Hospitality Administration and Management Commons^™

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:

Central stage 美味焦點

Italian epicurean 意國風味

Upper crust 頂級示範

Wallace Lo 盧浩邦, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Head Sommelier at Le Comptoir, Graduate of Higher Diploma in International Hotel Management Programme, Hong Kong Institute of Vocational Education (IVE), 2009

Le Comptoir首席品酒師，香港專業教育學院2009年國際酒店管理高級文憑畢業生

Magic Ingredient 魔法食材, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Truffle king Umberto Bombana dishes up Confit of "Taiyouren" organic egg

以白松露提升慢煮有機雞蛋的香味

Ocean's Elevenses 美饌巡航, Mercedes Hutton

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Catering to discerning passengers on cruise ships is a major undertaking, but it offers wonderful and bountiful rewards.

在郵輪上為高品味的旅客提供高質素的餐飲服務，是一項龐大而重要的任務，然而對廚師而言，這是個難得而又豐盛的經驗。

The Age Of Enlightenment 時間的啟示, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Renowned for its intense flavour and exquisite tenderness, dry-aged beef has been more popular, or more lovingly prepared.

經過精細加工處理的乾式熟成牛肉，肉質嫩滑、味道濃郁，難怪近年大受歡迎。

Senses And Sensibilities 五感美食體驗, Juliana Loh

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Good taste is just the start -- great dining can be a feast for all the senses.

享受美食首要是滿足味蕾，然而出色的餐飲，理應滿足五官的體驗。

One For The Team 美酒佳餚, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice.

談到亞洲菜如何配搭葡萄酒，李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得。

Northern Exposure 尋味北歐, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Emphasising purity and simplicity, as well as history and tradition, New Nordic cuisine is sweeping the globe, serving up health, wellbeing and sustainability benefits along the way.

新北歐菜奉行簡單純淨的飲食、尊重歷史傳統的原則，在推動可持續概念的同時，亦帶來健康美食，難怪這個菜系近年在世界各地掀起一股飲食新浪潮。

On The Rocas Roca兄弟: 三人行必有我師, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Each a master in his own way, but all with creativity in their DNA, three Spanish brothers boast their greatness in cooking, wine stewarding and dessert making.

西班牙Roca三兄弟各有專長，他們的基因蘊含創意天賦，在烹飪、品酒及製作甜點方面各擅勝場。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Chilli Rush 火辣滋味, Jade Lee-Duffy

AMBROSIA 客道 : The Magazine of The International Culinary Institute

One of the most exciting culinary trends for 2017 is the use of spice. Turn up the heat with chilli peppers and blends from across the planet

辛辣風味是2017年最刺激的飲食潮流之一！來自世界各地不同品種的辣椒和辣椒製的香料，讓味蕾升溫

Seeing Red 迷人紅茄, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Though the tomato is a fruit, many cooks treat them as vegatables, and they are integral to cuisines across the world. Store tomatoes at room temperature rather than in the fridge to maintain their texture and flavour

儘管番茄屬於水果類，但很多廚師都把它當作蔬菜；而番茄也是世界各地不少菜餚的主要材料。要保存番茄的質感和味道，切記不可冷藏，而必須在室溫存在

Rolling In Dough 「麵麵」俱佳, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Perfect pasta made easy

輕鬆製作完美麵條

Fine-Dining Print 精緻美食圖鑑, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs' favourite recipes for your bookshelf

收藏名廚食譜

For The Love Of Chocolate 情迷朱古力, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Everything you wanted to know about the sexiest treat

為你介紹各種有關朱古力這種最性感美食的趣聞

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者及攝影師簡介

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 opportunities 匯聚良機

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2017 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The delectable Chocolate Strawberry Crispy Dome, created by students of ICI

這款精緻美味的朱古力士多啤梨甜品是國際廚藝學院學生的作品

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute provides students an array of opportunities to enhance their knowledge, interact with experts, and participate in special events and competitions.

國際廚藝學院提供學生開拓人生的良機，讓他們提升知識、與專家交流互動、參與特別活動及競賽。

Mak Kam-Kui 麥錦駒, Rosa Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute

香港廸士尼樂園酒店副總廚，國際廚藝學院大師級西廚師課程畢業生

French Lessons 法式風情, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Joël Robuchon serves up his signature Le Caviar

介紹Joël Robuchon的招牌菜Le Caviar

Growth Patterns 葡萄酒國崛起, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.

儘管許多歐洲國家的消費能力隨經濟下滑，中央政府亦盡量節縮開支，但中國不僅一躍成為葡萄酒消費大國，更憑藉自己的力量逐漸成為葡萄酒生產國。

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點，由於每個人都需要食物，而且任何人都喜歡可口美食，因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作，為三藩市現代藝術博物館帶來迷人的美食新概念。

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛，各國料理薈萃，但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人，伍沾德博士與我們回顧本地餐飲界的發展，闡釋專業廚藝訓練是成功關鍵。

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。