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Full-Text Articles in Food and Beverage Management
Mak Kam-Kui 麥錦駒, Rosa Chen
Mak Kam-Kui 麥錦駒, Rosa Chen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute
香港廸士尼樂園酒店副總廚，國際廚藝學院大師級西廚師課程畢業生
The Philosopher 廚房裡的哲學家, Tama Lung
The Philosopher 廚房裡的哲學家, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.
憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。
School Of Culinary Arts & Food Technology Autumn Newsletter 2016, James Peter Murphy
School Of Culinary Arts & Food Technology Autumn Newsletter 2016, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Autumn Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2016.