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Ling Wei-Lian
Ling Wei-Lian
Kai Ping Culinary School, Class of 1998
Executive Chef at A CUT Steakhouse, The Ambassador Hotel Team Leader to Head Chef in 4 Years
Known for Dry Aged Steak
 
Youngest Head Chef at Ambassador Hotel in Taipei
Ling achieved and made many first records at the Ambassador Hotel, including going from team leader to head chef within 4 years and as one of the few chefs invited by the US Department of Agriculture to study American Southern Cuisine in Louisiana. Ling also plays an instrumental role in the making of
dry-aged steak at the luxurious A CUT steakhouse of the Ambassador Hotel, known for its haute cuisine and wine collection.
As a boy, Ling Wei-Lian was not fond of traditional learning and struggled in school. The passion for food and cooking motivated him and he enrolled at Kai Ping Culinary School. This decision was strongly objected by his father, who had rather his son attended military school, as it may be more “useful.” However Ling insisted and it was his first life changing decision.
The practical training at Kai Ping Culinary School unleashed Ling's potential in culinary arts. After each class, he became more confident and set higher self-expectations. When his father saw the cuts on his hands many times, he finally said "cuts are a sign of honor for chefs," that is when Ling realized his
father has finally given him recognition. Ling had the opportunity to intern at Grand Hyatt Taipei during his second year at Kai Ping Culinary School, where he gained a deeper appreciation for food ingredients, as well as, the importance of time management, self-discipline, and teamwork.
While others are focusing on imitation, Ling Wei-Lian always asked himself "Is there a better method?” and "What are the differences in these methods?" He is always striving to expand his culinary knowledge with new ideas. He worked from the bottom and went through countless hours of training. He practiced for 15 years to become an expert in steak, his favorite dish. He believes that chefs
should not rely solely on techniques, but also on creativity in order to stay ahead of the trend. Perfecting the methods for cooking steak is not only his achievement, but also his life-long passion.

 

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本校地址:臺北市 大安區10664 復興南路二段 148巷 24號

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Fax: +886-2-27541970
e-mail: kaiping@kpvs.tp.edu.tw
Address: No.24, Lane148, Sec.2 Fusing S. RD., Da-An District, Taipei, Taiwan

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