目前日期文章:201103 (5)

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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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企盼已久的這堂課

終於讓人弄懂

就是陝北俗稱"麻食"的一種麵點

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從前從前

有一個女孩

從小

因為媽媽反對她進廚房

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小時候

因為媽媽開理髮院

總是準備現成的晚餐

吃膩了這些菜色的小小俊年

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