The cohort of eight Desuup chefs, currently working in hotels and DSP initiatives, participated in an intensive, hands-on upskilling programme. Participants completed 10 days of professional training at CCI, with focused modules on the Eight Major Cuisines of China, selected Western cooking techniques, and signature Cantonese dishes. Additional sessions covered Hong Kong local specialties and pastry techniques as well as food presentation and plating — all led by instructors from CCI, International Culinary Institute (ICI), Star Chef Management School and Lee Kum Kee.

Beyond classroom learning and cooking, the young chefs explored Hong Kong's food culture and heritage. Activities included visits to local eateries such as a traditional Cha Chaan Teng, and guided culinary tours across the city. The group also travelled to Xinhui and Zhuhai in mainland China to learn more about sauce production and Guangdong's culinary culture. The experiences further inspired their culinary perspectives and creativity.

The young chefs also showcased their skills at an exclusive VIP lunch and the Bhutan Flavour Fair, attended by DSP officials and Lee Kum Kee Sauce representatives.

Dasho Tashi Wangyal, an Eminent Member of the National Council of Bhutan and a member of the DSP Steering Committee, said, “Our young chefs are receiving valuable exposure at the Chinese Culinary Institute through immersion in professional Asian cuisine, modern culinary techniques and global kitchen standards. I would like to extend our heartfelt appreciation to Lee Kum Kee for the vision, partnership and commitment to nurturing the next generation of culinary professionals.”