{"id":146044,"date":"2019-02-13T09:52:55","date_gmt":"2019-02-13T14:52:55","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=146044"},"modified":"2023-06-27T12:06:02","modified_gmt":"2023-06-27T16:06:02","slug":"uconn-hosts-chinese-food-delegation","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2019\/02\/uconn-hosts-chinese-food-delegation\/","title":{"rendered":"UConn Hosts Chinese Food Delegation"},"content":{"rendered":"

When UConn chefs were preparing the dishes for a special celebration of Chinese New Year, they had expert mentors to help them get the recipes right. Chefs from China, on campus for a two-day visit, worked side by side with them, instructing their UConn counterparts and demonstrating the new techniques. But first, Dining Services staff had to go shopping for some unusual ingredients. And before they could do that, they needed a translator.<\/p>\n

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Zhang Heiming, named "National Best Young Chef 2015" in China, prepares dishes for the event. (Mike Enright\/UConn Photo)<\/div><\/div>\"20190212_143141\"<\/a>
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Zhang Heiming and Alexis Saucier, chefs in China and Storrs, respectively, prep for the event. (Mike Enright\/UConn Photo)<\/div><\/div>\"20190212_144442\"<\/a>
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A member of the Chinese delegation of chefs prepares traditional dishes for the event. (Mike Enright\/UConn Photo)<\/div><\/div>\"IMG_0136\"<\/a>
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UConn chef Ron Swiller coordinates the food distribution before the event begins. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0202\"<\/a>
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Wenjing, a member of the China Cuisine Association, unfolds a manuscript of the menu handwritten in Beijing by a professional script writer. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0226\"<\/a>
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Vegan crab served in oranges was one of the many traditional Chinese dishes that were served during the event. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0231\"<\/a>
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Damani Douglas '22 (CLAS), serves the steamed rice prepared by Robert Landolphi, culinary operations manager. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0249\"<\/a>
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At each venue, prominent members signed a scroll to commemorate the visit. Signing for UConn is Laura Cruikshank, master planner and chief architect. Joining her is Nathan Fuerst, vice president for enrollment planning & management and Dennis Pierce, executive director of dining services. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0223\"<\/a>
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UConn students Daniel Wood and Evert McKee serve themselves some mushroom salad. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0221\"<\/a>
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Brian Dinh, '21 (ENG), serves himself a traditional Cantonese Potato Soup. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div>\"IMG_0329\"<\/a>
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All of Food Forward\u2019s chefs pose for a picture after the festivities. (Lucas Voghell '20 (CLAS)\/UConn Photo)<\/div><\/div><\/div><\/div>\n

The event and the visit to Storrs were part of a cultural exchange with a group of seven Chinese chefs, led by Yi Jian, president of the Food Forward Forum, and joined by several business leaders and two journalists. Their U.S. tour included Yale, Harvard, UMass, and the Culinary Institute of America (CIA).<\/p>\n

The Chinese delegation came to learn how U.S. universities promote plant-based menus on their campuses. In return, the Chinese chefs wanted to share new and unusual recipes with their American counterparts.<\/p>\n

Their stay in Storrs included seminars, demonstrations, and shared kitchen time for the two groups, culminating in a Chinese New Year gala at the Rome Commons Ballroom prepared for the UConn community. Guest included UConn faculty, staff, and students \u2013 a number of them Asian or Asian-American.<\/p>\n

The visit to UConn was initiated when UConn Dining Services executive director Dennis Pierce met Yi at a Food Forward event at the Culinary Institute last summer.<\/p>\n