Hospitality Administration and Management Commons^™

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What The World Taught Me 踏足世界 啟發人生, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three students, three corners of the globe, three life-changing summers. These VTC Hospitality talents crossed continents to sharpen their skills, expand their horizons, and prove that the world is their classroom.

三位學生、橫跨地球三隅、三個脫胎換骨的夏天。VTC酒店及旅遊學科的優秀學生跨越地域，磨練技藝，拓展視野，證明世界就是他們的課室。

Taste Hong Kong 香港好味

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Young Master Chefs Guarding The Future Of Cantonese Cuisine 新生代主廚守護粵菜未來, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Two chefs – the youngest ever to graduate from the Chinese Culinary Institute’s Master Chef in Chinese Cuisine course – are carving not only careers, but a path for Cantonese cuisine to evolve without losing its soul.

兩位修畢中華廚藝學院大師級中廚師課程的歷來最年輕廚師，不但開創自己的職業生涯，也帶領粵菜在傳承經典之餘，能夠與時並進。

Women On Top 揚眉女子, Faye Bradley

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Opening Doors: Three Women Leaders Helping the Next Generation Rise

揚 眉 女 子：扶 掖 後 進 的 業 界 翹 楚

Three inspiring women speak on building sustainable careers in male-dominated fields, mentoring others, and redefining success over decades.

三位鼓舞人心的女性分享她們如何在男性主導的領域建立可持續發展的事業、提攜後輩，並在數十年間重新定義「成功」。

Biodynamic Wines: A Natural Pairing 佳釀天成, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Michelin-starred restaurant owner/chef and ICI Honorary Advisor Simon Rogan MBE on biodynamic wines, organic produce and the philosophy connecting soil to table.

Simon Rogan MBE暢談生物動力葡萄酒（biodynamic wines）、有機農產和連結土壤與餐桌的料理哲學。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Passing It On 傳承之道, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Passing It On: Chef Anne-Sophie Pic's Vision for the Next Culinary Generation

傳承之道︰名廚Anne‑Sophie Pic為新世代廚藝人才開啟的前瞻視野

From France to Hong Kong, ICI's new Honorary Advisor, Chef Anne-Sophie Pic, balances heritage and innovation, guided by an unwavering curiosity and a pursuit of excellence.

國際廚藝學院的新任榮譽顧問Anne‑Sophie Pic名廚，從法國到香港一直堅守不輟的好奇心和矢志追求卓越，在傳統與創新之間取得完美平衡。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Roger Fok 霍耀文專訪, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Chef Roger Fok

霍耀文專訪

We meet Roger Fok Yiu-man, the International Culinary Institute’s new Programme Manager, who started out as its student, forged a successful career as an award-winning chocolatier – and has now come full circle.

我們走訪國際廚藝學院新任課程經理霍耀文。他由本院學生起步，逐步發展成為得獎朱古力大師，事業有成，如今重返母校傳承技藝。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的盛事到多姿多彩的商業，VTC為您網羅在這個璀璨繁華都市裡的最熱門的酒店及旅遊業資訊。

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

A Note From Our Principal and Academic Director

院長暨學術總監的話

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2026 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Programme Overview

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Campus Vibes

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Queens Of Cuisine 廚藝女王, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three female legends on Hong Kong's culinary scene, chefs Esther Sham, Vicky Lau, and Hilda Chan believe in paying it forward.

香港三位傳奇女廚師 ─ 沈依紅、劉韻棋和陳曉樺，堅守以傳承為己任。

Turning The Tide 入廚新方向 粵式海鮮的可持續發展, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Turning The Tide

入廚新方向

A Sustainable Approach to Cantonese Seafood

粵式海鮮的可持續發展

Can Cantonese cuisine overcome the shadow of unsustainable overfishing? Erin Hale explores how one local innovator is striving to safeguard this culinary heritage for future generations.

粵菜能否擺脫過度捕撈魚獲的負面印象？ Erin Hale走訪一位本土革新者，探討如何努力保護及傳承這項傳統美食文化。

A World Of Opportunity 環球機遇, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From luxury hotels to Michelin-starred kitchens, hospitality students at VTC gained international exposure and invaluable experience through global internships in Summer 2024. By Anna Cummins

2024年暑假，VTC酒店及旅遊學科的學生透過環球實習計劃，在高級酒店及米芝蓮星級廚房汲取國際視野及寶貴經驗。

How Coffee And Pastry Are Inspiring The Next Culinary Wave 咖啡與包餅碰撞出新浪潮, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Just like yin and yang, or even cheese and wine, the complementary forces of coffee and pastry are undeniable. And the trend isn't going anywhere, as Andre Neveling reports.

一杯香濃咖啡配上美味糕點，兩者相輔相成，就像芝士與紅酒，不可分割。Andre Neveling指出，這個黃金組合趨勢正席捲世界各地。

Kai Tak Sports Park: Where Careers Take Flight 啟德體育園成功事業起步點, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From a once-notorious airport to Hong Kong's newest icon, Kai Tak is entering an exciting new chapter–one that depends on the support of hospitality workers to bring it to life.

啟德曾經曾經是狹小擠迫的機場，現在搖身一變成為香港的新地標，展開精彩的新篇章 ─ 這一切都有賴酒店及旅遊業工作者的竭力支持。

Interview: Terry Lau Chi-Kin 劉志堅專訪, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Terry Lau Chi-Kin

劉志堅專訪

The New Programme Manager of Chinese Culinary Institute

新上任的中華廚藝學院課程經理

From hospitality expert to Chief Instructor, Terry Lau Chi-kin has now stepped into his role as the new Programme Manager at the Chinese Culinary Institute (CCI), bringing exciting changes to this powerhouse of Chinese culinary arts in Hong Kong.

剛履任為中華廚藝學院課程經理的劉志堅，從事酒店及餐飲專業多年，亦曾出任學院的總教導員，他將為這所香港傳承中華飲食文化的權威學府帶來令人期待的新發展。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Stars In The Making 造星效應, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

How Hospitality Alumni of VTC are Raising the Bar in their Industries

VTC酒店及旅遊學科校友在各自領域大放異彩

Four standout alumni from VTC’s Hospitality Discipline – Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI), International Culinary Institute (ICI) and Institute of Vocational Education (IVE) – share how their vocational education has helped them excel in their careers.

來自VTC酒店及旅遊學科 ─ 酒店及旅遊學院(HTI)、中華廚藝學院(CCI)、國際廚藝學院(ICI)和香港專業教育學院(IVE)的四位傑出校友，分享職業專才教育如何成就他們事業上的光明前景。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的盛事到多姿多彩的商業，VTC為您網羅在這個璀璨繁華都市裡的最熱門的酒店及旅遊業資訊。

Vtc News Vtc快訊

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

A Note From Our Principal and Academic Director

院長暨學術總監的話

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.