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Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Campus Vibes

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Power Of Partnerships 眾志成城, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rosewood Hotel Group's global internship programme provides invaluable international exposure to young aspiring professionals.

瑰麗酒店集團的環球實習計劃，為有抱負的年輕專業人士開拓國際視野。

Dining For The Future 高級餐飲邁向可持續未來, Leona Liu

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Amber's Culinary Director and ICI Honorary Advisor Richard Ekkebus explains what goes into sustainable fine dining and why it's an achievable goal.

著名餐廳Amber的廚藝總監兼國際廚藝學院榮譽顧問Richard Ekkebus，分享可持續高級餐飲的精髓，並解釋為何那是個可實現的目標。

From China To The World 中華美饌 耀眼國際, India-Jayne Trainor

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chinese fine dining ascends to the global stage at these award-winning restaurants.

多間屢獲殊榮的中餐廳，讓中華美食登上國際舞台

As elevated Chinese fare enters a modern golden age, we meet the masterminds behind highly acclaimed Chinese restaurants around the world to uncover their recipes for success.

高級中菜正邁向黃金時代，India-Jayne Trainor為您介紹世界各地備受讚譽的中菜食府，揭開當中的成功之道。

Secrets Of Success 成功之道, Sarah Fung, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The senior managers of two of Hong Kong's most prestigious private members' clubs share their insights on how to build a thriving career in this unique environment.

香港兩家最享負盛名之私人會所的高級管理人員，分享他們在這獨特的環境下，如何成就璀璨事業。

Bake In Business 烘出新天地, Liz Kerr

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The next generation of Hong Kong's pastry chefs are leveraging the digital space for entrepreneurial and creative freedom.

香港新一代包餅師善用網上平台實現創業理想和發揮創作自由。

Cover Story: Sarah Heller, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sarah Heller: Master of Wine

葡萄酒大師

As the new Honorary Advisor of the International Culinary Institute (ICI), Sarah Heller tells us about her start in the world of wine, and the careers available to budding oenophiles.

國際廚藝學院的新任榮譽顧問 Sarah Heller分享她開展葡萄酒世界的旅程，以及新晉葡萄酒愛好者的職業路。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Chef Per Henrik Jonsson, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet The New Programme Director Of ICI:

專訪國際廚藝學院 新任課程總監兼名廚

Chef Per Henrik Jonsson

The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.

這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的活動到千變萬化的商業環境，職業訓練局為您網羅在這個璀璨繁華都市裡的最熱門的酒店旅遊業資訊。

Vtc News Vtc快訊

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.

Cover

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

A Note From Our Principal and Academic Director

院長暨學術總監的話

Ambrosia 2024 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Tried and tested 經驗之談

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

國際廚藝學院與其姐妹機構酒店及旅遊學院和中華廚藝學院一起為學員提供各種寓學於樂的機會

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hokkaido Scallop Carpaccio with Tomato Marshmallow, Pomegranate Granita, Cucumber Salad and Olive Oil Caviar, prepared by students of the International Culinary Institute

由國際廚藝學院學員精心製作的北海道帶子薄片伴番茄棉花糖、石榴沙冰及青瓜沙律

Day In The Life 餐飲人生

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Danny Ho 何偉誠

Executive Chef at Hotel ICON, who passed ICI’s Certified Pastry Cook Trade Test in 2017 and is currently enrolled in ICI’s Professional Diploma in International Culinary Arts and Management programme

「唯港薈」酒店行政總廚，2017年通過國際廚藝學院的「認可糕餅師技能測試」，現正修讀國際廚藝學院的國際廚藝及廚務管理專業文憑課程

Plat Du Jour 名菜解構

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Love story

愛情故事

Kevin Leung, Pastry Chef at the Hyatt Centric Victoria Harbour Hong Kong, displays his fondness for chocolate and fruit in a Valentine’s Day dessert delight

香港維港凱悅尚萃酒店糕餅主廚梁沛銘為情人節創作的甜點反映了他對朱古力和水果的熱愛

Good Spirits 蒸蒸日上, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Riding a wave of premiumisation and celebrity cachet, tequila and other agave-based drinks are enjoying their moment in the sun.

在品質和形象 的提升及名人效應的帶動下，龍舌蘭酒與其他龍舌蘭蒸餾酒終於闖出一片天。

Recipe For Success 成功秘方, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Continuing professional development not only can advance an individual’s career but also support a culture of innovation and excellence in an industry and community as a whole.

持續專業進修不僅有助發展個人事業，還能積極推動整個行業以至社會的創新發展。

London Calling 倫敦的呼喚, Melissa Twigg

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The British metropolis has not traditionally been known for its culinary offerings. But an ethnically diverse population paired with a range of social movements and a new generation of exceptional chefs is bringing about a stunning transformation.

在多種族的人口結構、一系列的 社會運動和人才輩出的新生代廚師等因素推動下，曾經被視為歐洲美食沙漠的英國大都會正在迅速蛻變。

Spice Of Life 印度色香味, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From unexpected presentations to fine-dining riffs, Indian chefs around the world are bringing a fresh perspective to their cuisine and challenging stereotypes along the way.

世界各地的印度廚師紛紛為祖國美食注入新意，由讓人驚艷的賣相到精緻的餐飲體驗都花盡心思，期望能 打破世人對印度菜的刻板印象。

World Cup 啡色人生, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With mythical origins leading to modern-day “waves”, coffee is a multibillion-dollar global industry that continues to adapt and evolve with each generation.

由起源神秘到發展成今天席捲全球的「浪潮」，咖啡經歷了一次又一次的改良和演變，創造出現時全球價值高達數以億元計的產業。

Boiling Point 火候到了, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From cooking for his family in Malaysia to winning various global culinary competitions and serving as private chef for a Hong Kong billionaire, Edward Voon has had quite the eclectic journey. But with the long-awaited opening of his first restaurant, life is just starting to heat up.

由一個來自馬來西亞的家中大廚，到贏得多個國際廚藝比賽，並在香港擔任億萬富豪的私人廚師，溫有成的廚師之路兼容並蓄，為他鋪出一條康莊大道，通向他期待已久的首間自家餐廳。

Lexicon 專業詞彙

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Taste test

品味佳釀

Developing a vocabulary for describing wine is an integral part of earning ICI’s Higher Diploma in Wine and Beverage Business Management

國際廚藝學院的葡萄酒及飲品商業管理高級文憑課程的畢業生都必須掌握一套形容葡萄酒的詞彙

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Tool Of The Trade 創意廚具

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Out of Africa

非洲來客

A staple of markets and kitchens across Morocco, the tagine is the perfect blend of form and function

摩洛哥市集和廚房必備的塔吉鍋，內外兼備，好看也好用