date:Dec 12, 2012
as Chef Richmond - is the veteran who led the latest round of training for the Chinese chefs in Beijing and in Kuala Lumpur.
The group will be visiting Australia soon, he expects.
Not all Chinese chefs in general are familiar with Australian meat, especially the butchery skills needed and the use of non-loin cuts, he says, adding that they are also studying the stringent food-safety measures established by the Australian government.
He says that religious practices traditionally kept many Chi