CookSmart (1st Issue) Page8

Cover Story

On-the-job training vs Institutional training

LO: On-the-job training by masters was common in the old days. We learned as we worked. Practising was the key.

LEUNG: Our Institute provides excellent pre-employment training on the knowledge of ingredients and food science. Job-related English and Putonghua courses are also offered. In addition, trainees are required to take courses in nutrition and food safety.

The changing face of cooking

LO: Chef has become a profession and we now place great emphasis on developing the ethics, skills and administrative abilities of chefs.

LEUNG: Customers come first and we must cater for their needs.

New cooking trends

LO: Nowadays, customers expect food to have less fat or salt and a fresh taste. Steaming and boiling are now more popular than frying and deep frying.

LEUNG: Healthy food also needs to look appealing.