A culinary demonstration workshop was hosted on Thursday at the Macao University of Tourism’s (UTM) Mong Ha campus, with the event joined by over 30 Year 4 students from the public university’s Bachelor of Science in Culinary Arts Management programme, featuring José Avillez, the first chef who garnered two MICHELIN Stars in Lisbon.
The event, according to a UTM statement yesterday, was co-hosted by the tertiary education institution in conjunction with industry partner SJM Resorts, S.A.
During the workshop, Avillez talked about his culinary journey, inspirations behind dishes at “Mesa by José Avillez” at Grand Lisboa Palace (GLP) in Cotai, where he is the “culinary visionary”, and insights into culinary creativity, business challenges and successful strategies, the statement noted.
The statement said that Avillez also demonstrated his signature “Bacalhau à Brás”* dish, as well as talked about its evolution, techniques and how “tradition can be presented in a modern context”.
“The event underscores UTM and SJM’s commitment to nurturing Macau’s culinary talent by bridging industry leaders with emerging professionals”, the statement noted.
* Bacalhau à Brás is a classic Portuguese dish made with shredded salted codfish (bacalhau), thinly fried potatoes, onions, eggs, and black olives, all bound together in a flavorful mixture. It is often garnished with fresh parsley and served with a side of salad or crusty bread. – DeepSeek
A culinary demonstration workshop takes place on Thursday at the Macao University of Tourism’s (UTM) Mong Ha Campus with Portuguese chef José Avillez (centre). – Photo: UTM
