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Published in celebration of the Chinese Culinary Institute's 25th Anniversary in 2025, this book is spearheaded by Chef Adam Wong Lung-to, Chairman of the VTC Hotel, Tourism and Culinary Alumni Association. It brings together the dedication and wisdom of 68 VTC Chinese and Western culinary graduates over a decade. 

Among them are head chefs of renowned restaurants and a new generation of culinary elites who selflessly share recipes for their signature dishes and unique personal creations, along with the culinary secrets and insights they have accumulated over the years. What makes this even more remarkable is their heartfelt messages of encouragement for young chefs. 

Their philosophy aligns perfectly with the Chinese Culinary Institute’s mission of nurturing the next generation, echoing the institute’s 25th-anniversary theme, ‘Culinary Heritage • Inspiring Innovation’ and collectively contributing to strengthening Hong Kong’s reputation as a ‘Culinary Paradise'. 

This substantial and inspiring work showcases the dedication and pursuit of culinary excellence across generations, reflecting the outstanding achievements of Vocational and Professional Education and Training. By elevating culinary skills into an art form, it lights the way forward for aspiring young chefs.

Since 2003, the Chinese Culinary Institute (CCI) has offered a part-time ‘Master Chef Course’ to nurture industry leaders and promote Chinese culinary culture.

Chefs applying for the course must possess at least 12 years of industry experience, obtain recommendations from relevant professional organisations and pass an interview selection process. Being admitted as a student not only affirms their culinary expertise but also highlights their professional standing in the industry.

The course has trained over 70 industry leaders, including executive chefs of five-star hotels and Michelin-starred chefs, earning the institute the reputation of being the ‘Cradle of Masters’.

The VTC Hospitality Discipline covers four key programme areas: culinary arts, hotel and catering, tourism and MICE (Meetings, Incentives, Conventions & Exhibitions), and leisure and sports. These programmes provide students with professional training, equipped with various specialised training facilities.

With a practical approach to teaching and learning, coupled with project-based learning and Workplace Learning and Assessment (WLA), students are able to integrate theory with practice and gain real-life work experience through industrial attachments. 

Accompanied by good industry knowledge and exposure, graduates are well received by employers.