Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Business
Rebel With A Cause 反叛有理, Rachel Duffell
Rebel With A Cause 反叛有理, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Visionary chef Richard Ekkebus is back and ready to upend the establishment once more, bringing with him a new set of rules, a fresh approach to fine dining and pioneering practices to influence the industry.
高瞻遠矚的Richard Ekkebus回來了，一系列新的規則、對高級餐飲的新方向及影響業界的創新做法，將會再次顛覆現狀。
Is Fine Dining Dying? 高級餐飲輓歌高唱？, Anna Cummins
Is Fine Dining Dying? 高級餐飲輓歌高唱？, Anna Cummins
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Starched linens, portentous waiters and three-month waiting lists are no longer the automatic hallmarks of haute cuisine. With restaurants offering bar seating, no reservations and sharing plates, and removing airs and graces from the high-end eating experience, can the old guard survive the casual fine dining revolution?
高級餐廳不再等同於平滑無縐的枱布、高傲的侍者和長達三個月的訂座名單。吧枱座位、無需訂座、共用餐桌的休閒高級餐廳的興起，會否令氣氛拘謹的傳統高級餐廳奏起輓歌？