Taylor's Culinary Institute Online Cooking Competition “Beyond the Boundaries of Taste” until 28th July, 2021.
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Building on the success of Borderless Learning, TCI will be running an online cooking competition “Beyond the Boundaries of Taste” from 28 June - 28 July 2021.
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The national competition is open to all diploma students majoring in culinary arts, and participants will stand a chance to earn bursaries of up to RM5,000 to enroll in Taylor’s Advanced Diploma in Patisserie and Gastronomic Cuisine, along with a guaranteed 3 months Internship at a Michelin Starred Restaurant in Summer 2022 and a Certification of Participation. More information on the blog.
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#tci #taylorsculinaryinstitute #taylorsuniversity #taylorsuni #culinaryarts #risetogether #risewiththebest #culinary #hospitality #foodandbeverage
同時也有8部Youtube影片,追蹤數超過5,140的網紅Ghost Island Media 鬼島之音,也在其Youtube影片中提到,The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of ...
culinary arts 在 hangryjoobert Facebook 的最讚貼文
A Thai fine culinary journey at Taan Bangkok
เดินทางไปกับอาหารไทยสุดครีเอทที่ร้าน Taan
At TAAN Bangkok, the culinary arts is all about local recognition. Well, their current Hemant Winter Tasting menu is all about the Thai experience funneled into small tidbits of the sweet various faucets of like in Thailand. The journey - the meal came with a train ticket with stops to the south seas of Ranong, to the Eastern sea of Chonburi, up to the fields of the Central and Northeast, visits the delicate Chiangmai before ends mellowly back in Bangkok. I enjoyed most of the journey, there were so many stand outs like the reinvention of the Prawn Sao-Nam which came in a petite portion that left you wanting more, to the aromatic Squid roe with squid ink sauce, and the Wagyu Beef Cheeks which were so tasty. This is not a pricey experience and sparks will fly, literally. Grab your seats on the train before the seasonal menu fades with the season
ที่ #taanbangkok นี้ ศิลปะการปรุงอาหารเป็นเรื่องของการเห็นคุณค่าในวัตถุดิบพื้นถิ่นของไทย ด้วยเมนูเหมันตฤดูที่เสริฟในช่วงหน้าหนาวนี้ ที่นำเอาความภูมิปัญญาชาวบ้านในแต่ละพื้นที่มาตีความออกมาอยู่ในอาหารคำเล็กให้เราได้ชิม การเดินทางของมื้ออาหารที่นี่ เริ่มต้นจากทะเลใต้ของระนอง สู่ทะเลตะวันออกที่ชลบุรี ต่อไปยังพื้นที่ลุ่มของภาคกลางและอีสาน แวะไปชมความงามของเชียงใหม่ ก่อนจะกลับมาจบมื้อแบบงามๆที่กรุงเทพฯ ในด้านรสชาติ มีหลายจานที่เรารู้สึกประทับใจเลย เช่นเมนูซาวน้ำกุ้งสด ที่ได้รับการรังสรรค์ใหม่มาในจานน้อย เปิดมื้อแบบสดชื่นๆทำให้อยากจะทานจานนี้อีกสักรอบ ไข่ปลาหมึกที่ปรุงมาหอมมากๆ เสริฟพร้อมซอสหมึกดำ ไปสู่แก้มวัวที่ปรุงมาเข้าเนื้อรสชาติเต็มปากเต็มคำ ประสบการณ์การทานอาหารที่นี่ราคาไม่แพง มีเรื่องราวและมีชีวิตชีวาเป็นประกายวิบวับ(แบบไฟลุกจริงๆ) สนุกสนาน รีบจับจองที่นั่งแห่งความอร่อยบนรถไฟขบวนนี้ก่อนที่จะหมดฤดูในเดือนหน้านะคะทุกคน
Food: ❤️❤️❤️❤️
Ambience: ❤️❤️❤️❤️
Service: ❤️❤️❤️❤️❤️
