CieCAS China

Just completed another F&B Service Training at CieCAS!

Great service doesn’t happen by accident — it’s built, practiced, and coached. 💡

If your restaurant team isn’t delivering the experience your guests deserve, we should talk.

We offer:
🎯 Train the Trainer programs aligned to WorldSkills Occupational Standards
🎯 Custom staff service consulting — real skills, real results
Let’s build something excellent together.

📩 Drop us a message!

Our CieCAS chef team just completed another recipe development project for one of our corporate clients – creating innovative dishes that blend Swiss precision with creative culinary thinking.

From Fresh Seafood Salad to Jade Creamy Sauce Fettuccine with Cured Salmon, each recipe was crafted to deliver both innovation and practicality.

The standout achievements? Our Fresh Cucumber Sorbet – our chefs found that perfect flavor balance to make cucumber work brilliantly as a dessert. Unexpected ingredients, exceptional results!

This is what Swiss VPET-trained professionals bring to the F&B industry: practical solutions, creative problem-solving, and real value ✨

Our CieCAS chef team just completed another recipe development project for one of our corporate clients – creating innovative dishes that blend Swiss precision with creative culinary thinking.

From Fresh Seafood Salad to Jade Creamy Sauce Fettuccine with Cured Salmon, each recipe was crafted to deliver both innovation and practicality.

The standout achievements? Our Fresh Cucumber Sorbet – our chefs found that perfect flavor balance to make cucumber work brilliantly as a dessert. Unexpected ingredients, exceptional results!

This is what Swiss VPET-trained professionals bring to the F&B industry: practical solutions, creative problem-solving, and real value ✨

Innovation

Team building at CieCAS is always a blast! 🎉
Through cooking, teams learn to collaborate and connect in ways that go beyond the boardroom. It’s about getting to know each other better, building real relationships, and having fun while doing it. Plus, you get to enjoy the amazing food you’ve created together AND take these skills home! 🏠👨‍🍳
Today was extra special – we set up a friendly competition:
Team Salmon Steak 🐟 VS Team Beef Steak 🥩
Both teams brought their A-game, from prep to plating. The competition was fierce, the laughter was non-stop, and the results? Absolutely delicious! 😋
So, who won? 🏆
Plot twist: EVERYONE! Because the real prize is stronger team bonds, new skills, and unforgettable memories. 💪🤝

🧀✨ Swiss Culinary Innovation Meets Cheese Flavor Technology

Ciecas partnered with Biospringer by LeSaffre for their Innovation Private Session Vol.21 in Shanghai - "New Chinese Style · Cheese Flavor Fusion"!

Our chef team developed and prepared five innovative applications showcasing yeast extracts and natural flavor enhancers in dairy-forward concepts:

🔸 Cheese Crispy Coral - Enhanced cheese intensity in cold processing
🔸 Crispy Cheese Sticks - Parmesan-based with nutty baked aromas
🔸 Cheese-Flavored Thai Tea Panna Cotta - East-West fusion dessert
🔸 Italian Cheese Beef Ravioli - Full flavor, reduced cheese cost
🔸 Cheese Salmon Tartare - Delicate cream cheese balance

Why It Matters:
This collaboration showcases CieCAS's commitment to bridging ingredient innovation with practical culinary ex*****on. Our hands-on approach helps suppliers and F&B brands explore new product possibilities through professional-level recipe development.

Thank you to Biospringer and the 30+ F&B professionals, R&D specialists, and brand representatives who joined us!

📍 Shanghai | 🇨🇭 Swiss-Quality Culinary Training

Learn more about CieCAS partnerships and training programs: www.ciecas.cn

&B

Excellence in Chinese Culinary Arts at CieCAS
We were honored to host the Weidamei by Shinho regional champions training program at CieCAS. Our Managing Director, Dr. Sacha Stöcklin, welcomed the talented chefs from across China representing Shandong, Beijing, Sichuan, Yunnan, Jiangsu, Henan, Liaoning, and Fujian.
These regional competition winners received expert training from two distinguished Chinese Master Chefs:
Master Chef Wang Peixin (王培欣)
∙ Chinese Master Chef
∙ National Model Worker
∙ Director of Product R&D, Beijing Cuihualou Restaurant Management Group
Master Chef Wu Rongbai (吴荣柏)
∙ Chinese Master Chef
∙ Executive Chef, Yong Yi Ting (2025 Michelin One-Star)
∙ Mandarin Oriental Pudong Shanghai
This prestigious program, developed in collaboration with the World Federation of Chinese Catering Industry, represents Shinho Food Group’s commitment to nurturing the next generation of culinary talent. We’re proud that CieCAS continues to serve as a premier platform where China’s finest chefs gather to share expertise and elevate professional standards.
#诗卡 #味达美 #世界中餐业联合会

Wishing you a joyful Christmas filled with warmth, delicious moments, and cherished connections. Thank you for being part of the CieCAS community. Happy holidays from our culinary family to yours!