The winning teams and individuals for the First Asian Master Chefs Competition in Manila, a culinary competition organized by the Chinese International Gastronomers’ Association (CIGA) and the Manila Hotel at the end of April, were announced at the beginning of May.
Li Pi-chi and Lin Yung-jui, lecturers in Tzu Hui Institute of Technology’s Department of Food and Beverage Management, won gold medals in the Chinese and Western cuisine categories respectively, while the Taiwan team won the Asian State Banquet Master Chef and Asian State Banquet Chef awards. The two teachers are sharing their experience overseas with their students in hopes that their students may one day surpass them.
Li has worked as assistant master chef at the Grand Hi Lai Hotel, the Splendor Kaohisung, and Hotel Royal Chiben, and was awarded a gold medal at a culinary competition held to greet Expo 2010 Shanghai China. He is relatively well known in Western culinary circles. Lin has worked as assistant master chef at the Grand Hi Lai Hotel and master chef at I-Shou University’s Meiwei Restaurant. He won a special gold medal at the World Golden Chef Competition and is a renowned chef of Chinese cuisine. Both of them were hired to serve as lecturers in Tzu Hui Institute of Technology’s Department of Food and Beverage Management, where they hope to impart their culinary expertise to their students.
Photo: Yeh Yung-chien, Liberty Times
照片:自由時報記者葉永騫
At the end of April, the two teachers formed a team made up of chefs from southern Taiwan to go to Manila for the competition. Altogether there were 70 chefs from 13 countries competing in the contest, including chefs from Japan, Korea, the Philippines, China and France. The Taiwan team won the Asian State Banquet Master Chef and the Asian State Banquet Chef awards. Li won a gold medal for his wasabi chicken wrap and potato mousse, while Lin won the contest’s top award with his “moon shining on the East,” all of them displaying extraordinary culinary skills.
Li says the reason he was successful in the culinary competition was because of his creativity — adding wasabi to Western cuisine — which created a unique flavor that received numerous accolades from international judges.
Lin, for his part, combined lamb ribs with salted eggs, roasting them together to make for a spectacular flavor, an innovation displaying the unique flavors of Chinese cuisine.
Photo: Hong Rui-chin, Liberty Times
照片:自由時報記者洪瑞琴
(Liberty Times, Translated by Kyle Jeffcoa)
由菲律賓馬尼拉大飯店與中華國際美食藝術協會四月底共同主辦的二0一二年第一屆亞洲名廚競賽,五月初評選出得獎的團隊和優勝的選手。
慈惠醫專餐飲科講師李碧琪、林永瑞參加在比賽中,分別獲得中、西餐特金獎,台灣團體更一舉獲得亞洲國宴廚神獎、亞洲名廚獎獎項,兩人將把國外參賽經驗傳承給學生,讓學生青出於藍更勝於藍。
李碧琪歷任高雄漢來大飯店、金典酒店、知本老爺大酒店副主廚等職務,榮獲世博國際美食藝術大賽特金獎等殊榮,在西餐界相當知名,林永瑞則歷任高雄漢來大飯店副主廚、義守大學味美餐廳主廚等職務,曾獲得世界金廚爭霸賽特金獎,在中餐界具有盛名,兩人被慈惠醫專餐飲科禮聘到學校擔任講師,希望把餐飲專長傳承給學生。
四月底兩名老師與南部餐飲界組成台灣團隊到菲律賓參加馬尼拉亞洲美食比賽,共計有來自日、韓、菲律賓、中國、法國等十三個國家七十位廚師參與競技,台灣團隊一舉拿下亞洲國宴廚神獎、亞洲名廚獎,李碧琪則以西餐「雞肉鮮芋慕斯捲佐山葵醬料」奪得特金獎,林永瑞則用中餐的「明月照東方」拿下首獎,展現不凡廚藝。
李碧琪表示,廚藝能夠獲勝在於創新,他把山葵融入西餐中,展現出不一樣的口感,才贏得國際評審的讚賞。
林永瑞則是把羔羊排與鹹蛋結合,煎出羊排的絕美口感,創新展現中餐的特殊滋味。
(自由時報記者葉永騫)
The strongest earthquake to hit Taiwan in 25 years killed at least 16 people and damaged dozens of buildings, but the destruction was largely contained thanks to decades of preparedness work. Taiwan sits on the “Ring of Fire,” an arc of intense seismic activity along the Pacific Rim, and — much like neighboring Japan — has a long history of catastrophic quakes. How does April 3 compare with other recent quakes? The April 3 earthquake, which measured 7.4 on the moment magnitude scale, was felt across Taiwan. It was the most severe since a 7.6 magnitude quake in 1999 killed
Around the time of the Dragon Boat Festival in June, the streets of Taiwan are filled with the delightful aroma of zongzi, a traditional snack made of sticky rice wrapped in leaves. The leaves are folded into a cone and then filled with sticky rice and other ingredients such as braised pork belly, peanuts and salted duck egg yolks. The filled leaves are then tightly tied with kitchen twine and ready for cooking. 每到六月端午時節,街頭巷尾就會飄出粽子的香氣。粽子是將糯米包進粽葉的傳統美食,先將粽葉折成圓錐狀塞入糯米,以及紅燒肉、花生、鹹鴨蛋黃等配料,用棉線綁緊後即可烹煮。 Dragon Boat Festival (n. phr.) 端午節 aroma
Everyone has seen a piece of fruit turn brown after being cut. Have you ever wondered why that happens? It is a common phenomenon that occurs due to a chemical reaction called enzymatic browning. The appearance, flavor and nutritional value of the fruit are all affected by this reaction. Some fruits, such as apples, pears, bananas, avocados and peaches, are more prone to enzymatic browning than others. These fruits contain high levels of an enzyme called polyphenol oxidase, or PPO for short. __1__ This causes a chain of chemical reactions that ultimately transforms the phenolic compounds into
A: As well as Eid al-Fitr, Southeast Asia is celebrating the Water Festival this week. B: And this year, Thailand is expanding the celebration between April 12 and 16 for the event, officially known as the Songkran Festival, expecting to make 24.3 billion Thai baht in tourism revenue. A: Does Taiwan celebrate the Water Festival? B: Some local cities and counties do have similar activities. A: Let’s go experience the festival then. A: 除了「開齋節」外,東南亞「潑水節」本週也盛大登場! B: 泰國今年從4月12日到16日擴大「宋干節」連假,預估觀光收入可高達243億泰銖。 A: 台灣會慶祝「潑水節」嗎? B: 有些縣市會舉辦類似活動。 A: 那我們也去體驗一下吧。 (By Eddy Chang, Taipei Times/台北時報張聖恩)