Chef Andre 分享在他的團隊裡面有個不成文的文化,「我們從不說 problem,problem 這個詞彙意味著這件事沒辦法解解決,我們會說:Chef we have a challenge,以挑戰來看待每一個迎來的困難和不如意。
語言的使用巧妙的反應著 Chef Andre 的人生觀,藉由有意識的揀選語言,潛移默化團隊看待挫折的心態。「當我們有個一定要到達的方向,有著要把事情解決的共識,這些困難都只是過程中的一部分,而挑戰帶我們觸碰從未有過的高度,也代表著我們正在升級!」主廚分享。
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從廚房走進學校,養成台灣需要的料理人
旅居國外 20 多年的 Chef Andre ,回台後看見家鄉對「新世代料理人」養成的缺乏,開始從廚房走進校園。主廚提到開始教學的這七年來,他從未在課堂上拿過一鍋一鏟,「我想要教的是新一代料理人需要具備的能力,我教的是顏色、是創意、是計算、是邏輯」,現在的料理產業已異於過往,在越來越多微型創業興起的年代,餐飲教育有沒有讓著些年輕人具備面對現實環境中帶得走且用得上的能力?是 Chef Andre 想帶進台灣餐飲教育的反思,也想藉此提醒所有的教育系統「我們的教育是否貼近環境」,「以終為始」的看待學生缺乏和需要的是什麼。
新一代料理人需要具備的能力,需要的顏色、創意、計算、邏輯。圖/envato.elements
我們希望孩子學會思考,卻未留有讓他們有思考的空間
這些年 Chef Andre 成為食育傳道者,他回憶曾在一場演講遇上滿場來自全台餐飲教育的老師,老師們好奇地問「該如何做到改變餐飲教育的第一步」。
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