Ying C. 一匙甜點舀巴黎

[Keywords / #法式甜點關鍵詞] #為何談甜點不能不談到法國？/ Why do we have to talk about France when talking about pastries? (for English, please click "see more")

「當代的法式甜點風潮方興未艾，不僅風靡台灣、也是全球風尚的領頭羊。但世界上的甜點那麼多，每個文化或國家都各有特色，究竟為什麼一提到甜點，總是把法式甜點放在第一位呢？甚至到了今天，法式甜點就跟法式料理一樣，幾乎已經成了全球甜點師都必須會說的語言、掌握了能否進入世界舞台的門票。這必須得從很久很久以前說起...」

📌 法國甜點發展簡史

📌 奠定現代法式甜點與料理的重要主廚

📌 巴黎風格甜點成為法國代表、進而影響全球

👉🏻👉🏼👉 為迎接下週做好準備，今晚就用法式甜點甜蜜的香氣溫暖你的心靈吧！

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Have you ever wondered why French pastries are leading the trends and defining rules for pastry industry around the globe? What's so unique about French pastries? Why do we just have to talk about France when talking about pastries, desserts, chocolate, and other sweet delicacies?

Click on the following the link and you'll get to know 👉🏻👉🏼👉

📌 A brief history about French pastries

📌 Important chefs that shaped and defined what we know about pastries and haute-cuisine nowadays

📌 How Parisian pastries become the icon of French pastries and further influence global pastry industry

#yingspastryguide #frenchpastrykeywords #frenchpastries #pâtisserie #patisserie #yingc

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高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

[Keywords / #法式甜點關鍵詞] #為何談甜點不能不談到法國？/ Why do we ha...

Ying C. 一匙甜點舀巴黎

About author