El 27 de noviembre, La Base de Entrenamiento Culinario de Yuechutong dio la bienvenida a un evento de intercambio cultural y culinario internacional titulado “La gastronomía no conoce fronteras, Las amistades se forjan en la cocina — Cooking (DIVERTIDO)!”. The event was jointly organized by the Philippine Consulate General in Guangzhou, Guangdong P&T Porcelain Co., Ltd.(ARRIBA), Philippine Trade and Investment Center (Cantón), Guangdong Chef College, Han Shan Normal University’s Research Institute for Beautiful Utensils and Gastronomy, China-Portugal International Trade and Investment Cooperation Center, and the International Trade Professional Committee of the China Hotel Supplies Association.
The event aimed to showcase the unique charm of the culinary cultures of both countries through the demonstration and exchange of cooking skills between Chinese and Filipino chefs, while enhancing the influence of Yuechutong Culinary School in international culinary dissemination and strengthening the friendly relations between China and the Philippines.
Gastronomy knows no borders, and friendships are forged in the kitchen. This event was not only a competition of culinary skills but also a testament to the friendship between China and the Philippines, with the two nations establishing a deeper bond through gastronomy.
Before the event, Consul General Mr. Iric Cruz Arribas experienced the Chaoshan intangible cultural heritage blue and white porcelain ceramic painting, adding a different dimension to the exchange.
He also visited the Yuechutong Culinary School, where Consul General Arribas highly praised the teaching environment and facilities, stating that such a high-level educational setting provides strong support for cultivating a new generation of culinary talents, fully reflecting the leading position of Yuechutong Culinary School in the field of gastronomic education and setting a warm atmosphere for the event.
PART01 Opening the curtain, guests gather together
The event kicked off amidst warm applause, with a gathering of distinguished guests, including Consul General Mr. Iric Cruz Arribas and Mr. Xu Hongsheng, Director of Guangdong Pito Ceramics Co., Ltd., who took to the stage to express their high regard and expectations for the event.
Consul General Arribas emphasized the importance of gastronomy in international cultural exchanges: “Gastronomy and ceramics are the cultural treasures of both China and the Philippines. Through this event, we hope that the people of both countries can further understand each other’s cultures and enhance friendship.”
PART02 New Attempt at Gastronomic Diplomacy: A Dialogue on the Palate
In today’s world where gastronomy has become a “universal language,” this exchange is undoubtedly a successful attempt at “gastronomic diplomacy.”
The showcase of classic Cantonese culinary techniques began with Chef Xu Xiang, known as the King of Roast, who demonstrated the making of the classic Crispy Skin Milk Pig (Good Fortune). The presentation of this classic Cantonese dish not only highlighted the traditional essence of Cantonese cuisine but also left the guests in awe of the profound foundation of Chinese cuisine.
Consul General Arribas and the Presidential Chef of the Philippines, Hernan Christian A. De Jesus, also personally experienced the process of roasting the pig, expressing their enjoyment and adding more interaction and joy to the event.
In this tasting event, Filipino Chef Hernan Christian A. De Jesus prepared kinilaw (sour fish salad), pinakbet (vegetable stew with meat), and Adobo (Filipino stewed meat), showcasing the unique flavors of traditional Filipino cuisine.
Each dish tells a story of Filipino culture, combining local ingredients and cooking techniques to surprise the audience’s palates. This was not only a pleasure but also a transmission of friendly relations between the two peoples.
The Chinese cuisine tasting was concluded by Chef Lu Xiuyu from Guangdong Great Bay Industrial Co., Ltd., who presented two main dishes as the grand finale, showcasing the traditional and modern fusion of Chinese cuisine.
The classic Sichuan dish, Boiled Fish, and the Golden Curry Roe Shrimp, with their creative and classic interplay, fully demonstrated the profoundness of Chinese culinary culture.
PART03 Tasting and Exchange: Discussing the Future
During the tasting session, Consul General of the Philippines praised the chefs’ creations from both countries, saying that “every bite interpreted the perfect fusion of culture and skill.”
After the tasting, the three chefs shared their cooking insights and engaged in an in-depth discussion on the commonalities and differences of the culinary cultures of the two countries, exploring how to better integrate the gastronomic cultures of both nations and promote international gastronomic exchanges.
PART04 Promoting Gastronomic Culture and Friendly Cooperation
This event not only built a bridge for gastronomic and cultural exchanges between China and the Philippines but also further enhanced the influence of Yuechutong Culinary School in international gastricultural dissemination. Through the skill exchanges and cultural collisions between chefs, the friendship between China and the Philippines was further deepened, setting a new benchmark for international gastronomic exchanges.
The successful event once again confirmed the concept that “gastronomy knows no borders, and friendships are forged in the kitchen.” It injected new vitality into the friendly cooperation between China and the Philippines and laid a solid foundation for more international exchange activities in the future.
En el futuro, Yuechutong Culinary School will continue to promote international gastronomic and cultural exchanges, convey the unique charm of Chinese gastronomy, and promote cultural mutual learning and cooperation worldwide.
*Special Thanks to: Guangzhou Jinzhuang Food Co., Limitado.
Nueva era,
Nuevo patrón,
Nueva oportunidad,
En el futuro, Avancemos de la mano!
