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Hosts E-Newsletter: Issue 6 Nov 2017

Hosts E-Newsletter: Issue 6

HoSTS e-Newsletter

Social Media Expert from Singapore Visits HoSTS

HoSTS Mentorship Programme

Spanish Wine Expert at HoSTS Workshop

French Vineyard Tour

Distinguished Lecturer Series

HoSTS Career Expo 2017

The World Association of Chefs Societies, Young Chef Forum 2016 in Greece

Alumni Sharing

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Hosts E-Newsletter: Issue 5 Nov 2017

Hosts E-Newsletter: Issue 5

HoSTS e-Newsletter

Trainer of the UK’s royal butlers coaches IVE hotel students

IVE tourism student wins national competition

IVE Career Expo presents ample job opportunities to students

Overseas industrial attachment for IVE students in Japan

Top-up degree articulation agreements

Lady Ivy Wu Scholarship: One-term exchange to Brisbane, Australia

Dubai, United Arab Emirates

HoSTS students international exposure

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Hosts E-Newsletter: Issue 4 Nov 2017

Hosts E-Newsletter: Issue 4

HoSTS e-Newsletter

Renowned Hospitality Educator Visited HoSTS

Youth Development Program for HoSTS Foundation Diploma Graduates

Scholarships for HoSTS students to pursue top-up degrees

HoSTS Students received Outstanding Trainee Awards

The best ever learning experience in France

HoSTS’ One-Term Exchange in the UK

HoSTS Students Explore the World!

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Hosts E-Newsletter: Issue 3 Nov 2017

Hosts E-Newsletter: Issue 3

HoSTS e-Newsletter

Master Class: Renowned Bordeaux Wine Expert at HoSTS Workshop

HoSTS Broadens International Network; Expands Students’ International Exposure

Career Exploration Programme for Youth

HoSTS students designed “Barrier-Free” tour routes

HoSTS Mentees’ Sharing

Alumni Sharing

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Hosts E-Newsletter: Issue 2 Nov 2017

Hosts E-Newsletter: Issue 2

HoSTS e-Newsletter

Sports Specialists for the Ageing Population

Airport Authority Hong Kong Signed MoU

IVE student won Young Chefs Competition

IVE HoSTS Students Exploring the World!

Other Short-term Exchange Programmes

New Part-time Professional Diploma in Leisure and Recreation Management

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Hosts E-Newsletter: Inaugural E-Newsletter Nov 2017

Hosts E-Newsletter: Inaugural E-Newsletter

HoSTS e-Newsletter

IVE HoSTS Lecturers Get a Royal

TreatmentManagers of The Peninsula Shanghai

Graduated with Flying Colors!

IVE Students See the World in AY2012/13!

New Wine & Beverage Laboratory & Sports Facilities

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Back Cover Oct 2017

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

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Recipe For Success 成功秘訣, Ici Editorial Team Oct 2017

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

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Paul Wong 黃亞保, Vivian Mak Oct 2017

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

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Floral Flavours 花樣甜食, Rachel Duffell Oct 2017

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

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Menus Of Merriment 快樂的饗宴, Steve Cray Oct 2017

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。

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Where The Wild Things Are 大自然的呼喚, Rachel Read Oct 2017

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。

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The Brews Brothers 啤酒新氣象, Robin Lynam Oct 2017

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。

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The Fermentation Game 細說發酵, Mamie Chen Oct 2017

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。

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Mediterranean Medley 地中海飲食地圖, Juliana Loh Oct 2017

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。

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Ambassador Class 親善大廚, Chris Dwyer Oct 2017

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。

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Features Oct 2017

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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Chewing The Fat擇肥而噬, Hetty Cunningham Oct 2017

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

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Rise And Shine適時冒起, Hetty Cunningham, Rachel Duffell Oct 2017

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

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What’S The Hurry? 忙裡偷閒, Hetty Cunningham Oct 2017