The 2019 OCAC Taiwan Creative Food and Business Startup Course was held at Shih Chien University (SCU) July 8-13 and was attended by 53 trainees from 20 countries. The opening ceremony on July 8 was hosted by Overseas Community Affairs Council (OCAC) Vice Minister Roy Yuan-Rong Leu, who was accompanied by Chang Hao-chun, Deputy Director of the OCAC Department of Business Affairs; a general discussion meeting and the closing ceremony were hosted by OCAC Deputy Minister Kao Chien-chih on July 12; both vice and deputy ministers called on trainees to put what they have learned in the Course to good use when they return to their place of residence and hoped that they can sow the seeds of Taiwanese gastronomic culture, promoting Taiwanese food around the world.
After the closing ceremony, Chang Hao-chun hosted a results presentation lunch, with each trainee diligently presenting the exquisite results of a week of intensive classes including Steamed Beef Brisket Cup, Fresh Abalone with Shrimp Paste, Pine Nut Fresh Fish Balls, Mullet Roe Fried Rice, Buddha Jump Over the Wall, Bean Curd Chicken Wings. Each of the dishes fully displayed the spirit of creative Taiwanese cuisine and, on the basis of the original delicious taste, added new flavors and concepts.
The trainees thanked the OCAC for providing this learning opportunity, said they had learned a lot and that they will take the skills they have acquired back home to open new businesses and share Taiwan’s excellent cuisine.

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