Food and Beverage Management Commons^™

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter 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 leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

Customer Satisfaction Index Of Singapore 2017: 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 eleventh year of measurement.

Millennials And The Experience-Driven Economy

Business Exchange

Millennials expect brands to create authentic, customer-centric experiences for them, no matter whether they are looking for a place to live, eat, visit or shop. This article looks at how businesses are mining data and creating marketing plans and experiences to appeal to this younger demographic.

It Takes Two, Faye Sit, Ernest Ting

Research Collection Institute of Service Excellence

Faye Sit and Ernest Ting of Hook Coffee contemplate Singapore’s service standards and if the Singapore market is ready for better service.

The Future Of Local Food, Eng Su Lee

Research Collection Institute of Service Excellence

Restaurateurs Lee Eng Su and Lee Chan Wai share their views on Singapore’s hawker food culture and how they want to change Singapore’s food industry.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, 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 leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Risotto, created by students of ICI

國際廚藝學院學生耐心烹調的意大利飯

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Class acts 學院消息:

Tasting victory 勝券在握

Grape expectations 美酒之旅

Global exchange 國際交流

Paul Wong 黃亞保, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Director and Executive Chef of Cloudland Chinese Cuisine, Graduate of Master Chef Course in Chinese Cuisine, Chinese Culinary Institute (CCI)

雲來軒董事兼行政總廚，中華廚藝學院大師級中廚師課程畢業生

Floral Flavours 花樣甜食, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Guy Krenzer channels a range of skills with his sweet treats for Maison Lenôtre

Guy Krenzer施展各種烹調技藝，為Maison Lenôtre創作林林總總的甜點美食

Menus Of Merriment 快樂的饗宴, Steve Cray

AMBROSIA 客道 : The Magazine of The International Culinary Institute

There’s more to the modern theme park than hair-raising rides, vertigo-inducing cable cars and Lego, with many now serving up everything from gourmet burgers and truffle soup to artisan gelato and first-rate French favourites.

今天的主題樂園不僅以刺激的機動遊戲、令人暈眩的纜車和樂高積木等為賣點，許多更加入高級漢堡包、松露湯、手工意大利雪糕和一流法國菜等美食作招徠。

Where The Wild Things Are 大自然的呼喚, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.

全球各地的廚師紛紛深入野外，發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾，相信短期之內都不會退潮。

The Brews Brothers 啤酒新氣象, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.

全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭。

The Fermentation Game 細說發酵, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A natural but mysterious process, its secrets handed down through generations, fermentation can preserve food and boost human health while opening up a world of exciting new flavours.

發酵是天然而神秘的過程，方法代代相傳。它不但能夠保存食物，而且對身體健康大有裨益。透過發酵，更可以製作出百味紛陳的美食。

Mediterranean Medley 地中海飲食地圖, Juliana Loh

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Taking in parts of Europe, Africa and the Middle East, a culinary tour of the Mediterranean reveals dishes that – while utilising many of the same core ingredients – also embrace incredibly varied, creatively complex and palate-pleasing regional influences.

地中海沿岸國家分佈於歐洲、非洲及中東地 區，區內菜式雖然使用許多相同的主要食材，但同時又各具特色，富有地方色彩，展現非凡創意。

Ambassador Class 親善大廚, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From humble Italian-family kitchen to Michelin-starred greatness as an ambassador of Italy’s cuisine in Hong Kong, chef Umberto Bombana has come a long way.

由意大利家庭 簡樸的廚房出發，到躋身米芝蓮星級大廚之列，在香港被視為意大利廚藝大使的名廚Umberto Bombana，多年來走過漫長的廚藝旅程。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Chewing The Fat擇肥而噬, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Animal fats were shunned for decades, but now – thanks to a reassessment of their effect on health – they are back in favour, and integral to delicious dishes with maximum flavour

近年，動物脂肪對健康的影響獲得重新評定，過去數十年來人們一直避免使用的各種動物脂肪終於擺脫惡名，捲土重來，為食物增添風味

Rise And Shine適時冒起, Hetty Cunningham, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Coming from the fungus kingdom, yeast has been used for its transformative effect in foods and beverages since the days of ancient Egypt. Through the process of fermentation, it gives rise to bread, wine and so much more.

酵母屬於真菌界成員，早在古埃及年代，已被用來「改造」食物和飲品，製作麵包、葡萄酒和很多的食物和飲品都要經過發酵的過程

What’S The Hurry? 忙裡偷閒, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Put time to work with a slow cooker

以慢煮鍋細熬慢燉，做出一席佳餚

Read ’Em And Eat讀好書 吃美食, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes to provide food for thought

啟發美食巧思的佳作

The Pleasure Pod甜美香草, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The world has fallen under vanilla’s spell

全世界也迷倒於雲呢拿的香甜魔法中

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

Worldwide network 環球網絡 拓闊視野

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia September 2017 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ua12/2/1 College Heights Herald, Vol. 93, No. 3, Wku Student Affairs

WKU Archives Records

WKU campus newspaper reporting campus, athletic and Bowling Green, Kentucky news. This issue contains articles:

• Singleton, John. Laundry Prices Increase on Campus
• Chisenhall, Jeremy & Evan Heichelbech. He’s Back – Mitchell Robinson, Basketball
• Sadrinia, Yasmine. Café Kicks Off International Year of Bosnia
• Mohr, Olivia. Student Government Association Makes Sustainability Permanent Effort
• Coyle, Cameron. WKU Chief of Police Decision is Imminent
• Alvey, Rebekah. WKU Develops New Diversity, Equality Plan
• Johnson, Kalyn. English Majors: We’re Not All Teachers
• Editorial Cartoon re: Welcome to WKU – Red Towel
• Murrer, Erick. From WKU with Love: Learning Life Lessons on the Hill
• Dimeo, Chris. Taste …

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith

Siegel Institute Ethics Research Scholars

In this qualitative pilot study, the author conducts research on chef educators and their background and interest in, preparation for, and comfort level with teaching college students about culinary sustainability. Five chef educators teaching in a culinary/hospitality program were interviewed about their personal and professional experiences with culinary sustainability. Two broad themes emerged from the data. First, initial exposure of participants to culinary sustainability was impactful and led to subsequent internalized, habitual practices. Two sub-themes under this first finding were related to the influence of early family and early career experiences. Second, continued learning about sustainable culinary practices is primarily …