Home > IVE/HKDI and other units > Research Repository > Hotel, Service & Tourism Studies > AMBROSIA > Autumn 2020
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Keywords
Garden Chefs
Document Type
Article
Abstract
With traceability, quality, seasonality and sustainability all on the agenda, green-fingered chefs are growing their own gardens.
本著源頭可考、品質保證、不時不吃且環保等好處，善於園藝的廚師們開始建立自己的菜園，自耕自足。
First Page
44
Last Page
51
Recommended Citation
Duffell, Rachel
(2020)
"Plot to Plate 自耕自煮,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 44-51.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol9/iss1/17