Ajinomoto looks for the next young chef generation through the "Ajinomoto Young Chef Thailand Project," aiming to deliver salt reduction techniques in a sustainable manner to consumers

          Ajinomoto Co., (Thailand) Ltd. recently initiated the "Ajinomoto Young Chef Thailand Project" under the core concept of "delicious salt reduction" to promote sustainable good health and habits for consumers along with food sustainability through the integration of knowledge, innovation, and communications of the next generation of young chefs. The project was open for applications to select the top 50 qualified teams from nearly 100 teams in 17 leading educational institutions of all culinary, food science, and related field students nationwide to participate in the "Delicious Salt Reduction with Umami Workshop," a concentrated program of workshops consisting of an intense art and science of umami and advanced sodium-reduced techniques for creating delicious salt reduction recipes, with a famous chef, "Nuti Hutasingh" (TUCK the CHEF), an experienced young chef who is a specialist in food innovation science and is well-known through many contests. This workshop aims to equip the youngsters in each team with the knowledge to apply in their future related culinary career that will contribute to consumer’s health while enlightening key techniques they need to be ready to compete as the last 8 teams to enter the final competition event, which will be held in March at the Ajinomoto Cooking Space in the Ajinomoto Head Office’s building.

          Ms. Thipwadee Krumram, Digital & PR Unit Manager, Ajinomoto Co., (Thailand) Ltd., presided over the opening speech of this workshop and highlighted some crucial parts, saying that “This activity is an important dedication that the company has delivered on its commitment to promote good health for Thai people through raising awareness of proper consumption, particularly about sodium consumption. Therefore, we established the Ajinomoto Young Chef Thailand Project to open opportunities for students in food and related fields to learn skills, knowledge, and techniques to compete in ‘less sodium but deliciousness’ recipe creation, as well as gaining direct experience in food science to find the next generation of Food Science Chefs and Influential Chefs in the Thai food industry. This will be a part of future communications with Thai society regarding proper consumption guidelines for better health.”

          The Ajinomoto Group aims to become a “solution-providing group of companies for food and health issues” by unlocking the power of amino acids to support the healthy lives of people all around the world. We are striving to deliver our inspiration of “nutrition without compromise,” which reflects the essence of Ajinomoto Group’s business operations worldwide as we so call “The Ajinomoto Group Creating Shared Value: ASV”.

          Those interested in following the movement of this activity can visit the Facebook fan page, “Ajinomoto Home Cooking,” and our website, www.ajinomoto.co.th.