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Full-Text Articles in Business
Where's The Beef? 「肉」罷不能？, Tama Lung
Where's The Beef? 「肉」罷不能？, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.
不少廚師、科學家和食品工程師都回顧過去、放眼未來，為尋找取代傳統動物肉類的食材絞盡腦汁。
Homeward Bound 尋找家鄉的故事, Rachel Duffell
Homeward Bound 尋找家鄉的故事, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The fevered globetrotting of chef Virgilio Martínez Véliz eventually led him home to Peru, there to explore the South American nation’s extreme diversity of ecosystems, cultures, culinary traditions and ingredients.
走遍世界各地之後，秘魯名廚Virgilio Martínez Véliz落葉歸根，投身發掘祖國極度多元化的生態系統、文化、飲食傳統和食材。
Fresh Inspiration 「心」鮮有道
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Hélène Darroze was recently named as Veuve Cliquot's World's Best Female Chef for 2015. She comes from four generations of chefs and despite a brief attempt to work outside the kitchen she is now a global culinary star. From her Michelin-starred restaurant in London she told Daniel Jeffreys how she manages two world-class kitchens, a family of two young girls and still finds time to mentor young culinary professionals.
Hélène Darroze最近被法國凱歌香檳(Veuve Cliquot)評選為2015世界最佳女廚師。Darroze來自烹飪世家，祖上三代均為廚師，雖然她曾短暫離開廚房以外環境工作，但回歸廚房後已搖身成為全球頂尖的廚藝明星。在她位於倫敦的米芝蓮星級餐廳，她告訴我如何管理兩間世界一流的餐廳，盡心教養一對女兒之餘，還能抽空向不少年輕廚師傳授經驗。