2019 Alaska Seafood Chef Competition in Guangzhou

ASMI held a chef competition in December 2019, with the Guangzhou Association of 5-Star Executive Hotel Chefs. There were 40 chefs from 5-star hotels that participated, with 20 culinary teams, comprised of 2 members each. Each team worked with Alaska black cod, plus a choice of pollock or yellowfin sole to create the most attractive and […]

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Master Chef Brings the Ultimate Alaska Seafood

In early March, ASMI teamed up with renowned Japanese Chef Naoyuki Yanigahara to conduct two Alaska seafood chef training sessions in Guangzhou and Hong Kong. Chef Naoyuki developed 6 seafood recipes to demonstrate. He shared various Japanese cooking methods and versatility of Alaska seafood. The event was a great success, with almost all participants expressing […]

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Alaska Seafood Works With Chef Training School

From December 3 – 7, ASMI held two chef training events at New Oriental Culinary School in Qingdao and Shaanxi New Epoch Cuisine School. More than 300 students attend each of the events which consisted of lectures and hands on training. During the lectures, students not only leant the knowledge on he features, defrosting, cooking tips and storage of […]

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Hangzhou Chef Competition – Alaska Seafood Answers The Call

Every year, an Alaska Seafood chef completion is held by the Alaska Seafood Marketing Institute (ASMI). This year, the city of Hangzhou was selected, home to the famous West Lake. Forty seasoned chefs from hotels were invited to participate in the event. All of the featured Alaska seafood for the event was provided free of […]

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How Can We Be More Creative With Seafood Ingredients?

In March, the Alaska Seafood Marketing Institute invited renowned Japanese Chef Yanagiwara Hisano to host a two-city chef training event, aimed at bringing classic and pure Japanese cuisine to Chinese Chefs. On March 12, 13 Chef Yanagiwara Hisano spoke in Shanghai, Beijing respectively, imparting his culinary knowledge. He was born in Tokyo, into a cooking […]

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Learn How to Cook Alaska Seafood with Guangzhou Trade Vocational Technical School

Guangzhou Trade Vocational Technical School is a training school famous for its culinary major, its employment rate after graduation reached 100%, and thousands of students have been trained into qualified chefs. From September 18th to 22nd, ASMI China cooperated with Guangzhou Trade Vocational Technical School to develop a specific class on Alaska seafood, which allowed […]

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Start Learning How to Cook, with Alaska Seafood 

Shanghai New Oriental Culinary School launched its one-week Alaska seafood training course from September 4th to 8th, 2017. More than 300 students from 10 classes participated in this training, which started with a class on Western cuisine, and this was the first time that the students have dealt with Alaska seafood. The teachers introduced Alaska […]

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Alaska Seafood Chef Competition Successfully Completed

An Alaska Seafood Chef Competition was held in Guangzhou this year. The competition was jointly organized by the ASMI China and the Guangdong Chef Association, attracting more than 60 chefs from local major hotels and restaurants to participate. Each chef uses high quality Alaska cod and yellowfin sole to produce two dishes, and five national […]

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Alaska seafood chef seminar in Chengdu

An Alaska Seafood Marketing Institute Chef Seminar took place at the Chengdu Grand Hyatt Hotel. The event included the introduction of Alaska seafood products, a 6-course cooking demo, and guest tasting. The executive chef of Grand Hyatt Hotel used Alaskan salmon, snow crab, cod, black cod, yellowfin sole, herring roe, and pollock roe to create […]

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Alaska Seafood Training Program in Sichuan

Sichuan Tourism University is well-known for its cooking school. Its cooking course is known to be superior nationally, and is taught by top-level teachers. ASMI China launched a training program at Cooking School under Sichuan Tourism University in Chengdu on December 25-31, 2016. Around 300 students were involved in the program. During the lectures, school […]

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