[Media Today/Reporter Li Zudong reported]At the 2023 Michelin Awards Ceremony, International Director Gwendal Poullennec: “This is a historic day for Taiwan! Tauri uses Western techniques to present Taiwan’s local flavor. This is the first time in the world that Once, a Taiwanese cuisine was awarded three stars…” It is a rare occasion for the Gaochin University Culinary Institute to invite Taiwan’s first three-Michelin-starred chef, Ho Shun-kai, to perform at the school. This invitation comes from the deep teacher-student relationship between Chef He and Associate Professor Lin Shuying of the Gaokao University. In the spirit of never forgetting one’s roots To be grateful, Chef Ho Shun-kai took advantage of his busy schedule and went down south to demonstrate cooking on-site with about 150 teachers and students from the Western Culinary Arts Department, Catering Culinary Arts Department and International Culinary Arts Program of the school, explaining “A new interpretation of modern cuisine: the evolution of Taiwanese cuisine” “Past, Modernity and Future”, showing how to use French cuisine forms and techniques to make local cuisine, sharing how to stand on the international culinary stage to achieve stardom in the highly competitive international culinary market, and promote Taiwanese cuisine to the world Characteristics and culture.
Currently serving as the chef of Taïrroir, He Shunkai leads the team and won three Michelin stars in 2023. From one, two and three Michelin stars, Chef He interprets Taiwanese flavor in his own way. The creative concept of each dish seems ordinary. But not ordinary. He breaks away from the framework of established creative methods and incorporates the habits and characteristics of daily life, world cultural and historical background, or personal past experiences. He uses seasonal ingredients from various places, cooking techniques, interpretation of flavor elements, and exquisite presentation methods to create a dish. Tao talks to people and resonates with the cuisine, conveying the unique customs and customs of Taiwanese spirit to the world, such as the familiar Sishen soup, Shacha beef, and Hakka stir-fry, but the visual presentation is different from the perception. In the mouth, there is a harmonious feeling. Food writer Ye Yilan once described him this way: “It belongs to ‘local French cuisine’. From the beginning, it adopts a direct, fierce and unreserved approach to express Taiwanese taste. There is no doubt that it is the representative status of Taiwanese French cuisine.”
Principal Chen Dunji advocates: smart application, fashion innovation and business management, hoping to introduce the latest concepts to students, not just skills, so there are often demonstrations and performances by well-known chefs at home and abroad to share life journeys and the baptism impact of different cultures. This then allows students to look inside and think about their future. Chef Ho Shun-kai has long been committed to inheriting Taiwan’s traditional food culture and is good at integrating French innovative techniques. He encouraged his students not to belittle themselves and think that the moon in foreign countries is rounder. After traveling overseas and returning to China, he deeply felt that Taiwan’s catering culture has evolved Mature and in sync with world trends, as long as we keep improving, we will achieve something; Jiang Minhui, director of the Department of Western Cuisine, said that Chef Ho Shun Kai is the first local three-star chef in Taiwan. He has conquered the discerning taste buds of gourmets at home and abroad with his exquisite cooking skills, making Taiwan It is deeply imprinted in their minds, promoting the success of Taiwan, and encouraging students to be successful.
