Taiwanese Chefs to Visit Valley, Train Professional Chefs

Aug 17, 2017
Renowned Taiwanese Chefs Chi-wen Chen and Ching-Long Huang (Arron) will visit the Valley Sept. 5-8 on one of just five stops across the U.S. on their 2017 Tour of Taiwan Gourmet Cuisines. In addition to cooking with students of the Mahoning and Trumbull career and technical centers and Choffin, Chen and Huang will also teach a master’s class to professional chefs in the area and serve a 5-course meal at a dinner event hosted by the Regional Chamber’s Senior Advisor, Asian Market, and former Board member Florence Wang.
Renowned Taiwanese Chefs Chi-wen Chen and Ching-Long Huang (Arron) will visit the Valley Sept. 5-8 on one of just five stops across the U.S. on their 2017 Tour of Taiwan Gourmet Cuisines. In addition to cooking with students of the Mahoning and Trumbull career and technical centers and Choffin, Chen and Huang will also teach a master’s class to professional chefs in the area and serve a 5-course meal at a dinner event hosted by the Regional Chamber’s Senior Advisor, Asian Market, and former Board member Florence Wang.

All professional chefs in the area are invited to attend a master training class with Chen and Huang from 2 – 4 p.m. on Thursday, Sept. 7, at The Bistro at the Mahoning County Career & Technical Center, 7300 N. Palmyra Rd., Canfield. Cost for the training is $100 per person, and chefs may register to Mary Beth Wyko at the Regional Chamber at marybeth@regionalchamber.com or 330.744.2131, ext. 1212.

Chefs Chen and Huang are traveling to Ohio for the first time in 2017, as well as to Atlanta. They only tour five cities each year and have been to Chicago, New York City, San Francisco, Los Angeles and Seattle in the past.

Chef Chen is the chair of the Department of Food and Beverage Management at Ta Hwa University of Science and Technology; executive director of the Japan International Culinary Competition – Taiwan Area; chief executive officer of the International Taiwan  Food & Beverage Challenge; chairman of the Chinese Hospitality Cultural Exchange Association; and director of Culinary of the Asian-Canadian Special Events Association. He has received numerous honors and awards, including Invited International Judge and Golden Chef Award at the Japan International Culinary Competition in 2017 and the Artisan Festival  in Korea in 2016, as well as Taiwan representative in the Cooking Road Show in South Africa and the Youth Award summoned by the president in Taiwan, both in 2016. He earned his MS degree at the National Kaohsiung University of Hospitality and Tourism.

Chef Huang is the executive chef at the Taipei Nong-Lai Restaurant; international judge of the World Federation of Chinese Cuisine; and professional member of the Chaine des Rotisseurs Bailliage de Taiwan. He has been honored with numerous awards for his cooking at contests in Japan, Korea, Hong Kong, Malaysia, Singapore, China and Taiwan. For four years, he was appointed chef/lecturer by the Overseas Community Affairs Council Taiwan for Taiwan Culinary Art Tours to Australia; New Zealand; Vancouver, Montreal and Toronto; Brazil, Argentina, Paraguay and Colombia; and Seattle, Portland, San Francisco, LA and Phoenix.

While the special 5-course dinner on Sept. 8 is by invitation only, media are invited to attend to enjoy the Taiwanese cuisine and cover the event, which starts at 6 p.m. at The Bistro at the MCCTC. If you plan to attend—at no cost—please RSVP to Mary Beth at the contact info above so that the chefs may prepare accordingly. If you would like to interview the chefs on another day or time, please let me know, and I will work to assist on that end.