In veg news, a plant-based cooking contest in Formosa (Taiwan) honors delectable creativity. The 4th annual Bodhi Golden Chef Award is a prestigious event held in Taipei and an important event in the industry. It attracts chefs and culinary students from all over Formosa. Participation is divided into student groups, which include 44 contestants from 20 schools. Professional chefs, culinary teachers, representatives of food-related companies, and international attendees also take part in the fun occasion. In cooperation with the Taipei International Flower Expo, this year’s theme is “Feast of Flowers,” encouraging the principles of the healthy animal-free organic diet, environmental protection, energy conservation, and carbon reduction. The competition is sponsored by the Great Compassion and Life Protection Center to promote vegan culture. Ms. Chen Ruei-Jen, its founder,(NFH: 陳瑞珍) was the organizer.

(In Chinese)
Chen Ruei-Jen (f): We only have one planet so everyone should fulfill his or her duty to protect it. For his dish called “Fashion Food in Blooming Season,” Mr. Lin Ben-Xiu (NFH: 林本修) from the National Kaohsiung University of Hospitality and Tourism won the Gold Medal in the student group.

(In Chinese)

Lin Ben-Xiu (m): I think vegetarianism is a very good concept to promote. Be Veg, Go Green 2 Save the Planet! In the Social Group category, Mr. Yang Chao-Chi (NFH: 楊超志) , Head Chef of Vegetarian House in Taipei, was awarded the Gold Medal for his “The Spring of Provence.”

(In Chinese)
Yang Chao-Chi (m): I want to make vegan versions of Western cuisine so the vegan cuisine can have more varieties. I hope everyone can come along to support veganism. Formosan legislator The Honorable Lin Hung-Chih, (NFT: 林鴻池) a vegetarian, attended and helped to present the awards. He encouraged all the contestants not only to continue developing more plant-based dishes for the benefit of the public, but also to become veg themselves.

(In Chinese)
The Honorable Lin Hung-Chih (m): Formosan vegetarian cuisine is very delicious, very appetizing in color, aroma, and taste. From today’s competition, we can see how exquisite it is.

Bravo, all participants of the Bodhi Golden Chef Award, and congratulations, Gold Medal winners, Mr. Lin Ben-Xiu and Mr. Yang Chao-Chi. Also our special thanks, Ms. Chen Ruei-Jen of the Great Compassion and Life Protection Center, for planning the contest, and our respectful appreciation, The Honorable Lin Hung-Chih, for your support. May endeavors such as these grow to share with many more individuals the amazing diversity and taste of Earth-saving vegan fare.

http://www.ly.gov.tw/en/03_leg/legIntro.action?lgno=00037&stage=7 http://www.suprememastertv.tv/bbs/board.php?bo_table=vege&wr_id=932 http://tw.myblog.yahoo.com/lifeprotection88/article?mid=601&prev=604&next=595&l=f&fid=30