• Since 2021, Wynn and Escola Luso-Chinesa Técnico-Profissional (ELCTP) have collaborated to host the Wynn Culinary Internship Program.
• The program has successfully trained nearly 40 culinary students, therefore contributing to the development of manpower resources for the local catering industry.

Since 2021, Wynn and Escola Luso-Chinesa Técnico-Profissional (ELCTP) have collaborated to host the Wynn Culinary Internship Program.

The 4th Graduation Ceremony was held recently at Wynn Palace, where participants were presented with their graduation certificates in the presence of guests and parents, becoming newly recognized culinary talents in the process.

Co-organized by Wynn and Escola Luso Luso-Chinesa Técnico-Profissional (ELCTP) and supported by the Macau University of Tourism, the Wynn Culinary Internship Program is the only School-Corporation Partnership catering training program in Macau designed specifically for senior secondary school graduates who aspire to pursue a career in the catering industry. So far, the program has successfully trained nearly 40 culinary students, contributing to the development of manpower resources for the local catering industry.

After learning professional theories and practical skills under the guidance of experienced instructors, the students undergo comprehensive practical training in Wynn’s starred restaurants and have the opportunity to be employed as full-time Wynn catering team members upon graduation.

At the fourth graduation ceremony on 8 May, Executive Chef Tam Kwok Fung of Cantonese restaurant Chef Tam’s Seasons at Wynn Palace shared his personal story of career development. He emphasized that the role of a chef has changed from being responsible for preparing dishes chosen by customers to being trusted by customers to make decisions on ingredients and menus. He encouraged the participants to keep learning and improving themselves.

Participating chef Oscar Tam also shared his experience, explaining that the program has helped him become more professional and confident. By working with a team of chefs in different roles, he gained valuable work experience and was able to cope with new challenges more readily, he said.