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阿雄和小蘭是我小學時最好的朋友

我們下課總會一起到學校各處探險

有一天

我們發現了學校的某個角落

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 每每與Fabien老師聊到義大利麵

老師總會提起在學生時代

在義大利實習的那段美好的歲月

每天不停的做著各種義大利麵

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Ciao!

義大利是一個容易令人墬入愛河的國家

充滿陽光般熱烈的情感

空氣散發柑橘的香氣

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來上過柯老師課程的同學

大家都知道老師的專業與熱情

總有加映不完的好菜

總有說不完的趣事

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叱吒台灣甜點界的美人

讓台灣無數女孩擁有自己的甜點夢

到現在競爭激烈的各種美麗糕點

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蔡坤展老師  

現任晶華酒店中餐廚藝總監的蔡坤展老師

目前掌管晶華旗下多家餐廳

每當貴客臨門時

必須在各種嚴苛的要求下

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孩子的生活

有很多大人早已遺忘的新體驗

生命中的第一次

總是新鮮刺激

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辛苦

總是會再某個時候

獲得一定的回報

也許是明天

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Jack had his first culinary exposure at the early age of 16 when he was accepted as cook at a rotisserie restaurant. It was then that Jack quickly realized his interest in food wasn't just a spark anymore, but it had grown into something much greater. A love and passion for food had developed.  Having to have attended Humber Collage for Culinary, Jack has spent this last 8 years cooking his way through the  fine dining kitchens of Toronto, Canada with his focuses on Modern French Cuisine and French pastries.
 
In 2010, Jack’s studied at French pastries in Chicago at the renowned French Pastry School, with M.O.F Chef Sebastien, World Champaign Chef Dimitri, World Champaign Chef En-Ming, and other top French pastry chefs.  And in 2011, still young, Chef Jack eagerly returns to Taiwan to continue to share his passion for food in both French cuisine and French pastries.

 Jack十六歲那年在一家烤肉店工作時與烹飪有了第一次的接觸,也正是在那個時候Jack意識到他對食物的興趣不僅僅是曇花一現,而是發展成對食物的強烈愛好與熱情。進入Humber College接受廚藝訓練後,接下來的八年,Jack在加拿大多倫多的高級餐廳裡專攻現代法國料理與法式糕點。

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這堂課

有點長

因為老師想教大家最細膩的配方

想教大家最深入的細節

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