Department of Hospitality Management Juniors Present a Culinary Feast: “Formosa 75°” at Michelin-Themed Project Banquet
餐旅管理系于6月16日盛大举办《Formosa 75°》米其林专题发表餐会。餐会由4位、总计高达「米其林10星」的顶尖大师团队亲自操刀指导，带领45名大三学生，在尚未踏出校门实习前，便大胆挑战以台湾当令食材为核心的高端创新料理。学生们顶住「震撼教育」的压力，成功将24节气中的「芒种」化为舌尖上的奢华飨宴。
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.
