Tunghai University-News--Tunghai Department of Hospitality Management welcomed Michelin-starred chefs as guest lecturers.

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::: Tunghai University-News--Tunghai Department of Hospitality Management welcomed Michelin-starred chefs as guest lecturers.

Tunghai Department of Hospitality Management welcomed Michelin-starred chefs as guest lecturers.

Department : THUPR
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Date : 2017-10-16

Ever since its establishment in 2000, the Tunghai Department of Hospitality Management has been focusing on the innovation and application of hospitality management, inspiring teachers and students alike to pursue new knowledge and insights. In order to stay connected with the current trends in the dining industry, on October 12, 2017, Tunghai specially invited a Michelin-starred chef as a guest lecturer in a so called “Michelin Star Forum.”

The Michelin Star Forum invited Executive Chef Tim Lam of the one-starred restaurant Ying, a Cantonese cuisine specialist in Melco Crown Entertainment’s Altira Macau complex, as well as former dessert master Chi-Wai Ho of the three-starred restaurant The Eight. In 2014, Executive Chef Lam was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. Just a year before, he earned top honours for Chinese Cuisine at the National Vocational Qualifications, making him one of the first chefs in Macau to earn this distinction.

Executive Chef Lam teaching Tunghai students how to prepare crab cuisine.

On the first day of the Michelin Star Forum, the two chefs started off by sharing their experience of achieving their Michelin stars to the MA students of the Department of Hospitality and several local industry leaders who joined the event. The sharing session focused mainly on the preparation of foods, training of personnel, kitchen utilities and equipment, and other criteria for the Taiwanese Michelin evaluation.

During the morning session, the two chefs demonstrated a Macau crab cuisine before the 25 juniors, seniors, and master students and then led them to prepare the crab dish themselves. The demonstration emphasized the delicate appearance and creative placement of the foods as well as the taste.

According to Chef Lam, persistence and practice are the keys to success and growth. He is especially fond of using simple ingredients to create masterpieces. For example, as simple as it is, there are a hundred different types of salt in the world. It takes endless studying and tasting to master the simplest way of seasoning one’s dishes.

Director Kue-I Lee of the Department of Hospitality Management stated that it was a very special opportunity for students to learn closely from the two Michelin chefs. At noon, in the professional cocktail classroom, the two chefs prepared a meal of both Western and Eastern cuisines with Professor Johnny Lin. In the afternoon, the two chefs shared their experiences and visions with the university students.

Le Guide Michelin are a series of guide books published by the French tyre company Michelin. Up until 2006, only European restaurants and chefs are featured in the guide. After 2008, the Guide entered the Asian market, publishing its Tokyo edition. One year later, in 2009, a Hong Kong edition and Macau edition were published. In 2016 followed the Singapore edition. The Michelin Guide is the most reputable guide for restaurant evaluations. One star indicates better than average. Two means outstanding and worthy to try. Three stands for excellence and worthy to visit. In 2018, the Michelin Guide is planning to publish a Taiwan edition guidebook.

Tunghai Department of Hospitality Management invited Executive Chef Tim Lam and Master Chi-Wai Ho to teach students cuisine preparation and culinary skills. Photo with Director Kue-I Lee of the department.

The Michelin Forum aimed to pave the road to globalization for the department, enhancing industry cooperation and international connections for both faculty and students.

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