The Guangdong-Hong Kong-Macao Greater Bay Area "Cantonese Cuisine Chef" training camp opened in Zhongshan on September 9, welcoming 37 young trainees for a 15-day immersive culinary journey.

One of the standout features of the camp is its stellar roster of instructors. Eleven renowned chefs, each boasting unique expertise, will lead the sessions. Among them are Zheng Yaorong, a key inheritor of the intangible cultural heritage of Shiqi pigeon cuisine in Zhongshan; Lam Sze Chung, a chef from a Michelin-starred restaurant in Hong Kong; and Sou Wai Leong, a celebrated culinary master from Macao.

During the training phase, participants will delve into the iconic dishes of GBA cities. Guided by renowned chefs, they will immerse themselves in the region's rich culinary traditions, gaining a profound understanding of Cantonese cooking techniques and laying a solid groundwork for their entrepreneurial pursuits.

The program will also offer entrepreneurship courses led by catering marketing experts. These sessions will cover practical topics such as pricing strategies for rural eateries, leveraging short videos for food promotion, and designing cost-effective business plans.

Eighty percent of the trainees are from the post-90s and post-2000s generations. The cohort includes culinary students, food enthusiasts transitioning from careers in finance and engineering, Chinese restaurant chefs from San Francisco, and entrepreneurs eager to launch their own ventures.