Bo You Lin

 
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Published many classic books such as appetizing Thai coconut milk cuisine, slimming favorite warm salad, and 50 kinds of spices for cooking.

At the age of 17, he started working as an apprentice in the back chef of the State Guest Hotel, learning the basic skills of cooking. Lin Boyou once said: "As a chef, no matter what position or track he holds, studying hard is the most important way to survive."

Because the trend of the times is changing too fast, if you don't keep up, you will be abandoned by the trend. Under this kind of training, the basic skills accumulated by the chefs are very solid. Whether it is the exquisite performance of knives, the understanding of ingredients, and the use of cooking techniques, many of them have been accumulated in the apprenticeship.

Resume：

  • Assistant Professor of Mingxin University of Technology

  • Assistant Chef, Basili Hall, Landis Taipei Hotel

  • Assistant Chef, B-ONE Hall, The Xihua Hotel, Taipei

  • 12 chefs and sous chefs at Sheraton Grand Taipei Hotel

  • Chef at Four Points by Sheraton Taipei, Zhonghe

  • Chef, Chiayi Mingdu Holiday Hotel

  • Other well-known restaurants including Western chefs at Lakeshore Hotel in Hsinchu

 
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