October 21, 2022
Lee Kum Kee Awards Hope as Chef Scholarships to Graduates and Students of Chinese Culinary Institute and International Culinary Institute
Corporate, Hong Kong SAR
Dr. Tommy Lau, Vice Principal of CCI and ICI (6th left of second row), Mr. Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce Group (5th left of second row) and Mr. Simon Cheung, President – North Asia & Pacific of Lee Kum Kee Sauce Group (7th left of second row), award scholarships to graduates and students of CCI and ICI.
The Lee Kum Kee Hope as Chef Scholarship Presentation Ceremony was held at the International Culinary Institute. Lee Kum Kee Sauce Group awarded scholarships to graduates and students of the Chinese Culinary Institute (CCI) and International Culinary Institute (ICI) in the 2021/22 academic year to recognise their outstanding culinary skills and learning attitude. Dr. Tommy Lau, Vice Principal of CCI and ICI, Mr. Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce Group and Mr. Simon Cheung, President – North Asia & Pacific of Lee Kum Kee Sauce Group, attended the ceremony and awarded scholarships to 25 graduates and students.
The graduates and students awarded hail from the Higher Diploma, Diploma and Certificate programmes of CCI or ICI. During their two years of study, they demonstrated outstanding performance and were recommended by the Institutes for the scholarship after a series of interview and selection.
Dr. Tommy Lau, Vice Principal of CCI and ICI, said: “My heartfelt thanks go to the Lee Kum Kee Sauce Group and Lee Kum Kee Hope as Chef Charitable Foundation for their generous support for the Chinese Culinary Institute and International Culinary Institute for the nurture of culinary talent.”
Mr. Simon Cheung, President – North Asia & Pacific of Lee Kum Kee Sauce Group, expressed his gratitude to the Chinese Culinary Institute and International Culinary Institute for their dedication to nurturing numerous outstanding chefs for Hong Kong, “Lee Kum Kee will continue to work closely with both institutions to contribute to the sustainable development of the Chinese culinary industry”. He also encouraged the award-winning students, “Always be well equipped, continue to improve culinary skills, and burnish Hong Kong’s reputation as the ‘Culinary Capital of Asia’.”
Dr. Tommy Lau, Vice Principal of CCI and ICI (1st left) and Mr. Simon Cheung, President – North Asia & Pacific of Lee Kum Kee Sauce Group (1st right), award scholarships to the Higher Diploma programme graduates and students.
Dr. Tommy Lau, Vice Principal of CCI and ICI (1st left) and Mr. Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce Group (1st right), award scholarships to the Diploma programme graduates and students.