#GHEAC#[澳大利亚] 第一章：如何出发到达

第一章：如何出发到达

　　工欲善必先利其器，行走在悉尼大街上，最重要的工具是谷歌地图，如果没有这个工具，打死我都不知道怎么去悉尼校区的。然后就是在悉尼生活，必须要办理一个OPAL卡，因为现在悉尼强制使用这个卡，上车不再卖票了。下面我来教大家怎么去校区，感谢我们澳洲蓝带群里的小伙伴提供宝贵的时间指导我们到达。

　　首先要知道一个大概的地理位置，悉尼的市中心车站叫TOWN HALL，悉尼校区在市中心的西北方向，从市中心到校区的距离是13.9公里，开车需要25分钟到达。然后本来说打车去的，但是考虑到确实很昂贵，加上需要帮所有学生了解平时怎么去上学，所以我们选择在市中心乘坐515路公交车到达。

　　这个就是悉尼的公交卡，在街边很多便利店都可以买到，然后需要充值。我们只乘坐一次，所以就充值10元就足够了，往返一共花了大概7澳元的车费，让大家心里有个数。

　　然后这个是悉尼公交车的牌子，上面有写明每天公交车到达的时间，大家熟悉以后可以不用到达特别早，准点到达即可。(

　　上车，开始驶离市中心。

蓝带国际学院 - Le Cordon Bleu

中文介绍页面：http://lecordonbleu.gheac.com/

咨询联络电话：010-8447 6928

　　　　　　　189 0119 3685

在线咨询ＱＱ：800093391

　　电子邮件：info@gheac.com

　　办公地址：北京市东城区东直门外大街48号 东方银座 C座16E

　　邮政编码：100027

　　大约半小时后，我们平安到达校区所在的车站West Ryde。

【原文引自】：http://www.gheac.com/thread-7412-1-1.html

版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。

#GHEAC#[泰国] 侍酒师: 职务内容

侍酒师: 职务内容

新闻报导

　　葡萄酒，清酒，茶… Matthieu Longuere 将告诉我们更多关于如何成为一位成功的侍酒师 – 这是一个需要具备高超技能和才华的专业人士才能胜任的职务。

　　定义

　　侍酒师也被称为葡萄酒侍者，侍酒师对葡萄酒须具备深入的知识及绝对的了解，这样他们才有能力处理各种状况。起初, 侍酒师是在酒店或餐厅的酒窖工作，并在那里和厨师们商讨葡萄酒与菜色的搭配。

　　侍酒师 (Sommlier)一词最常用来描述在餐厅里工作的专业葡萄酒工作者，现在这个名词也延伸到清酒，水或茶饮中了。 这篇文章会着重于葡萄酒，但其信息也可应用于其他类型的饮品上面。

　　职务与职责

　　不论他/她是在高级餐厅还是普通餐厅工作，他/她们的工作职务及内容几乎大同小异。

　　他/她们所扮演的角色就是根据客人的口味，就食物和葡萄酒的搭配，场合或者预算为顾客提供意见。

　　同时考虑到顾客和供应的餐点，侍酒师的职责还包含挑选葡萄酒，制作饮料清单，以及库存管理。侍酒师必须建立并维护酒单，确保酒的价格，产品，呈现度已及使用度符合他所工作的场所。

　　提示: 我会建议尽可能地收集更多的饮料单。当你每看到一个，就将他带回家，并仔细研读。记住，一开始是最困难的，但不要丢掉任何一丁点的信息。 

　　此外，侍酒师还得负责培训，经由试饮葡萄酒及其他饮品的方式。 一个好的侍酒师须能够传递知识并且培训员工: 领班以及厨师们应该提供完善的练习场所。

　　知识

　　一位侍酒师必须有一定的知识，知道酒品尝起来该是怎样的味道，运用他/她关于葡萄的品种，地区，以及收割时间，气候，土壤和制酒的过程的专业知识。这种深入的了解有助于侍酒师回答顾客以及业界伙伴的问题。 

