Celebrity chef Martin Yan demonstrates Hong Kong's famous food to overseas visitors at the Chinese Cuisine Training Institute.

Hong Kong's reputation as a gourmet capital will be further enhanced by the establishment of the world-class Chinese Cuisine Training Institute.

Set up by the Vocational Training Council, the institute will satisfy a global appetite for Chinese cuisine by turning out future generations of chefs trained to the highest professional standard.

It offers Hong Kong's first formal training in Chinese cuisine and according to celebrity chef Martin Yan, is "by far the best designed institute of its kind in the world".

"It will help promote Hong Kong as a gourmet paradise, as the culinary capital of Asia," he said.

Born in Guangzhou, China, and trained as a chef in Hong Kong, Mr Yan is star of the long-running television series Yan Can Cook. He recently brought a group of US and Singaporean gourmands to a cooking class at the institute's demonstration kitchen.

On previous visits he has introduced groups of chefs from the Culinary Institute of America and the American Culinary Federation.

Mr Yan encouraged overseas food lovers to visit the institute. "All of you should come over here. If you want to be a master chef, you have to learn from the master," he said.

The institute employs experienced chefs of different provincial cuisines as full-time instructors. Distinguished in-service chefs from Hong Kong, the Chinese mainland and overseas are also invited to give lectures and culinary demonstrations.

The trainees learn practical skills in four training kitchens equipped for the different regional cuisines, as well as technical knowledge in food science and computers, and in English language development.

The institute's part time and full time training courses range from elementary to master chef level, and trade testing is also available. Its high-tech demonstration kitchen, with seating for 70, offers culinary interest courses for overseas tourists and locals alike.

Mr Yan said Hong Kong's future generations of Chinese cuisine chefs would be highly trained, multi-dimensional professionals equipped with management, marketing and culinary skills.

"They will help Hong Kong retain its competitive edge as a gastronomic capital."

Related links:
Vocational Training Council www.acfchefs.org/
Yan Can Cook yancancook.asianconnections.com/
Culinary Institute of America www.ciachef.edu/
American Culinary Federation www.acfchefs.org/