A group of 18 Humber Polytechnic students and two faculty members travelled to Japan and Taiwan for a two-week study trip that had them exploring the origins, techniques and cultural importance of the region’s cuisine.

Susan Joseph, program coordinator for the Baking and Pastry Arts Management program, said the faculty-led study abroad trip was a unique, fully immersive gastronomic adventure through two of the world’s most famous international cuisines. Students experienced a customized mix of hands-on practical skills and theoretical learning through the trip.

The experiential learning opportunity included hands-on workshops, visits to sustainable farms and international food markets, networking with chefs and students, day trips to tea plantations and student-planned group expeditions of each city’s historical and cultural sites.  

It took students from Taipei, Taiwan through five different cities over a fourteen-day period before ending in Osaka, Japan.  

Brooklyn Latus, who recently graduated from the Culinary Management program, and Alexander Fraietta, who finished his first year in the same program, were part of the trip.

Both were interested in learning more about the countries’ cuisines and culture and felt they returned with a better appreciation of both after their experience that was filled with food, cultural diversity and lots of learning.

Fraietta found it interesting how cleavers are used much more frequently in Asia than in North America. He bought himself one in Taiwan along with a few chef’s knives in Japan and added them to his kit.

Latus said that the process for learning recipes was done a little differently as well. During demonstrations, students were instructed to write each step down instead of being handed a sheet with all the steps and ingredients already on it.

One of the more memorable demonstrations was a sushi-making workshop.  

“It was cool to experience both making sushi and eating it,” said Fraietta.  

Asked if there was any dish they learned that stood out, both agreed it was shredded chicken noodles with a spicy peanut sauce.
 
“It was so good and nothing like what I’ve tasted here at home,” said Latus, who added they also had workshops on desserts including mochi and pineapple cake.

Latus loved Tokyo and was thrilled that she got to try out many different restaurants while there. Fraietta thought the Taiwanese night market was a unique experience and one he thoroughly enjoyed.

Needless to say, both would go back to that part of the world in a heartbeat.

“When we got home, we were already planning to go back,” said Latus with a laugh. “It was a really amazing trip.”

At the end of the two weeks, students learned new practical skills, techniques and concepts in the culinary and pastry arts that they can apply to their future workplace experiences.

“I definitely feel more comfortable with Taiwanese and Japanese cuisine, and I believe getting that experience of making it the traditional way has been helpful,” said Latus.

In addition to the learning, there was a chance to check out the cities and explore a little with some of their culinary school peers from Taiwan and Japan. Seeing a giant Godzilla head on one Tokyo building was a neat moment for Fraietta while Latus loved getting to visit Jiufen in Taiwan, which is believed to be the inspiration for the film Spirited Away.  

Find out more about the culinary programs Humber offers by visiting the Baking and Culinary website.