Chefs Talk: Our Journey 廚師“話”事
日期 Date: | May 11, 2018 |
時間 Time: | 3:00pm – 4:30pm |
地點 Venue: | Gourmet Tasting Restaurant |
主辦機構 Organiser : | ![]() |
活動詳情 Programme |
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3:00pm – 3:40pm | |
廚師青雲路多面「睇」 Road to Success: The Chefs Stories 在餐廳、酒店以外,廚師還可以有哪些出路?現時小店或網店冒起,擁有自己的店鋪不再是夢想。廚師在酒店的終極位置原來不一定是行政總廚,成爲餐飲部經理又如何?廚師是否應該專於一個菜系?年青廚師擁有國際視野後,可以如何多元發揮?數位廚藝專才會為你分享他們的經驗和故事。 Working in the kitchens of hotels and restaurants is no longer the only way out for professional chefs. The emergence of small eateries and online retail channels have provided chefs with new opportunities! Running a business is no longer just a dream. In hotel, chefs can be promoted to Food and Beverage manager to oversee the entire restaurant operation. And, how young chefs with international exposure can benefit from their multi-cultural culinary skills and knowledge? A panel of chef professionals will share their experiences and stories with you. |
周志勤先生 Mr. Ken Chow, International Culinary Institute (ICI) |
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講者 Speakers | |||||
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主持 Moderator 中華廚藝學院代表 劉惠平先生 Mr Pierre Lau, Chinese Culinary Institute (CCI) | |||||
如有查詢,請電郵到[email protected]或致電+852 25382792與張小姐聯絡。 For enquiry, please send to [email protected] or call Ms Cheung at +852 25382792 |