14 January 2018

Shanghai Young Chefs Club First Master Class for 2018

Shanghai Young Chefs Club first cooking class for 2018 back to basics on Beef Cuts and everything Chicken, from stocks and Pate to Galatine and Chasseur and Chicken Tarragon Pie. Feb will be everything Fish from Cuts to smoking curing and some great classical dishes end methods. March Venson. Shanghai Young Chefs Club Knowledge is Power, Keep it Cooking.

February will be all things Fish from Filleting to smoking and curing along with some great foundational dishes. 

Much thanks to Clinton and the Efun Culinary School for the use of their wonderful kitchen. 

29 October 2017

Shanghai Young Chefs Club 2.0

An outstanding launch of the Shanghai Young Chefs club 2.0. over 160 young chefs from across Shanghai flooded the function room at the Grand Hyatt for the half-day conference this past Friday. 

A very lively day with full and active participation for all the Young Chefs made for an excellent day. A major highlight was a surprise visit from CD Rick Stephen giving a motivating talk about the virtues of being in a YCC. 

Over 20 Young Chefs rushed the stage wanting to volunteer for a role in the organizing committee, a true affirmation of the level of interest here in Shanghai. workshops have been set for the foundation and direction setting for the club right after FHC in a few weeks.

Much thanks to Nestle who sponsored the day, demonstrating their ongoing global commitment to Young Chefs everywhere.

26 August 2017

Billy Gallagher Young Chefs Tour 2017 Day3

Day 3 Dr Gallagher's Young Chefs Tour
We started our day with Chef Courtney Wood and tour guide, Jimmy Maroana. Jimmy took us on a tour through Soweto, a town of Joburg where we were able to witness the extremities of various lifestyles all happening and one location. The rich, the average and the poor. It was very important for us to be able see this. It shows that although South Africa is one of the most competitive culinary nations and holds many great advances as a country. Big communities of the people are still struggling very hard. We get to acknowledge the fact that globally, our industry should not only focus on providing just the best food service, but also everything in our power to give everyone a good chance at life. This is something that the SACA is being a wonderful role-model for.

We continued on the tour learning about the history and development of South Africa and the spark that changed it all with the 1976 Soweto revolt, bringing us to the positively developing South Africa that we see today! The tour ended with a visit of Nelson Mandela's house.
Courtney left us for the evening and Duane took over the hosting with Executive Chef Gerard Vingerling and Chef James Khoza. We were taken on a tour of Sandton Sun Hotel and Sandton convention centre. This was the last major project that Dr Gallagher undertook before the hi-jack incident. It has kitchen that provides 400 staff meals in a session, 326 en-suite hotel rooms along with 5 levels of function rooms allowing the centre to hold a total sit/stand of 9000/18000 people!
We proceeded to have our meal at the restaurant San, located inside Sandton Sun which was served beautifully with impeccable service from Phillip. A thank you to Chef Gerard Vingerling for providing us with the dining experience and special delicacies. We spent the evening learning more about Dr Gallagher and industry advice from Duane Riley which was a wonderful experience filled with knowledge.
Later in the night Chef Courtney Wood took us out to experience a night after work SACA Young Chefs style! Where we met chefs Ryan, Tristan and Davlan and had an awesome time together at Billy the BUMS (Business upmarket socialites) and Stones Fourways!
Thank you to Duane Riley for the time and effort that you have provided us up until now.
And a thank you to all chefs involved tonight!
Tomorrow we go to Cape Town!

Australian Young Chefs ask RUOK ? an important message

In 1995, Australian sports star Barry Larkin was far from ok. His suicide left family and friends in deep grief and with endless questions. In 2009, his son Gavin Larkin chose to champion just one question to honour his father and to try and protect other families from the pain his endured.

Staying connected and having meaningful conversations is something we can all do. You don't need to be an expert - just a great mate and a good listener. So, if you notice someone who might be struggling - start a conversation

Recently some high profile chefs and talented young cooks have lost their battle with depression in Australia.
Australian Young Chefs clubs, aim to start the conversation, in an extremely demanding industry with challenges such as long hours, alcohol, drugs and anti-social hours.