Area: Siam@Siam Hotel, BTS National Stadium
Price: 2,500++ THB / person
culinary arts 在 Macaueat 澳門美食 Facebook 的最讚貼文
小城之魅|第十三集|薈景閣
Edible City | Ep 13 | Cafe Bela Vista
Art of Portuguese Cuisine
葡國菜之藝
在2021年最新一集的小城之魅中,我們帶大家來到名字同樣煥然一新的「雅辰酒店 Artyzen Grand Lapa Macau」(即前金麗華酒店)內的「薈景閣」。由主廚 Pedro 和經理 Vera 帶大家出發感受一場互相結合藝術,文化遺產與創新烹飪的美食之旅。Chef Pedro 更會分享如八爪魚沙律、脆皮乳豬和雜錦海鮮飯銅鍋煲等餐廳經典菜式背後的靈感和做法。
最近薈景閣更新增了「廚師餐桌」的用餐體驗給客人,在長桌上,廚師會在客人面前烹調食物之餘,也會按客人預算和喜好客製化菜單。
訂座電話:8793 3871
營業時間:6:30 am - 10pm
地址:雅辰酒店二樓
In the new episode of “Edible City” in 2021, we will bring you to the newly rebranded Artyzen Grand Lapa Hotel’s Cafe Bela Vista. Chef Pedro and Manager Vera will share their dedication in curating a dining experience with arts, heritage and culinary innovation combined. Chef Pedro will illustrate the inspiration behind restaurant’s signature dishes such as “Salada de Polvo”, “Leitao à Bairrada” and “Cataplana de Marisco” and more.
Recently, Cafe Bela Vista has introduced the “Chef’s Table” section for guests to enjoy a tailor made menu at the long table.
Reservation:
Reservation: 8793 3871
Operation Hour: 6:30 am - 10pm
Address: Artyzen Grand Lapa Macau 2F
#小城之魅 #EdibleCity
#澳門美食 #MacauEat
#雅辰酒店 #ArtyzenGrandLapaMacau
#薈景閣 #CafeBelaVista
#葡國菜 #PortugueseFood
#澳門 #Macau
culinary arts 在 Ghost Island Media 鬼島之音 Youtube 的最佳貼文
The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of the documentary “Andre and His Olive Tree” on his art, life, and what he calls “original intention”.
Chef Andre left Taiwan to learn culinary arts at age 13. A citizen of the world, he was inspired while in Japan, trained in France, and made a name for himself in Singapore. Today, he talks to us about finding perfection and letting go; how he stays connected to home during his 30 years abroad; and his creative philosophy. The documentary is now available worldwide on Netflix.
Today’s episode is hosted by Emily Y. Wu - producer of The Taiwan Take. Video of this interview was broadcasted on Dec 12 at Taiwan Fest. Special thanks to Taiwanese American Citizens League (TACL) for organizing the interview in collaboration with TAP (Taiwanese American Professionals) chapters Atlanta, Austin, LA, New York, Orange County, San Diego, San Francisco, Seattle, and Washington DC.
Support us on Patreon:
http://patreon.com/taiwan
Follow us on Twitter:
https://twitter.com/ghostislandme
SHOW CREDIT
Emily Y. Wu (Producer / Host)
https://twitter.com/emilyywu
Gazing Element 見素影像 (Video Production)
https://www.gazinge.com/
Claudia Sheng (Production Assistant)
https://twitter.com/flaskprodx
Ghost Island Media (Production Company)
https://twitter.com/ghostislandme
www.ghostisland.media
culinary arts 在 Andy Dark Youtube 的最佳貼文
【漂浮之島 Floating Island】
~ 藍帶第一課的法式甜品! | 學會正宗蛋白霜 + 英式蛋奶醬 ~
▶▶▶ 食譜連結 Click link to see the recipe ▶▶▶ https://bit.ly/2FVTlWl
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之前與其他YouTuber合作拍片時,示範了這道當年我在藍帶第一堂甜品課中學過的「飄浮之島」。雖然很簡單,但好像不是太多人聽過或者吃過這到甜品。就讓我分享這道由最基本的蛋白霜和蛋奶醬組合而成的甜品給大家吧!
P.S. 學會焦糖裝飾也可以套用在其他甜品上呢!
