Day In The Life 餐飲人生,
2019
Vocational Training Council
Day In The Life 餐飲人生, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Angela Ling 凌頴芬
Graduate of ICI's Bakery Course and Pastry Chef at Supreme-Pacific Confectionery Limited
國際廚藝學院西式包餅課程畢業生，現為卓越太平洋糖果有限公司的餅廚
Plat Du Jour 名菜解構,
2019
Vocational Training Council
Plat Du Jour 名菜解構, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Signature showcase
示範作
Finnish chef Jaakko Sorsa imbues his creations with a sense of his culinary culture
芬蘭大廚Jaakko Sorsa喜歡在菜式裡融入自己的烹調文化
Is Fine Dining Dying? 高級餐飲輓歌高唱？,
2019
Vocational Training Council
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？
Less Is More 化腐朽為佳餚,
2019
Vocational Training Council
Less Is More 化腐朽為佳餚, Payal Uttam
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Through creative cooking, pioneering chefs are using food waste and overlooked ingredients to change our relationship with produce and the way we eat, thereby creating a more sustainable food culture.
廚師們發揮創意，將廚餘和備受忽視的食材變成可口美食，改變我們跟農產品的關係和飲食習慣，從而創造可持續發展的飲食文化。
Shaking It Up 搖出不一樣的精采,
2019
Vocational Training Council
Shaking It Up 搖出不一樣的精采, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Meet the beverage professionals who are mixing things up behind the bar and bringing creative contemporary cocktails - and mocktails - to the table
才華橫溢的調酒大師分享他們的創作之道。
Natural Selection 天擇之糧,
2019
Vocational Training Council
Natural Selection 天擇之糧, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Three basic raw ingredients. The magic and mystery of microorganisms. Time-honoured techniques. It's no wonder that the world is going wild for authentic, artisanal bread.
三種基本原料、奇妙而神秘的微生物、歷史悠久的方法…… 無怪乎大家都對傳統手工麵包趨之若鶩。
Journey To The West 西遊記,
2019
Vocational Training Council
Journey To The West 西遊記, Kate Farr, Rachel Read
AMBROSIA 客道 : The Magazine of The International Culinary Institute
French haute cuisine is often considered the foundation of Western European dining, but nowadays, countries are developing distinct culinary identities of their own.
備受法國高級料理影響的西歐菜已紛紛邁開新的步伐，發展自己獨有的烹飪風格。
Portrait Of An Artist 廚藝家,
2019
Vocational Training Council
Portrait Of An Artist 廚藝家, Kee Foong
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Notorious for eschewing meat and fish at his Paris restaurant Arpège, visionary chef Alain Passard is equally renowned for his inspirational role as a mentor.
因突然宣布其巴黎餐廳Arpège停止供應魚類和肉類菜式而名噪一時的Alain Passard，不僅自己擁有遠大的目光，在培育人才方面也成績斐然，麾下人才輩出。
Features,
2019
Vocational Training Council
Features
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Lexicon 專業詞彙,
2019
Vocational Training Council
Lexicon 專業詞彙, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Look sharp
吃醋
Acid can brighten and enliven a dish. With the wide range of vinegars available, each with its own personality, there are many ways to perk up your plates
以醋入饌，其酸味可令菜式味道清爽提神。市面上有林林總總的醋，酸味濃淡不一，各有特色，可為菜餚增添不同風味
1 Ingredient 10 Ways 一種食材 十種味道,
2019
Vocational Training Council
1 Ingredient 10 Ways 一種食材 十種味道, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Spilling the soybeans
豆香四溢
A versatile, protein-rich legume, native to East Asia, the uses of soybeans range from cooking oil, soy milk and tofu to fermented foodstuffs such as soy sauce, tempeh, natto and miso.
大豆含豐富蛋白質，原產於東亞，用途廣泛，從食用油、豆漿和豆腐，到醬油、天貝、納豆和味噌等發酵食品，都是由大豆製成
Tool Of The Trade 創意廚具,
2019
Vocational Training Council
Tool Of The Trade 創意廚具, Jon Wall
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The daily grind
好事多「磨」
When it comes to pounding powders and pastes, nothing beats the mortar and pestle
要把食材磨成粉末和醬蓉，杵臼是不二之選
Bookshelf 新書上架,
2019
Vocational Training Council
Bookshelf 新書上架, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Top tomes
大師巨著
The hottest new cookbooks, gastronomic guides and beverage bibles
最新出版的烹飪書、美食指南與葡萄酒聖典
Gastropedia 美食百科,
2019
Vocational Training Council
Gastropedia 美食百科, Jon Wall
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Global warming
熱力四射
Fiery, flavourful and variegated, the chilli is powering a culinary heatwave
色彩繽紛、味道強烈的辣椒是佳餚美食的刺激夥伴
Test Kitchen,
2019
Vocational Training Council
Test Kitchen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Contributors 作者簡介,
2019
Vocational Training Council
Contributors 作者簡介
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Contents 目錄,
2019
Vocational Training Council
Contents 目錄
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Welcome Message 歡迎您！,
2019
Vocational Training Council
Welcome Message 歡迎您！, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
World of Opportunities 放眼世界 機遇無限
Cover,
2019
Vocational Training Council
Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Ambrosia March 2019 Full Issue,
2019
Vocational Training Council
Ambrosia March 2019 Full Issue
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
