Chef Chang relays to an interpreter how prawn balls with fruit salad are done.
An International Tour of Taiwan Gourmet Cuisine Workshop to showcase delectable Taiwanese cuisine was successfully held at The University of the South Pacific’s (USP) Laucala Campus on 30 August 2019.
Organised by the Taipei Trade Office in Fiji, USP’s School of Tourism & Hospitality Management (STHM) & the Pacific Technical & Further Education (Pacific TAFE), the workshop saw Chef Chin Chang and Chef Lulu, who have been traveling seven cities throughout Oceania, demonstrate four dishes and cook eight, along with STHM students.
The duo were in Suva as part of an International Tour of Taiwan Gourmet Cuisine (Oceania) in Wellington, Christchurch, Auckland, Perth, Melbourne, Sydney and Brisbane from 11 August – 1 September.
Professor Stephen Pratt, Head of STHM welcomed everyone saying they were glad that initial talks had come into fruition with the workshop finally getting off the ground.
The rep from the Taipei Trade Office, Mr Philip Wu said they were happy to have the opportunity to bring a taste of Taiwan to Fiji. The Taipei Trade Office is happy to work with USP and particularly in sharing its food culture and cooking knowledge with USP students.
At the formal dinner on 31 August, Professor Richard Coll, USP’s Deputy Vice-Chancellor Education said the International Tour of Taiwan Gourmet Cuisine Dinner is a great example of USP collaborating with international partners to provide students with the latest international know-how.
STHM students learnt new skills while preparing Taiwanese cuisine.
This function, he said, demonstrates the way USP, in this case, the STHM and Pacific TAFE, can work with the international community to enhance students’ education as well as showcase international culture.
“We thank the Taipei Trade Office for partnering with us on this initiative. All day Pacific TAFE students have been working in the kitchen improving their skills and learning new cooking techniques with the chefs,” he noted.
“This initiative is an example of USP’s commitment to introduce our students to new and innovate ways to develop their careers, to give them opportunities to use their newly acquired skills in a fully functioning kitchen and restaurant,” he said.
“It also is about providing job-ready students and giving our students the experience to apply what they have learned in a real-life culinary and hospitality context,” he added.
Food he stated, is a big part of culture and goes beyond just the taste but includes the ingredients and the way food is prepared and eaten.
“We, at USP, hope there will be future opportunities to partner with the Taipei Trade Office and, indeed, other international missions in showcasing their culture,” Professor Coll said.
Taiwanese cuisine includes pan fried, stir fried, deep dried and steamed, sweet, sour, spicy and bitter - a hybrid, a fusion of indigenous, mainland Chinese, immigrant, and colonial contributions.
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