Business Commons^™

Making Connections: Developing Learning Resources For Students In Dining Room Operation, Bannesa Espinal

Publications and Research

Have you ever opened a bottle of wine and perhaps interpreted serving it as if you were a fine dining restaurant server? In the department of Hospitality Management at New York City College of Technology, we emphasize providing the best quality of service through a series of hands on experience laboratories. Particularly in Dining Room Operations, faculty focus on providing students every resource possible to execute and become comfortable while providing high quality service. Students with minimal knowledge of wine or those who are yet to work in the industry face difficulty understanding the wine profile and most importantly service …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

View the Master Classes Series

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘，更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Kwok Kin Bong 郭健邦

Graduate of the International Culinary Institute and founder of ATUM Desserant, ATUM Restaurant, Champak Restaurant by ATUM and Suppa hot pot restaurant

國際廚藝學院畢業生，ATUM Desserant、ATUM Restaurant、青花和「十下」火鍋餐廳創辦人

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wild alchemy

融合與創新

Innovative combinations characterise the culinary wizardry of Asia's leading female chef Lanshu Chen

亞洲頂尖女廚師陳嵐舒以創意和獨特個性施展烹飪魔法

A Clean Plate 也談淨食, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Clean eating is the phrase on everybody's lips, but what does it actually mean? Here, chefs consider that question and address where the trend is going - and where it really should end up.

不少人把淨食掛在嘴邊，然而何謂淨食呢？廚師們是怎麼看這個問題的？他們又認為這個飲食趨勢應朝哪個方向發展？

Kitchen Competent 廚房獻「技」, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important it is to their art, but also what it will never be able to replace.

科技已經滲透生活每個層面，知名大廚將與我們分享科技的好處，以及科技無法取代的事物。

Let's Be-Gin 氈氈自喜, Alice Franklin

AMBROSIA 客道 : The Magazine of The International Culinary Institute

This juniper-flavoured liquor has experienced a meteoric rise in popularity, thanks to the craft spirits movement and an explosion of botanical experimentation. Now, with a first distillery set to open in Hong Kong, the trajectory points ever higher.

手工精釀烈酒的熱潮， 加上專家不停進行各種草本植物配方的試驗，造就了近年以杜松子調味的氈酒人氣急升。今天，香港也迎來 首間氈酒蒸餾廠，氈酒的火紅程度可謂一時無兩。

World's Best 世界之最, Xanthe Clay

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chef Massimo Bottura may run the world's best restaurant, but his influence is felt far beyond the kitchen as he uses his talent and foresight to effect change.

執掌全球最佳餐廳的名廚Massimo Bottura走出廚房，憑其烹飪才華與先見之明，致力讓世界變得更美好。

Of Spice And Men 香氣撩人, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spices invigorate the senses, adding flavour, fragrance and colour to the eating experience. Long part of numerous culinary traditions, they are deployed in differing ways for distinction.

香料可以刺激味覺和嗅覺，為食物加添色、香、味，早已是多個飲食傳統的重要 組成部分。不過，怎樣運用香料，卻是每個地方都不盡相同，各有特色。

A New Era 邁向新里程, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute's new campus combines professional culinary training with practical facilities, in a design that is in harmony with the historic surroundings.

隨著位於牛奶公司舊址的新校舍投入運作，國際廚藝學院將繼往開來，為香港款待服務及餐飲業培育人才。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Lexicon 專業詞彙, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

In the raw

新鮮滋味

Many cuisines from around the world serve meats and fish in their raw state. The simple preparation allows the purity and quality of the ingredients to shine, with local condiments adding distinction

世界各地都有自己的生魚或生肉菜式。這些菜式重點在突顯食材本身的鮮味和品質，一般僅以本地調味品增添地方風味

1 Ingredient 6 Ways 六種變化, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chickpea choices

百變鷹嘴豆

With a rising demand for Middle Eastern dishes and the popularity of meat-free diets, the humble chickpea is becoming a much-favoured food. The protein-packed, fibre-filled pea-also known as gram or garbanzo and a member of the legume family-lends itself to a number of delectable culinary creations

中東美食熱潮方興未艾，加上素食風氣日盛，廉宜平凡的鷹嘴豆也因此風行起來。鷹嘴豆屬於豆莢科，含有豐富的蛋白質和膳食纖維， 是許多滋味佳餚的主要食材之一

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From foams to fizzes

泡沫美食

Make flavourful creations as light as air with an espuma gun

只要一支泡沫槍，輕盈如空氣的滋味美食唾手可得

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A new chapter

翻開新一頁

We leaf through the latest tomes and tales by culinary professionals hailing from all corners of the globe

搜羅來自世界各地名廚的最新烹飪著作

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Italy's dark gold

爭風呷醋

Why the world can't get enough of balsamic vinegar

意大利陳醋憑什麼風行全球？

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您！, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of International Cuisines 國際廚藝 匯聚於此

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia Autumn 2018 Special Opening Edition Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Parisian Immigrant Cook: Who Are You?, Siobhán Gough

Masters

This research focuses on the working conditions, professional lives and identities of immigrant cooks working in Paris with a view to improving, through a better understanding of these aspects, their accessibility to the workforce and potential career paths. France is the home of the restaurant and is historically a country of welcome and refuge for migrants. In the past ten years the rhetoric surrounding immigration and migrants has changed and there is growing negativity surrounding this population group despite the many studies pointing to migrant workers’ positive contributions to societies and economies. The culinary industry relies on, and will continue …

Paris Baguette: A Korean's Brand Success In France, Singapore Management University

Asian Management Insights

it’s official–the bakery chain makes a classic French food item better than the French.

Customer Satisfaction Index Of Singapore 2018: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s twelfth year of measurement.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Ua12/2/2 Talisman: Movement, Wku Student Affairs

WKU Archives Records

2018 Talisman yearbook.

• Good, Hannah. Movement
• Kinser, Nicholas. Tunnel Trap
• Cozer, Claire. A Day in the Life of a Food Truck – Mike Wilson, Pop’s Street Eats
• Fletcher, Griffin. Beauty in Power – WKU Women’s Rugby Club
• Gordon, Zora. The Mixed Experience
• Hornsby, Morgan. Bonfire
• Waters, Adrianna. Mispoken – Communication Disorders
• Chu, Phi. Home Base – Jessica Barks
• Cooksey, Catrina. Rerouted – Sydney Clark, Austin Clark, Blake Perkins, Sheila Flener, Handicapped Persons
• Good, Hannah. Not Safe for Work – Prostitution
• Chu, Phi. Transfigured Night
• Carter, De’inara. Passing the Plate – International Students, Recipes
• Robb, Hayley. From Sole to Soul – …

Building A Successful F&B Franchise, Singapore Management University

Perspectives@SMU

The right consumer value proposition and franchisor-franchisee relationship are key

Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula

MBA Faculty Conference Papers & Journal Articles

With the vast array of resources available to instructors, one would think that instruction and teaching would yield success for all learners. Now, well into the 21^st century has much changed in the classroom? Certainly, movable desks and chairs, advanced audio and visual equipment, and a plethora of all types of technologies which might be able to enhance training and education. Over the last several decades research on individualized instruction, cognitive science, educational psychology, and multimedia instruction (to name a few) have permeated the literature on instruction. With all the research and the vast array of studies on improving …