Sichuan Cuisine International Talent Management Proposed

Authors: Go Chengdu


Lee Wai-chung, Charlie, member of the Sichuan Provincial Committee of the Chinese People’s Political Consultative Conference (CPPCC) and the Chairman of Lee Kum Kee Sauce Group, put forward a plan for strengthening international talent management on Sichuan Cuisine at the 5th Session of the 11th Sichuan Provincial Committee of the CPPCC.
Mr. Lee's proposal made a stir as "Sichuan cuisine to go international" has been a hot topic.
Sichuan is one of the key regions in the new round of China's open door policy and local enterprises are seeking opportunities to go international. Sichuan is also a gateway to the World and plays a significant role in China's One Belt, One Road Initiative. Sichuan cuisine has a long history and, with the globalization in place, Sichuan cuisine has been increasing its pace to "going global". However, the shortage of culinary talents becomes a bottleneck that hinders the development of Sichuan catering industry.
Mr. Lee has proposed five key areas to help promote Sichuan Cuisine abroad, including the establishment of a "task force in Sichuan Cuisine" led by the Government for strategic international promotion, the establishment of international talent development plan for Sichuan Cuisine under the auspices of Chinese government, the three measures for talent development, setting up Sichuan Cuisine talent development centre and arranging training courses with the support of Confucius Institutes, Chinese Culture Promotion Centre, renowned overseas Chinese restaurants and industrial associations, and the establishment of overseas Sichuan training model for long-term development
The company of Lee Kum Kee has long committed to the development of Sichuan Culinary Talents. With a history of 129 years, the company has become a globally renowned Chinese enterprise offering over 220 choices of sauces and condiments to over 100 countries and regions. With food safety as the top priority, Lee Kum Kee has become an international brand and a symbol of quality and trust, providing high quality products for consumers around the world.
The company has launched the "Hope as Chef" program in helping youths in poverty-stricken rural areas who wish to become chefs, and fully subsidizes them to enter national key vocational high schools in Beijing and Chengdu to learn Chinese cooking skills. In the past four years, the project has provided full financial aid to more than 120 aspiring youngsters with passion for Chinese cooking in poverty-stricken rural areas to become professional Sichuan culinary talents.
Lee Kum Kee has made its efforts to support the victims from earthquake-stricken areas. In 2008, Lee Kum Kee made donation to establish Lee Kum Kee Philanthropy School in Pingwu, Mianyang of Sichuan to help children from the earthquake-stricken areas get back to school. The school now offers curriculum from kindergarten to high school. The Company also made donation to Maerkang City in western Sichuan in response to the government call to help reduce rural poverty.
About Lee Kum Kee:
Lee Kum Kee Group is a globally renowned enterprise symbolizing true unmatched authenticity and quality. Since Mr. Lee Kum Sheung invented oyster sauce in Nanshui of Guangdong Province and set up Lee Kum Kee in 1888, the Group has grown into a thriving brand with over 200 choices of sauces and condiments, which are marketed to more than 100 countries and regions across five continents.
The headquarters of Lee Kum Kee is based in Hong Kong SAR to strategies its production bases in Xinhui, Huangpu, Hong Kong, Malaysia and Los Angeles. It has become a globally renowned transnational corporation with nearly 5,000 employees worldwide.
Since 2011, Lee Kum Kee has launched the "Hope as Chef" program. To date, the program has been benefitting over 440 aspiring youngsters with passion for Chinese cooking originating from over 20 difference provinces in China. The first three batches of students joined the catering industry in major cities in China after graduation; the forth batch students will join the labor force in the coming July after completing the internship program in some 4-star or 5-star hotels.
For more information, please visit or follow us on Lee Kum Kee's official Weibo or WeChat Account.

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