MARKETING & TRADE
Young chef training program
Fifty young chefs learnt techniques for integrating Australian almonds into modern cuisine during a hands-on teaching collaboration with Zhejiang Tourism College.
THE Almond Board of Australia partnered with Zhejiang Tourism College to deliver a hands-on teaching collaboration, integrating Australian almonds into professional culinary education. The session welcomed two classes with a total of 50 students, providing future chefs with both theoretical knowledge and practical application of Australian almonds in modern cuisine. The course opened with remarks from Professor Xu Xun— President of the Hangzhou Culinary Association, Head of the Western Culinary Department at Zhejiang Tourism College, and a Zhejiang Provincial Technical Expert— who set the academic and industry context for the program. Representing ABA, Joseph Yuan from YZL Consulting introduced the association’ s role and responsibilities, followed by a comprehensive overview of Australian almonds, with a strong focus on origin, production advantages, nutritional value, and their versatility across different culinary and food application scenarios. The practical component was led by Yan Han, lecturer at Zhejiang Tourism College, National Technical Expert, Senior Western Cuisine Technician, and award-winning chef at international competitions including the IKA Culinary Olympics and FHA Singapore. Chef Yan conducted live cooking demonstrations of five original dishes developed specifically around Australian almonds. The recipes incorporated blanched almond kernels, almond flour, and chopped almonds, showcasing how different formats can be effectively applied within diverse dishes. Throughout the session, students received in-depth guidance on handling techniques, cooking considerations, and professional insights into optimising almond
LEFT: Joseph Yuan from YZL Consulting, representing the ABA, introduced the association ' s roles and responsibilities and gave a comprehensive overview of Australian almonds.
performance in culinary applications. The program concluded with a guided tasting session, during which students were encouraged to reflect on the dishes and explore broader possibilities for almond usage in future menu development. By combining industry insight, culinary expertise, and interactive learning, the collaboration successfully deepened students’ understanding of Australian almonds and inspired innovative thinking among the next generation of chefs.
industry. australianalmonds. com. au
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