This Chef Creates Delicious Farm-to-Table Delicacies Ep4
Explore farm-to-table French cuisine in the remote village of Changbin in Taitung, Taiwan! See what Taiwan has to offer the world of fine dining while learning about the unique local cultures and delicacies of this coastal region. Chef Nick Yang of Sinasera 24 in Changbin, Taitung got his culinary training in France while working under Michelin-starred French chefs. Nick left his hometown of Tainan, Taiwan to work at farm-to-table restaurant La Bonne Étape in France’s Château-Arnoux-Saint-Auban. It was there that Nick learned the importance of choosing fresh, locally-grown ingredients and developing relationships with local vendors. Inspired by what he learned in France, Nick continues this approach in Changbin, where he often chats with local farmers at the morning markets and visits their farms to handpick ingredients for his restaurant’s dishes. In his role as head of the fish section at Le Petit Nice, Nick learned the challenges of collecting and preparing his own ingredients. In the coastal town of Changbin, he emphasizes taking exactly what he needs and nothing more. Sinasera 24’s ethos is understanding local cultures and the lives of the people who grow and procure local ingredients. Chef Nick regularly participates in cultural events and activities and continues to learn about cultures beyond his own. By doing so, not only does he enrich the restaurant’s ever-changing seasonal menus, but he also spreads these cultural practices into new spaces while nourishing customers’ bodies and souls.