What is R U OK? About?
R U OK? is an Australian suicide prevention charity. The mission is to inspire and empower everyone to meaningfully connect with the people around them and to support anyone struggling with life

What is R U OK? Day?
A national day of action to remind all Australians of the importance of regularly checking in with our mates, colleagues and family and asking "are you ok?" It’s on the second Thursday of every September (in 2017, September 14). Get involved
RUOK web site

Young chefs Victoria attended the Australian Culinary Federation, Victoria chapter and Les Torques Blanches , Victoria  Forum on Mental health wellbeing .
Guest speakers
Josh Jones - ROUK?  Ambassador: Founder of #JBNPROJECT (just be nice project)
Dr Jo Mitchell - Director the mind room
Raymond Capaldi- Chef Restauranteur
Cynthia Carter- People and Culture

Dale Lyman
Young Chefs Global Development Team Member for World Chefs

24 August 2017

Day 2 Dr Billy G Young Chefs Tour 2017

Day 2 Dr Gallagher Young Chefs Tour
For today our host was Courtney Catherine Wood - Chef of 3sixty - Liquid Lounge and Secretary of SACA Young Chefs club.
We took off early in the morning through Magalisburg(rural 'Joburg') and headed to Maropeng, cradle of humankind. Where we would be co-hosted by Chef Peter Langa, Executive Chef of Maropeng operations for the last 10 years. Which consists of a 40 seater boutique hotel restaurant, a 250-400 sit/stand restaurant Tumulus, and 2 cafe venues that operate every day to provide the tourists and visitors a quicker meal option. With all of this happening, Chef Langa still put out more than half a day of his time to guide us through the exhibit/museum which has gathered and provided the research of the origins of man kind.
After the museum tour we proceeded to have lunch at Tumulus which was served by Sous Chef Marcus. Providing us with a wonderful lunch and demonstration of simple food being done well. During the lunch we had the opportunity to learn about the experiences and knowledge that has made Chef Langa who he is today. A man of great personality and mentorship, he described to us how he wanted to be a geologist, but due to certain circumstances he went into the hospitality industry whereby he realised that cooking from his soul is what he ended up wanting to do.
When lunch was finished we went on to explore the Sterkfontein Caves, an exhibit showing what started off as a gold mine turned into an archeological excavation providing us with 3 million years worth of answers, through the discoveries of Mrs Ples, Little foot and more!
To finish the night off we got dressed up and had a night of fine dining at Punchinellos Restaurant within the hotel Southern Sun Montecasino. It is an Italian themed restaurant providing Venetian cuisine and mediterranean flavour inspirations with emphasis on ingredient freshness and simplicity of preparation. We dined with Courtney and hosted by Kenneth Ngubane providing us with a beautifully tasting bottle of De Wetshof Wines Riesling to go with our flawless dinner.
Another thank you to all those involved! Stay tuned for more guys!

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Dr Billy Gallagher Young Chefs Tour 2017 Day 1

Dr Billy Gallagher young chefs tour 2017 Day 1

Day 1 Dr Gallagher Young Chefs Tour
For today Duane was our host.
Firstly we went to the Billy Gallagher & Linda Gallagher memorial site. Where we got to spend some time appreciating the beautiful grave stone and what this man has done to allow the progression of Young Chefs clubs.

We then proceeded to a tour of South Africa's Avolands, the only organisation that provides avocados all year round. They only work with avocados to ensure that they are providing the best of this fruit to the country. Providing South Africa with a monthly supply of 20 tonnes of avocado. From supermarkets, retailing and private restaurant groups. Later we got to taste some catering options that showcased how avocados can be added to the meal!
Last thing for the day was a tour of Hta ChefSchool, where we saw such an interesting layout with so many different types of test kitchens and practice restaurant designs. Following the tour was a late lunch in the presence of:
Heinz Brunner - Multi award winner and best friend of Dr Gallagher
Thomas Overbeck - South African Chefs Association GM
Stephen Paul Billingham - SACA President
Duane Riley - Business Developer at BGA
Tremaine N Theron - Dr Gallagher's previous PR assistant
Kabelo Segone - Award winning SACA board member
Adrian Vigus-Brown - SACA Young Chef President
Alexia - Member of SACA Young Chefs and our future host!
Where we got to learn plenty about the history of the chefs club and it's progression, also some fresh ideas that we hope to take home to improve our respective clubs!
Stay tuned for more!

