Experts and scholars exchange ideas on culinary themes (Photo courtesy of organisers)

　　Quanzhou Daily, August 20 (Reporter: Wei Xiaofang)

　　On the afternoon of August 16, as part of the Third Silk Road Culinary Development Conference and the 2025 Quanzhou Maritime Silk Road Food Carnival, the Art of the Table and Sustainable Development Education Conference was successfully held in Quanzhou. The event brought together leading figures from the culinary industry and experts from hospitality and culinary education institutions to discuss key themes: innovation in Silk Road table aesthetics, integration of industry and education in culinary training, and the role of artistic dining experiences in empowering cultural tourism.

　　"Culinary art is not only about the transmission of skills and ideas, but also about the inheritance of spirit," remarked Qu Hao, Vice President of the World Federation of Chinese Catering Industry and Chair of its International Chinese Master Chefs Committee. He encouraged culinary professionals to remain committed to their craft, continuously refine their expertise, and preserve traditional cooking techniques with ingenuity, so that food culture continues to flourish in the new era.

　　Professor Du Li, Vice President of the World Federation of Chinese Catering Industry and Chair of its Food Culture Experts Committee, traced the evolution of dining culture from meeting basic needs to pursuing aesthetic experiences. She highlighted Quanzhou's celebrated "Ten Continents Banquet" as a model of table aesthetics. As the historical starting point of the Maritime Silk Road, Du suggested that Quanzhou could collaborate with cities along the Silk Road to establish a Silk Road Culinary Culture Alliance. Such an initiative, she argued, would fuse cultural heritage with modern technology, create a series of Silk Road–themed banquets, and expand the brand's global influence. She also proposed using the Silk Road Culinary Development Conference as a platform to launch a "Silk Road Culinary Art of the Table Tour," thereby contributing to the development of UNESCO-recognised Creative Cities of Gastronomy and advancing cultural exchange under the Belt and Road Initiative.

　　From an educational perspective, Huang Junsheng, Vice Dean of the School of Culinary and Hotel Management at Hanshan Normal University, called for innovation in culinary education from a global perspective. He suggested a three-tiered transformation: moving from technical training to standard-setting, from specialised instruction to industry-wide collaboration, and from industry-focused education to cultivating a complete culinary ecosystem.

　　Similarly, Wang Peilai, Dean of the School of Continuing Education at Shanghai Institute of Tourism, pointed out that with growing consumer demand and diversified industry development, the field of artistic dining holds vast potential. However, he stressed that because the sector is undergoing constant change, vocational education must deepen its integration with industry. This, he argued, requires more educators to gain hands-on industry experience, ensuring teaching aligns closely with real-world needs.

　　During a roundtable session, Wu Binru, President of Quanzhou Vocational and Technical University, joined Zhang Yu of Suzhou City University, Xing Ningning of Zhangzhou Vocational and Technical College, Luo Zhizhong of Quanzhou Industry and Commerce Tourism School, and Chen Ruisheng of Nan'an Hongxing Vocational Secondary School to discuss "Silk Road Culinary Art of the Table and Innovations in Industry-Education Integration." Their exchange generated fresh insights into the future of vocational culinary education and the integration of teaching with industry practice.