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大廚
御廚的飲食哲學:下廚唔簡單
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大廚
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韋小東
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香港黃金海岸酒店
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「Food is medicine!不時不食,食得適宜,才會健康。」韋小東 ( Tom ) 穿着燙得筆直的廚師服,自豪地說......
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【市場消息】睇飲食節目學做大廚6要訣
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今時今日睇電視飲食節目,唔係只識去掃街,食乜都話好好味就Hea完一集。其實只要花點創意......
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學做酒店大廚 最緊要有Heart
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要在一個行業站穩住腳,除了勤力,更重要是熱誠。香港JW萬豪酒店行政副總廚黃平強( Tony )入行近30年,他對飲食有熾烈的喜愛,希望煮出令自己滿意的作品。「嘗到別人煮的好東西後,也希望自己做得出來;如果味道不好,便會想廚師是否不用心,自己煮時能怎樣改進。 」
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成為壽司達人 先練好基本功
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關於江戶前壽司的名字起源,根據日本餐廳誠壽司( Sushi Sei )板長三橋薰的解釋,大致有兩種說法,一是在江戶前的水域(即今東京灣)捕獲的海產就叫「江戶前」;二是涉及魚的準備方法及壽司握法,而在這方面三橋薰正是箇中好手。
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