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18 January 2017

Review on Dr. Billy Gallagher's book: Lettuce and a Lady's Breast

Rosalyn Ediger | 17 Jan 2017

I just finished reading Billy Gallagher's autobiography: Lettuce and a Lady's Breast. All of the young chefs who attended the congress last fall received it as a gift. I had it on my bookshelf in between Grant Achatz's Life, On the Line and Martin Picard's Au Pied de Cochon Sugar Shack and I asked myself,  "How come I haven't read the book yet?" I heard so many outstanding things about Chef Gallagher, especially at the latest World Chefs Congress in Thessaloniki. I never had the honor of meeting the great chef. I kept hearing his name and listened to everyone when they described who founded the World Chefs Young Chefs Club. I remember seeing his name at every international cooking event that I attended. I would have even been able to pick out his photo in a chef line-up. This was all good and positive but until I finally read his autobiography, I wouldn't fully understand his absolute drive to learn, to teach, to challenge himself and others.

Chef Gallagher's determination to simply be a decent human being seems far beyond that of most people. In fact, it may not have even been his intention to set such a grand example of humanitarianism for others. It just continued to appear through his sincere actions and honest treatment of others. The way that he continuously bridged so many cultures is one of the greatest abilities that chefs have and Billy Gallagher embodied that. He did not do those things to prove a point, he did them because that was just his unwavering outlook on life. After being shot in the neck by someone who wanted to steal his car he, understandably, held much anger towards that person, yet he moved upward and onward with his quest to help others and bring them new opportunities. He never stopped. He solved problems and found ways to accomplish his goals.

The list of admirable traits goes on and on. His life story quickly moves from one incredible event to another and from one interaction with an influential person to another. In a way, his story unfolds like that of Forrest Gump. How could one person have been a part of so many historical and memorable events in one lifetime? Regardless of the fame and recognition, Chef Gallagher comes across as humble and extremely likable. I guess that he never forgot where it all started. Peppered through the entire book is gratitude for his success and for all those that made it possible. His mistakes annaïveté (at times) are rather charming. He lovingly admits to his shortcomings, or what he perceives to be his shortcomings. After his embarrassments, he clearly learns from each experience and carries that knowledge with him as he pushes himself to the next challenge.  

For all of you young chefs who received a copy of the book from our generous hosts, pick it up, read it and appreciate that Billy Gallagher is bringing us all together in different ways.

Rosalyn Eidger is a Young Chefs Ambassador Mentor of Worldchefs, who is based in Canada.

25 October 2016

Our Experience at the World Chefs Congress

4 days
787 chefs from 86 countries
Memories to last a lifetime
Told by two CCFCC members.
Rosalyn from CCFCC Ottawa and Tina from CCFCC Okanagan.

Getting off of the airplane in Thessaloniki, Greece and spotting a huge “World Chefs 2016” banner right on the tarmac, we knew that we were in for quite a treat. In fact, even weeks before then, we had been getting email updates to give us a glimpse of what there was to look forward to. Sure enough, we weren’t disappointed.

As a member of the Global Youth Development Team, I attended this year’s World Chefs Congress along with Canada’s Young Chef Ambassador, Tina Tang, to spend time with the young chefs and to apply some of what we learned here in Canada.

Four plane rides, 24 hours worth of travel and we finally arrived in Thessaloniki! First impressions? It was cold! But it was beautiful.

Ever since Greece won the bid to host the World Chefs Congress in 2016, it was my goal to make it there...and here I was. Representing Canada as a Young Chef Ambassador none the less, along side many Canadians representing our great nation and our great federation.


This was my second World Chefs Congress but it was the first time that the young chefs had such an official program with a full itinerary tailored to them. There was so much work put into the planning and logistics. Part of the time was spent watching some of the competitions, either the Hans Bueschkens Young Chef Challenge (for chefs under 25), the Global Chef Challenge, or the Global Pastry Chef Challenge. In the centre of it all was what was called the Nestle Chill Room. It was a relaxing, semi private room designed to look like a walk in cooler, just for young chefs to meet, have a coffee, cook something or gather for an up close and personal interview with a guest speaker or an influential person in the industry.

