The Department of Hospitality Management at Dayeh University in Changhua County’s Dacun Township has been holding seminars on healthy Italian baking. On Monday last week, the school invited Michelin seven-star baker Armando Palmieri to demonstrate how pastries are made. Palmieri emphasized that sweets are not the enemy of good health. He said that expert bakers should focus on the calories and nutritional value of their ingredients and make delicious sweets with healthy ingredients and baking methods.
Palmieri used to be chief pastry chef at Italy’s ALMA Culinary School and has 12 years of pastry-making experience. He was previously head pastry chef at Percorsi di Gusto, a high-end restaurant in Italy. In 2012, he received a Michelin seven-star pastry chef rating at the Cotidie restaurant in London, England.
Palmieri said that he encourages students to go abroad and experience other cultures, as the same pastries are eaten differently in different countries. In regard to cream puffs, in France cream is squeezed into the puff and frosting is sprinkled on the top, whereas in Italy the puff is cut in half and various sauces are squeezed onto it before closing and eating it.
Photo: Chen Kuan-pei, Liberty
照片:自由時報記者陳冠備
Hsu Li-sheng, a sophomore in the Hospitality Management Department, says that before actually getting started, Palmieri explains the underlying principles and reminds students of these principles as they carry out each step, so that everyone is clearer about why it should be done that way.
Cheng Hsin-nan, dean of Dayeh University’s Hospitality Management, says that Taiwan’s baking and beverage industries are worth over NT$100 billion and there is an urgent need for personnel training. The school has recently established bachelor’s degree courses in baking and beverage-making and will arrange for chef Palmieri to contribute to its teaching again in future.
(Liberty Times, translated by Zane Kheir)
位於彰化縣大村鄉的大葉大學餐旅管理學系舉辦義大利健康烘焙教學研習,上週一邀請米其林七星烘焙師阿曼多.帕爾米耶示範點心製作,他強調,甜點並不是健康的敵人,專業的烘焙師傅應重視食材的熱量和營養,以健康的食材和方法製作美味甜點。
帕爾米耶在義大利ALMA廚藝學院當過首席甜點師、擁有十二年的甜點製作經驗,曾於義大利高級餐廳Percorsi di Gusto擔任甜點主廚,二○一二年更在英國倫敦Cotidie餐廳獲得米其林七星點心主廚的殊榮。
帕爾米耶表示,鼓勵學生們出國去感受不同國家的文化,同樣的點心在不同國家有不同吃法。以泡芙來說,法國會擠奶油進泡芙中間,並在上面灑糖霜,義大利則是把泡芙對半切開,擠上不同的醬,再夾起來吃。
餐旅系大二生許力升說,帕爾米耶主廚在實作前會先講解原理,實際做到那個步驟再提醒一次,讓大家更清楚為什麼要這麼做。
大葉大學餐旅系主任鄭信男表示,台灣烘焙暨飲品產業產值就超過新台幣一千億元,人才培育刻不容緩,學校新設烘焙暨飲料調製學士學位學程,未來也會安排帕爾米耶協同教學。
(自由時報記者陳冠備)
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