Students from the Department of Hospitality Management at STUST proudly brought
home 3 gold medals and 1 silver medal at the prestigious the 2025 International
Food Grand Prix Seoul –a world food Olympics in Korea. The competition was held
from May 10 to 11 at the aT Exhibition Hall in Seoul, South Korea, with 851
contestants from 12 countries including South Korea, Taiwan, Germany, Indonesia,
the United States, India, Malaysia, Singapore, Vietnam, Myanmar, Thailand, and
Turkey.
The 22nd the 2025 International Food Grand Prix Seoul is one of the oldest Korean
events in Korea. There are many on-site competitions for global players to
participate in competitions and exchanges, from on-site cooking, cold dishes,
Japanese wagashi, Western pastry baking, and Chinese cuisine to cocktail
competitions. In the Western exquisite plate decoration dessert group, chocolate
bonbon group, and tourist souvenir group in the baking art project, the teachers and
students of the Department of Hospitality Management at STUST lived up to
expectations and won 3 gold medals and 1 silver medal. The teachers and players
were the best and showed the practical skills teaching results of the department.
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【Prof. Zheng-sheng Lin (second from left) of the Department of Hospitality
Management at STUST was taking a photo with the two gold medal students Hong-
yu Chen (left) and Jia-lin Guo (second from right) at the 2025 International Food
Grand Prix Seoul.】
Yeh Chia-sheng, Chair of the Department of Hospitality Management at STUST said
that the department has been deeply involved in the development of practical skills
for many years, and the contestants have performed well since the establishment of
the department. STUST students can learn the basic skills, flavor development, art
decoration, field management and cost control that the industry values in the
department courses.
This time the teachers and students lived up to expectations and won 3 gold medals
and 1 silver medal. Prof. Zheng-sheng Lin, with his rich experience as a chef in five-
star hotels in the industry, gave students professional guidance and training and self-
discipline management in daily school life, which is also an important key to teaching
students to become a star chef in the catering industry; In addition, in this
international competition, Prof. Zheng-sheng Lin participated in the competition
with students and won the gold medal in the chocolate BonBon display. With many
years of practical experience, Prof. Lin worked hard with students in the competition
to have a common goal, and took the students to exchange and study abroad with
his solid field management experience.
【Prof. Zheng-sheng Lin of the Department of Hospitality and Management at STUSTparticipated in the 2025 International Food Grand Prix Seoul and won the GoldMedal of Chocolate BonBon Display.】
【Prof. Zheng-sheng Lin of the Department of Hospitality Management at STUST won
the gold medal in the 2025 International Food Grand Prix Seoul with his work— Lifeof Nature.】
Jia-lin Guo, a sophomore of the department, delivered an artistic and flavorful
performance that earned her a gold medal in the Exquisite Dessert Display. Her twodessert plates—"Tropical Symphony" and "Sunset Fruit Shadow"—were praised fortheir creativity and visual storytelling. “Tropical Symphony” featured mango jellysymbolizing tropical sunlight, cream puffs as a sandy beach, seaweed-topped cream
waves, and coconut marinade as the baton of a dessert symphony. “Sunset Fruit
Shadow” evoked the fleeting beauty of a summer sunset, with orange-red bonbons
representing the sky, chocolate petals as glowing clouds, and a glossy fruit glaze
reflecting the dusk.
【Jia-lin Guo from the Department of Hospitality Management at STUST won the goldmedal in the Exquisite Dessert display of the 2025 International Food Grand PrixSeoul.】
【Gold medal winning works of Jia-lin Guo from the Department of HospitalityManagement at STUST—“Tropical Symphony” and “Sunset Fruit Shadow” in the2025 International Food Grand Prix Seoul】
Hong-yu Chen, a sophomore from the Department of Hospitality Management at
STUST, presented exquisite desserts this time. The title of his first dish is "Flower andFruit Eggs", inspired by the vitality and fresh fruity fragrance of spring, combiningegg-shaped appearance, jelly base and dried petals, symbolizing rebirth and nature.
The second one is "A Trio of Tastes," with three desserts constituting a symphony oftaste buds, each with a unique flavor and shape, showing multi-level dessert skills.
【Hong-yu Chen from the Department of Hospitality Management at STUST won the
gold medal in the Exquisite Dessert display of the 2025 International Food Grand Prix
Seoul.】
【Gold medal winning works of Hong-yu Chen from the Department of HospitalityManagement at STUST: "Flower and Fruit Eggs" and "A Trio of Tastes" in the 2025
International Food Grand Prix Seoul.】
Hsu Yi-han, a sophomore student in the Department of Hospitality Management,
won the silver medal in the "Tourism Souvenirs Group" this time. The work "IslandMorning Light" was inspired by the scene of the morning sun shining on the fields inTaiwan. The cake body uses Taiwanese rice flour to show the delicacy and warmth ofrice culture. The top is decorated with dried lemon slices, symbolizing the rising sun,
and the colorful dried fruits and nuts shine like dewdrops, expressing the vitality anddiversity of nature. This dessert is like Taiwan in the morning light - fresh, pure andfull of hope.
【南Hsu Yi-han from the Department of Hospitality Management at STUST won the
silver medal of Tourism Souvenir Display in the 2025 International Food Grand PrixSeoul.】
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【Prof. Zheng-sheng Lin (center) of the Department of Hospitality Management at
STUST was taking a photo with the two gold medal students Hong-yu Chen (left) and
Jia-lin Guo (right) at the 2025 International Food Grand Prix Seoul—together with
their three gold medals.】
President Neng-fu Huang of STUST said that this international competition is not only
a grand event, but also a practical exercise for going abroad. Through the
competition with the top international players, our students not only demonstrated
solid baking skills, but also used their creativity to fully display the artistic aesthetics
of desserts, and more profoundly demonstrated the true meaning of vocational
education of "pragmatic and practical, learning and practice as one." We teach
through competitions so that students can "learn by doing and do while doing" and
hone their skills. This is exactly the spirit of running a school in STUST, cultivating
talents in all kinds of industries and excellent graduates who inject new vitality into
the industry. He believes that through such competition experience, coupled with
the school's perfect training system to enhance competitiveness, students of STUST
will be well trained before entering the workplace and have great performances.
【In the 2025 International Food Grand Prix Seoul】