This was my first World Chefs Congress. Excitement was an understatement. The conference main stage slowly filled up with white jackets as the opening ceremonies were about to begin. Young Chefs had the ultimate honour to carry the flags in. I had the honour to bear ours. 
A beautiful tribute to the late Dr. Billy Gallagher took place on the main stage, where all the young chefs created an arc at the back to the stage for him. Without Dr. Billy Gallagher, the unity, the strength of the Young Chefs Forum would never be what it is today. We are all incredibly grateful for all that he has done for us and every minute we were there, we always thought of him.

The most incredible thing about the entire experience was in realizing the similarities between chefs from around the world. Of course, the lines that are attached to World Chefs such as “World on a Plate” and “Chefs Without Borders” reappear throughout the congress, but to actually be implicated in it is something else. The notion that food breaks down cultural borders is no secret. However, to feel it firsthand is something that all chefs should experience. Geography and politics don’t come into play. We were all there to learn new things and appreciate others’ contributions to our worldwide industry.

The congress was non-stop fun with full days packed with new things to see and do. It was easy to get caught up in the whirlwind of all-things-food-and-chefs but we should be reminded about the incredible amount of care and consideration that was put into the whole event. I never had the pleasure of meeting Dr. Billy Gallagher, but we have been told that without his work in the beginning, we would not have the Young Chefs Forum as it stands today. In nearly each presentation on the main stage, speakers told the crowd that young chefs are the future. When discussing sustainability, nutrition, world hunger, the economy and food trends, young chefs were always mentioned. I sincerely hope that all of the young chefs picked up on that. Some of them frantically took notes in their journals while others tagged the guest speakers on social media but amidst the fanfare, I think that most of them realized that in attending the congress, they were a part of something really meaningful. The hope now is that they will go back to their home countries and be an inspiration to others.


I’ve met many people from across the globe in Greece and you would not except the similarities that we all shared. No matter what country someone was from, no matter what language was their strongest, we all had one thing we loved...and it was food. Our passion for this industry has one language, a language that we all spoke.

The seminars, guest speaks and conversations with Chefs during lunch were many of the key highlights of our experience. You never know who you would be sitting next too during lunch and what they could teach you in that hour.

With everything we had the privileged to experience, I believe there is one thing that very important...staying in touch. We are one big kitchen team, my goal is to keep the conversation flowing as the years past and the next congress is upon us to see what ideas will spark from it.

From all that I learned, I want to stress to others that the value of actually being there and seeing things on an international level is the most worthwhile part. Meeting people from all around the world and feeling a sense of belonging has a truly incredible impact in someone. The Young Chefs development team has a long way to go and I look forward to doing more on my part. I can’t wait for Malaysia 2018!

Thank you to the Canadian Culinary Federation for supporting me and allowing me to experience this great opportunity. I’ve brought more than a suitcase home, I’ve brought many memories that I hope every Young Canadian Chef will get to experience for themselves one day.
I can not wait until the day where every Canadian Young Chef will be at a WACS World Congress, representing Canada. 

06 June 2016

Worldchefs welcomes Tina Tang on board as a Worldchefs Young Chefs Ambassador


The Worldchefs Global Development of
Young Chefs Committee appoints Tina Tang from Canada, as a Worldchefs Young
Chefs Ambassador. She will be joining the team of 11 other Worldchefs Young
Chefs Ambassadors around on the globe to strengthen the global young chefs

More about Tina

Tina Tang grew up in the small town
of Courtenay located on Vancouver Island in the province of British Columbia,
She began her culinary journey at the age of 16 with the help of a
local Canadian Culinary Federation branch president. Tina
s first jobs was a Sunday Brunch
omelette station cook. She then progressed to working on the line doing
breakfast, lunch, dinner as well as private functions. Tina soon discovered
that culinary arts was her passion and chose to make it her career. After three
years at her first restaurant and with two years of schooling under her belt,
she decided to move to the Okanagan. Tina is currently living in Kelowna,
British Columbia. She is an active board member of the Okanagan Chefs
Association, as well as she sits on the National Canadian Culinary Federation
Executive Board as Western Junior VP. After three years, developing her
culinary skills she has shifted over to the sweet side of the kitchen to expand
her culinary horizons. Tina is currently the Pastry Chef at The Grapevine
Restaurant at Gray Monk Estate Winery. When Tina is not in the kitchen you can
find her attending her vegetable garden, dining at her favourite restaurants or
out enjoying the beautiful sun.



Worldchefs looks forward to her
valued contributions to the global young chefs community.