Floating Island was one of the first desserts that I learned in Le Cordon Bleu Culinary Arts Institute years ago. It is a combination of meringue and creme anglaise. Let me share with you the techniques and details of making this classic French sweet indulgence.
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【更多影片 MORE VIDEOS】
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▶【反傳統】法式蔥油餅?!我搞了甚麼出來?| https://bit.ly/3fYGqzE
▶ 麻糬朱古力曲奇 Mochi Cookies | https://bit.ly/2XMAfIM
▶ 舒芙蕾歐姆蛋 Omelette Souffle | https://bit.ly/3c4djbB
▶ 韓式嫩豆腐鍋 Korean Soft Tofu Stew | https://bit.ly/3c3Mep3
▶ 日式蝦仁焗通粉 Ebi Gratin | https://bit.ly/2XP61oN
▶ 楊枝甘露桃膠奶凍 Mango Pomelo Peach Gum Panna Cotta | https://bit.ly/2ZIqOvc
-- ???? --
▶【上電視】做Jamie Oliver、Gordon Ramsey好爽YY?| 拍飲食節目背後嘅辛酸你又知幾多?| https://bit.ly/2DirNJX
▶【餵飽女朋友】留在酒店房做五星級大廚!| https://bit.ly/2Zs7H7W
▶ 正式成為廚藝導師!| 上堂好過網上睇片學?| https://bit.ly/2Y079FD
▶ 2020年我用甚麼新器材拍Vlog + 拍煮食教學片? My new gear in 2020 | https://bit.ly/2XzSlMD
▶ 挑戰魔鬼魚刺身 Eating FERMENTED SKATE!!! | https://bit.ly/2XzSxLR
▶ 唔做大嘥鬼!蕉皮都可以煮成美食!!! | BANANA PEEL CHUTNEY | https://bit.ly/2X6txwU
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
▶???????
⠀⠀https://www.ChefAndyDark.com/
▶ ????????: ???? ???? (@ChefAndyDark)
⠀⠀https://www.facebook.com/ChefAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@chefandydark.com
⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷
◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
#漂浮之島
#FloatingIsland
#食譜
#recipes
#蛋白霜
#Meringue
#英式蛋奶醬
#CremeAnglaise
#AndyDark
#ChefAndyDark
culinary arts 在 Andy Dark Youtube 的精選貼文
【新挑戰】正式成為廚藝導師!| 上堂好過網上睇片學?| ANDY DARK
人生就是有不同的嘗試才會精彩!
最近又多了一個身份,就是officially成為一名廚藝導師~
今日就與大家分享我在煤氣烹飪中心教授第一堂的小花絮。
而且還分析究竟學習廚藝是否在資訊發達的網路世界上看影片和跟著食譜便可以?!
更多影片 ▶️▶️▶️ https://www.youtube.com/AndyDark/
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#新挑戰
#廚藝導師
#vlog
———————————————
【更多影片 MORE VIDEOS】
-- ??????? ?????? --
▶ 麻糬朱古力曲奇 Mochi Cookies | https://bit.ly/2XMAfIM
▶ 舒芙蕾歐姆蛋 Omelette Souffle | https://bit.ly/3c4djbB
▶ 韓式嫩豆腐鍋 Korean Soft Tofu Stew | https://bit.ly/3c3Mep3
▶ 日式蝦仁焗通粉 Ebi Gratin | https://bit.ly/2XP61oN
▶楊枝甘露桃膠奶凍 Mango Pomelo Peach Gum Panna Cotta | https://bit.ly/2ZIqOvc
-- ???? --
▶ 2020年我用甚麼新器材拍Vlog + 拍煮食教學片? My new gear in 2020 | https://bit.ly/2XzSlMD
▶ 挑戰魔鬼魚刺身 Eating FERMENTED SKATE!!! | https://bit.ly/2XzSxLR
▶ 唔做大嘥鬼!蕉皮都可以煮成美食!!! | BANANA PEEL CHUTNEY | https://bit.ly/2X6txwU
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
▶ ????????: ???? ????
⠀⠀https://www.facebook.com/ChefAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@andydark.hk
⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷
◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
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