WRITER: ATITTAYA TANDHANSKUL
The idea of “I-CAN Night” started with a vision of the Deputy Vice President for Academic Affairs, Assumption University of Thailand (AU) to bridge the gap between the academy and the community. A community in Ubon ratchathani province is renowned for making the best fermented rice wine. But how to bring a premium product to be served on the table with the urban lifestyle? That is the question to be answered. "I-CAN Night" happened with the collaboration between 4 faculties who are experts in their own ways. These faculties united to make this event happen which are Department of Hospitality and Tourism Management, Martin de Tours School of Management, Theophane Venard School of Biotechnology, Albert Laurence School of Communication Arts, and the famous Louis Nobiron School of Music.
The event was hosted at Crystal Restaurant, Suvarnabhumi Campus, organized by Department of Hospitality and Tourism Management, Martin de Tours School of Management under guidance of Dr. Sasithorn Phonkaew. The students had a chance managing the full service on dinner courses. Starting from the kitchen, Mr. Kowit Laptaweesuksun, full-time Lecturer in the Department of Hospitality and Tourism Management, Martin de Tours School of Management and Economics, supervised the students to cook and serve like they are working for the five-star hotels. With this opportunity, the students learned the proper table etiquette, when to serve, what to do and how to ask the guests if they are finished with their courses. This hand-on experience would definitely benefit them when it comes to working in real life.
Theophane Venard School of Biotechnology is well-known in alcoholic beverage production and how to drink it responsibly and tastefully. The guests enjoyed drink and food pairing organized by the School of Biotechnology with the use of sensory evaluation. The intensity of specific taste and sensation in beverages can change with the specific type of foods. Offered in FT 4147 Industrial Fermentation Innovations and Products, the students discover how to produce and create innovative fermented products. Asst. Prof. Dr. Patchanee Yasurin, Dean of Theophane Venard School of Biotechnology, designed ‘melon soju’ using the knowledge in flavor technology to obtain this new beverage. The other special drinks include “Theophane Venard Soju 30th Anniversary (Sriracha pineapple flavor) and Oak-aged rice whiskey." All the three drinks being served in each course were formulated based on the rice wine received from Ubon ratchathani province. She also led the food pairing activity that was very much enjoyed by the participants.
A packaging and mascot design from Albert Laurence School of Communication Arts completed the mission. Funky and vibrant color make the product stood out. Dr. Marissa Chantamas, Dean of Albert Laurence School of Communication Arts assigned the students to come up with the design challenge as this event was one of the client’s brief. Then the best design was used as the label on the beverage of the night.
Ambience is one of the most important factors when it comes to enjoying the moment. Live music from students from Louis Nobiron School of Music performed to complement the night. These young artists took the stage and enchanted the guests with their perfect pitch. Showing their real talents on the stage is always a chance to shine for all performers. Big thanks to Asst. Prof. Dr. Pannawit Sanitnarathorn, Dean of Louis Nobiron School of Music to allow this opportunity to the students to join the event.
"I-CAN Night" was successful in bridging the gap between local products from the community to an urban lifestyle in the city. It showed when everyone at their best contributed to the community, the fruitful achievement can easily be accomplished.