31 January 2016

Young Chefs Development Committee welcomes three new Committee Members

The Young Chefs Development Committee it thrilled to announce Three highly motivated and dedicated professional Chefs to join the Senior Committee.

 They are

 Sarah Kymbrekos

Sarah is the founder and president of the Vanuatu Chefs and Food Handlers Association and passionate culinarian and advocate for YoungChefs in Vanuatu.

Sarah's experience in he pacific will be invaluable to the YCDT as we hope to expand across the Pacific and in New Zealand where our Continental Director Murray Dick is supporting the region from.

"The YoungChefs Club in Vanuatu is growing and learning everyday to train and network together and make a better industry for Youngchefs across the island, we are very proud of theworkshops and effort the Young Chefs are making here."

Rosalyn Ediger

Rosalyn joins us from Canada and we are thrilled to have her join our team.

We asked Rosalyn a fre questions, Joining the YCDT Committee, what would be your 3 objectives to achieve?

1. Arrange for more young Canadian chefs to go abroad for training, international competitions or employment (in regulated co-operational programs) and let them experience the positive influences for themselves.

2.Develop a mentoring program for young female chefs to gain confidence and to empower themselves to aim for the same positions as their male counterparts.

3.Increase awareness toward the benefits of culinary diplomacy, not only to young chefs but to people who are not in the hospitality industry.

We cannot wait to get started with working with Rosalyn.

Shane Li

Shane Li from the Peoples Republic of China is a Master degree holder and Lecturer at the Shanghai institute of Tourism

Shane is a well known figure to the YoungChefs of Shanghai and he has many years of experience working with the Youngchefs in China as besides being a hospitality lecturer he is also a WACS Culinary Judge.

Moving forward Shane hold the post of Ambassador Mentor for China will focus on building Youngchefs across China,,,, a big task but he is the man for the job.

On Behalf of our Chairman Andy Cuthbert we welcome all three new committee members and wish them every success in continuing to build YoungChefs across the world.

Billy Gallagher Forum will be held Worldchefs Congress 2016

YounyChefs come and meet one of the most exciting and dynamic Chefs from Sweden at the 
Billy Gallagher Forum 2016
Don't Get Left Behind!
Register today

11 December 2015

Vanuatu Young Chefs Club in action

Port Vila, Vanuatu, 24th September 2015



Chef Chris Bulememe attends Australia’s Fine Food Fair


In October 2014 Vanuatu launched the Young Chefs Club, and its Ambassador, local Chef Chris Bulememe, has been very busy fulling some interesting duties. He has organized the baking and distribution of muffins to the Port Vila Central Hospital’s children’s ward with other YCC chefs, he has been a Culinary Judge for the VIT Cookery students and more recently working with VIT Cookery students to provide delicious lunches at Nabanga Restaurant.


Chef Chris was invited to attend the Australian Fine Foods Fair alongside fellow Chefs Roslyn Tari, Alick Abel and Precilla Bakeo who competed in a pacific culinary competition. The opportunity to attend was too good to pass up, speaking of his experience, Chris said that having access to different kinds of food, seeing new techniques in cooking and trends in recipes was very interesting and exciting. “Attending the Fine Food Fair and the competition has encouraged me to try new creative ideas in my own cooking, hopefully my boss at Sunset Bungalows will be happy about that!” he said.


For the past 5 months Chris has lead a small team of Young Chefs Club members in mentoring and supporting the recent intake of VIT Cookery students. Every Wednesday for the past two semesters Chris has developed recipes alongside his own mentor, Chef David Holiday of Air Vanuatu Catering, and provided an excellent practical learning opportunity for the students cooking the public lunch at Nabanga Restaurant. With the support of the APTC Hospitality School and their students the team put together a lunch menu that is gorgeous, flavoursome and affordable. The partnership has been such a great success that Chef Chris and his small team will be back in the kitchen to prepare a gorgeous three course dinner menu on Wednesday nights from 7th October “We invite you to dinner, to support the students in their training who give up their time to do this because they want to succeed – we’d love to share with you some great food” said Chris.

04 November 2015

Share a Knife Project

Share a Knife Project is brought to you by the Young Chefs Development Team. Please collect sharpen and prepare a message for your knife to be shared with a deserving Young Chef somewhere in the world.
 Stand By for more on how you can Share a Knife with a Young Chef.


