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Overseas Chinese-Taiwan business-industry-university cooperation: Taiwanese business school (2) Development trend of new Taiwanese cuisine
Overseas Chinese-Taiwan business-industry-university cooperation: Taiwanese business school (2) Development trend of new Taiwanese cuisine

Thu, Jul 29

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WebEx (Click "More" below for the video link)

Overseas Chinese-Taiwan business-industry-university cooperation: Taiwanese business school (2) Development trend of new Taiwanese cuisine

Toronto Taiwanese Chamber of Commerce invited Dr. Li Yijun, an associate professor of the Department of Chinese Cuisine and Culinary Arts, National Kaohsiung University of Hospitality and Tourism, to be the guest host. At the same time, by inviting Taiwanese catering industry expert - Yongxin Fengcha Xue Shundi to introduce the future development trend of the new Taiwanese food market, Promote exchanges between the catering industries of the two places, promote Taiwanese catering culture overseas, and expand new markets for Taiwanese catering in Canadian cities such as Toronto, Vancouver, Calgary, and Montreal, and strengthen ties between overseas Chinese groups.

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時間和地點

Jul 29, 2021, 8:30 PM EDT

WebEx (Click "More" below for the video link)

Guests

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Speech topic: "Trends of New Taiwanese Cuisine";

Speaker: Xue Shundi, Yongxin Fengcha.

Laoxin Catering Company, which originated in Love River, Kaohsiung, started from "old and new Taiwanese cuisine", and injected retro and innovative elements into its new brand "Yongxin Fengcha", "Xinchao Restaurant", which dilutes the rough "tea" in the traditional impression. The "rice" has been turned into a high-end gourmet boutique one by one, creating a miracle of Taiwanese food in just ten years. The key person in charge of this "Taiwanese food revolution" is Xue Shundi, CEO of Laoxin Taiwanese Cuisine/Yongxin Fengcha.

Xue Shundi was born in a family of Taiwanese cuisine. The family nourished his familiarity and love for Taiwanese cuisine, and he even studied catering department along the way. He did not deny that Taiwanese cuisine is the most undervalued industry. Innovation comes from the improvement of the current situation and traditional culture. Through Yongxin Fengcha and Xinchao Restaurant, Taiwanese cuisine is brought to the international scene. Xue Shundi has a long-term vision. His goal is to "open Yongxin Fengcha to Tokyo, Open a restaurant to New York", hoping to create a representative of Taiwanese food that young chefs can be proud of.

meeting time:

EST: Thursday, July 29, 2021, 8:30-10:00 p.m.

North American Western Time: Thursday, July 29, 2021, 5:30-7:00 p.m.

Taiwan time: Friday, July 30, 2021, 8:30-10:00 am

Conference link:https://testt.my.webex.com/testt.my-tc/j.php?MTID=m74bc0e9decb8485345d05649a32b7623

 Conference number: 132 684 0801

Password: 20210729

票務

  • “Trend in New Taiwanese Cuisine”

    CA$0.00

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CA$0.00

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