Walailak University Pro Chef Program Sends Students to Taiwan for Training with Michelin-Starred Chefs

Walailak University's Pro Chef program is advancing toward international standards by sending students abroad to gain professional experience and training in Taiwan, where they will learn food innovation from Michelin-starred chefs while developing Chinese language skills. On May 20, 2026, Associate Professor Dr. Pimlapas Pongsagrangsilp, Dean of the School of Management at Walailak University, announced that 28 Pro Chef students and 2 faculty members are traveling to Hungkuang University in Taiwan between May 17-28, 2026, to learn culinary innovation from Michelin-starred chefs and strengthen their Chinese language proficiency in preparation for careers in international tourism and hospitality services.

Dr. Pimlapas explained the choice of Taiwan as the destination, noting that the country excels in the food, tourism, and service industries with distinctive innovation and an international environment. The program goes beyond teaching cooking technique; it aims to develop students' creativity, enabling them to apply innovation in menu design and adapt to our rapidly changing world. "The School of Management is committed to providing real-world experience through international student mobility exchanges, which serve as a crucial mechanism for developing professional skills," Dr. Pimlapas stated. "Students will work alongside award-winning Michelin-starred chefs in modern kitchen laboratories, helping them apply classroom knowledge to professional international standards."

Nakhonsai Phoo-sai, a student representative on the program, expressed his pride in studying and training in Taiwan, where he learned international kitchen management techniques, plating artistry, and ingredient management for maximum value. He emphasized that experiencing a professional kitchen atmosphere taught him that attention to detail, efficiency, and teamwork are essential, and the experience has brought him closer to his dream of becoming a professional chef.

Nalisa Chotithong, another student representative, added that the Taiwan exchange was a golden opportunity to learn Chinese cooking techniques directly from expert chefs. She was most impressed by the organized and efficient work system, which differs significantly from theoretical classroom learning, and believes this experience will guide her professional development in the future.