The 8th International Culinary Arts Award was recently held at the Grand Banyan Hotel in Tainan. The Department of Hospitality Management, STUST, under the leadership of instructor Hui-wen Shi, won 2 Bronze Medals and 1 Excellent Work Award. The number of contestants participating in this competition were approximately 180, including working people, vocational high school students, and students from 18 colleges and universities in Taiwan, Singapore, Malaysia, and Japan.

【The Department of Hospitality Management, STUST, won 2 Bronze Medals and 1 Excellent Work Award in the 8th International Culinary Arts Awards.】

Shin-ling Yeh, a student from the Department of Hospitality Management, STUST, won the bronze medal for the Western-style main dish presentation. Her Western-style main dish "Midsummer" was inspired by the theme of the summer sea. As the works presents, the curved half-moon tart skin is like the moon reflected on the sea. The small objects dotted around it, such as corals and seaweeds in the ocean, and vegetables standing upright, are beacons in the boundless ocean, giving guidance and light. "Midsummer" is full of vitality and strength, reflected in the work as a whole.

【Shin-ling Yeh, a student from the Department of Hospitality Management, STUST, won the Bronze Medal for Western-style main course presentation at the 8th International Culinary Arts Awards.】

Yong-rui Tsai, a student from the Department of Hospitality Management, STUST, won the Excellent Work Award for the best Western-style main dish presentation. His Western-style main dish "Deep Sea" is based on fresh seafood, aiming to give diners a unique taste experience as if they were in the deep sea. This dish uses seafood, using carefully selected spices and cooking techniques to retain the original flavor of each ingredient. The flesh of the flower branches is elastic, with a dense texture and rich layers, making people feel as if they could feel the mystery and vastness of the ocean. This dish is not only a feast for the taste buds, but also a tribute to the deep sea world.

【Yong-rui Tsai, a student from the Department of Hospitality Management, STUST, won the Excellent Work Award of the 8th International Culinary Arts Awards with his outstanding presentation of Western-style main dish.】

Yu-ting Chen, a student from the Department of Hospitality Managemnt, STUST, won the Bronze Medal for the presentation of Western-style main dishes. The name of his work is "Sea Glaze." "Glaze" is brightly colored and means being frozen as well as being like amber. The ocean is used to present this artistic conception, with a place in the middle. The main body is taken by the irregular shape of fish, with shrimps and nuts wrapped on the left and right, respectively, presenting the environment of various shapes and colors in the sea. The amber-like jelly placed on the plate makes the overall color brighter and highlights the richness of the dish.

【Yu-ting Chen, a student from the Department of Hospitality Management, STUST, won the Bronze Medal for Western-style main course presentation at the 8th International Culinary Arts Awards.]】

De-guang Chou, Acting President of STUST, said that this international competition was held to promote cultural exchanges between countries around the world. The school provided contestants with an excellent training environment and complete facilities. The teachers in the Department of Hospitality Management also showed support for the contestants, allowing the contestants to give full play to their strengths in various competitions, display the achievements of their hard work in daily preparation, and bring glory to the university.