In an effort to introduce Taiwanese cuisine to a broader Floridian audience, the Taipei Economic and Cultural Office in Miami (TECO in Miami) partnered with Miami Culinary Institute to host a special culinary event on August 22nd. The event was part of the "2023 International Tour of Taiwan Gourmet Cuisines”, organized by the Overseas Community Affairs Council (OCAC). Renowned Chefs Ko-Chin Chang and Kai-Yuan Lu from Taiwan were the key figures of the event, as they prepared a selection of Taiwanese delicacies for the guests and students from the Miami Culinary Institute
Among the attendees were prominent figures such as former Ambassador Volker Anding of Germany, Consul General Darrel Montrope of Saint Lucia in Miami, Deputy Consul General Fumiyo Tsuda of Japan in Miami, District Directors from both Senator Rick Scott and Senator Marco Rubio's office, as well as officials from the U.S. Department of State's Office of Foreign Missions (OFM) Miami Branch and Miami-Dade County. Nearly a hundred guests, including invited guests and students from the institute, participated. The event was hugely successful.
Director General Chou delivered a speech expressing gratitude to OCAC for arranging the visit of Chefs Chang and Lu to Florida this year. He also extended appreciation to the Miami Culinary Institute for generously providing the cooking venue and necessary assistance for the event.
Chou emphasized that cuisine serves as an excellent medium for preserving cultural heritage and fostering connections among people from diverse backgrounds. Chou then introduced the two chefs: Chef Chang currently holds the position of Executive Chef at the 'Badasan Aboriginal Restaurant,' specializing in indigenous Taiwanese cuisine.Notably, Chef Chang received the prestigious "Taiwan Cuisine Top 10 Chef" award in 2022.
On the other hand, Chef Lu, recognized as the winner of the '2012 Le Cordon Bleu – Knight’s Cross and Asia Pacific Highest Medal,' now serves as the executive chef at the 'Mansion 7 Shanghai Cuisine' within the 5-star 'Hamp Court Palace Taipei' hotel. Chou also stated in the event, not only will the two chefs showcase the art of Taiwanese cooking, but attendees will also experience authentic Taiwanese cuisine. He encouraged all the guests to consider visiting Taiwan in the future, where they can indulge in more flavors of Taiwan.
During the event, the two chefs demonstrated how to use local ingredients to prepare traditional Taiwanese delicacies like Taiwanese Five-Spice Traditional Chicken Rolls, Traditional-style Fried Red Fermented Bean Curd Pork, General Tso's Chicken, and Taiwanese Braised Beef Rice, while sharing interesting anecdotes behind these dishes. Additionally, the chefs guided Director General Chou, Ambassador Anding, Consul General Montrope, Deputy Consul General Tsuda, and other distinguished guests in making the authentic chicken rolls on stage. This dish, originating from Taiwan's traditional banquet culture, involves wrapping leftover ingredients in soybean curd skin and frying it, symbolizing the virtue of frugality.
As guests enjoyed Taiwanese cuisine, they paired it with aromatic Taiwanese high-mountain tea and delicious bubble milk tea. While enjoying the food and beverages, many guests expressed their desire to personally visit Taiwan, not only to indulge in its culinary delights but also to witness the beauty of the island firsthand.
