The Department of Hospitality Management of Southern Taiwan University of Science and Technology recently invited well-known chefs in Chinese and Western cuisine and pastry to share practical experiences in the industry with students. In order to help students understand the current situation of the industry, enhance their professional abilities, and promote exchanges between industry and academia, Southern Taiwan University of Science and Technology offers a "Teaching by Teachers from the Industry" course every semester. Students can learn from their teaching of different cuisines and cooking skills while they are studying at school.

[Yi-Zhan Jan, Director of Taiwan Culinary Arts and Gourmet Association (second from right), Director Mei-Lan Lin of the Department of Hospitality Management (second from left), Instructor Hui-Wen Shi (first from left) and Instructor Yu-Cheng Huang (first from right) took a group photo.]

The chef invited to offer the "Teaching by Teachers in the Industry" this time was Shiu-Lin Huang, Head Chef of the National Federation of Chefs and Professional Union. Chef Huang has been engaged in catering for more than 40 years, specialized in restaurant dishes in the 40s and 50s, Taiwanese old-fashioned cuisine, and Taiwanese banquet dishes. This time he demonstrated four creative dishes. In addition, Jin-Wan Chen, Deputy General Manager of the Hi-Lai Hotel, was invited to demonstrate a masterpiece of Sichuan cuisine. Not only can he cook good dishes, he but also does well in kitchen management. This time, Deputy General Manager Chen was invited by the Department to demonstrate three special dishes, including “Dry Roasted Shrimp Noodles,” “Double Willow Green Oyster Sauce,” and “Casserole Lion Heads.” The dishes of the two professional teachers were full of flavors, fragrant, and great tastes, offering a lot for the students to learn and see.

[Shiu-Lin Huang (middle), Head Chef of the National Federation of Chefs and Professional Union, visited Southern Taiwan University of Science and Technology and gave lectures. He took a photo with Mei-Lan Lin (left), Director of the Department of Hospitality Management and Instructor Yong-Hui Hu.]

In terms of western cousin, Director Yi-Zan Jan of the Taiwan Culinary Arts Association brought three dishes, including fried sea bass with clams, and basil mayonnaise with clams, oil-sealed tomatoes, candied raspberries and mint white chocolate mousse. Every dish was rich in the original French cuisine flavor and came with more ingenious. Under the ingenious combination of the chef, the couscous, olive oil, and other ingredients were used uniquely. The overall cooking was different, but they could be perfectly integrated. Meanwhile, the students were concentrated on taking notes all the time.

[Chef Yi-Zan Jan, Director of Taiwan Culinary Arts and Gastronomy Association, was invited by the Department of Hospitality Management, Southern Taiwan University of Science and Technology, to teach Western cuisine courses.]

Chef Benec Loan-Adrian, Spanish restaurant Molin de Urdaniz of Taipei Mushe Hotel, who was invited to demonstrate three dishes, including Carmelo de Pimenton Relleno de Mousse de Txistorra, Gamba Roja, and Piel de Leche. He made use of oriental elements—Japanese soy sauce—to make the sauce and finish the diskes with western cooking techniques. In the course, many students asked Chef Benec Loan-Adrian questions related to ingredients, such as local seafood and ingredients used in Spain. They also asked questions concerning how to obtain adjustments and what other cooking methods would recommend for cooking carmine shrimp, in addition to the current cooking methods, without losing the flavor of the original ingredients and the difference between the red shrimp and the red shrimp. The students asked many key professional questions, and the chef was very surprised. Chef Benec Loan-Adrian also encouraged the students to become a successful chef by doing more, seeing more, and working hard. Molin de Urdaniz is a Spanish restaurant that has been awarded two Michelin stars for 13 consecutive years. Mushe Hotel is the only overseas branch of this restaurant.

[Shiu-Lin Huang, Head Chef of the National Federation of Chefs and Professional Union, was invited by the Department of Hospitality Management, Southern Taiwan University of Science and Technology, to teach Western cuisine courses.]

Moreover, Southern Taiwan University of Science and Technology also invited Chef Laurent Delcourt, Executive Chef of Tainan Jingying Hotel. The chef is also very popular among students. In order to make students understand the importance of innovative flavors and the aesthetics of desserts, he demonstrated Mango exotique choux, Mango creme puffs, and Fantastic with summer fresh fruit. In addition to enabling students to learn western dessert skills, the chef incorporated desserts and fresh fruit decorations into the curriculum to increase students' interest and enhance their creativity. In the class, Chef Laurent Delcourt also shared skills for European and American dessert making and some new dessert making, together with skills for dessert preservation and cost control, and encouraged students to improve their English communication skills in order to go international.

[Chef Jin-Wan Chen, Deputy General Manager of Grand Hi-Lai Hotel, took a photo with the teachers and students of the Department of Hospitality Management, Southern Taiwan University of Science and Technology.]

Mei-Lan Lin, Chair of the Department of Hospitality Management, Southern Taiwan University of Science and Technology, said that in addition to internship courses in the classroom, students can share the practical experience from chefs in the industry, which will help students acquire the basic understanding and know current situation of the catering industry in the future, so that they can be well connected with their future employment environment. The students were excited about bringing industry elites into the curriculum, saying that they had learned a lot!

[Benec Loan-Adrian, Chef of the Spanish restaurant at the Mushe Hotel Taipei (fourth from the right in the first row) and De-Guang Chou (fifth from the right in the first row), Dean of the college of Business and Management, Southern Taiwan University of Science and Technology, and the teachers and students of the Department of Hospitality and Tourism, took a photo with the teachers and students of the Department of Hospitality Management, Southern Taiwan University of Science and Technology.]

[Executive Chef Laurent Delcourt of Tainan Jingying Hotel took a photo with the teachers and students of the Department of Hospitality Management, Southern Taiwan University of Science and Technology.]

[Executive Chef Laurent Delcourt of Tainan Jingying Hotel was making a demonstration.]