Embedded Files
Our Past Events
Our Past Events
Hong Kong Jockey Club
Hong Kong Jockey Club
Junior Chef Summer Camp
Junior Chef Summer Camp
A three-day cooking workshop for 8 to 14-year-old junior chef of HKJC's member. They are inspired during the process of food preparation and learn to appreciate the fun and hard work behind each meal. The learning include how to use kitchen equipment in a correct and safe way, preparation of food such as peeling , dicing, searing, baking, steps of cooking each dish.
Day 1: Cottage pie
Day 2: Beef Wellington
Day 3: Mac & Cheese
2 hours per session
導師介紹 Our Instructors
導師介紹 Our Instructors
Bakery Workshop Instructor - Miss Cat
我們的星級導師擁有超過 16 年的豐富廚藝教學經驗，專精於烘焙、甜品設計及創意料理視覺呈現。Ms. Cat 曾多次與香港高爾夫球及網球學院（HKGTA）、香港賽馬會等知名機構合作，並曾於本港多間大專院校、中學及小學主持工作坊。
Ms. Cat 以互動性強、以學生為中心的教學風格著稱，致力營造輕鬆有趣、充滿支持的課堂氛圍，讓學員在建立自信的同時激發內在創意。她的課堂極其注重親手實作，從掌握基礎烘焙技巧到培養藝術美感的裝飾技能，面面俱到。每一堂課都經過精心設計，確保學生既能吸取實用的專業知識，又能享受充滿成就感且難忘的烹飪體驗。
Wine Workshop Instructor - Eric Chan
專業品酒師
Eric Chan 超過20年的行業經驗，曾出任太古旗下五星級酒店The Upper House, 米芝連餐廳Cafe Gray Deluxe, The Continental, Rosewood 旗下高級私人會所Carlyle & Co. 的首席品酒師, 能夠提供最權威的葡萄酒知識。
Professional Sommelier
Eric Chan brings over 20 years of industry experience. He has served as Head Sommelier at prestigious establishments including Swire’s five-star hotel The Upper House, Michelin-starred restaurant Cafe Gray Deluxe, The Continental, and Rosewood Hotel’s exclusive private members’ club Carlyle & Co.. With this background, he offers the most authoritative knowledge in wine.
Cooking Workshop Instructor - Auntie Connie
Connie believes cooking is more than preparing meals—it is a form of therapy that nurtures the mind, body, and soul. Since 2020, she has been leading workshops for children and adults, sharing the healing joy of culinary therapy. With over 35 years of professional and entrepreneurial experience, Connie brings resilience, empathy, and creativity into the kitchen, inspiring participants to discover mindfulness, family connection, and self-love through food.
Cooking Workshop Instructor - Shirley
傳統美食傳承人 × 法式甜點師 × 資深珠心算導師- 家傳美食技藝：承襲80年代寶靈街新光粥店大排檔手藝，專精生滾粥、傳統裹蒸粽，曾為紅極一時的深夜食堂，連明星也慕名光顧。 法式甜點專業：畢業於藍帶廚藝學院甜點專科，曾任職國際知名品牌 Paul Lafayet、twelve cupcakes，融合經典與創新烘焙技法。 教育經驗豐富：珠心算教學多年，擅長課程設計與課堂節奏掌控，培養學生邏輯思維與專注力。 透過活動教學，提倡開心學習理念。從街頭鑊氣到法式優雅，從傳統滋味到數學思維——以多元專業傳承技藝與知識。
Traditional Cuisine Heir × French Pastry Chef × Experienced Abacus & Mental Arithmetic Instructor
Heritage Culinary Skills: Inherited the craft from the 1980s Po Ling Street Sun Kwai Congee Stall, specializing in traditional "sang gun" congee (freshly boiled porridge) and classic rice dumplings. Once operated a late-night eatery so popular even celebrities sought it out. French Pastry Expertise: Graduated from Le Cordon Bleu in pastry arts, with experience at renowned international brands *Paul Lafayet and twelve cupcakes, blending classic and innovative baking techniques. Extensive Teaching Experience: Years of abacus and mental arithmetic instruction, skilled in curriculum design and classroom pacing to cultivate students' logical thinking and focus. Advocates joyful learning through interactive teaching methods. *From wok hei street food to French elegance, from traditional flavors to mathematical thinking—passing on skills and knowledge through diverse expertise.
Page updated
Report abuse