糖心蛋拉麵創始者任客座主廚 授心法「簡單越不簡單」 Creator of Ramen Eggs and Guest Chef at VNU Teaches Cooking Skills: It Is Not That Easy to Be Simple
千葉憲二是日本糖心蛋拉麵發明創始者,他首次應萬能科大客座主廚身分來台灣展現精湛廚藝,傳授料理心法:理解且尊重食材,並以自身五感的經驗積累,根據食材屬性調控適宜料理方式。
Kenji Chiba is the creator of Japanese ramen eggs (soft-boiled eggs). It was his first time to visit Vanung University (VNU) as guest chef to show his exquisite cooking skills. He taught students to understand and respect food ingredients, and become more experienced with the help of the five senses, while applying appropriate cooking skills based on different food properties.
千葉憲二以成為終身出色料理人為目標,並以職人精神奉獻大半輩子專研日本料理,他的店榮獲2018年法國「La Liste」全球前1000家最佳餐廳。
Chiba aims to become an excellent chef and has dedicated himself to studying Japanese cuisine most of his life. His restaurant was recognized as the world’s top 1,000 restaurants by the French La Liste in 2018.
40歲時,他轉而投身拉麵界,於短短時間內榮獲拉麵協會理事長殊榮(已卸任)。現在位於日本銀座的餐廳(まかないきいち GINZA(makanai kiichi)更是超人氣預約名店,饕客甘願排隊等候,也要一嘗高級日料的豐盛饗宴。
At the age of 40, he turned to ramen industry, and became chairman of Nippon Ramen Association within a short period of time, though now resigned.
Makanai-Kiichi Ginza is a very popular restaurant people make reservations for. Because of the delicacies it offers, gourmet guests are willing to wait in line for the quality Japanese food.
他親自示範運用新鮮鯛魚變化出生魚片、熬湯、拉麵三種料理,將魚的各部位食材發揮淋漓盡致,尤其善用鯛魚部位特質,僅以清水及鹽分的掌控,追求提引出極致原味。
Chiba himself demonstrated how to use fresh snappers to make sashimi, fish soup, and ramen by making good use of every part of the fish. He pursues the ultimate tastes simply with the control of water and salt while processing different parts of the snapper.
萬能科大表示,千葉憲二的料理闡述「簡單越不簡單」的精神,他在日本銀座店人氣招牌餐點「起司沙拉」,保留各種食物原始精華卻又能嘗出鮮美濃韻的層次變化,樸實溫暖的料理撫慰了每位饕客心靈。
The most popular dish Cheese Salad in Ginza not only preserves the original essence of various kinds of food, but also contains the changes of different layers in tastes. The simple dish actually comforts every guest’s hearts.
連日本庶民小吃炸物,在千葉憲二熟練簡潔的功力下,油溫掌控、麵衣濃淡恰到好處,食物一入油鍋如煙花般美不勝收綻放,整個過程起手無回、一氣呵成。不管是日本料理的精髓之鑰,或是庶民小吃的靈魂美味,都讓人驚嘆這位料理巨擘的究極精神。
Under the right control of oil temperature and batter, Chef Chiba showed his amazing culinary skills when deep-frying the Japanese popular fried food. Whether it is Japanese cuisine or popular snacks, people are amazed at his expertise as a chef.
千葉憲二也為將啟程前往日本實習的萬能科大餐飲系三年級學生們加冠,戴上廚師帽,授冠廚師帽儀式不單只是專業技術傳承,還蘊含廚師職人精神的樹立與追求。「東京必吃天丼」創始人金子真社長今天也受邀獻花,表達對千葉憲二職人精神的推崇及敬意。
Chef Chiba also crowned the junior students of the Department of Food and Beverage in VNU, those who are going to Japan for internship, with chef’s hats. The crowning ceremony not only symbolizes the passing down of the professional skills but also the spirits of the Japanese chef. The founder of “Tokyo Must-eat Tendon”, President Kaneko, was also invited to present flowers to show the appreciation and pay respect to him.
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