On March 10 and 11, 2008, ASMI held Hands-on Chef Seminars in Qingdao and Beijing demonstrating high quality Alaska seafood and cooking techniques to local chefs.
The seminars were held at Beijing’s Jingsong Vocational Senior High School and Qingdao’s Hotel Management College respectively. More than 40 chefs from 4 and 5 star hotels and restaurants were invited. A selection of traders from Beijing and Qingdao also participated in the activities and communicated with the chefs. Chef Naomi Everett, from the American Cooking College, demonstrated five delicate dishes for the chefs using Alaska salmon, halibut, black cod, and king and Dungeness crab. Ms. Naomi also discussed cooking skills with the local chefs. All chefs were very interested in Alaska seafood. Participants had a chance to create their own dishes using Alaska salmon, halibut and snow crab after Chef Naomi’s demonstrations during which time all realized first hand the high quality of Alaska seafood. Some chefs also talked with traders to learn the current market situation regarding Alaska seafood.
Through the seminars, ASMI further promoted Alaska seafood in Beijing and Qingdao while introducing natural, wild and pure Alaska seafood to more high class chefs.