TAI President Frenny Lee (seated, second from left), Culture Center of TECO Director Karen Wang (seated, fifth from left), Culture Center of TECO Deputy Director Benjamin Liang (standing, rightmost) with UST OIRP Director and Dean Emeritus Prof. Lilian Sison, Ph.D. (seated, third from left), UST CTHM Dean Assoc. Prof. Gezzez Giezi G. Granado, DCL (seated, center), UST OPA Director Asst. Prof. Joreen T. Rocamora, Ph.D. (seated, rightmost) with the chefs and organizers
OCAC, TECO, UST showcase Taiwanese, PH food in demo cooking session
THE Overseas Community Affairs Council (OCAC), Taipei Economic and Cultural Office (TECO) and University of Santo Tomas, through the Office of Public Affairs and College of Tourism and Hospitality Management (CTHM), collaborated in the 2023 International Tour of Taiwan Gourmet Cuisines.
Thirty-three students from CTHM interacted and learned directly from Chefs Zhang Yuling and Peng Xuanqi during the culinary exchange.
The event also saw the participation of Chefs Reinald Andaya, Elijah Coronado, Ramona Olga Ko and Hospitality Management Chair Mr. Juanito Luis S. Reyes in a demonstration cooking and presentation class with 100 taste testers from TAI and the University.
The chefs led the students in preparing famous Taiwanese dishes like Hakka glutinous rice balls, fried buns, fried rice noodles, 3D fruit and vegetable jelly flower cake, lotus seed seafood rice, and crispy salted chicken. Filipino dishes like okoy, ginataang halo-halo, bicol express, and pork adobo were also prepared and served as a showcase of Filipino cuisine.
As the teams prepared the dishes at the CTHM food laboratory, the cooking process was streamed live to the presentation and tasting area in the College of Education ICD room. Alongside showcasing their culinary skills, the chefs also discussed the history of each dish that completed the entire tasting experience.
TAI Secretary-General Mr. Peter Lin and TECO Culture Section office assistant Ms. Debbie Soyangco served as hosts and translators for the event.
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