Food and Beverage Management Commons^™

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, 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, 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, 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, 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, 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

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

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, 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, 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, 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, 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

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 Opportunities 放眼世界 機遇無限

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2019 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Black Swamp Pub And Bistro Analysis, Sara Aniol

Honors Projects

The Black Swamp Pub and Bistro is a full-service restaurant located in the Union on the Bowling Green State University Campus. We mainly do sit-down service, but we also do take-out orders and have a full bar with draft beers as well as mixed drinks. Our menu tends to change a lot, with new additions as well as some of the items being deleted. My goal of this project is to try to give some insight on the patterns that are too big to see with day-to-day operations as well as give some recommendations for the future that is backed …

A Strategic Audit Of Runza Restaurants, Chase Caverzagie

Honors Program: Senior Projects (Public)

Runza is a well-known, Nebraskan restaurant. As Runza begins to expand, and a new generation of buyers approaches, it is important for Runza to examine the horizon and think critically about their future strategy. Runza will need to decide what their next steps will be to maintain a competitive advantage, and be successful for many more years to come. This strategic audit will look at the company’s background, business model, the internal and external environment, and company strengths and weaknesses. Then, several strategy alternatives are proposed, with the selection and implementation plan of the best strategic alternative.