Department of Hospitality Management Juniors Present a Culinary Feast: “Formosa 75°” at Michelin-Themed Project Banquet
餐旅管理系於6月16日盛大舉辦《Formosa 75°》米其林專題發表餐會。餐會由4位、總計高達「米其林10星」的頂尖大師團隊親自操刀指導，帶領45名大三學生，在尚未踏出校門實習前，便大膽挑戰以台灣當令食材為核心的高端創新料理。學生們頂住「震撼教育」的壓力，成功將24節氣中的「芒種」化為舌尖上的奢華饗宴。
On June 16, the Department of Hospitality Management grandly held the “Formosa 75°” Michelin-Themed Project Presentation Banquet. Personally guided by a team of four top master chefs boasting a collective total of “10 Michelin stars,” 45 third-year students boldly challenged themselves to create high-end, innovative cuisine centered around seasonal Taiwanese ingredients before even embarking on their off-campus internships. Withstanding the intense pressure of this “shock education,” the students successfully transformed “Mangzhong” (Grain in Ear)—one of the 24 solar terms—into a luxurious gastronomic feast on the palate.
