“Birdy Yakitori” Chef Chef Huang Chen-jui Co-Teaches to Demystify Top-Tier Yakitori Knife Skills and Heat Control
餐旅管理系这学期邀请台湾首家无菜单套餐式烧鸟餐厅「烧鸟狂想曲 Birdy Yakitori」主厨黄晨睿协同教学。曾于香港米其林一星名店修业的黄主厨，首堂课便展现5分钟内将全鸡精准拆解的职人工艺，带领学生从「全鸡分切」一窥顶级烧鸟的极致保鲜及口感丰富多元密码，令现场学生目不暇给。
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.
