The University Caterers Organisation (TUCO) has launched its first ever cookbook – TUCO’s Guide to Chinese Cuisine. With Chinese students making up the largest cohort of international students in UK universities, the Cookbook enables chefs to create authentic Chinese cuisine and compete with growing competition from the high street and takeaway outlets.
Based on learnings from TUCO’s unique study tour to the country, the cookbook includes authentic recipes from across China, and focuses on regional offerings from Beijing, Guangzhou, Shenzhen and Hong Kong. Designed to inspire university caterers to diversify their offering and develop traditional oriental dishes, it contains tips on authentic preparation and fresh ingredients and has a selection of insights from catering operators at top Chinese universities.
It is not just Chinese students that have a craving for more authentic dishes, TUCO’s recent trends research revealed that 84% of students would like to eat a mix of foods from ‘home and elsewhere’, indicating that Asian-influenced dishes will continue to be a big trend in 2017.
Chinese food in the UK is often catered to Western tastes and doesn’t closely resemble dishes eaten in China – Matt White, Chair of TUCO and Director of Catering, Hotel and Conference Services at The University of Reading
“This cookbook has been developed with authenticity at its core,” said Matt White, Chair of TUCO and Director of Catering, Hotel and Conference Services at The University of Reading. “Chinese food in the UK is often catered to Western tastes and doesn’t closely resemble dishes eaten in China. Our study tour enabled our members to experience the preparation techniques and fresh ingredients used in recipes first-hand, as well as the chance to learn from their counterparts in the East. The cookbook now brings this experience to a wider audience, helping the very talented chefs that work in UK universities to prepare different dishes that will appeal to a growing customer base.”
The cookbook, which is sponsored by Bidvest Foodservice, has been released in time for Chinese New Year when many Chinese students will be craving home comforts and caterers will be looking to replicate the authentic celebrations across campuses.