Mid April saw DIT Cathal Brugha Street host a Taiwanese cookery and fruit carving demonstration, in conjunction with the Taiwanese Representative Embassy. The free, and open to the public event, was the second of its kind to be held in the college featuring Taiwanese cuisine, as DIT aims to forge strong relations with other colleges worldwide that offer comparable culinary courses.
In his opening address to the audience, Frank Cullen, Head of the School of the Department of Culnary Arts and Food Technology, said that the college is “Looking forward to building a very strong and robust relationship with Taiwan and I think that this is only the start of it”.
Taiwanese representative Simon S. K. Tu echoed this sentiment, saying it gave him great pride “To promote friendship between our two beautiful countries,” which will lead to the “Enrichment of our two countries”. Mr Tu continued on to say that “There is more to Taiwan than economics,” and that the long and diverse history of the country has influenced its cuisine in many ways.
The demonstration featured eight tasty dishes, ranging from lobster salad and stir-fried black pepper beef to pork belly and garlic sauce, cooked expertly by Professor Cheng-Chung Chen of Kaohsiung University and award winning chef Xander Li.
Attendees were treated to a sensory delight of cuisine with strong Japanese and Chinese influences. Pork, seafood, chicken, rice and soy feature quite a lot in Taiwanese food, and after the skilled lesson – which featured how to de-bone a chicken wing in less than three seconds and cut pork belly wafer thin – viewers were treated to free samples and refreshments.
If you are interested in future free events held in Cathal Brugha Street, keep an eye on their Facebook page.