暗示很明顯，未來華人反共主流是表態愛台灣
💕「愛台灣，我的選擇」系列第12發：米其林主廚李皞忠於自我的料理之旅
「我出生於台灣，十歲時跟著家人移民到美國，並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體，後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤，一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修，並在加州知名的 L'Orangerie 餐廳當學徒，開啟了我的頂級料理之旅。在這趟旅程中，我從洛杉磯啟程，接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年，隨後前往紐約，再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後，我來到了人生的十字路口，當時我覺得自己開餐廳的時機到了，我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念，只是需要一個能夠實踐的地方。在美國，表達自己很容易，但同時我也看到台灣的餐飲市場持續演進，過去五到七年來，台灣的餐飲市場迅速成長，以前到處都是牛排館，現在有愈來愈多創意料理和樂於嘗鮮的饕客，尤其受到年輕一代的青睞。當時我也做了市場比較，台北的消費力強，以中產階級為主，如果我訂價正確，應該是可以做得起來；再加上，台灣人懂得品味，但不拘形式，所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位，我不希望被定調成法式、義式或其他，這是屬於我的料理，我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚，他於於2018年8月在台北創立 Impromptu by Paul Lee，僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度，#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
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Skills - cooking school， 台北市。 16682 個讚· 990 個打卡次。 Skills的初衷是創造一個能讓人輕易感受烹飪樂趣及更近距離學習烹飪藝術的環境We want you to indulge ... ... <看更多>