#GHEAC#[校园新闻] 对于厨师而言，下一个灵感在哪里呢？

对于厨师而言，下一个灵感在哪里呢？

       在一个充满创新者和梦想家的企业当中，下一个好主意会如何产生呢？是什么为行业潮流引领者带来了灵感，使其用着绝对不可阻挡的魅力影响着周围每个人的呢？最重要的是，我们剩下的人该如何促使这一魔力产生呢？

       通过外出寻找灵感打破禁锢的思维
       作为Food Travelist社交网络的食品总监，Diana Laskaris每天都与致力于创新的厨师和餐厅业主打交道。她表示，其中一些最为成功的人士都是通过推翻传统范例而在其周围疯狂创新。“就像十四行诗一样，有特定的模式，但是每一个元素都是独特的。”她进一步解释道，“地区菜肴、汉堡、安慰食物——想想所有那些不可思议的创意汉堡包或各种汉堡王和芝士结果都在餐饮界稳固了自己的地位。”旅行也能激发想象力。“当一名厨师遇到一种新的美食文化、不同的技巧、原料和菜肴，这些都能激发灵感。我们认识一位厨师，她曾花时间在印度寻找如何凭借非常少的烹饪工具使用很多种有趣的香料，之后她将这种方法应用在了自己的烹饪当中。” Laskaris说道。


       肯代尔大学西餐西点学院副院长，罗瑞特国际大学西餐西点卓越中心（Laureate Universities International Center of Excellence in Culinary Arts）副总裁Christoper Koetke，拥有30多年的专业烹饪经验，也同意这样的看法：“我花了很多时间在世界各地旅游。在墨西哥的小餐馆吃饭、试吃马来西亚的街边小吃、探秘厄瓜多尔的甜咸热酱汁，或者和当地人一起在穷街陋巷里觅食……每一次旅行都是一种学习经历。”

美国肯代尔大学 - Kendall College

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How does the next big idea happen? 


In a business filled with innovators and dreamers, how does the next big idea happen? What inspires the industry trendsetters who inspire everyone around them with the sheer force of their version? Most important, how can the rest of us make that magic happen?


Break the boundaries by going outside your own


As Chief Food Officer for the popular Food Travelist social network, Diana Laskaris engages daily with chefs and restaurateurs intent on making their mark. Some of the most successful ones, she says, are inspired by pushing the boundaries of traditional paradigm and innovating wildly around it. “Like a sonnet, there are certain parameters, but every element can be unique,” she explains. “Regional cuisines, burgers, comfort food——think of all the incredibly creative hamburgers or variations of mac and cheese that have made their way into dining establishments as a result.” Literal journeying jump-starts the imagination as well. “When a chef encounters a new food culture, different techniques, ingredients and dishes offer inspiration. One chef we know spent time in India exploring how to use lots of interesting spices with very few cooking tools, which she then applied to her own operation,” says Laskaris.


Agrees Christoper Koetke, vice president, Kendall College School of Culinary Arts, Laureate Universities International Center of Excellence in Culinary Arts, who’s been cooking professionally for more than 30 years: “I spend a great deal of my time traveling all over the world. Eating at small taquerias in Mexico, sampling street food in Malaysia, discovering the sweet-salty hot sauces of Ecuador, or dining with locals at small, out-of-way spots……every trip has been a learning experience.”


【原文引自】：http://www.gheac.com/thread-5225-1-1.html
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