) establishes the International Culinary Institute (ICI). The groundbreaking of the ICI was held on 25 February, 2014. Mrs Carrie LAM, Chief Secretary for Administration, HKSAR, officiated at the Ceremony and witnessed a new milestone of the development of vocational education and training of Hong Kong. Construction of the ICI complex is expected for completion in 2017/18.
