江振誠《八角哲學》帶你潛進他的思維、解析他獨樹一幟的創意DNA, 學習他征服巴黎、新加坡、東京、台北的創意、廚藝與心意



飲食是一種藝術,而藝術需要文化來灌溉,使人可以追隨前人的腳步,甚至可以超越、創新

不論你是威士忌行家還是剛接觸的新手,想一次了解全世界所有的威士忌,國家地理世界威士忌地圖就是你唯一的指南。

義大利各地的麵食各具特色,每個地區的口味和傳統都有各自講究的醬料,麵佐對了醬彷彿瞬間脫胎換骨,變得美味绝倫

2013 美國之味 亞洲廚藝競賽-總決賽參賽選手介紹

小編:想知道「美國之味 亞洲廚藝競賽」總決賽,是哪些國家在 PK 嗎?來看看選手介紹吧~

 

第一隊: Shanghai – Le Domoune du Lac  

全全全全上海 – 茂盛山房

 

 

Captain潘熠林

Pan Yiling

Childhood cuisine has a persistent dream, as well as for cooking with unmatched edthusiasm, June 2011 to the French La cordonnerie participate Related Western training, and very productive. Granted the professional training of the Chinese and Western dishes, In Western cooking process often applied to Chinese food cooking methods and spices to make it a reasonable match. Until now, through their own efforts has become the executive chef of Le domoune du lac restaurant. Is also Deputy Secretary-General of the Shanghai the catering venture industry research will.

 

Member小华

Li Xiaohua

Having started his career in 1997, Chef Li’s enthusiasm for western cuisine has only grown over the years. In 2004, at Shanghai Jia Tong CourtYard Three the Bund, he had the opportunity to work under the world’s top chefs Jean Georges; Between 2005-2010, he worked at Faraday dining Limited Bund 18, again following one of the world’s top ten chefs Jacques & Laurent Pourcel. From 2011-present, he worked at Shanghai Minya Hotel as executive chef. And he has been Deputy Secretary-General of Research Association of the Shanghai restaurant venture industry since 2007. In 2011 he was invited again by Jacques & Laurent Pourcel to visit Le Jardin des sens in France for an exchange program. In 2013 the “First Taste culinary competition” champion.

 

第二隊: Tokyo – Kenzo Estate Winery 

全全全全  – Kenzo Estate Winery

 

 

Captain (Right)

Fumio Yonezawa 文雄 米澤

Fumio Yonezawa began his at“IL BOCCAFONE”, one of the pioneer Italian restaurants in Japan.

He later moved to New York City to work for a Japanese restaurant, which later led to his introduction

to New York’s three Michelin Starred restaurant“Jean George”. It was here Fumio acquired

advanced techniques. After two and a half years, he became Jean George’s first Japanese Sous Chef.

He has been an executive chef at“KENZO ESTATE WINERY”since 2011.

 

Member(Left)

Mariko Kuramoto 磨里子 倉本

Mariko Kuramoto began her career as a chef at“Restaurant CITABRIA”and“Breeze of Tokyo”.

She learned modern French cuisine with an element of Japanese tastes and cutting edge techniques.

She moved on to become a head chef and head of the service staff at a Japanese restaurant in Tokyo.

She gained popularity for her originality in Japanese homemade cuisine and started her own business

as a private chef and succeeded. She has been a Sous chef at“KENZO ESTATE WINERY”since 2011.

 

 

第三隊:Hong Kong – Jockey Club Derby Restaurant

全全全全香港 – 賽馬俱樂部

 

 

Captain (Left)

Eyck Christian ZIMMER

Eyck is a chef with over 20 years of experience in the culinary industry. He has worked inGermany,Switzerland,England,Portugaland since 2010 inHong Kong. Eyck has participated in many culinary competitions and his philosophy is …’ the path to great food is best travelled with an open mind!”

 

Member(Right)

Lau Yiu Sing 劉耀星

Sing has been a chef for 16 years and is currently working as Chef de Partie at the Derby Restaurant at the prestigious Hong Kong Jockey Club. He was participated in a handful of culinary competitions and promotions. He is a passionate chef with a flair for cooking and food!

 

 

第四隊:Taipei – Bite 2 Eat

全全全全台北 – 薄多義

 

 

Captain (Left)

Edward Lee  李敦立

Have 20 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost and maintain good quality and taste. Have got training from chefs of various foreign star hotels and been learned the procedures and regulations is very important to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes efficiently. Also efficiently managing a team of chefs and cooks and training them to handle tasks efficiently and make good delicious dishes. Dedicated to bringing people to explore the beauty of the food tastes.

 

Member(Right)

Ethan Lin  林盈緯

Have 15 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Also got training from chefs of various foreign star hotels. Also efficiently managing a team of chefs and cooks and training them to handle tasks efficiently and make good delicious dishes. Devoted himself to cooking the best way to show the best taste of food.

 

 

 

No Comments Yet

發表迴響

你的電子郵件位址並不會被公開。 必要欄位標記為 *

登入投稿帳號 或 按下Register註冊

挑戰高薪,勇闖新加坡打天下:在新加坡成功找到好工作和打理生活的全方位指南

米其林主廚的海鮮全事典

廚房裡的美味科學:把菜煮好吃不必靠經驗,關鍵在科學訣竅。