Integrated resort operator MGM said in a statement yesterday that it has concluded its “MGM Traditional Macanese* Cuisine Programme”, a culinary training initiative aimed at preserving Macanese cooking traditions and nurturing local youth, with a graduation ceremony held last Saturday at MGM COTAI.
Supported by the Education and Youth Development Bureau (DSEDJ) and the Macao University of Tourism (UTM), the programme was completed in last year’s fourth quarter. It brought together MGM team members and 64 secondary school students from 17 local schools, the statement noted.
The programme was led by Macanese chef Antonieta Fernandes Manhão, known professionally as Chef Neta, and conducted at the public university, the statement noted, adding that in addition to practical cooking sessions covering signature Macanese dishes and desserts, participants explored the historical and cultural influences behind Macanese cuisine.
At the graduation ceremony, students showcased their skills by preparing traditional dishes for guests, while three representatives spoke about their learning experiences, according to the statement.
Chef Neta said that “every Macanese dish carries far more than a culinary technique. It holds a piece of the city’s cultural memory”. She added she hoped that participants would “take these traditional flavours home, weaving them into the everyday dishes of their own families,” the statement said.
One participant, Koni Tai from Santa Rosa de Lima Secondary School, said the programme deepened her understanding of Macau’s cultural identity, the statement said. “I realised that Macanese cuisine is not a static relic, but a living tradition passed down through generations,” she remarked.
According to the statement, guests at the ceremony included officials from the Macau Government Tourism Office (MGTO), DSEDJ and UTM, as well as representatives from local schools, youth associations and MGM management.
Beyond the training programme, MGM has continued to promote Macanese cuisine through community initiatives and internal activities, the statement said, adding that these include collaborations with local organisations, incorporating Macanese dishes into staff dining, and hosting roadshows featuring Chef Neta to enhance awareness of this intangible cultural heritage.
*Customarily, the term “Macanese” denotes Macau’s community of mixed Portuguese and Asian descent, including their culture and cuisine, as well as their diaspora. Macanese cookery is a fusion cuisine dating back centuries featuring Portuguese, Chinese, Malay, Indian and other Asian ingredients and recipes. - MPD
This handout photo provided by MGM yesterday shows participants demonstrating what they had learned by preparing several authentic dishes for guests during the graduation ceremony of “MGM Traditional Macanese Cuisine Programme” at MGM COTAI last Saturday.
