Twelve Taiwan Chefs to Study Art of U.S. Southern Cooking
AIT's Agriculture Trade Office (ATO), together with the Southern U.S. Trade Association (SUSTA), has organized a trip for 12 leading chefs from around Taiwan to spend two weeks at the John Folse Culinary Institute (JFCI) in Louisiana. The chefs will learn about a variety of ingredients and cooking styles used across the southern U.S.
The school, JFCI, hosts international chefs from around the globe and is the premier culinary institution in the southern USA. It is led by a renowned chef, John Folse. After returning from the training program, the ATO hopes to feature some of the new skills the chefs have acquired at the American Kitchen that will be part of this year's Taipei International Food Show from June 18-21, 2008. Each chef will conduct a seminar at the show to show off their new skills and promote U.S. ingredients and dishes from their American experience.
Chef George Kaslow, an instructor at JFCI, will travel to Taipei with the twelve Taiwan chefs in order to participate in the Food Show and other promotions that will be held around Taiwan at the same time. Chef Kaslow, who has been at JFCI for over seven years and is fluent in Spanish, will conduct cooking demonstrations and assist in launching menu and retail promotions in Taiwan. This will be Chef Kaslow's first visit to Taiwan. AIT looks forward to working with Chef Kaslow during his visit and in the future.
Participants in the U.S. trip include:
- Su, Heng-an - Director of Western Culinary Arts, Kaohsiung Hospitality College.
- Chen, Kwan Ting - Associate Professor, Western Culinary Arts Department, Kaohsiung Hospitality College. Mr. Chen has written extensively on various cooking styles, is active in multiple chefs' organizations and is affiliated with several schools and universities.
- Lai, Ku-Hsien - Instructor, Department of Food & Beverage, Kaohsiung Hospitality College
- Chang, Chih-Teng - Associate Professor, Department of Hospitality Management, Chung Hua University. Mr. Chang is currently serving as President of the Taiwan Formosa Chef's Association.
- Chang, Li-Jung - Instructor, Nei-Hu Vocational High School. Ms. Chang is a celebrity chef who has published articles on cooking and recipes and has appeared on the CTI-TV cooking show.
- Teng, Yu-Kuei - Food & Beverage Consultant, Culinary Hospitality Concepts, Taipei. Mr. Teng currently works with A-Cut Steakhouse on everything from menu design to steak purchasing. He is also Chef and part-owner of the Sonoma Yen Grill/Teppanyaki/Steakhouse.
- Tu, Kuo-Cheng - Assistant Professor, Kaohsiung Hospitality College/Chung-Shang Industrial & Commercial School
- Fang, Kuo-Ching - Executive Chef, Lawry's The Prime Rib, Taipei
- Chang, Shou-Yi - Sous Chef, The Sherwood Taipei, Toscana Italian Restaurant, Taipei
- Lai, Yu Ju - Product Development Deputy Manager, Taiwan Skylark Co. Ltd., Taipei. Has been featured on multiple television programs and in the print media, newspapers and lifestyle magazines.
- Ku, Ching-Wen - Chef, Hotel Royal Hsinchu, Hsinchu
- Chen, Che Wen - Chef, Grand Hi-Lai Hotel, Kaohsiung
The training program will be fully sponsored by SUSTA, including all airfare, hotels, and meals. For more information, please contact Agricultural Marketing Specialist Ms. Cleo Fu at (02) 2705-6536 ext.242. You can also find related materials about this program at http://www.usfoodtaiwan.org.