A taste of Taiwan: Ara hosts top chefs on gourmet tour  

Ara Institute of Canterbury recently proudly welcomed two distinguished chefs and educators from Taiwan as part of the 2025 International Tour of Taiwan Gourmet Cuisine.

The cooking demonstration and networking event was facilitated by the South Island chapter of the Taiwanese Business Association of New Zealand (TBANZ).

The masters, Chef Ming-Huang Wang, who lectures at Chia Nan University of Pharmacy & Science and Assistant Chef Chu-Chi Wang of A-Yong Jia Catering Service , brought a wealth of experience and accolades to Ara’s commercial kitchens.

Chef Wang, a decorated culinary judge and gold medalist at the Seoul International Chefs Cooking Competition and Chef Chu-Chi Wang, a seasoned competitor and educator, showcased classical Taiwanese dishes.

Classic stir-fried rice noodles and the traditional lobster sandwich offered a glimpse into the flavours and textures of Taiwan’s culinary heritage for Ara learners and staff.

Ryan Marshall, Head of Cookery at Ara, said the visit was much more than a taste sensation, describing it as an opportunity to engage with talented and like-minded industry practitioners.

“This exchange is a celebration of shared passion and professional excellence,” he said. “It was an honour to host chefs of such pedigree and to offer our students a firsthand experience of international culinary techniques.”

The event also provided a meaningful opportunity for Ara to strengthen connections with partners from the local international community.

The chefs were accompanied by a 14-member delegation including representatives from TBANZ, the Oceania Hakka Association and other Taiwanese cultural organisations.

Ara’s Head of Marketing and Recruitment, Deanna Anderson, emphasised the importance of such collaborations.

“Events like this deepen our relationships with international communities and enrich the learning environment for our students. It’s a privilege to welcome our guests and share in their culinary traditions,” she said.

With the chefs speaking only Mandarin, one of Ara’s international students stepped in as a translator, further highlighting the institute’s inclusive and globally connected learning environment.

But after an expert display of cooking talent and technique, the menu spoke its own international language. A perfect fusion of education, culture, and community.