1. 《LIFE+》Magazine
  2. 《LIFE+》Magazine Issue List
  3. Summer 2023 Issue
  4. The cradle of master chefs
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    10 July 2023
    The elegant neighbourhood surrounding the historic Pok Fu Lam Village welcomed a new resident in 2018 – the International Culinary Institute (ICI), whose unique architecture has since added a touch of modernity to the ambience.

    “Salt, dubbed the ‘King of all Flavours’, is an indispensable seasoning that brings out tantalising flavours across all cuisines. Inspired by the shape of a salt crystal, our premises designed with multi-faceted forms, angular planes and juxtaposing lines also reflects our role in producing highly professional personnel in culinary and wine-related industries,” says James HP Yap, Principal of ICI.
    Photo courtesy of VTC

    Standing next to ICI is a building complex that houses the Chinese Culinary Institute (CCI) and the Hotel and Tourism Institute (HTI) – member institutions of the Vocational Training Council (VTC). The teaching hub is equipped with all sorts of training facilities, from an array of specialised training kitchens for different national cuisines, demonstration kitchens, a sensory laboratory, and a wine cellar to a variety of establishments, including Chinese and western training restaurants and a training hotel (The T Hotel) where students will be on placement as part of their learning.

    “Hong Kong has been hailed as an international culinary and wine capital. We are committed to upholding this reputation by nurturing and developing young professionals in the field,” says James, who also heads CCI and HTI.

    Photo: James HP Yap, Principal of Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) and Academic Director of the Hospitality Discipline, VTC

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    While paying attention to sustainability is becoming increasingly critical, concepts like farm-to-table and urban farming have gained momentum in the food and beverage sector. As a cradle of hospitality practitioners, the trio attaches equal importance to practical skills and insightful vision in its teaching and learning.

    In addition to introducing sustainability-related topics in its curriculum, it has built an in-house garden to demonstrate organic farming of seasonal herbs, vegetables and fruits, while encouraging students to use the harvest in their cooking and help reduce carbon emissions from transportation.

    Making the most of the resources available is central to sustainability. Here, food waste is sent to O. PARK 1, an organic resources recovery centre in Lantau Island, for electricity generation whilst the resulting compost is brought back to campus to nourish its garden. In witnessing the full cycle from planting to recycling and upcycling, students will be able to acquire the know-how about food waste utilisation.

    Photo courtesy of VTC

    Outstanding Alumnus - Chef Mak Kam-kui Cooks for the Needy

    Transforming food waste into resources has been the guiding principle of ICI outstanding alumnus Mak Kam-kui. Outside the kitchen, Chef Mak is a devoted volunteer in local and overseas charity events, distrib uting meals to those in need. Having served the under-privileged first-hand, he is acutely aware of the unequal distribution of food resources resulted from the disparity between rich and poor. Deeply passionate about this social issue, the mild-mannered gentleman often becomes emotional when discussing it. “Cherish food; give back to the community; and help the needy – these values are very close to my heart,” he remarks.

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    Throughout his distinguished four-decade career, Chef Mak has been a prolific winner in international contests, as well as a frequent participant in overseas industry activities to stay current with culinary trends. In 2007, he completed the Master Chef in Western Cuisine Programme at ICI to diversify his skillset beyond culinary arts, such as nutrition, human resources and cost management, etc. Since then, he has been working closely with his alma mater, generously sharing his advice with students as an exam invigilator and a team leader for external competitions. Last year, VTC presented him with the 40th Anniversary Outstanding Alumni Award in recognition of his distinct contributions to society and tremendous achievement in culinary industry. “I am flattered to be recognised alongside professionals like PhD holders and accountants. All I want to do is to contribute to a better world with my expertise.

    Photo courtesy of Mak Kam-kui

    That’s all that matters.”

    Every dish, as the award-winning chef puts it, has a story to tell. “Aside from cooking, chefs care about the environment too. I hope to share these stories with my guests.”

     As tourism recovers from the pandemic, Hong Kong is bustling again. James and Chef Mak look forward to welcoming new vitality on board to fuel the city’s economy. James has this to share with the younger generation: “Identify your career direction, pursue relevant education and unlock your dream career.” For Chef Mak, he aspires to be a role model for young chefs, “I took up part-time study hoping to excel myself, and you can do it too. You reap what you sow.”

    Photo courtesy of Mak Kam-kui

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