Taiwanese Culinary Journey and Sustainable Showcase: Alliance Event at NKUHT, Kaohsiung

In a spectacular blend of culinary finesse and a dedicated focus on sustainability, the Alliance event at the National Kaohsiung University of Hospitality and Tourism (NKUHT) emerged as a celebration of innovation and responsibility. The Bocuse d’Or 2021 winner Chef Davy Tissot and Chef Ambassador at Institut LYFE and Maxime Moïse, Chef & Alliance Network Manager, captivated the audience with three culinary demonstrations. Notably, the event was not just a showcase of professionals; it was a collaborative effort that saw enthusiastic students actively participating and learning.

Culinary Demonstrations

The spotlight of the Alliance event was on the trio of culinary demonstrations led by Chef Davy Tissot and Maxime Moïse. Attendees were treated to a firsthand experience of the culinary virtuosity that led Chef Tissot to claim the prestigious Bocuse d’Or in 2021. The demonstrations showcased not only technical skill but also a flair for creativity, leaving a lasting impression on aspiring chefs and culinary enthusiasts. Importantly, the active involvement of students added an extra layer of energy and learning to the event! Some professionals of the industry were also here to learn from the Chef Tissot and share about their vision of Sustainable Cuisine and future of food. They had the chance to showcase 2 recipes, one based on langoustine quenelles and the other on lentils, tofu, and beetroot.

Sustainable Food Focus

A significant portion of the event was dedicated to the crucial theme of sustainable food practices, aligning with the global movement toward eco-friendly and ethical culinary approaches. Chefs Tissot and Moïse, alongside the assisting students, highlighted the instigating positive change in the culinary industry. Insightful discussions on sustainability in the hospitality industry in France took center stage during the event. Chefs Tissot and Moïse, explored the challenges and opportunities associated with implementing sustainable practices in restaurant operations. They also shared the Institut LYFE’s commitment to sustainable development.

The Alliance event at NKUHT in Kaohsiung was a fusion of culinary brilliance, sustainable practices, and active student involvement. With the expertise of Chef Davy Tissot and the commitment demonstrated by Maxime Moïse, the event not only delighted the senses but also provided a unique learning platform for students and professionals. This celebration marks not only a culinary triumph but also a collective stride toward a more sustainable and responsible approach to food and hospitality, leaving an indelible mark on both professionals and budding chefs alike, all supported by the positive and collaborative spirit of the Alliance Network.

Merci à tous pour ces moments de partage et à bientôt pour de nouvelles aventures !