A university in China is taking barbecue seriously. Yueyang Open University, along with the Yueyang Barbecue Association, is starting the nation’s first Barbecue Research Institute. This unique venture aims to elevate street food culture across the country.
Their big goal? To train 1,000 skilled barbecue chefs in just three years. The program combines two and a half years of classroom learning with a six-month hands-on internship. Every year, they plan to accept between 50 and 100 students, focusing not just on grilling skills, but also on business management.
The courses are open to a wide range of participants: middle school graduates, youth not in school, and current cooks who want to refine their skills and get certified. This initiative is set to change how barbecue is viewed in China, shifting it from casual street food to a respected profession.
According to a recent survey by the Chinese Cuisine Association, outdoor barbecue events have grown in popularity, with over 70% of urban residents participating in these gatherings at least once a month. This could mean a positive outlook for the industry as more people embrace barbecue culture.
Experts believe that instituting formal training could also encourage a trend of sustainable practices in barbecue. With rising concerns about health and sourcing, teaching young chefs about responsible ingredient sourcing and preparation might make a real difference.
The enthusiasm around this Barbecue Research Institute reflects a broader trend in China, where street food is not just food; it’s a social experience. On social media, hashtags like #BarbecueCulture and #GrillMasters are trending, with thousands sharing their barbecue experiences and favorite dishes.
By making barbecue a formal field of study, this new institute might just turn aspiring grillers into culinary entrepreneurs, shaping the future of dining in China.
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