Lee Kum Kee和文森特·利乌厨师在墨尔本主办了一次聚变烹饪活动,教导学生使用配料酱混合法国和亚洲的口味。 Lee Kum Kee and Chef Vincent Liew hosted a fusion cooking event in Melbourne, teaching students to blend French and Asian flavors using premium sauces.

2025年10月20日, 李肯基(Lee Kum Kee)与文森特·利乌(Vincent Liew)厨师合作, 在Le Cordon Bleu的墨尔本校园主办一次法-亚联合烹饪研讨会, On October 20, 2025, Lee Kum Kee partnered with Chef Vincent Liew to host a French-Asian fusion culinary seminar at Le Cordon Bleu’s Melbourne campus, engaging over 60 students in hands-on training. Lee Kum Kee的Oyster 和 Soy Sauces 的Premium Oyster 和 Soy Sauces 展示了这个活动如何用番薯和深度来提升传统的法国菜盘,促进跨文化创新。 The event showcased how Lee Kum Kee’s Premium Oyster and Soy Sauces can enhance traditional French dishes with umami and depth, promoting cross-cultural innovation. 该倡议以在悉尼举行的前一届会议为基础,旨在激励未来的厨师接受全球口味,并支持澳大利亚的烹饪教育和人才发展。 Building on a prior session in Sydney, the initiative aims to inspire future chefs to embrace global flavors and supports culinary education and talent development in Australia.