During the 4 days, SIMS have invited 3 pastry masters to present live demonstrations of some creative pastry recipes, they are:

Transcription

1 Pastry Masters Demonstrations: Mouthwatering Recipes with Fine Ingredients Sims (booth no. 5F-300), a leading food and beverage distributor in Hong Kong and Macau with more than 50 years of history will be showcasing some finest ingredients to the trade market at HOFEX During the 4 days, SIMS have invited 3 pastry masters to present live demonstrations of some creative pastry recipes, they are: Head Pastry Chef of Maximal Concept restaurant group Chef Andrew Wachte Market Development Manager in Asia Pacific for Pastry Product in CSM International Chef Director of Creation and Innovation Demonstrations includes Orange Cake, Chestnut & Cherry Forest, Chestnut Montblanc, Mixed Candied Peel Biscotti Cantucci, Breakfast Swiss, and Chestnut Chocolate Bonbon, Fruit Opera, Pink Pillow, Exotic Tartlet, Tartlet Mint Strawberry, Chocolac Tea, and Gateau de Voyage Almond and Lemon, etc. Visit Sims booth at HOFEX 2017 and enjoy the demonstrations and experience the fantastic journey presented by these talented chefs! Demonstration Schedule Section 8-May (Mon) 9-May(Tue) 10-May(Wed) 11-May(Thu) 11:00 12:30 14:00 15:30 17:00

2 關於慎昌 About Sims 自 1960 年代成立至今, 慎昌為不同類別國際知名品牌的食品 飲品 保健產品及家居用品的代理及分銷商, 在市場上佔領導地位 廣泛的商業網絡讓我們緊貼中國大陸 香港及澳門瞬息萬變的市場 作為大昌行集團有限公司全資附屬公司, 我們憑藉集團的強大貿易及銷售網絡和其地理優勢, 進一步拓展現有的分銷網絡及產品系列 我們管理備有常温及冷凍設備的倉庫和龐大的運輸車隊, 為客戶在中國大陸 香港及澳門地區提供領導市場的第三方物流服務 經歷多年, 慎昌的 經營哲學達至市場權威, 始終如一 我們致力成為快流消費品企業之市場推廣及代理夥伴, 結合本地專才與國際標準為食品 飲品 保健產品及家居用品客戶在中國大陸 香港及澳門提供增值服務 我們了解客戶的需求, 透過具成本效益的銷售及市場策略 卓越的分銷服務, 助客戶成為業界典範 Since our establishment in the 1960s, Sims Trading has grown to become a leading importer and distributor of world-renowned food, beverage, healthcare and household brands. Today, our extensive distribution network offers unprecedented access to the dynamic markets of Mainland China, Hong Kong and Macau. Sims is a wholly owned subsidiary of Dah Chong Hong Holdings Limited, which has extensive trading and distribution interests and relationships in the same geographical markets. Sims intends to further expand and broaden its existing distribution network and product portfolio. We manage multi-temperature logistics operation in Mainland China, Hong Kong and Macau and are a leading third-party logistics services provider. Guided by the simple business philpspphy To be the best in our field. To be the leading value added marketing and distribution service partner for Fast Moving Consumer Goods (FMCG), in particular food, beverage, healthcare and household companies in Mainland China, Hong Kong and Macau, by combining local expertise with international standards. Our mission is to profitably deliver customer satisfaction through cost effective sales and marketing strategies, distribution excellence and the achievement of industry best practices.

3 (Meilleur Ouvrier de France) A travelling creator! This famous gastronome, nicknamed the travelling creator has indeed travelled the world: from New York to Beijing, via Tokyo and Athens in a bid to deepen his knowledge through their different gastronomic cultures. His passion for French cuisine and his commitment to passing on his expertise to the culinary world make him exceptionally worthy of the accolade Meilleur Ouvrier de France, or France s Best Craftsman. He is an avid supporter of the Bocuse d Or chef championships, passionately and devotedly managing many prestigious projects. In 2016, he joined as Director of Creation and Innovation, with a view to continuing to promote the world of gastronomy. His expertise gives him an all-round, expert vision of the catering profession, bringing keen professional insight to Coup de Pates that knows no end.

4 discovered his passion for pastry when he was very young. In 1995, he won two Gold Medals for Chocolate Petit Fours and Chocolate Show Piece at The Australian Culinary Federation - Queensland (ACFQ). After working for renowned hotel groups (Sheraton and Regent) and cruise lines, at the age of 29 Chef Andrew became Corporate Pastry Chef with Royal Caribbean Cruise Lines. He further sharpened his pastry skills and developed his career over the next 15 years as Executive Pastry Chef at Hyatt Mumbai and Amman Jordan, Corporate Pastry Chef for Royal Caribbean Cruises at Renard International Hospitality Search Consultants, and Corporate Executive Pastry Chef for Princess Cruises at California USA. Chef Andrew now brings a wealth of pastry experience to and is currently Market Development Manager in Asia Pacific for Pastry Product in CSM International. In HOFEX 2017, Chef Andrew will demonstrate six interesting yet creative cake recipes originating in France. They are Red Fruit Opera, Pink Pillow, Exotic Tartlet, Tartlet Mint Strawberry, Chocolac Tea, and Gateau de Voyage Almond and Lemon. These cakes are all vividly coloured with layers of textures yet easy to replicate in customers kitchens. We cordially invite you to enjoy the demonstrations and experience the fantastic journey presented by Chef Andrew!

5 is the Head Pastry Chef of Maximal Concept restaurant group in Hong Kong. He worked in 3 Michelin restaurants in Barcelona, Tokyo before he moved to Hong Kong for a renowned Spanish fine dining restaurant, Vasco Restaurant. Chef David was the pastry chef of the year winner in He was awarded the Best Imagination and Creativity in the Competition of Young Catalan Cook and won the Competition in EHTC in Spain 2011 and awarded the Champion Patissier in Inspired by his grandmother in Spain when he was a kid, talented Chef David like bringing different types of recipes from different areas. His passion for food increased when he got older and started travelling around Spain. After completed Bachelor of Science, he started his career as a chef in Barcelona. And he further studied Technical of Culinary Arts and High Diploma in Culinary Arts, Pastry and Gastronomy. Chef David has had experiences in demonstrating his recipes to various groups in Hong Kong and overseas. In HOFEX 2017, he will demonstrate six mouthwatering pastry recipes with fine ingredients from Switzerland. They are Orange Cake, Chestnut & Cherry Forest, Chestnut Montblanc, Mixed Candied Peel Biscotti Cantucci, Breakfast Swiss, and Chestnut Chocolate Bonbon. We cordially invite you to enjoy the demonstrations and experience the fantastic journey presented by Chef David!