Food & Beverage | MGM and MUST co-organize workshop with Celebrity Chef Mauro Colagreco

Commemorating 2018 Macau Year of Gastronomy and the launch of the new Culinary Labs at Macau University of Science and Technology (MUST), MGM and MUST organized a special Culinary Demonstration Workshop with Chef Mauro Colagreco this week.

As one of the most ought-after chef’s from the World’s 50 Best Restaurants and the consultant chef of Grill 58 at MGM Cotai, Chef Colagreco traveled all the way from France to inspire students of MUST’s Faculty of Hospitality and Tourism Management (FHTM) by sharing his expertise and experience in the culinary field.

Through this workshop, both MGM and MUST hope to broaden local talents’ horizons, and reinforce Macau’s position as a UNESCO Creative City of Gastronomy and as the tourism education hub of the Greater Bay Area.

In the workshop, Colagreco showcased his cooking techniques to 30 culinary students by demonstrating two of his signature dishes from Grill 58.

Simon Yu, an alumnus, assisted Chef Colagreco in the event. He was part of the first Bachelor of Food and Beverage Management cohort and joined MGM Cotai’s Grill 58 restaurant in 2017, shortly after graduating.

On the sidelines of the workshop, Colagreco said that the culinary demonstration workshop is important to teaching the next generation of chefs. He also praised MUST’s new teaching facilities for their culinary related courses.

“It is a very nice institution. I am still impressed because, even in France, it is difficult to find a place with all these materials,” declared Colagreco.

In his opinion, private entities in Macau put a lot of effort into making Macau a city of gastronomy.

“Like MGM, it brings fantastic chefs, and all different chefs from around the world,” said Colagreco. “It is important to try to keep small producers in the area. You need good products [for making good food]. I think it’s important for both the tourists and good gastronomy. They [the tourists] love to see the market; they love to see the producers.”

“I wish the school [MUST] can bring the best chefs from around the world [to Macau] in order to pass other students the message that it is not about the recipes, it is more about the passion,” said Colagreco.

Moky Lam, vice president of Food and Beverage at MGM, further stated that MGM hopes to invite more celebrity chefs so that they can demonstrate their cooking techniques to MUST students.

“Hopefully, [MUST] can provide more courses as well, [and I hope that] more candidates will feel interested in joining this industry,” said Moky Lam.

“MUST invited Michelin chefs to the school in the past. MUST also has plans to conduct regular seminars in the future,” announced Lin Zhijun, vice president of MUST.

Simon Yu, a Culinary Art Major who graduated in 2017 from MUST’s bachelor degree, said that the culinary education made his work in the kitchen smoother.

Each year MUST accepts approximately 30 students into its culinary education program. Until now, more than 100 students have enrolled.

MUST started offering culinary education back in 2003. The school recently invested more than 10 million patacas in purchasing facilities for culinary education.

MUST also plans to continue working with MGM and invite more celebrity chefs to lecture its students. Julie Zhu, MDT