“Birdy Yakitori” Chef Chef Huang Chen-jui Co-Teaches to Demystify Top-Tier Yakitori Knife Skills and Heat Control
餐旅管理系這學期邀請台灣首家無菜單套餐式燒鳥餐廳「燒鳥狂想曲 Birdy Yakitori」主廚黃晨睿協同教學。曾於香港米其林一星名店修業的黃主廚，首堂課便展現5分鐘內將全雞精準拆解的職人工藝，帶領學生從「全雞分切」一窺頂級燒鳥的極致保鮮及口感豐富多元密碼，令現場學生目不暇給。
This semester, the Department of Hospitality Management invited Huang Chen-jui, the head chef of Taiwan’s first omakase-style yakitori restaurant, “Birdy Yakitori,” for collaborative teaching. Chef Huang, who previously trained at a Michelin-starred restaurant in Hong Kong, demonstrated his master craftsmanship in the very first class by precisely deconstructing a whole chicken within five minutes. He guided students through the process of “whole chicken butchery,” offering a glimpse into the ultimate preservation of freshness and the secret behind rich, diverse textures in top-tier yakitori, leaving the students captivated.
