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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

Richard Ekkebus

Editors

Managing Director & Publisher 董事總經理及發行人
Sven Friedrichs
Editor 編輯
Rachel Duffell
Senior Editor 高級編輯
Jon Wall
Chinese Editor 中文編輯
Yam Yim Lan
Contributors 特約作者及攝影師
Mamie Chen
Rosa Chen
Gloria Chung
Anna Cummins
Kee Foong
Connie Lai
Vivian Mak
Payal Uttam
Creative Director 創意總監
Gigi Lee
Art Director 美術總監
Sepfry Ng
Contributing Designer 特約設計師
Janet Ho
Senior Production Manager 高級製作經理
Philip Chan