Chang An Wen
There is a saying that if the catering industry does do a good job, there won’t be so many patients in the hospital.
The highest level of chef's culinary skills is "the art of cooking and the full use of the original taste of food." Food is defined as "good food without thirsty." Anyone who is thirsty must have too much seasoning. It must not be a good food. We should be cautious.
Chang An Wen, the most authoritative food safety expert in Asia, called on all catering industries to make great strides towards natural diets, and do less seasoning and more healthy.
The Anti Additive Association (AA Association) means that catering operators uphold the principle of good faith, strictly control the production process of food ingredients, follow the traditional rules of the production process, and refuse to add artificial additives that directly or indirectly harm the human body. Establishing a healthy and sustainable "no additives" catering environment is the purpose of its establishment.
A.A.'s four main principles are to ensure that additives are not added to change food's taste, its time or process to serve the food, the preservation of the food, and food are not made from the factory. This attitude deserves a recognition and is something we strive for. Congratulations to the association, and cannot wait to see its results!
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Food and Beverage Sanitation Consultant
Lecturer in the Department of Food and Nutrition, Cultural University