From cold chains to hot plates: upskilling food professionals in Greater China
03 June 2025
MLA’s Greater China office has been busy helping food professionals and young chefs in the region to build real-world skills that put Australian red meat front and centre. Learn more about how the team is boosting demand through effective training.
Cold chain seminars
Over the past five years, chilled meat exports to Greater China have increased by 10%. In 2024, chilled meat exports to China and Hong Kong exceeded 41,000 tonnes.
To meet increased interest in learning chilled meat handling techniques from food professionals, MLA’s Greater China team held two cold chain seminars in Shanghai and Taipei. These events in March and April, which aimed to enhance the trust of Chinese clients and consumers in Aussie beef and lamb products, brought together nearly 250 industry professionals.
Two leading experts from the Australian Meat Processor Corporation (AMPC) and FIRST management travelled to China to share their insights. Their participation provided valuable perspectives on maintaining the quality and safety of Australian beef and lamb during the cold chain process.
In Shanghai, 13 key importers (serving as co-exhibitors) had individual booths at the seminar. The half-day event showcased a wide range of unique products and services, including specialised cold-storage solutions, efficient transportation channels and personalised marketing strategies for Aussie beef and lamb.
To expand the reach of the event, a five-hour livestream was carried out on MLA China’s official WeChat account. This digital initiative effectively promoted chilled Aussie beef and lamb to a wider audience.
At the reception in Shanghai, Chef Roger, one of our Aussie Beef Mates, demonstrated an exclusive grilling method for Aussie beef. His cooking show added a practical and engaging element to the event, further highlighting the unique qualities of Aussie beef.
2025 Rising Star International Young Chefs Competition
Butchery has long suffered from low social prestige in northern Asia and is often not seen as a desirable occupation for young people to follow – however, this perception is changing.
From 31 March to 2 April, MLA Greater China ran the Rising Star International Young Chefs Competition. Spanning three days with individual and team events, it drew 157 contestants (mostly high school students) from China, Singapore, Thailand, South Korea and Malaysia. This event offered a global stage for them to display skills and exchange ideas.
Before the competition, MLA Greater China held two training bootcamps in Shanghai on 21 February and Hangzhou on 20 March. Through pre-competition talks, cooking shows and butchery guides, the bootcamps shared the quality and sustainability of Aussie beef and lamb, building a skill-up platform. Clinton Zhu, one of our Lambassadors, inspired trainees to blend Aussie beef into traditional cooking.
These activities not only boost their skills but also promote Aussie red meat in China, enhancing food culture exchange. Looking ahead, MLA Greater China will continue investing in more events to support young chefs and drive industry innovation.
