FST Alumni, Faculty, and Students Shine at the Baking Summit, Joining Forces to Explore the Future of the Industry
第五届茆师傅烘焙高峰会于7月12日在台中国际会展中心举办，今年的主轴为「共焙未来：传承×创新×共好生态圈」，国际餐旅学院院长陈玉舜、食品科技系老师杨智伟受邀担任与谈人。「台湾之光：Feeling18-Panettone 世界冠军烘焙职人之路」主题主讲人蔡约群为食科系进修部校友，在杨智伟老师与谈过程中，娓娓道来从学习烘焙到成为世界冠军的心路历程及心法。高峰会最后主题为「师傅们的论坛：我们看到的烘焙未来」，本校食科系学生林子宁、吴坤达担任学生代表，提出他们对于烘焙未来的想法，在场业界大师毫不藏私地给予有意投入烘焙产业学子建言。
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.
