A FOOD MADE GOOD NETWORK EVENT IN PARTNERSHIP WITH WWF-HONG KONG AND HYSAN development
To help chefs find inspiration for sustainable recipes, Food Made Good Hong Kong is partnering with WWF-Hong Kong and Hysan Development to launch One Planet Plate in Hong Kong, a campaign designed to put sustainability on the menu. Food Made Good Hong Kong will be hosting a series of twelve workshops, each on the theme of one of the six criteria for a One Planet Plate recipe. Each workshop will be filmed and we are thrilled that Asian Food Network, our official media partner, will be disseminating the videos and posting the recipes on their website!
The themes are:
1) FEATURE MORE VEG
2) INCLUDE BETTER MEAT
3) CELEBRATE LOCAL AND SEASONAL
4) HAVE A LOWER CARBON FOOTPRINT
5) SOURCE FISH SUSTAINABLY
6) WASTE NO FOOD
12 Chefs – 6 Themes
For each workshop, we have invited a different chef from our network to challenge their creative juices on a specific pressing sustainability theme and inspire them to show us their sustainable special through a cooking demo. The challenge is that recipes should be replicable at home in a basic kitchen and using only the most sustainable ingredients. No matter if you are a Michelin-starred chef or a high street chef, everyone can get on board with our campaign!
PRODUCT DEVELOPMENT MANAGER, PIZZAEXPRESS HONG KONG
Sophia joined PizzaExpress in 2001 after leaving college, drawn by an enticing advert which promised a trip to the UK (the original home of PizzaExpress) for employee training. Almost 20 years on with a string of promotions and numerous journeys around the world under her belt, Sophia now spends each and every day responsible for the creation of the absolute best Italian cuisine in town!
Co-Creator and Head Chef, 14 South Lane
A New Zealander, Atisha has an illustrious career at the top bistros in Wellington, including Pravda, Capitol, Floriditas, and Loretta. Her culinary approach is one that adheres to the essential qualities of her ingredients, from flavour to texture. Her creations are often flavorsome and full of nuanced surprises. Atisha is the Co-Creator and Head Chef of the hugely popular cafe 14 SOUTH LANE in Shek Tong Tsui.
Executive Chef, 10 Shanghai
Enthusiastic about cooking, Chef Xiaohe Chen has devoted himself to Chinese cuisine for more than 20 years. He worked in various renowned restaurants, including Fairmont Peace Hotel, Empire City Huaiyang, etc. He also worked at the Chinese People’s Armed Police Force in Beijing, responsible for preparing Huaiyang feasts for Directorate Officers. With his sophisticated cooking technique, knife skills, and the ability in turning usual ingredients into fancy dishes, a number of traditional complicated dishes have become his acclaimed signature dishes. He will keep moving on to excel himself, bringing us more Huaiyang delicacies in the future.
Executive Development Chef, The Greater China Restaurant Company
Neil Tomes re-joined The Greater China Restaurant Company Ltd. (GCRC) in September 2019 as Group Development Chef responsible for Beef & Liberty and its sister brand, Leaves & Liberty and Emmer Pizzeria & Café. He first joined Beef & Liberty as part of the original opening team back in 2013 creating many of Beef & Liberty’s most enduring and popular dishes, available on the menu to this day. Originally from Liverpool, UK, Neil has over 20 years of extensive culinary and hospitality experience covering a range of different cuisines and has held positions at The Fat Duck and M on the Fringe as well as being the opening Executive Chef at Alfie’s by Kee Club.
Executive Pastry Chef, Hong Kong Convention and Exhibition Centre
Chef Ken Lee is the Executive Pastry Chef of the Hong Kong Convention and Exhibition Centre (Management) Limited (HML). As a veteran with nearly 30 years of professional pastry experience, he has worked for many renowned 5-star hotels, achieved numerous accolades from international culinary competitions and judged at competitions organised by World Association of Chefs’ Societies. Chef Ken is passionate about curating desserts by blending fresh and healthy food ingredients to offer the guests a unique dessert experience.
