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Visiting US chef demonstrates skills at Taipei culinary school

TAIPEI, Taiwan -- A visiting American chef yesterday demonstrated his cooking skills in Taipei as part of the U.S. Department of State's Diplomatic Culinary Partnership launched to promote culinary engagement around the world.

At a cooking demonstration held at Kai Ping Culinary School (開平餐飲學校) yesterday afternoon, American chef Bryce Gilmore made his signature dish, the “pork belly slider,” in front of 32 students of the school.

 The American chef said this is his first trip to Taiwan and he is excited to be able to introduce American food to Taiwanese people.

 He is also looking forward to using local ingredients to prepare for an upcoming U.S. Independence Day celebration in Taipei later this week.

 During his address at the demonstration, Joseph Bookbinder, the public diplomacy section chief for the American Institute in Taiwan (AIT), said the chef's ongoing visit in Taiwan is part of the U.S. Department of State's Diplomatic Culinary Partnership launched to promote culinary engagement around the globe.

 This year, the program selected 10 chefs to travel to Taipei and other parts of the world to promote culinary exchanges as well as tourism for the United States.

 This is the first time Taiwan is included in the program, the AIT official said.

 Gilmore, who arrived in Taiwan last Saturday, visited SOS International Children's Village in Taoyuan County to cook for underprivileged children on Sunday.

 He will be visiting Kaohsiung today before returning to Taipei to prepare dishes for the AIT's Fourth of July celebration events and receptions to be held Thursday, the AIT said.

 A native of Austin, Texas, Gilmore, 32, was born into a culinary family and got his first taste of the industry working in the kitchen of his father's restaurant.

 He enrolled in the California Culinary Academy in San Francisco and refined his cooking skills by working in Austin and San Francisco.

 He is now the chef and owner of two Austin restaurants and was recognized as a Food & Wine “Best New Chef 2010” and StarChefs.com 2012 Rising Star Chef, the AIT said.

  Gilmore is scheduled to leave Taiwan on July 6.

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American chef Bryce Gilmore, right, cooks his signature dish, the “pork belly slider,” in front of 32 students at Kai Ping Culinary School (開平餐飲學校) in Taipei, yesterday. (CNA)

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