Chef Seminar in Fuzhou and Chengdu

ASMI has always attached great importance to all sorts of promotion methods. Besides regular communications with traders, ASMI China is also conducting other activities to attract more clients and expand the influence of Alaska seafood in China. Chefs are targets of ASMI’s promotion agenda since chefs play a key role in which ingredient to use. As they have to deal with the consumers directly, they know well of Chinese consumers’ taste and favors. 

ASMI has successfully organized a chef seminar at Shangri-La hotel in Fuzhou on March 15th, 2012. This is the first time for ASMI to hold event in Fujian province. Fujian province, located on the southeast coast of China, is one of the main production places for seafood. 

45 local chefs attended the seminar and a variety of Alaska seafood was presented at the seminar. At the beginning, a representative from ASMI gave a detailed introduction on how to handle Alaska seafood and its features. After the briefing, the chef from Shangri-La gave a cooking demonstration of 8 courses using Alaska seafood including Alaska Pollack roe, yellow fin sole, Pacific cod and cod head, snow crab and sockeye salmon as ingredients. As it comes to the end of the seminar, very positive feedbacks from chefs presented were achieved. 

On March 28th, 2012, a similar chef training was held at Sheraton in Chengdu. It was different from the one in Fuzhou that the dishes of chef training in Chengdu were done in Sichuan style, which was acclaimed by the attendees.