CO-FOUNDER, FLOW FARM AND SANCTUARY
Justine’s love affair with vegetables blossomed when she created Flow Farm & Sanctuary, an eco-educational farm and animal sanctuary in Zhongshan, her grandfather’s hometown. From planting seeds to plucking fresh, juicy tomatoes off the vines, Justine enjoys the full experience of growing ‘real’ food. Farm-to-table cuisine is simply a natural progression in her journey. Flow cultivates over 150 varieties of organic fruits, vegetables and herbs, contributing to Justine’s ever-expanding culinary palette. Her motto in the kitchen is “Simple, Seasonal and Sustainable”.
ONE PLANET PLATE AMBASSADOR
EXECUTIVE CHEF, ISLAND SHANGRI-LA
Uwe oversees daily kitchen operations of Island Shangri-La Hong Kong and spearheads the culinary direction of Restaurant Petrus, the hotel’s acclaimed contemporary French restaurant. Uwe brings with him over 33 years of experience as a chef and in managing some of the very best kitchen brigades around the world. He is responsible for the culinary offerings and daily operations of the hotel’s eight outstanding restaurants and bar.
CO-FOUNDER OF COMPLETE DEELITE, FOUNDER & PRESIDENT OF EAGAA AND CO-FOUNDER OF COOKIE SMILES
A native of Sarawak, Borneo, developing food related products and innovating different ways to engage with the general public has been her passion since her youth, a trait she owes to her late mother. Agnes Chin has always been a person of adventure with a keen sense of always looking out for a true purpose in all that she endeavors in life. Her latest foray with Jo Soo-Tang in birthing “Cookies Smiles” has been a seed that has long been waiting to be planted.
DIRECTOR OF CULINARY OPERATIONS AND FOOD & BEVERAGE, THE LANDMARK MANDARIN ORIENTAL, HONG KONG
Dutch-born chef Richard began his career in the industry as an apprentice under Michelin-starred chefs in the Netherlands and won the prestigious Golden Chefs Hat for ‘Young Chef of the Year’ at the age of 18. Since 2005, Richard has been the Culinary Director at the Landmark Mandarin Oriental and Executive Chef of Amber, a fine dining restaurant that was awarded the Sustainable Restaurant Award by Asia’s 50 Best in 2020.
Group Executive Chef, Epicurean Group
Dion is currently the “Group Executive Chef” of the Epicurean Group. Prior to joining the group, he led the New Zealand Trade and Enterprise food and beverage division helping companies to introduce New Zealand produces into Mainland China. Throughout his career, he worked in many well-known establishments including Pavilion & El Pompose Restaurants, Grand Hyatt Hong Kong, The Four Seasons at Cairo, Indigo-Pearl Hotel in Phuket, Marriott in Shanghai and JW Marriot in Hangzhou.
FOUNDER, SPICEBOX ORGANICS
Punam is the founder of SpiceBox Organics. She began her career in the health and fitness industry over 20 years ago, teaching aerobics and running a women’s health center in India, working in sports management in Canada, and teaching and studying yoga in New York City. In 2006, Punam became a holistic health counselor certified by the Integrative Institute of Nutrition, New York. Punam’s belief in the philosophy of nutrition and diet coupled with a holistic approach to health has led to the development of SpiceBox Organics.
A highly accomplished young home chef, Christopher’s creations are influenced by both Chinese and Western cultures and he incorporates local flavours and concepts into playful Western dishes that pay tribute to Hong Kong. Christopher also runs an Instagram account (@ho_la_ho_sik), where he shares his creations and the chefs and restaurants that have inspired him during his travels. He has connected with chefs around the world and has jumped at the chance to work with them, such as Eric Räty of Arbor (Michelin 2 star) Eelke Plasmeijer of Locavore (Asia’s 50 Best Restaurants 2016-2019), and Ben Spalding (previously from The Fat Duck and The Ledbury).
What’s in it for participants?
In addition to gaining first-hand knowledge from a renowned chef, participants will also get an overview of the basic principles for designing a sustainable menu and an all-rounded understanding of how to integrate sustainability into your restaurant, including:
- The environmental and health benefits of a sustainable dish
- The characteristics of a sustainable dish
- How to engage diners on the topic of sustainable dining in an accessible way
- The basic requirements of a One Planet Plate dish and how you can share your own dish on the global platform
- Insights from both local and international case studies
WWF-Hong Kong Central Visitor Centre
$450 per workshop (100% of proceeds go to WWF-Hong Kong)