Ying C. 一匙甜點舀巴黎

[Trends / 甜點潮流] 商業周刊「不設限巧克力」專題 / Chocolate, boundary-less and unlimited (English below)

在今日熱騰騰出刊的《商業周刊》中，我以三篇共十頁的篇幅介紹了巧克力無限寬廣的世界。三篇主題分別為：

－巧克力雕塑：從老幼皆宜的巧克力蛋到狂野的巧克力雕塑，法國主廚們究竟如何用巧克力實現自己對世界、自然與人生的態度？

－純素巧克力：享受巧克力的同時，也能為地球生態、環境永續盡一分心力。

－台灣巧克力：在世界巧克力大賽所向披靡的台灣巧克力，究竟魅力何在、成功的秘訣又在哪？我對大家專訪到台灣巧克力界最具影響力的幾位人物： Yu Chocolatier 畬室法式巧克力甜點創作主廚鄭畬軒、在欉紅 red on tree 暨九日風主廚楊豐旭、 COFE 創辦人顧瑋、福灣巧克力 Fu Wan Chocolate 創始人許華仁，由他們現身說法，與讀者分享精彩的作品與深刻思維。

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In the latest issue of Business Weekly Taiwan, I introduced to Taiwanese readers a spectacular world of chocolate where chocolatiers and chocolate artists are able to realise their wildest imaginations as well as to share their unique perspectives. This special feature is composed of 3 topics:

- Chocolate sculptures, featuring beautiful chocolate egg creations of the chef Jimmy Mornet (Park Hyatt Paris-Vendome), Jérémy Del Val (DALLOYAU), Nicolas Paciello (Hôtel Barrière Le Fouquet's Paris), and Nicolas Cloiseau (La Maison du Chocolat).

- Vegan chocolates, presenting the wonderful work of Pierre Hermé (Pierre Hermé Paris), Nicolas Cloiseau (La Maison du Chocolat), and Michel Cluizel France.

- Taiwanese chocolates, discovering the key to success by in-depth interviews with Yu-Hsuan Cheng (Yu Chocolatier), Danny Yang (Red on Tree & Le Vent et Le Soleil), Wilma Ku (COFE), and Warren Hsu (Fu Wan Chocolate).

Click on the following link to discover more (in Chinese).

Alive Taiwan

#yingspastryguide #yingc #chocolate #chocolat #巧克力

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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。

[Trends / 甜點潮流] 商業周刊「不設限 巧克力」專題 / Chocolate, bound...

Ying C. 一匙甜點舀巴黎

About author

[Trends / 甜點潮流] 商業周刊「不設限巧克力」專題 / Chocolate, bound...