The first Chinese Young Chef Development Forum was held in Suzhou

        The first China Young Chef Development Forum was held in Suzhou Wujiang Hotel on December 27. Yang Mingduo, vice president of CCA, presidium of Young Chef Committee of World Cuisine Federation of CCA and member representatives from all over the country were invited to attend the forum.

This from was divided into three topics. First of all, Professor Yang Mingduo, honorary Chairman, introduced the “Research on the Protection and Inheritance of the Intangible Cultural Heritage of Diet” with the topic of “Technology protection and Non-inheritance”.

Secondly, the forum’s "Youth Committee" also choose from domestic many excellent chef young chef of the five most representative with "Basing on Skills, Developing Career" for the project, to share the personal career development, each representative achievements have their own different feelings and hardships, they not only brought meditation and enlightenment for present colleagues, new cooks also is just joined industry increased confidence, a learning example.

Finally, Li Shuangqi, executive chairman of the Youth Committee of the World Kitchen Federation, presided over the interview of the career development plan of Young Chefs in China with the theme of "Gathering of Best, Seeking Common Development" in the form of interview. Five young chef from the post-90s generation talked about their future career aspirations and expectations for the Young Chefs Council, they offered proposals one after another that on the purpose of “Strengthening the sense of pride, giving the sense of mission, developing the sense of social responsibility", they will try to improve themselves, work with great concentration, making contribution to carry forward and inherit the Chinese diet culture.

The meeting ended with a visit to the Lily project of The Chinese Cuisine Association of Wujiang Hotel. Wujiang Hotel is located in Wujiang District, known as the “Land of Plenty, Home of Silk” reputation. The Jiangnan Canal banquet it launched was awarded the honorary title of “Chinese famous Banquet”. Luhong vegetarian banquet was named “Jiangsu famous banquet”. It is also the demonstration base of lily project of CCA. Food safety in the catering industry is also a matter of great importance to the Young Chefs Committee of the World Kitchen Federation, and improving the of food safety of young chefs will be a new direction of the committee's efforts.