Shanghai Disney Resort’s culinary team recently won an unprecedented 30 awards at the 18th Food and Hotel China International Culinary Arts Competition (18th FHC China) in Shanghai, including 10 gold medals, 9 silver medals and 11 bronze medals in eleven cuisine categories for the excellence in culinary composition, creativity, preparation and plating. These awards not only provided recognition of the resort’s outstanding culinary team, but also demonstrated Shanghai Disney Resort’s commitment to delivering an immersive, multi-faceted storytelling experience for guests of all ages.
Shanghai, November 21, 2016 – Shanghai Disney Resort’s culinary team recently won an unprecedented 30 awards at the 18th Food and Hotel China International Culinary Arts Competition (18th FHC China) in Shanghai, including 10 gold medals, 9 silver medals and 11 bronze medals in eleven cuisine categories for the excellence in culinary composition, creativity, preparation and plating. These awards not only provided recognition of the resort’s outstanding culinary team, but also demonstrated Shanghai Disney Resort’s commitment to delivering an immersive, multi-faceted storytelling experience for guests of all ages.
During a three-day world class cooking competition endorsed by the World Association of Chefs Societies, a delegation of highly talented chefs representing the restaurants at Shanghai Disneyland and two resort hotels specializing in Chinese cuisine, western cuisine, bakery and desserts delivered exemplary dishes in all four classes of the competition. Chef Alan Orreal, the director of culinary team at Shanghai Disney Resort said: “The results are very exciting for us. At Shanghai Disney Resort, over 750 chefs from across China help bring this diverse palette of tastes to life. We combine our skills and understanding of our guests to make the dining experience as unique and memorable as possible, and are honored and humbled to be recognized in this way by our peers.”
“Prior to the grand opening, our culinary team spent more than five years partnering with Disney Imagineers to research and develop uniquely-themed dining experiences with a vibrant atmosphere of street food, markets and fresh cooking,” said Paul Chandler, director of Food & Beverage of Shanghai Disney Resort. “Our outstanding culinary team again proved their skill and passion to deliver authentic dining. At Shanghai Disney Resort, our food and beverage offerings are truly an integral part of the experience and offer something for guests of all ages and backgrounds.”
A Diverse Mix of Chinese, Asian and Western Options for Multi-Generational Families
From traditional regional Chinese dishes and Asian cuisines, to Western concepts, bakeries and coffee shops, Shanghai Disney Resorts offer a mix of Chinese, Asian and Western options for every guest and across all generations.
Ryan Poon, gold medal winner for the Rogue Duck Breast category, and the Sous Chef of the Aurora at Shanghai Disneyland Hotel introduced that the culinary team at the Aurora offer some of the finest western cuisines and Asian cuisines, and also cater to specific needs such as vegetarian diets. Guests are hungry for a diverse range of flavors and the Disney chef team never stop thinking about what they can offer to exceed their expectations, whether it be their taste for China’s amazing regional fare or their expectations for international cuisine.
Making Dining an Integral Part of Disney’s Authentic Storytelling
The immersive culinary experience inspired by Disney characters and stories is part of the magic at Disney Parks around the world.
Adam Dong, gold medal winner in Pasta Free Style and the Sous Chef of the Royal Banquet Hall feels especially proud when he sees guests surprised and fascinated with the dishes that have been created using a typically Disney storytelling style, such as a dessert served in the shape of Cinderella’s glass slipper and ice cream hand dipped in Belgian chocolate in the shape of a Mickey head. “Cooking at Shanghai Disneyland is as exciting for me as it is for the guests who visit the resort,” said Dong. “There is inspiration to be found everywhere and it naturally pushes our chef team to go outside of our usual boundaries, finding creative and innovative ways to tell Disney stories through the culinary arts.”
Each of the six themed lands offers a specialty themed restaurant and drinks. For example, guests can enjoy a meal while being immersed in the scenery of Pirates of the Caribbean: Battle of the Sunken Treasure at Barbossa’s Bounty in Treasure Cove. The interior decoration of Pinocchio Village Kitchen is inspired by Geppetto’s studio, with The Adventures of Pinocchio unfolding across the restaurant walls. To make the dining experience more special, Disney friends will greet guests at two restaurants – Royal Banquet Hall and Lumiére’s Kitchen.
Delivering a Taste of Freshness with Quality Assurance
Diversified food options and a unique dining experience are not possible without a strict quality assurance system and efficient food servicing procedures. “We need to ensure the freshness and safety of our food and beverages while keeping the entire culinary process highly efficient,” said Paul Chandler.
Almost every restaurant in the park has an open kitchen where guests can see food being prepared. The resort also has a 30,000-square-foot Central Production Kitchen (CPK) which helps keep the massive operation running smoothly. All resort soups, stocks and sauces are made in the CPK, and a tracking system is used to ensure all ingredients are completely traceable, from the supplier down to the farm where they were produced.
May Chen, silver medal winner in the SAPIV Main Course Salad contest, the chef de partie of the CPK introduced that the CPK is divided into different processing areas, and the entire washing and cooking process is strictly monitored. There are standards for everything, such as the temperature of the room, to ensure freshness and the right quantity of ingredients for every dish. A food safety management system has been set up to monitor every stage of the journey, including procurement, food processing, testing and service. This system has seen the team of chefs search markets across Shanghai and neighboring regions to source the best ingredients for the resort’s restaurants.
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