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AMBROSIA 客道 : The Magazine of The International Culinary Institute

AMBROSIA 客道 : The Magazine of The International Culinary Institute

AMBROSIA is the magazine of the Vocational Training Council's International Culinary Institute, curated as a world-renowned magazine, reflecting ICI’s ambition to inspire debate and a lively exchange of information and opinion about the culinary arts. The magazine is called AMBROSIA because its pages will be graced by heavenly creations; and its editorial mission has an Asian perspective. This region’s creativity, hard work and humility bring a special accent to everything it touches and this is profoundly true of its unique art of hospitality and philosophy of food.

《AMBROSIA》雜誌內容契合ICI的理念,致力成為業界的知名雜誌,促進飲食業的信息交流與互動。雜誌命名為AMBROSIA,意指「仙家美食」,寓意在雜誌中介紹的均為精心挑選的頂級佳餚,而文章內容則是以亞洲為視角環視全球。亞洲的文化特色與創新精神極富魅力,其認真勤勉、謙虛謹慎的處事哲學蘊含深遠,體驗了「客道」的精神,這些品質賦予了該地區飲食和服務業與眾不同的個性,也勢必將在《AMBROSIA》雜誌中一一體現。

Cover Image

On the Rocas

Editors

Publisher -- Custom Media 客製媒體發行人
Petula Kincaid
Chinese Editor 中文編輯
Vivian Mak
English Editor 英文編輯
Mercedes Hutton
Sub-Editor 文字編輯
Gary Jones
Contributors 特約作者及攝影師
Rachel Duffell
Connie Lai
Jade Lee-Duffy
Ming Lo
Juliana Loh
Rachel Read
Edgar Tapan
Kate Whitehead
Olivia Wong
Creative Director 創意總監
Patt Sham 沈柏淳
Design Director 設計總監
Teresita Khaw 許思華
Photography Director 攝影總監
Gillian Nadel
Photo Retoucher 照片修飾
Melanie Jam 詹健思
Circulation Manager 發行經理
Gladys Wong 王躍穎
Production Manager 製作經理
Gemini Hui 許寶川