Chef federation to promote local cuisine


Sat, Mar 14, 2009 - Page 12

Local chefs and food experts held a press conference yesterday to announce the establishment of the Taiwan Chef’s Federation next Tuesday to promote the country’s cuisine around the world.

Scores of chefs wearing white uniforms from 31 chef associations from across the country attended the news conference at the Kai-Ping Culinary School, where they also unveiled the federation’s logo.

The group of chefs proposed designating Oct. 20 International Chef’s Day in line with international practice.

Chang Her-chin (張和錦), chairman of the Chinese Gourmet Association, said the chefs decided to jointly promote Taiwanese cooks’ image, services and skills through the federation.

Cooking makes people happy, Chang said, adding that it is important for local chefs to sharpen their professional skills, service standards and decoration skills.

Lo Yung-tseng (羅永增), the chairman of the Restaurant and Beverage Vocational Association of the Republic of China, hailed the establishment of the federation on Tuesday as a crystallization of their long-time efforts.

Lo expressed the hope that the federation would help advance local cooks’ self-esteem and increase their appreciation for fine cuisine so as to build greater public respect for the profession and promote international understanding of Taiwanese cuisine and help attract foreign tourists.