SOURCE / PRESS RELEASE
Lee Kum Kee Hope as Chef honored with Special Tribute Award at Philanthropy Festival for 15 years of empowering youth and promoting Chinese culinary culture
May 4 marks Youth Day in China, a day dedicated to celebrating the aspirations and potential of young people. On Youth Day 2026, the Lee Kum Kee Hope as Chef public welfare program will take on special significance: It will not only launch its nationwide recruitment for the new academic year, but also mark the 15th anniversary of its commitment to public welfare, youth empowerment and the inheritance of Chinese culinary culture.
Earlier, at the 15th Philanthropy Festival and 2025 ESG Summit held in Beijing, the program was awarded the "15-Year Charity Special Tribute Award" in recognition of its sustained dedication and innovative practices in youth development and Chinese culinary culture inheritance over the past 15 years.
Staying true to philanthropy and addressing the era's needs
Since its launch in 2011, the program has upheld Lee Kum Kee's core value of "Si Li Ji Ren" and its corporate mission of "Promoting Chinese Culinary Culture Worldwide." Over the past 15 years, the Lee Kum Kee Hope as Chef program has grown from a seed of "hope" into a long-term platform that nurtures talent for China's catering industry and helps young people change the course of their lives through professional skills. Closely aligned with national strategies for vocational education and rural revitalization, it employs a targeted "teach a man to fish" assistance model, providing free Chinese culinary training to ambitious young people from financially disadvantaged backgrounds and building a solid bridge toward their professional dreams.
Reflecting on these philanthropic efforts, Ms Jieshan Lai, Director of Corporate Affairs, Lee Kum Kee China, remarked: "An enterprise's value lies not only in the quality of its products, but in its ability to shape a brighter future. The Hope as Chef program is a direct extension of our 'Si Li Ji Ren' philosophy. We aren't just teaching a skill; we are igniting hope, transforming families, and sowing seeds for the future of the entire industry."
Building a robust ecosystem for nurturing excellence
After 15 years of exploration and development, the Lee Kum Kee Hope as Chef program has established a full-chain philanthropic ecosystem covering selection, training and career development. It has moved beyond conventional educational sponsorship to become a systematic and sustainable talent incubation platform. Through a rigorous selection process, the program sponsors young talents with culinary dreams to study at Beijing Chaoyang Vocational School, Chengdu Finance and Trade Vocational High School, and Guangzhou Vocational School of Tourism and Business, where they receive systematic and professional training in Chinese cuisine. The curriculum deeply integrates Lee Kum Kee's cultural core of "Si Li Ji Ren" and its quality philosophy of "100-1=0," aiming to cultivate a new generation of industry professionals who excel in both skill and integrity.
To date, Lee Kum Kee has invested tens of millions of RMB and supported over 1,500 young people in pursuing their culinary careers. Graduates enjoy exceptionally high employment rates, with many rising to become executive chefs or kitchen heads. Some have even successfully started their own businesses, injecting fresh energy into the regional catering industry.
Gong Tao, from Northeast China's Heilongjiang Province, is now the head chef of the Western kitchen at a five-star hotel in Beijing. Ji Shunguo, a young man from Southwest China's Guizhou Province, started his own business in Suzhou after completing his studies, with his restaurant becoming a local example of regional cuisine excellence. Many other students have used their income to support their families and improve their household economic conditions. Behind every number is a vivid story of dignity, perseverance, and hope.
"Taste of China" on the global stage
As efforts to promote Chinese culinary culture worldwide continue to gain traction, graduates of the Lee Kum Kee Hope as Chef program have increasingly stepped into the role of cultural ambassadors. A number of outstanding alumni have worked in destinations including the Maldives, Saudi Arabia and Germany, bringing authentic Chinese food culture and culinary techniques to the international stage.
Eryi Pan, a 2012 graduate of the program, worked as a Chinese chef in star-rated hotels in the Maldives and Qatar after graduation. He is now the head chef of the Asian restaurant at Joali Maldives. Beyond his professional accolades, he has created a series of short videos, such as "Chinese Cuisine Wins Over Foreign Diners," to vividly showcase the charm of Chinese cuisine. Having amassed hundreds of thousands of followers overseas, he has become a young role model in promoting Chinese culinary culture.
By blending professionalism with innovation, these Hope as Chef graduates who have ventured abroad allow the world to experience the "Remarkable Taste of China," fostering cross-cultural understanding and strengthening China's cultural soft power.
This award is both a milestone and a new starting point. Ms Jieshan Lai concluded: "This honour belongs to every Hope as Chef graduate who dared to dream and every partner who supported us. Lee Kum Kee will continue to stay true to its original purpose, ensuring the 'taste of hope' reaches even further, helping more young people shine on the global stage, and consistently contributing to the high-quality development of China's catering industry as well as the inheritance and promotion of Chinese culture."
