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AMBROSIA 客道 : The Magazine of The International Culinary Institute
Document Type
Article
Abstract
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。
First Page
22
Last Page
29
Recommended Citation
Lo, Andrea
(2026)
"The Young Master Chefs Guarding the Future of Cantonese Cuisine 新生代主廚守護粵菜未來,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 22-29.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol14/iss1/11