November 08, 2017
Sauce Group Chairman Mr. Charlie Lee Receives “Outstanding Contribution Award” from Chinese Institute of Food Science and Technology
Academician of Chinese Academy of Engineering, Professor BaoGuo Sun, presented the Award to Mr. Charlie Lee, Lee Kum Kee Sauce Group Chairman (right).
The Chinese Institute of Food Science and Technology (CIFST) hosted a Food Summit in China & 14th Annual Meeting of CIFST in Wuxi, Jiangsu. Some 2,000 guests from the food industry, government, food enterprises as well as teachers and students from respective food science institutes gathered together to discuss the missions and the latest development in food science and technology. Mr. Charlie Lee, Lee Kum Kee Sauce Group Chairman, received the “Chinese Institute of Food Science and Technology’s Innovation Award 2017–Outstanding Contribution Award” in recognition of his achievement in leading the Sauce Group to fulfil its mission of “Promoting Chinese Cuisines Worldwide”.
The judging panel praised Mr. Charlie Lee for playing an important role in sustaining the century-long ethnic Chinese enterprise—Lee Kum Kee, and dedicated to promoting Chinese cuisines. He always pursues constant innovation for sauce production while being passed down traditional sauce-making craftsmanship. Shouldering the responsibilities of his elder generations, he and his brothers have developed Lee Kum Kee from a family business into a multinational corporation in over 30 years. Some 200 types of Lee Kum Kee’s products have gained wide recognition in over 100 countries and regions, achieving the vision of “Where there are people, there are Lee Kum Kee products”. Mr. Lee places great emphasis on technological innovation. Under his supervision, the project of continuous cooking and rotary type kojimaking machine for the production of Chinese and Japanese soy sauces has reinforced the leading role of Lee Kum Kee in the global sauce and condiment industry. Mr. Lee is definitely a patriotic entrepreneur who loves Hong Kong and his motherland. Adhering to his elder generations’ core values of “Pragmatism”, “Integrity” and “Si Li Ji Ren” (Considering Others’ Interests), Lee Kum Kee is committed to fulfilling its corporate social responsibilities. Apart from providing quality sauces to its customers, Lee Kum Kee also launched projects such as “Hope as Chef”, provision of sauces for astronauts, and promotion of Chinese culinary culture partnered with Confucius Institute. Mr. Lee fully supports subsidising youngsters from poverty-stricken areas to have professional culinary training. He nurtures the next generation of the Chinese culinary industry so as to give back to the community and share the fruits of success.
The Chinese Institute of Food Science and Technology’s Innovation Award was organised by the Institute in November, 2016. Since its launch, all winners have been nominated and selected based on stringent judging criteria.
About The Chinese Institute of Food Science and Technology’s Innovation Award
The Chinese Institute of Food Science and Technology’s Innovation Award was set up by the Institute in November, 2016. Since its launch, all winners have been nominated and selected based on stringent judging criteria.
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