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在經典中打造創新美味,一直是聯合利華飲食策劃的中心理念,今年七月,有幸邀請台灣中菜四大名廚:陳嘉謨、陳潤祺、楊光宗、林建龍,前往新加坡與同業交流,試圖了解中菜如何在競爭激烈的環境中求生存,並在傳統與創新中找到平衡。
什麼樣的技藝切磋,竟沒有火藥味,只有滿滿美味?
行程中前往『亞洲廚藝教父』黃清標師傅所在的金山樓,品嚐道地譚府料理。
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用經典黃燜湯所製作的"松鶴干貝白菜",膠質滿滿讓人口齒留香,連嘴唇都依依不捨!
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而在華樂酒家,師傅們也同樣參觀了後廚,並親手製作招牌菜『金湯石榴官燕』。
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不論在視覺與味覺上,都能感受經典中菜的創新之美。
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四位廚師除了出國交流,更藉由康寶名廚講堂分享自身經驗,與台灣同業分享中菜的『經典』、『創新』、『管理』及『傳承』四大面向,於台北、台中、高雄三地舉辦。
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讓聯合利華成為廚師們的得力夥伴!
聯合利華致力提供創新食譜靈感及最新市場資訊,而今年的康寶名廚講堂,更是全新的嘗試,希望能在廚師們傳承中菜美味的路上,成為得力的夥伴!