Hospitality Administration and Management | Open Access Articles

Back Cover Nov 2020

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Strawberry and thyme napoleon with pistachio custard created by students of the International Culinary Institute

由國際廚藝學院學員精心烹調的百里香士多啤梨拿破崙配開心果吉士醬

Go to article

Class Acts 學院消息, Ici Editorial Team Nov 2020

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功秘方

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積極提供機會，讓學員透過校內課程增長知識之餘，更可與專家交流參加特別活動和比賽，開拓視野。

Go to article

Day In The Life 餐飲人生, Florence Tsui Nov 2020

Day In The Life 餐飲人生, Florence Tsui

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sam Chong 莊炳森

HTI graduate with an Advanced Certificate in Sommelier Studies and a Certificate in Food and Beverage Supervision, who is now assistant director of food and beverage at the New World Millennium Hong Kong Hotel

畢業於酒店及旅遊學院高級品酒師證書及餐飲督導管理證書課程，現任千禧新世界香港酒店助理餐飲總監

Go to article

Plat Du Jour 名菜解構, Rachel Duffell Nov 2020

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Local flavour

本土之味

Pastry chef Gregoire Michaud combines a lifetime of baking experience with local inspiration

餅廚Gregoire Michaud以豐富的經驗和從本土取得的靈感炮製其招牌糕點

Go to article

When The Going Gets Tough 迎難而上, Melissa Twigg Nov 2020

When The Going Gets Tough 迎難而上, Melissa Twigg

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The present time of crisis, from a global health emergency to widespread social protests, has forced restaurateurs and bar owners to innovate as never before. We find out how.

面對全球衛生危機和社會活動頻繁等重重困難下，餐廳和酒吧老闆發揮史無前例的創意，意圖突破困局。

Go to article

Plot To Plate 自耕自煮, Rachel Duffell Nov 2020

Plot To Plate 自耕自煮, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With traceability, quality, seasonality and sustainability all on the agenda, green-fingered chefs are growing their own gardens.

本著源頭可考、品質保證、不時不吃且環保等好處，善於園藝的廚師們開始建立自己的菜園，自耕自足。

Go to article

Lab Made 實驗廚房, Anna Cummins Nov 2020

Lab Made 實驗廚房, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From air-based protein to“molecular”whiskey, start-ups are creating ingredients that increasingly disconnect agriculture from production. The separation of farm and plate is a new frontier – one that may hold the answer to humanity's growing food insecurity.

由空氣製造的蛋白質到「分子」威士忌，初創公司研發越來越多不靠農業生產的食材，這或許可以解決越來越緊張的糧食危機。

Go to article

Zero Heroes 零的選擇, Rachel Duffell Nov 2020

Zero Heroes 零的選擇, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Restaurateurs, drinks brands, craft brewers and winemakers are presenting myriad ways to quench the growing thirst for alcohol-free alternatives.

餐廳老闆、飲品品牌、手工啤酒廠和葡萄酒廠紛紛為越來越受歡迎的零酒精佐餐飲品市場加柴添薪，推出各式各樣的飲品代替佐餐美酒。

Go to article

Eat Well, Live Long 長壽食譜, Rachel Duffell Nov 2020

Eat Well, Live Long 長壽食譜, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Every cuisine has its benefits, but what do the societies that live the longest eat? We talk to chefs from the world's Blue Zones and countries with the highest life expectancy to find out.

所有菜式都有其好處，但長壽社會的人通常吃什麼？我們訪問了多位廚師，他們均任職於以居民長壽見稱的藍區和國家，嘗試找出箇中秘訣。

Go to article

A Helping Hand 善心膳食, Fontaine Cheng Nov 2020

A Helping Hand 善心膳食, Fontaine Cheng

AMBROSIA 客道 : The Magazine of The International Culinary Institute

As we all learn to adjust and overcome the challenges of the COVID-19 pandemic, chefs, restauranteurs, hospitality companies and organisations around the world are finding ways to help and support the most vulnerable during these times.

在我們忙於克服新冠肺炎疫情所帶來的種種挑戰之際，全球各地的廚師、餐廳老闆、酒店品牌和各種機構已設法幫助在疫情中陷入困境的弱勢社群。

Go to article

Features Nov 2020