On May 18 and 22, ASMI held chef seminars in Nanjing and Chengdu. Chefs from 4 or 5 stars hotels and upscale restaurants were invited to the event. In order to effectively promote natural, pure and wild Alaskan seafood, ASMI technical director Randy Rice attended the venue in person. He gave a detailed and vivid presentation in addition to introducing some useful information about Alaska seafood. Then guest chef from Anchorages Alan Levinsohn led a cooking demonstration using Alaska seafood. He prepared 4 dishes for display and tasting. Also, the Chinese chef from the Crown Plaza Hotel used Alaskan seafood to do two cooking demonstrations. There were 42 chefs from different hotels that attended the seminar. The attendees showed great interest and appreciation for Alaska seafood. The lucky draw pushed the seminar to a new height, with the lucky winners receiving the displayed Alaskan seafood as prizes. After the seminar, most of the attendees completed a survey designed to help ASMI develop itself further.