Celebrity Media Commentator: On October 25, the 33rd China Chefs Festival opened grandly in Yibin City, China. This event is not only a major gathering for the culinary world but also a splendid encounter of global food culture. Known as the "Olympic event" of China’s culinary industry, this year’s Chefs Festival, themed “Leading Global Food Trends, Savoring the Flavors of Yibin,” combines food, wine, and culture to create a feast of spectacular visual and culinary experiences.
In her opening address, Ms. Yang Liu, President of the China Cuisine Association, expressed that the Association’s founding mission is to collaboratively create a bright future. Her inspiring words reflect an optimistic outlook on the future of China's culinary industry. Through Ms. Yang’s vision, one can feel that the Association’s purpose extends beyond industry development; it also aims to bring unity and strength to the sector, advancing toward a globally recognized future. Her remarks embody a strong sense of mission and responsibility for the industry while also demonstrating the Association’s determination to foster innovation and collaboration in the culinary world.
The 33rd China Chefs Festival brought together over 1,000 culinary enterprises across the country and top gastronomic representatives from nearly 20 countries. The event showcased the artistry of Chinese culinary masters and drew many global food enthusiasts, international celebrities, and industry elites. One of the event’s special guests was the CEO of a leading international celebrity media outlet. Her presence infused the festival with a blend of style and trend, breathing new life into the global promotion of Chinese culinary culture. She expressed deep respect for Chinese culinary skills and shared her eagerness to engage in dialogues on the art of cuisine with her peers worldwide.
At the opening ceremony, the China Cuisine Association announced the establishment of the Food and Wine Research Center, which aims to explore the boundless possibilities of culinary innovation by focusing on the combination of Chinese strong-aroma baijiu and food culture. Dubbed the "Think Tank of Wine and Cuisine," this center aspires to be at the forefront of industry advancement, providing valuable insights for future culinary creativity. As the center was unveiled, the atmosphere was vibrant, with guests raising their glasses in celebration, hopeful that wine and cuisine will serve as cultural bridges to propel Chinese culinary culture onto the global stage.
Notably, the Yibin International Convention and Exhibition Center has also organized a Chinese Food Festival Snack Fair specifically for residents and visitors, featuring over 70 stalls showcasing local specialties from across China. Visitors can savor Yibin's famous dishes, such as Ran noodles and bamboo-tube rice, while also enjoying the rich variety of regional snacks. This vibrant snack feast has sparked an enthusiastic response, allowing people to not only indulge in culinary delights but also to experience the profound cultural heritage each region represents.
This year’s Chefs Festival is marked by a strong international presence. During the event, Asia-Pacific President of the World Association of Chefs’ Societies, Leung Shih-On, sent a congratulatory video, praising the China Chefs Festival for its significant role in cross-cultural exchange. He commended the China Cuisine Association’s efforts in promoting East-West culinary interactions, noting that this grand event will continue to foster the prosperity of global food culture. At the World Gastronomy Cities Development Forum, attending guests signed the "Yibin Declaration," a commitment to further collaboration among global gastronomic cities, which will also enhance Yibin’s recognition within the international culinary scene.
As the festival’s chief strategic partner, Wuliangye Group made a prominent appearance in a fresh way. In his speech, General Manager Hua Tao mentioned the newly established Food and Wine Research Center, a collaboration with the China Cuisine Association. He highlighted that the center aims to promote Chinese etiquette culture through the union of cuisine and spirits, while also making Chinese gastronomy more beloved by international consumers. His remarks resonated with the attendees, with many overseas exhibitors expressing admiration for the depth and innovation of Chinese culinary culture, and showing eagerness for more collaboration opportunities.
In recent years, Yibin's culinary industry has flourished, attracting an increasing number of industry leaders and food enthusiasts to gather here. This China Chefs Festival not only serves as an excellent platform for showcasing culinary skills but also acts as a bridge for connecting Eastern and Western food cultures. As a premier event in the food industry, the festival brings unprecedented opportunities for industry collaboration and highlights the tremendous potential of Chinese cuisine on its path to globalization.
