On June 21, 2021, the first ChilePork Cooking Masterclass was held in collaboration with the Chinese Young Chefs Committee of the Chefs Association of China (WACS). It took place at the Kohler Experience Center, which is a special location for this type of activity. Twenty-two chefs from renowned Shanghai restaurants and hotel chains attended the Masterclass and Chile’s Commercial Attaché in Shanghai, Juan José Vidal, inaugurated the event on behalf of the Chilean pork exporting industry.
The Cooking Masterclass was led by renowned chef Peter Lin from WACS’ Young Chefs Committee, who has won the Felice Bogus World Food Championships and other prestigious industry awards. The chef prepared three recipes with Chilean pork: pork belly, tenderloin, and collar under the watchful eye of 22 famous chefs who learned live about the qualities and versatility of Chilean pork while tasting the flavor of the various cuts. The concept was to experience a journey “from the source in Chile to the consumer’s table in China.”
The delicious recipes were:
- Slow-cooked pork belly
- Pork tenderloin croquettes
- Slow-cooked pork collar with vegetable skewers
To watch the images of the event, visit our Flickr gallery here
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