About ICP
The Innovative Culinary Project (ICP) is the final year project of the Year 2 Higher Diploma Students in Culinary Arts, Chinese Stream. In these last two years we took courses concerning F&B management and Chinese Cooking. Everything we have studied and learned so far is put to use in the ICP project.
We aim to host a memorable themed dinner not only for our guests but also for our teachers and ourselves.
Never stop learning
Working in the Hong Kong hospitality industry means for us to go with time and never stop learning. We strive to be innovative.
This final year project has taught us to think outside the box and reach out to new inspirations, apart from the culinary world.
Whether working in the kitchen or in F&B service, teamwork is an important factor to make this project possible. Each one of us plays an important role during the ICP and we motivate each other to keep our heads up.
Working as a team is like playing in a band. Each one of us plays an important part and in the end, a beautiful song comes out.
Working as a team is like playing in a band
Cooperation with HKDI Advertising Design Students
The promotion of the themed dinner would not have been possible without the hard work of the year 2 students in Advertising and Design (DE114101) from the Hong Kong Design Institute.
They helped us with designing our logo, menu and poster as well as photographing the dishes.
The illustrations of the giant grouper, E-Fu noodles and tangerine peels are digitally drawn by hand
Thank you Angus, Phoebe and Ruby for working so hard on the designs!
Poster and Menu Designs
Meister in Residence
Paul Wong
黃亞保
Hong Kong TV celebrity chef and fellow alumni of the Chinese Culinary Institute Paul Wong guided us through the process of refining the dishes. During the menu tasting sessions he gave us helpful advice on enhancing the dishes with different cooking and plating techniques.
After the tasting sessions, he even taught us how to make two of his dessert specialties: the sweet red bean soup with tangerine peels and the tangerine dumpling.
It is an honour for us to incorporate Chef Wong's recipes in the menu.
His desserts truly give the menu a grand finale.
