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AMBROSIA 客道 : The Magazine of The International Culinary Institute

Bouillabaisse, created by students of the International Culinary Institute

國際廚藝學院學員精心炮製的馬賽魚湯

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘，更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Freddy Cheung 張成發

Graduate of the Vocational Training Council with a Certificate in Food & Beverage Service, and Food & Beverage Manager of Kowloon Shangri-La, Hong Kong

畢業於職業訓練局餐飲營運證書課程，現為九龍香格里拉大酒店的餐飲經理

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Simply perfection

簡單成就完美

Chef Ringo Chan never underestimates what could be considered the simplest of dishes

陳永雄師傅從不看輕被視為簡單的美食

A Place At The Table 安樂茶飯, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Socially conscious chefs and restaurateurs are transforming the restaurant model to give back to society or shine a spotlight on important issues while delivering delicious dishes.

關心社會的廚師和餐廳老闆正在改變餐廳的經營模式，期望在為大眾提供美味佳餚之餘，同時能夠回饋社會，或引起大眾對重要社會議題的關注。

Game On 野味！ 惹味？, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Demand for wild game and exotic meat - from venison, pheasant and quail, to elk, kangaroo and even squirrel - is soaring. With leading restaurants around the world offering increasingly inventive takes on "alternative" meats, we talk to the chefs who are taking a walk on the wild side.

由比較為人熟悉的鹿肉、野雞肉和鵪鶉肉，到駝鹿、袋鼠甚至松鼠肉，市場對野味肉和罕見肉類的需求正在飇升，世界各地大型餐廳也漸漸勇於採用「另類」肉類。有見及此，我們訪問了三位與野味同行的大廚，一起探討這股風潮。

Wine Country 酒鄉, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

High quality produce from England's green and pleasant land has contributed to the growing reputation of British food, but the country has also been making a name for itself in wine - particularly sparkling - and is stealing the crown from many better-known sites.

英格蘭鄉郊田野出產的優質農作物不僅讓英國食物名聲漸響，連該國釀製的葡萄酒，特別是氣泡酒，也在品質上勝過許多知名度更高的產酒區。

Smoke Signals 燻芳撲鼻, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Smoking is on the rise - the kind that takes place in the kitchen, that is - with meats, fish, vegetables, and even fruits benefiting from this age-old, flavour-enhancing craft.

煙燻食物捲土重來，不管是肉類、魚類，還是蔬菜和水果，均受惠於這種能夠提升食物味道的古老烹調技巧。

Rising In The East 煮氣東來, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Fuelled by an abundance of wild ingredients and respected age-old techniques, innovative chefs are driving revolution in the often-overlooked cuisines of Eastern Europe.

創意非凡的廚師們善用豐富的野生食材和歷史悠久的烹調技巧，為改革備受忽視的東歐菜添柴加薪。

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。

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

Milk it

植物奶

Dairy-free milk is having a moment. Vegans, the lactose-intolerant and the sustainability-minded are using it for baking, smoothies and to add to tea and coffee. These are some of the milk substitutes you need to know

植物奶成為一時風尚，深受素食者、乳糖不耐症患者及環保人士歡迎，可以用來烘焙糕點、做沙冰，以及拌咖啡或茶。以下介紹數款熱門的牛奶替代品

1 Ingredient 8 Ways 八種變化, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Potato spiel

薯仔八講

The humble spud is used around the world in myriad ways. With more than 5,000 varieties, ranging from russet and red to white, yellow and blue, and from waxy to floury, the versatile, carb-loaded staple lends itself to a wide range of culinary delights

平平無奇的薯仔用途廣泛，世界各地菜式都可以找到它的蹤跡。薯仔品種極多，從褐皮、紅皮到白皮、黃皮和藍皮，從爽脆到粉狀，超過5,000種。它非常百搭，碳水化合物含量高，適合用來烹調多種美食

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Whichever way you slice it …

不管是切片還是切絲

… the mandoline is an essential tool for any serious kitchen

曼陀林切片器都是廚房裡不可或缺的好幫手

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes

關於吃的聖典

The creative and captivating culinary explorations put down on paper that deserve a place on your bookshelf

充滿創意、記載動人廚藝篇章的烹飪書籍絕對值得買回家細閱

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Food of the gods

天賜美食

From fabulously expensive caviar to more humble species of roe, fish eggs feature in many of the world's cuisines

由昂貴的魚子醬，到價錢相宜的普通魚卵，世界各地均可找到以魚子炮製的美食

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