Business Commons^™

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

View the Master Classes Series

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

Kwok Kin Bong 郭健邦

Graduate of the International Culinary Institute and founder of ATUM Desserant, ATUM Restaurant, Champak Restaurant by ATUM and Suppa hot pot restaurant

國際廚藝學院畢業生，ATUM Desserant、ATUM Restaurant、青花和「十下」火鍋餐廳創辦人

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wild alchemy

融合與創新

Innovative combinations characterise the culinary wizardry of Asia's leading female chef Lanshu Chen

亞洲頂尖女廚師陳嵐舒以創意和獨特個性施展烹飪魔法

A Clean Plate 也談淨食, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Clean eating is the phrase on everybody's lips, but what does it actually mean? Here, chefs consider that question and address where the trend is going - and where it really should end up.

不少人把淨食掛在嘴邊，然而何謂淨食呢？廚師們是怎麼看這個問題的？他們又認為這個飲食趨勢應朝哪個方向發展？

Kitchen Competent 廚房獻「技」, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important it is to their art, but also what it will never be able to replace.

科技已經滲透生活每個層面，知名大廚將與我們分享科技的好處，以及科技無法取代的事物。

Let's Be-Gin 氈氈自喜, Alice Franklin

AMBROSIA 客道 : The Magazine of The International Culinary Institute

This juniper-flavoured liquor has experienced a meteoric rise in popularity, thanks to the craft spirits movement and an explosion of botanical experimentation. Now, with a first distillery set to open in Hong Kong, the trajectory points ever higher.

手工精釀烈酒的熱潮， 加上專家不停進行各種草本植物配方的試驗，造就了近年以杜松子調味的氈酒人氣急升。今天，香港也迎來 首間氈酒蒸餾廠，氈酒的火紅程度可謂一時無兩。

World's Best 世界之最, Xanthe Clay

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chef Massimo Bottura may run the world's best restaurant, but his influence is felt far beyond the kitchen as he uses his talent and foresight to effect change.

執掌全球最佳餐廳的名廚Massimo Bottura走出廚房，憑其烹飪才華與先見之明，致力讓世界變得更美好。

Of Spice And Men 香氣撩人, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spices invigorate the senses, adding flavour, fragrance and colour to the eating experience. Long part of numerous culinary traditions, they are deployed in differing ways for distinction.

香料可以刺激味覺和嗅覺，為食物加添色、香、味，早已是多個飲食傳統的重要 組成部分。不過，怎樣運用香料，卻是每個地方都不盡相同，各有特色。

A New Era 邁向新里程, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute's new campus combines professional culinary training with practical facilities, in a design that is in harmony with the historic surroundings.

隨著位於牛奶公司舊址的新校舍投入運作，國際廚藝學院將繼往開來，為香港款待服務及餐飲業培育人才。

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

In the raw

新鮮滋味

Many cuisines from around the world serve meats and fish in their raw state. The simple preparation allows the purity and quality of the ingredients to shine, with local condiments adding distinction

世界各地都有自己的生魚或生肉菜式。這些菜式重點在突顯食材本身的鮮味和品質，一般僅以本地調味品增添地方風味

1 Ingredient 6 Ways 六種變化, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chickpea choices

百變鷹嘴豆

With a rising demand for Middle Eastern dishes and the popularity of meat-free diets, the humble chickpea is becoming a much-favoured food. The protein-packed, fibre-filled pea-also known as gram or garbanzo and a member of the legume family-lends itself to a number of delectable culinary creations

中東美食熱潮方興未艾，加上素食風氣日盛，廉宜平凡的鷹嘴豆也因此風行起來。鷹嘴豆屬於豆莢科，含有豐富的蛋白質和膳食纖維， 是許多滋味佳餚的主要食材之一

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From foams to fizzes

泡沫美食

Make flavourful creations as light as air with an espuma gun

只要一支泡沫槍，輕盈如空氣的滋味美食唾手可得

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A new chapter

翻開新一頁

We leaf through the latest tomes and tales by culinary professionals hailing from all corners of the globe

搜羅來自世界各地名廚的最新烹飪著作

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Italy's dark gold

爭風呷醋

Why the world can't get enough of balsamic vinegar

意大利陳醋憑什麼風行全球？

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 International Cuisines 國際廚藝 匯聚於此

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia Autumn 2018 Special Opening Edition Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

A Technological Hug

SIGNED: The Magazine of The Hong Kong Design Institute

Hugus is a new interactive device designed by HKDI students Heung Oi Lam, Fung Lim Chi, Hung Shun Wai, Ho Sin Yi, Tam Kai Fung, Wong Lap Wing and Yu Chi Yin. The device, designed to help connect people to their family when far from home, received multiple accolades at the 1st ACG+Capital Awards......

Feeling Ai

SIGNED: The Magazine of The Hong Kong Design Institute

We all develop emotional connections to the devices we use; the smartphone that is a constant companion or the office printer that is a constant source of frustration. Soon, these machines might be able to respond in kind

Being Human

SIGNED: The Magazine of The Hong Kong Design Institute

To mark the conclusion of SIGNED Magazine's exploration of the intersection of technology and design, we spoke to two leaders in their fields about how technology can make us more human, not less

Me2b

SIGNED: The Magazine of The Hong Kong Design Institute

Fixing the internet's biggest flaw

Home Ex Data, The Natural Of The Artificial

SIGNED: The Magazine of The Hong Kong Design Institute

Technology has become second nature to humankind. The Homo Ex Data exhibition at HKDI Gallery explored how we can no longer survive without it

Virtually Yours

SIGNED: The Magazine of The Hong Kong Design Institute

New and old cultural institutions are building online worlds for the sharing of ideas and culture; 3D scanning is allowing established institutions to renew their online presence and new forms of digital-only museum are springing up. Most excitingly of all, 3D scanning and VR allow for ancient and modern artefacts to be experienced from the comfort of our own homes

Hosts E-Newsletter: Issue 7

HoSTS e-Newsletter

Scholarship for HoSTS Diploma of Foundation Studies Graduates

IVE HoSTS students celebrate their success

Training ground to groom future sommeliers

Top-up degree scholarships help IVE graduates shine in the world

Overseas industry attachment is an awesome way to learn

International Exposure for HoSTS Students

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Contemporary Sashimi by ICI

國際廚藝學院炮製的當代魚生菜式