FST Alumni, Faculty, and Students Shine at the Baking Summit, Joining Forces to Explore the Future of the Industry
第五屆茆師傅烘焙高峰會於7月12日在臺中國際會展中心舉辦，今年的主軸為「共焙未來：傳承×創新×共好生態圈」，國際餐旅學院院長陳玉舜、食品科技系老師楊智偉受邀擔任與談人。「台灣之光：Feeling18-Panettone 世界冠軍烘焙職人之路」主題主講人蔡約群為食科系進修部校友，在楊智偉老師與談過程中，娓娓道來從學習烘焙到成為世界冠軍的心路歷程及心法。高峰會最後主題為「師傅們的論壇：我們看到的烘焙未來」，本校食科系學生林子寧、吳坤達擔任學生代表，提出他們對於烘焙未來的想法，在場業界大師毫不藏私地給予有意投入烘焙產業學子建言。
The 5th Chef Mao Baking Summit was held on July 12 at the Taichung International Exhibition Center. Centered around this year’s theme, “Baking the Future Together: Inheritance × Innovation × Co-prosperity Ecosystem,” Dr. Yu-Shun Chen, Dean of the College of International Hospitality and Tourism, and Mr. Chih-Wei Yang, a faculty member from the Department of Food Science and Technology (FST), were invited to serve as panelists.
During the session themed “The Pride of Taiwan: Feeling18-Panettone, The Journey of a World Champion Baker,” the keynote speaker, Tsai Yueh-Chun—an alumnus of the FST continuing education program—shared his inner journey and core philosophy from his early days of learning baking to becoming a world champion, in an engaging dialogue with Mr. Chih-Wei Yang.
The summit concluded with a forum titled “The Masters’ Forum: The Future of Baking We See.” FST students Lin Zi-Ning and Wu Kun-Da served as student representatives to present their visions for the future of the baking industry. The industry masters in attendance also generously offered valuable guidance and advice to the students aspiring to career paths in baking.