　　他/她们的工作可能会需要一些旅行，让他/她们能够对于葡萄酒的制作能有更深入及广大的了解。在和客户讨论酒的同时，若能够告诉他/她们一些葡萄园或是制酒者的一些轶事就更好了。

　　要跟得上最新的葡萄酒趋势， 他/她也会期望定期的参加一些正式的品酒会，贸易交流会或展会。

　　主要技能

　　知识渊博: 身为一位教育者以及销售人员，侍酒师对葡萄酒需拥有广泛的知识。
　　沟通: 在一间公司的管理核心，他/她必须能够和员工，管理阶层，供货商，以及顾客进行沟通。侍酒师需要快速的反应顾客的意见并具备处理各种不同状况的能力。
　　平易近人: 他/她应该是平易近人的，并能够自信和专业的与客人以及员工分享他的知识
　　懂得销售: 他/她必须要懂得跟客户推荐酒，并提高利润以达到财务目标。

　　薪水

　　在某些企业里一位侍酒师可赚取高达￡35,000 - ￡40,000，但他/她必须经验丰富且知识渊博。一般而言入门侍酒师一年薪资约 ￡15,000 - ￡20, 000 ，根据payscale.com报导。

　　侍酒师的日常工作是什么样的?

　　没有哪两天是相同的。

　　就像其他服务招待业一样，侍酒师的工作时间很早开始并很晚结束。

　　他/她的时间和所有前台的团队员工共享实际工时，还需要管理酒单。

　　上午时间通常会致力于酒单，库存管理以及交货清点。下午时段，通常是和供货商碰面的唯一时间以及品酒 - 找寻下一个葡萄酒单的名单。

　　做为一个侍酒师，我总是在寻找有趣的新酒，我曾经在一个月内变更过40个品项，但我总是提前就有所准备。

　　终于到了傍晚，他/她会将她的时间分别花在餐厅里以及隔日的预定订单上。酒的储存空间往往是一大挑战，所以他/她在订购的数量跟储存的容量间他/她需要做巧妙的评估。



蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com/
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391
　　电子邮件：info@gheac.com
　　办公地址：北京市东城区东直门外大街48号 东方银座 C座16E
　　邮政编码：100027



Sommelier: job description
In The News

Wine, Sake, Tea… Matthieu Longuere tells us more on how to succeed as a Sommelier – a position that requires a highly-skilled and talented professional.
Definition

Also known as a wine waiter, sommeliers posses in-depth knowledge and have a great understanding of wine, of which their mastery can be put to good use in a variety of settings. Originally, sommeliers worked in hotels and restaurant wine cellars where they would consult with chefs to decide the best pairing of wines and dishes.

Most commonly described as a restaurant professional working with wines, the term sommelier is also used by extension for sake, water or tea. In this article we will focus on wine, but the information can also be applied to all other types of drinks.

Duties and Responsibilities

Whether he or she works in a fine dining establishment or in a more casual restaurant, the list of duties will be similar and comprehensive.

His or her key role is to be able to advise the patrons according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget.

While considering the clientele and the food served, the sommelier’s responsibilities also consist of selecting wines, creating drink lists and managing stock. The sommelier has to build and maintain a wine list fitting the establishment he or she works for: right price, products, presentations, easy to use.
Tips: I would always advise to try to collect as many drink lists as possible. When you see one, take it home and study it. Remember, the smallest ones are the most difficult to create, so don’t discard them.

Furthermore, sommeliers are in charge for training on wine and other beverages by conducting tastings. The sommelier needs to be able to pass on knowledge and train the other staff: the chef de rang and commis should provide a perfect practice ground.

Knowledge

A sommelier has to have knowledge of how wine is supposed to taste, using his or her expertise and education about  grape varieties or regions along with harvest times, climates, soils and the overall winemaking processes. This in-depth understanding helps the sommelier to answer a vast number of questions from patrons as well as industry partners.

