Aspiring Chefs in Hong Kong Explore the ‘Science of Souffle’ With Assist From U.S. Wheat
Flour from U.S. soft white wheat was an ingredient in the ‘Science of Souffle’ course at the Technological and Higher Education Institute of Hong Kong.
U.S. wheat shared the spotlight with U.S. eggs, U.S. dairy and a Netflix celebrity at a Hong Kong event designed to help student chefs understand some of the science behind baking.
A special course titled the “Science of Souffle” was presented March 14 by the Agricultural Trade Office (ATO) and the U.S. Consulate’s Public Affairs Section (PAS). Student chefs at the Technological and Higher Education Institute of Hong Kong (THEi) participated in the course, which featured visiting speaker Dr. Hakeem Oluseyi, a U.S. astrophysicist and co-host of the Netflix series “Baking Impossible.”
Oluseyi spoke about the science of baking, along with his own personal story. Local chef Phyllis Lam led students in preparing their own souffles using U.S. wheat flour, milk and cheese – in combination with local flavors like citrus and black sesame.
U.S. Wheat Associates (USW) Regional Vice President Jeff Coey said USW’s Hong Kong Office contributed U.S. soft white (SW) flour for the course and shared information about the classes of U.S. wheat and how the quality of U.S. wheat benefits bakers and other end users.
“It was a small but fun event that served as an opportunity to create awareness for U.S. wheat among future bakers and chefs in the market,” said Coey.
Along with USW, the U.S. Poultry and Egg Export Council and the U.S. Dairy Export Council contributed to the “Science of Souffle” event.
