May 4th 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 programme 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 programme 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 programme receives the “15-Year Charity Special Tribute Award”

This award serves as more than just a tribute to 15 years of dedicated efforts; it is a vivid manifestation of Lee Kum Kee’s core value, “Si Li Ji Ren” (Considering Others’ Interests), and its mission to “Promoting Chinese Culinary Culture Worldwide”. Over the past 15 years, the Lee Kum Kee Hope as Chef programme 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.

Staying True to Philanthropy and Addressing the Era’s Needs

Since its launch in 2011, the programme has upheld Lee Kum Kee’s core value of “Si Li Ji Ren” and its corporate mission to “Promoting Chinese Culinary Culture Worldwide”. 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 Lai Jieshan, 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 programme 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 Lai Jieshan, 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 programme 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 programme 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 programme has empowered over 1,500 young people to pursue their culinary dreams

Gong Tao, who came from Heilongjiang, is now the head chef of the Western kitchen at a five-star hotel in Beijing. Ji Shunguo, a young man from Guizhou, started his own business in Suzhou after completing his studies, with his restaurant becoming a local showcase for regional specialty cuisine. 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 right), Senior Manager of Corporate Affairs, Lee Kum Kee China, receives the “15-Year Charity Special Tribute Award” on stage

Bringing the “Taste of China” to the Global Stage

As efforts to promote Chinese culinary culture worldwide continue to gain traction, graduates of the Lee Kum Kee Hope as Chef programme 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 culinary techniques and food culture to the international stage.

Eryi Pan, a 2012 graduate of the programme, 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 Lai Jieshan 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 stage of the era, and consistently contributing to the high-quality development of China’s catering industry as well as the inheritance and promotion of Chinese culture.”