His or her job may also require some travelling that will broaden and deepen their understanding of winemaking processes. While discussing wine with clients, it is always nice to be able to tell a few anecdotes about the vineyard or the winemaker.

To keep up to date with the wine trends, he or she is also expected to regularly attend formal wine tastings, trade fairs and shows.

Main Skills

Knowledgeable: As an educator and sales person, the sommelier must have an extensive knowledge of wine
Communication: At the heart of the establishment’s operation he or she needs to be able to communicate with the staff, management, suppliers and the clientele. The sommelier needs to be quick to react to customer’s complaints and unusual service situations
Approachable: He or she should be approachable and able to share his or her knowledge with the staff and guests in a confident and professional manner
Sales oriented: He or she must be able to recommend wines to patrons and improve profits in order to meet financial targets
Salary

A sommelier can earn up to ￡35,000 - ￡40,000 in some establishments, but he or she must be highly experienced and knowledgeable. Entry-level sommeliers typically earn ￡15,000 - ￡20, 000 per year, according to payscale.com.

What is a typical day for a sommelier?

No two days feel the same.

Like so many other careers in the hospitality industry, a sommelier’s hours can be long with early starts and late finishes.

His or her time will be shared between the actual work on the floor as a key member of the front of house team and the management of your wine list.

The morning will usually be dedicated to the wine list, stock management and looking after the deliveries. In the afternoon, this is where he or she has the time to meet with suppliers as well as go to tastings – searching for the next wines to be included in the list.

As sommelier I was always looking for interesting new wine as I used to change around 40 references a month and I was always planning ahead.

Finally in the evening, he or she would split his or her time between his or her shift in the restaurant and the orders for the following day. Storage space is often a challenge so he or she needs to juggle between the quantity ordered and the capacity to store.

【原文引自】：http://www.gheac.com/thread-7507-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。

#GHEAC#[泰国] 评论: 简易配对指南 - 印度美食与美酒，Michael Swamy著

评论: 简易配对指南 - 印度美食与美酒，Michael Swamy著

　　新闻报导

Michael Swamy是蓝带1996年法式糕点文凭课程校友，Michael Swamy来自印度孟买，他发行了一本新书，简易配对指南 - 印度美食与美酒在2015年世界美食书籍大奖中被列为2014年酒类书籍的最佳销售书籍。

　　这本书很有趣，可协助观察一些关键信息，是在配对食物与葡萄酒时所需的。 但更多的是，这么多年以来当我们在享受喜爱的印度料里时，一直以为只是这样，但事实上他是可搭配葡萄酒的。这本书告诉你如何挑选完美的搭配，以及简单且高效的葡萄酒来搭配辛辣的香料，以及陈酒!

　　正如Michael正确的认知贯穿整本书籍一样，食物与特定酒的搭配取决于个人的口味，但在和Pernod Ricard合作的Nine Hill ，他选择的是让刚接触酒的新人能比较好消化吸收的酒。这本书不仅解释了酒的多元化，也提供食谱，让人们能享受新的食物。

Michael 回想在蓝带伦敦校区的回忆并告诉学校: 我决定前往伦敦校区就读时因为我曾经到伦敦旅游，我真的很喜欢它。 而且我视伦敦为饪界的麦嘉圣地! 我最享受这个课程的部分就是讲师及厨师们的专业精神。 它们灌溉我烹饪艺术的美感，我喜欢系统化的课程。

　　印度厨师现在是个多元化的食物造形师，摄影师，以及评论家，也是世界上领先的食品美食媒体顾问，从事过印度主厨秀的前两个赛季，也曾导过雅虎的网络剧Vikas@Home! 以及生活方式。



蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com/
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391
　　电子邮件：info@gheac.com
　　办公地址：北京市东城区东直门外大街48号 东方银座 C座16E
　　邮政编码：100027



Review of: Easy Guide to Pairing - Indian Food and Wine by Michael Swamy

In The News

Our very own Diplôme de Patisserie alumnus from 1996, Michael Swamy from Mumbai, India, has released a new book, an Easy Guide to Pairing - Indian Food and Wine which was named best book of 2014 in the Wine & Drinks Book section at the Gourmand World Cookbook Awards 2015.

