Gaming resort operator SJM Resorts recently sent one of its top chefs Andy Lam (林國新), the executive chef of Western Kitchen at Grand Lisboa Hotel, to the Fuhong Society’s “Corner of Portuguese Cuisine Cantinho Luso” to provide catering training to staff and students.
“Cantinho” is Portuguese for “corner”. “Luso” refers to the Portuguese-speaking world.
According to the statement, Corner of Portuguese Cuisine Cantinho Luso is a specialty restaurant offering Macanese cuisine that also provides its staff as well as students with “an all-rounded education and training” in the catering industry.
Lam gave a demonstration of “Grilled and Baked Bacalhau with Garlic and Olive Oil” for the restaurant service users, students and staff, guiding them through the basics of the new recipe and inviting them to recreate the dish, the statement noted.
The statement added that the dish will soon be part of the restaurant’s new menu. Moreover, Lam also spoke on his experiences in kitchen operations and inventory management, which enabled participants to get more “industrial insight and expand their career possibilities”, the statement said.
The participating guests included Lam, SJM Chief Corporate Affairs Officer Daniel Shim (沈銘義) and Fuhong Society of Macau Director Jennifer Chao Wai I.
This undated handout photo recently provided by SJM Resorts shows Chef Andy Lam (first left) guiding students from the“Corner of Portuguese Cuisine Cantinho Luso”.
