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The Government announced today (May 26) in the gazette the appointment of a Chairlady, 14 non-official and two official members to the Chinese Cuisine Training Institute Training Board. The Board members are as follows:

Chairlady

* Annie S C Wu

Members

* David Ng

* Li Hon-shing, Michael

* Wilson W S Yeung

* Yeung Koon-yat

* William Mark

* James Lu Shien-hwai

* Larry Tchou Ming-kong

* Mok Ming-tak

* Chan Wing Chan

* Professor Y C Kong

* Ho Pui-yung

* Chan Tung

* Tommy Yu-yan Cheung

* Yun Woon Ming

* a representative of the Executive Director of the Vocational Training Council

* a representative of the Secretary for Education and Manpower

"The appointment of the Training Board marks an important milestone in the establishment of the Chinese Cuisine Training Institute. We look to the Training Board for its advice and recommendations for the smooth operation of the CCTI," said the Secretary for Education and Manpower, Mr Joseph W P Wong.

"The appointments are made on the basis of individual members' knowledge and expertise in Chinese culinary art and represent a mix of expertise in different aspects of the Chinese cuisine industry."

"I am in particular grateful to Ms Annie Wu, who has extensive experience in the food and catering industry, for agreeing to take up the appointment. Under Ms Wu's leadership, I am confident that the Institute will play a pivotal role in elevating the professional standard of the local Chinese cuisine industry," he said.

The CCTI aims to provide systematic training and trade testing in the preparation of Chinese cuisine, define a clear route for professional development and advancement within the industry, nurture local talents in Chinese cuisine and elevate the professional standards of local Chinese chefs and the food safety standards.

It is one of the three major capital works projects announced by the Government to welcome the new millennium.

The Vocational Training Council is responsible for the establishment and operation of the CCTI.

End/Friday, May 26, 2000

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