The Research of Cooking Work Illustrated on International Cuisine Competition based on LOHAS

• Main Authors: Wu, Chung-Yi, 吳忠義
• Other Authors: Chen, Chung-Hao
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/97114092325744221909

碩士 === 亞洲大學 === 休閒與遊憩管理學系 === 103 === Abstract The chef stands important roles on promoting cuisine culture. An outstanding chef is more than cook descent, but ability to create value. Culinary innovation is the fundament in Taiwan’s education objective. This research based on Lifestyles of Health and Sustainability (abbreviated as LOHAS) concepts to exam the process of creating recipe, and see the cooking work to convey LOHAS. LOHAS core value is health and sustainable, it could promote chef skills, and environment concerns. This paper includes literature reviews, cuisine competition analysis, and practical execution stages. Literature reviews started from LOHAS’s originating and meanings, then screens six LOHAS characters as checking matrix. International culinary competition is good for promoting chef experiences and skills. Therefore, developing recipe, based on international award pieces, and applied cuisine sous-vide for eastern and western culinary skills to show the strengths of Taiwan culinary-melting. This paper concluded four innovation factors. First, educating chef professional skills and ethics. Second, promoting chef innovation skills and integrating local specials. Third, developing recipe with unique Taiwan culinary. Finally, strengthen chef appraisal and execution abilities.