14 September 2015

Tiger Chen - Worldchefs Young Chef Ambassador for Asia

We welcome our new addition onboard Worldchefs Young Chef Development Team
Tiger Chen, our Worldchefs Young Chef Ambassador for Asia 

Tiger Chen Fong-Chen, was born on 15 August 1990 in Taichung city of Taiwan. I start my culinary journey cooking together with grandma when I was in 3rd Grade Elementary School. I have never looked back since.

At the age of 16, I stepped into a French kitchen working and applying the real education of culinary knowledge and skill for 4 years. After a year later, I went back for further studies at Jinwen university. During that same period, I also worked as a cook in Sherwood Hotel, Taipei City. I first joined competition after I finished my Bachelor of Food & Beverage Management, with over 10 awards from 2014. I then decided to go to Shoufu University to attain a Master Degree of Leisure & Recreation Management.

Tiger Chen
Worldchefs Young Chef Ambassador for Asia

2015 - Current: 
Master Degree of Leisure & Recreation Management, Shoufu University, Taiwan

2011 - 2013: 
Bachelor of Food and Beverage Management, Jingwen University of Science Technics, Taiwan

1. Why are you interested to be a Young Chefs Ambassador?
The opportunity to represent Taiwan in good standing as Young Chef Ambassador is trusted upon me
due to my previous work in guiding, mentoring and educating Young Chefs throughout my engagement and participation in activities of various natures related to culinary Art in my Association (TCA).
I have encountered, on many occasions, the opportunities to mentor others whiles observing the standard of cognitive and knowledge, enduring the possibility to further promote awareness whiles leading youngsters to achieve their ambition whiles promoting motivation to complete the task. In both social and educational fields, I have encounters the awareness of being not only a mentor but being hands-on leader as to further guide the culinary education, bringing together others in unison. 

2. What qualities do you bring to this role?
I strongly believe in my ability of team-building qualities, team management and its promotional aspect which I have strengthened during my current enrollment of attaining my Master’s Degree. I see myself as being proactive, be it communication or delegation. I would do follow-ups and make recommendations so as to enhance the core value of each member individually, and as a group. Through my participation in past culinary competitions on national and international stage, I am able to further motivate, mentor and promote through team-driven collaborations - the essence of an Ambassador. I hope to showcase the talent of our Association members and adhere to its core values, setting great examples for my peers.

3. List & Explain your 3 objectives you wish to achieve in your 2-year term as Ambassador, and how     you would go about achieving them? 
  • Culinary Arts / Competition Awareness / Fundamental Education

Motivate, Promote, Nurture and Mentor Young Chefs form educational establishment to actively engage in our trade, bring awareness to unite though pro-active participating in culinary competitions, charity events, cooking demonstrations on culinary, social and charity grounds. Relevant information to be submitted of completed task as reports towards Worldchefs Platform
  • Communication Channel, Marketing

To actively promote young chefs by digital means, media, social and charity work on national and international stage during competitions, congresses whiles communication via digital and media on national and international grounds. The communication channels enable me to advise, promote and share common grounds. Lease with other Country Ambassadors as to unite and participate on special projects which may be assigned whiles working hand-in-hand and share information to the betterment as whole. 
  •  Further Education / Exchange Programs

Liaise with educational establishment to promote and support when applicable exchange programs towards outstanding young chefs via the platform of Country Ambassadors. Invite Worldchefs members faculty Instructors to conduct educational lecture and demonstration as to promote trade and awareness of our industry   

02 September 2015

2015 Educational Summer Camp at Changbin Township, Taitung County

2015 Educational Summer Camp at Changbin Township, Taitung County

 The long awaited support in mentoring young students of Secondary Education at Changbin Township in the eastern region of Taitung County upon our mentors from the Taiwan Young Chefs on a volunteer basis came upon us on our arrival on 19 August.
As Changbin lies in the eastern region with coastal mountain range in the west and the Pacific Ocean in the east, which is endowed with a long scenic coast and a temperate and humid climate ideal for rice plantation. The area is now dwelled by different ethnicities, including the indigenous Amis and Kavalan tribes, Han people from southern Fujian and the Hakka. Culinary as well as hospitality skills in regards to “Basic Restaurant English Conversation”, “Table Setting Manners”, and “Fundamental Knife Skills” are key learning domains during the culinary training camp.

