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Full-Text Articles in Hospitality Administration and Management
The Philosopher 廚房裡的哲學家, Tama Lung
The Philosopher 廚房裡的哲學家, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.
憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。
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。
World Class Skills 尋味全球
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Globalization is most frequently associated with technology or banking, but it has been an equally influential force in the culinary industry. Although some chefs resist cross-cultural integration, Mariana Sebess, Academic Director of the Prestigious Mausi Sebess Culinary Arts Institute, believes that chefs should embrace the concept of world food and draw upon regional cuisines in the dishes they make.
提起全球化，人們往往會聯想到科技或金融發展，事實上，餐飲業的全球化亦備受關注，並在人們的生活中擁有舉足輕重的地位。一些廚師對於跨文化的廚藝融合頗為反感，不過其支持者也不在少數。Mausi Sebess烹飪藝術學院的學術總監Mariana Sebess就是其中一位，她深信廚師應該順應美食全球化的趨勢，集各地美食之所長，從而創造出獨特的美味佳餚。