「民以食為天！」人們對美食的青睞，不分國界、不分族群，為將台灣客家美食推向國際，行政院客委會首度舉辦「海外客家美食料理研習營」，吸引百餘位僑胞回台熱情參與。行政院客委會主委黃玉振在出席這項別開生面的始業式時表示，盼學員回到僑居地後大展身手，讓台灣客家美食的幸福滋味能在海外發酵。

2010「海外客家美食料理研習營」第一梯次始業典禮今(12)日上午在台中弘光科技大學熱列登場，黃主委致詞時表示，客家美食與客家族群的文化密不可分，想料理一手客家好菜，自然要從客家文化瞭解起，因此研習營除邀請多位大師級名廚指導，更安排精采的客庄參訪行程，讓學員深入體驗客家風情。他進一步指出，辦理研習營的目的，是希望透過各位種子學員，將台灣經典的客家美食帶回僑居地，推動客家美食走向國際，讓世界感受到台灣客家的無窮魅力。

首屆「海外客家美食料理研習營」限定40位名額，卻有100多位僑胞踴躍報名，行政院客委會緊急加開梯次，讓大家都有機會學習道地客家菜。黃主委笑說，自己的哥哥在國外聽到消息時，已來不及報名，他也只能安慰哥哥：「明年請早！」今(12)日始業式上特別力邀曾任「美國雙橡園」駐美代表主廚吳松濂以水果及精選客家食材雕刻出130cm*130cm的作品──「船」，取其諧音，象徵學員「船」承客家文化之意，學成之後更將以大船啟航之姿，將客家美食推廣至全世界！

本屆「海外客家美食料理研習營」共分為兩梯次，在台中弘光科技大學舉行。師資陣容囊括超人氣國宴名廚阿基師、「天下第一刀」之稱的廖清池，以及「台菜王子」黃景龍等享譽全台的料理名家，還有數位國內客家餐廳的佼佼者，帶領學員學習各項傳統客家美食外，更要融入創意及巧思，將客家美食帶向嶄新境界。



Approximately more than one hundred overseas compatriots came back to Taiwan to inherit and pass down proper Hakka value

“Eating comes first”, as an old saying goes. People of different countries and races all favor delicacies. In order to promote Taiwanese Hakka delicacies to the international world, the Council for Hakka Affairs, Executive Yuan, held the “Hakka Delicacies and Cuisine Learning Camp for Overseas Compatriots” for the first time. Approximately more than one hundred overseas compatriots were attracted to come back to Taiwan and participate in it enthusiastically. In his presence at the special opening ceremony, Huang Yu-Cheng, the Chairman of the Council for Hakka Affairs, Executive Yuan, said that he is looking forward to the learners’ great exertion of these skills after they have gone back to their residences abroad. Thus, the blissful savor of Taiwanese Hakka delicacies can be enhanced and glorified overseas. 

The opening ceremony of the first-stage 2010 “Hakka Delicacies and Cuisine Learning Camp for Overseas Compatriots” fervently took place at Hungkuang University in Taichung this morning (Jul. 12). In his speech, Chairman Huang said that Hakka delicacies have a close relationship with the culture of Hakka groups. To cook delicious Hakka delicacies well, a person should understand Hakka culture first. Therefore, in this learning camp, many famous master-level chefs were invited to teach. In addition, wonderful visiting tours to Hakka villages were scheduled, so that the learners could profoundly experience Hakka style. He said further that the purpose of this camp was to let classical Taiwanese Hakka delicacies be brought back to the learners’ overseas residences through each seeded learner. Thus, Hakka delicacies can be promoted to the international world, and the world can feel the limitless charm of Taiwanese Hakka.      

The first session of the “Hakka Delicacies and Cuisine Learning Camp for Overseas Compatriots” was originally limited to 40 persons only, but more than 100 overseas compatriots had enthusiastically registered for participation. The Chairman of the Council for Hakka Affairs urgently set up additional stages for this camp, so that everyone would have the chance to learn genuine Hakka cuisine. With a smile, Chairman Huang said that his own brother failed to register for the camp within the registration period when he heard about this news from abroad. All he could do was to comfort his brother and say “Please register earlier next year!” At the opening ceremony today (Jul. 12) Wu Sung-Lien, who once served as a chef for the resident representative at the “Twin Oaks Estate” in USA, was invited especially. He utilized fruits and selected Hakka food materials to carve the work “Ship” in 130cm*130cm, which symbolized that the learners inherit and pass down Hakka culture. After finishing learning, they can promote Hakka delicacies to the whole world, like a big ship beginning its voyage.         

This session of “Hakka Delicacies and Cuisine Learning Camp for Overseas Compatriots” was divided into two stages, held at Hungkuang University in Taichung. The name list of the teachers included cuisine masters who are well-known throughout Taiwan, such as Master A-Ji′ the extremely-popular and famous national banquet chef, Liao Chihg-Chin the “No. 1 Knife in the World”, and Huang Jing-Long the “Prince of Taiwanese Cuisine”. There were also several outstanding cooks from domestic Hakka restaurants. In addition to guiding the learners to learn various kinds of traditional Hakka delicacies, they also integrated creativity with ingenious ideas, to advance Hakka delicacies into a brand-new realm.



資料來源：http://www.hakka.gov.tw/ct.asp?xItem=86111&ctNode=2159&mp=2013&ps=1