The book is an interesting and helpful insight into the key pieces of information you need to match food and wine. But more is the surprise that after all these years we thought it was just a Cobra that should be ordered when enjoying our favourite Indian dish, but it can in fact be wine and this book tells you how to pick the perfect match with a selection of simple and effective wine pairings for heat, spices and aged wines!

As Michael has rightly acknowledged throughout the book, matching food with a particular wine is a personal taste, but with the collaboration with Nine Hills by Pernod Ricard the book has been made easy to digest for wine newcomers. This book not only explains the variations of wine, but it also features recipes, helping one to enjoy something new.

Michael has fond memories of Le Cordon Bleu London and told the school: “I decided on the London campus as I had travelled to London before and really enjoyed it. Also I see London as a kind of culinary Mecca! What I most enjoyed about the programme was the professionalism of the lecturers and chefs. They instilled in me a sense of perfection for the culinary arts and I liked the systematic manner of the course.”

The Indian chef is now an accomplished food stylist, photographer, and writer and is a leading consultant in the world of food media, having worked on the first two seasons of MasterChef India as well as directing web episodes for Vikas@Home on Yahoo! Lifestyle.

【原文引自】：http://www.gheac.com/thread-7493-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。

#GHEAC#[英国] 如何让您的孩子喜爱烹饪，为何从小开始培养是很重要的

如何让您的孩子喜爱烹饪，为何从小开始培养是很重要的

　　新闻报导

如何让您的孩子喜爱烹饪，为何从小开始培养是很重要的

　　为何让您的孩子在小时候就喜爱烹饪是如此的重要呢? 我们来看看让您的孩子在年幼时开始接触烹饪有哪些优点，以及您可以做些什么来启动这个过程。

　　从奶奶那分享家庭食谱到一起烘焙蛋糕，这或许是你年幼时最美好的食物回忆。 但是随着生活的步伐越来越紧凑，有时候真的很难有时间将烹饪传授给下一代!

　　在孩子年幼时喜爱上食物非常关键。介绍孩子没有尝试过的食物，或许会帮助他们走向一个更健康的生活型态，并更积极参与规划居家料理，食品采购以及准备工作。

　　一个健康的生活形态应该从家里开始推广，因为这会帮助孩子发展，给予他们技能，成长为一个健康的人。

　　目前纪录里面，帮助儿童更多参与的最好方式是开拓一片菜园。 这在成长的过程中安排孩子去参与一个项目的开始直到结束，并尽可能的让他们尝试不同平常的水果，蔬菜以及香草。

　　近日，蓝带国际伦敦校区推出小小蓝带(Le Petit Cordon Bleu)。 此儿童课程的开发是认知到人们越来越需要教育孩子健康饮食的重要性，并从厨房里建立起来的。

Alan Swinson，厨艺总监说过: “烹饪不仅仅是一种职业，而且是日常生活的一部分，了解食物好坏的重要性是开始于精挑细选好的食材与购买。 在蓝带国际学院，我们教导的技术，您越早开始，就会学的越好。 从简易的糕点到基础的烹饪课程，小小蓝带旨在引进有潜力的年轻厨师或烹饪爱好者，于幼年时期了解他们的兴趣并教导一些基础，但更重要的是让他们享受创造美味的乐趣。”

　　本课程的好处在于您不需要有任何过去的经验而让孩子卡住学习的机会! 唯一的要求是每位孩童必须是8-12岁并有一位成年人相陪。

Daniel 厨师，教授此课程的其中一位主厨解释说 “今天的儿童是美食的未来，小小蓝带将会提供他们绝佳的机会带领他们进入美食世界。”   

　　让我们一起来做菜吧!



蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com/
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391
　　电子邮件：info@gheac.com
　　办公地址：北京市东城区东直门外大街48号 东方银座 C座16E
　　邮政编码：100027



How to get your children into cooking and why it’s important to start young

In The News

Le Petit Cordon Bleu - Cooking Course for Children 

How to get your children into cooking and why it’s important to start young

Why is it so important to get your children into cooking at a young age? We look into the benefits of getting your children used to cooking at an early age and what you can do to kick start the process.

From sharing family recipes to baking cakes with your grandma, these may be some of your fondest food memories. But with the pace of life increasing, it can sometimes be hard to take the time to show the next generation how to cook!

It’s vital that we kick start a children’s love for food at an early age. Introducing foods that a child may not have otherwise tried may help them to lead a healthier lifestyle and be more engaged in meal planning at home, food shopping and preparation.

A healthy lifestyle should be promoted within the home as it will aid a child’s development and give them the skills to grow into a healthy individual.

One of the best recorded ways of helping children to get more involved is starting a vegetable patch. This will engage children in the growing process are involved in a project from start to finish and possibly let them try unusual fruits, vegetables and herbs.

Recently, Le Cordon Bleu London launched Le Petit Cordon Bleu. The children’s course was created in the recognition that there is a growing need to educate children about the importance of healthy eating and being creative in the kitchen.

Alan Swinson, Culinary Arts Director said: “Cooking isn’t just a profession, but a part of everyday life, and understanding the importance of great food starts with excellent ingredients that are carefully sourced. Here at Le Cordon Bleu we teach techniques and the sooner you start to learn the better. From simple pastries to basic cooking, Le Petit Cordon Bleu is designed to introduce potential young chefs or cooking enthusiasts at an early age to capture that interest, teach them some basics, but most of all to enjoy the pleasure of creating something delicious.”

The beauty of the course is that no previous experience is required for children to get stuck in! The only requirement is that each child is aged eight to 12 and is accompanied by one adult.

Chef Daniel, one of the Master Chefs teaching the course explains “the children of today are the future of gastronomy and Le Petit Cordon Bleu will provide them with the perfect opportunity to be introduced into the world of food.”   

Let’s get cooking!

【原文引自】：http://www.gheac.com/thread-7500-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。

#GHEAC#[英国] 加冕鸡料理背后的历史

加冕鸡料理背后的历史

　　新闻报导

　　在蓝带国际学院120周岁生日的这一年里，让我们回顾伦敦校区过往的一些经典时刻。 这周，我们来发掘加冕鸡食谱的产生。
　　蓝带国际厨艺学院，世界上最知名的厨艺教育机构，自16th世纪里在此行业中被视为典范。  

　　著名的厨艺学院一直因其多元化的学员网络而自豪，前巴黎厨艺学院的学生，Rosemary Hume, 在1993年于伦敦马里波恩 (Marylebone) 开设了一间 L’Ecole du Petit Cordon Bleu - 让 蓝带伦敦厨艺学院 成为英国境内历史最悠久的厨艺学院。

　　经过了20年后，它的成功被证实了。就在1953年为英国女王伊丽莎白二世准备加冕午宴时， 加冕鸡料理首次出现。

David Eccles 爵士, 工程部部长仅只询问 Rosemary Hume 以及她的学生为女王陛下的宾客准备午宴，这些宾客主要为各国国家代表。校方很荣幸能参与这样的特殊场合，并担任加冕日当天的餐饮一职，在Westminster学校的大会堂提供350人的宴会，有始以来人数最多的一次。

