After the Ferrandi Paris Master Chef Week on French pastries held on 23 to 27 September, the Institute for Tourism Studies (IFT) together with Kendall College, Chicago, United States of America hosted the Midwest American Cuisine Cooking Demonstration Workshop on 30 October, enhancing hospitality and food and beverage professionals' knowledge and cooking techniques of Midwest American cuisine. Focusing on local and sustainable ingredients from the Midwest of the United States, the workshop was composed of five sessions: introduction to US Midwest cuisine and its ingredients, introducing the recipe and preparing ingredients, key issues of the production process, demonstration, food tasting and Q&A. The dish demonstrated at the workshop was maple brined chicken breast with maple gastric, apple salad and puffed wild rice. The workshop attracted a total of 20 chefs from hotels and restaurants as well as IFT students. Participants not only gained basic knowledge about US Midwest cuisine through the demonstration, but also experienced the whole production process and rich American cultural legacy through tasting the most authentic and refined American gastronomy. Christopher Koetke was named Vice President of the Kendall College School of Culinary Arts in 2012. He joined the School of Culinary Arts in 1998, serving first as a Culinary Instructor and later as Associate Dean, Dean and Executive Director. Under his leadership, the School of Culinary Arts was awarded the Academy of the Culinary Arts Cordon d' Or – Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. Kendall is the only culinary school in the US to receive Certified Green Restaurant status from the Green Restaurant Association for both the Dining Room and Cafeteria. IFT has always been dedicated to organise promotions of different ethnic cuisines for local industry and the public. At the same time, it arouses the interests of food service industry in Macao to explore more ideas in cooking. Through the Master Chef Demo Workshop organised by IFT, the Institute forms a communication platform for local and overseas chefs. The Institute will continue to offer more training programmes to help enhance the knowledge and skills of industry professionals.