The mentoring ideas were support by Chef Nick Yang, Po Wai whom serves in the Military Base located at the school in Changbin Invite this group of young chefs arrange this summer camp Ms. I-Ching Lee, Chef Tiger Chen, Fong Chen; and the attendance of young chef members Liao, Hui-Yi; Cai, Jia-Wei; Lin Tse-Wei; Karen Pei Jun Chen; Jordan Dai, Hao-Chun and Kuo, Chun-I and to emphasizing on the fundamental skills in practical, theoretical and oral understanding as to prepare for their future in supporting the event of its highest means towards young students to gain fundamental knowledge as to integrate them to our society further.

Our first day of the camp where used to gain fundamental knowledge of the attending youngsters as to determine each social and individual skills, followed by an introduction by the headmaster whiles understanding the core value of the learning domains. We understood that the learning domains which are highlighted through motivation are core existing.
Detailed progress in the first session of basic  F&B English conversation in a social and individual element where introduced by Ms. I-Ching Lee, with highlights of pronunciations and the meaning of sentences, its structure and approach to core names and basic  dialogues. Courtesy approach, tone and disciplines where highlighted as to give students the theoretical and social skills to enhance communication.      
The basics of table settings, napkin folding styles and table decoration in various aspects where lectured by Miss Karen Pei Jun Chen whiles using guided instructions as to follow each step to master the skills. Creativity, complexity and style are on individual aspects which gave students the skill to express their views and ideas in various settings.
Whiles preparing for the first cooking class, Chef Tiger Chen, Fong Chen gathered food commodities grown at the campus as to illustrate basic food commodities. He emphasized on the core structure in food preparation from the basic MEP to overseeing food hygiene as well as fundamental knife skills and basic food preparation. As to gain further in-depth understanding, illustration where drawn as to give a wider spectrum to follow. Passion towards cooking overcome the motivation as to improvise whiles plating food are explained on individuals preference and ideas. A variety of Chicken dishes were widely explored and skillful demonstrated with the help of our young students.
The morning of day two saw the culinary skills performed by Chef Alex who has demonstrated step-by step the preparation of Banana Cup Cakes. Baking to many is most enjoyable as to mix ingredients carefully weighted to ensure the perfect outcome. Kneading, cutting, whisking, slicing and whiles waiting watching the rise of the cupcake was to many enjoyable as the 5 sensories (touch, taste, look, hear and smell) came to life. Chef Alex highlighted as well the aspect of safety whiles engaging youngsters in questionnaires with guided feedbacks. Fruits, its usage of varieties where evaluated and used to create own ideas such as fruit jellies, biscuits roulades and tarts.
During the afternoon, Chef Jordan demonstrated a variety of Seafood and Vegetables which were explored as to use simple cutting skills as well as easy to use cooking methods. Outlined information on plating with colorful vegetables where highlighted as to give the dish its creativity. Similarity of types of fishes where highlighted and evaluated of their structure and conformities. The use of heat source in the cooking method was reviewed and carefully explained.
On our third day, we have engaged our students to prepare a Charity Luncheon whiles reviewing core food commodities. As to engage everyone, our chefs have prepared a wide selection of food ingredients as to cater for a perfect meal. Learned skills which we demonstrated previously where repeated and individuals where guided with the support of our young chefs. Table settings were skillfully placed which gave our classroom the perfect ambience of a dining room.  
The three day event and third culinary summer camp has mentored secondary school students the basics of culinary as well as hospitality skills in regards to “Basic Restaurant English Conversation”, “Table Setting Manners”, and “Fundamental Knife Skills” which were key learning domains during the culinary training camp. We have witnessed that through motivation, communication and demonstration, individuals from 13-16 years of age have enhanced their fundamental knowledge. Various activities in group performance have engaged all of us to share ideas, learn from each other’s whiles identifying and enhancing our skills. A Certificate of attendance was issued to all students as to further enhance motivation and lifelong learning approach.

Our sincere appreciation goes to all participating young chefs under the guidance of Ms. I-Ching Lee and Chef Tiger Chen with the support of Chef Nick Yang. We would like to extend a sincere thanks to the School Administrative and Headmaster of the Secondary School of Changbin Township as to let as be part of the education and the mentoring towards their students. The entire event was very beneficial to both the students and us as to further understand individual needs whiles exploring opportunities.