David Eccles爵士对于学生的能力，并能顺利于两点钟备妥午宴有绝对的信心。

　　蓝带国际学院伦敦校区的校长，Gray女士为是这样评论这一特殊时刻的: “这对厨艺机构来说是个独特的机会，被选定为此高声望的场合准备餐宴，体现出对蓝带国际学院伦敦校区的高度重视 。自此活动成功后，蓝带国际学院获得了更多的皇室烹饪邀请。”

　　原先这道菜肴在菜单上的名称为Poulet Reine Elizabeth(伊丽莎白女皇鸡肉料理)， 在今日我们称之为加冕鸡料理。它是形容去骨的鸡肉，覆盖上一层浓郁的咖哩奶油酱， 搭配调味好的米饭色拉，青碗豆以及辣椒。
　　蓝带国际学院是世界闻名的厨艺学校，并在美食产业是排列前名的。 甚至在午宴时，服务加冕鸡肉咖哩这道菜给这么大数量的人群，并有许多不同的偏好，都可能被看做是一大挑战。 不过经过精心的调味，和充满坚果风味的酱汁，它已被看作是一项巨大的成功。

　　这些食材在当时很不寻常，少数食材于近期才可得的，而大多数的国家在战后仍有配给限制。 原始的食谱使用烤春鸡，水和少许料理酒覆盖萝卜，香草束，盐，胡椒粒及咖理奶油酱。  

　　一个稍微调整过的配方仍旧是国家的最爱，今天您可在蓝带伦敦学院的餐厅午餐菜单上找到它。



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The history behind Coronation Chicken

In The News

In the year of Le Cordon Bleu’s 120th birthday, we are looking back at some of the most significant moments in the history of the London school. This week we discover the creation of the Coronation Chicken.
Le Cordon Bleu, world renowned for the best education in culinary and used as benchmark for excellence in the industry right back in the 16th century.  

The prestigious culinary school has always been proud of its diverse network of students and it was Rosemary Hume, a former Paris student that opened L’Ecole du Petit Cordon Bleu in Marylebone, London in 1933 - making Le Cordon Bleu London one of the oldest cookery schools in the UK.

Twenty years after the school had opened its doors, its success was confirmed when it prepared the Coronation luncheon for Queen Elizabeth II in January 1953, for which the Coronation Chicken recipe was first created.

Sir David Eccles, the Minister of Works exclusively asked Rosemary Hume and her students to undertake the luncheon for Her Majesty’s guests, who were mainly representatives of other countries. The school was honoured to be involved in such a special occasion, and served the Coronation Day banquet to three hundred and fifty people in the Great Hall of Westminster School, the largest party to have been seated there.

Sir David Eccles had great faith in the students’ abilities and without a hitch the luncheon was served at two o’clock.

Principal of Le Cordon Bleu London, Ms Gray commented on the special moment for the school: “It was unique for a culinary institution to be selected to cater for such a prestigious occasion and reflects the high regard for Le Cordon Bleu London over sixty years ago. Further invitations to cook for royalty came from the success of this event.”

The original dish that was served can be found on the menu as Poulet Reine Elizabeth, which in today’s world translates to Coronation Chicken. It is described as chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned dressed salad of rice, green peas and pimentos.

Le Cordon Bleu is world renowned for being at the forefront of the gastronomy industry, and even at the time of the luncheon, serving Coronation Chicken curry to such a large number of people with many different preferences could have been seen as a challenge. However through the carefully seasoned chicken and delicate nut-like flavours running through the sauce, it was marked as a huge success.

The ingredients used were remarkable for their time, with many of them only just becoming available, whilst the majority of the country was still under the restrictions of post-war rationing. The original recipe consisted of young roasting chickens, water and a little wine to cover carrot, a bouquet garni, salt, peppercorns and a cream of curry sauce.  

A slightly more developed version of the recipe is still a nation’s favourite today and is served as a lunch dish at Café Le Cordon Bleu London.

【原文引自】：http://www.gheac.com/thread-7480-1-1.html
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