Earlier, at the 15th Philanthropy Festival and 2025 ESG Summit held in Beijing, the program was awarded the "15-Year Charity Special Tribute Award" in recognition of its sustained dedication and innovative practices in youth development and Chinese culinary culture inheritance over the past 15 years.
The Lee Kum Kee Hope as Chef program receives the “15-Year Charity Special Tribute Award”
Staying true to philanthropy and addressing the era's needs
Since its launch in 2011, the program has upheld Lee Kum Kee's core value of "Si Li Ji Ren" and its corporate mission of "Promoting Chinese Culinary Culture Worldwide." Over the past 15 years, the Lee Kum Kee Hope as Chef program has grown from a seed of "hope" into a long-term platform that nurtures talent for China's catering industry and helps young people change the course of their lives through professional skills. Closely aligned with national strategies for vocational education and rural revitalization, it employs a targeted "teach a man to fish" assistance model, providing free Chinese culinary training to ambitious young people from financially disadvantaged backgrounds and building a solid bridge toward their professional dreams.
Reflecting on these philanthropic efforts, Ms Jieshan Lai, Director of Corporate Affairs, Lee Kum Kee China, remarked: "An enterprise's value lies not only in the quality of its products, but in its ability to shape a brighter future. The Hope as Chef program is a direct extension of our 'Si Li Ji Ren' philosophy. We aren't just teaching a skill; we are igniting hope, transforming families, and sowing seeds for the future of the entire industry."
Ms Jieshan Lai, Director of Corporate Affairs, Lee Kum Kee China, shares Lee Kum Kee's philanthropic practices
Building a robust ecosystem for nurturing excellence
After 15 years of exploration and development, the Lee Kum Kee Hope as Chef program has established a full-chain philanthropic ecosystem covering selection, training and career development. It has moved beyond conventional educational sponsorship to become a systematic and sustainable talent incubation platform. Through a rigorous selection process, the program sponsors young talents with culinary dreams to study at Beijing Chaoyang Vocational School, Chengdu Finance and Trade Vocational High School, and Guangzhou Vocational School of Tourism and Business, where they receive systematic and professional training in Chinese cuisine. The curriculum deeply integrates Lee Kum Kee's cultural core of "Si Li Ji Ren" and its quality philosophy of "100-1=0," aiming to cultivate a new generation of industry professionals who excel in both skill and integrity.
To date, Lee Kum Kee has invested tens of millions of RMB and supported over 1,500 young people in pursuing their culinary careers. Graduates enjoy exceptionally high employment rates, with many rising to become executive chefs or kitchen heads. Some have even successfully started their own businesses, injecting fresh energy into the regional catering industry.
Over the past 15 years, the Lee Kum Kee Hope as Chef program has empowered over 1,500 young people to pursue their culinary dreams
Gong Tao, from Northeast China's Heilongjiang Province, is now the head chef of the Western kitchen at a five-star hotel in Beijing. Ji Shunguo, a young man from Southwest China's Guizhou Province, started his own business in Suzhou after completing his studies, with his restaurant becoming a local example of regional cuisine excellence. Many other students have used their income to support their families and improve their household economic conditions. Behind every number is a vivid story of dignity, perseverance, and hope.
Ms Dan Zhang (second from the right), Senior Manager of Corporate Affairs, Lee Kum Kee China, receives the “15-Year Charity Special Tribute Award” on stage
"Taste of China" on the global stage
As efforts to promote Chinese culinary culture worldwide continue to gain traction, graduates of the Lee Kum Kee Hope as Chef program have increasingly stepped into the role of cultural ambassadors. A number of outstanding alumni have worked in destinations including the Maldives, Saudi Arabia and Germany, bringing authentic Chinese food culture and culinary techniques to the international stage.
Eryi Pan, a 2012 graduate of the program, worked as a Chinese chef in star-rated hotels in the Maldives and Qatar after graduation. He is now the head chef of the Asian restaurant at Joali Maldives. Beyond his professional accolades, he has created a series of short videos, such as "Chinese Cuisine Wins Over Foreign Diners," to vividly showcase the charm of Chinese cuisine. Having amassed hundreds of thousands of followers overseas, he has become a young role model in promoting Chinese culinary culture.
Lee Kum Kee Hope as Chef graduate Eryi Pan ventures overseas to promote Chinese culinary culture
By blending professionalism with innovation, these Hope as Chef graduates who have ventured abroad allow the world to experience the "Remarkable Taste of China," fostering cross-cultural understanding and strengthening China's cultural soft power.
This award is both a milestone and a new starting point. Ms Jieshan Lai concluded: "This honour belongs to every Hope as Chef graduate who dared to dream and every partner who supported us. Lee Kum Kee will continue to stay true to its original purpose, ensuring the 'taste of hope' reaches even further, helping more young people shine on the global stage, and consistently contributing to the high-quality development of China's catering industry as well as the inheritance and promotion of Chinese culture."
