對一個好的廚師來說好的料理不只需要好的烹飪技巧更需要好的創意。而創意並不是無中生有而是用對方法提煉。江振誠從料理食物的角度提出好創意必定會有的三個要素Core、Relevance、 Connectability。包含收集正確的資訊、暸解為何而做、以及情感和功能上的滿足。

Chef André Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since its opening in late 2010, Restaurant André was recently listed in the coveted San Pellegrino World’s 100 Best Restaurants. New York Times mentions the restaurant as the top 10 restaurants in the world worth a plane ride while Wallpaper magazine places André as one of the world’s best young chefs.

熱情與堅持可以化為什麼對江振誠而言便是他創造的一道道法式料理。江振誠16歲時遠赴法國學習料理、25歲當上法國米其林三星主廚他對料理的夢想接著帶他到新加坡設立自己的餐廳。未來江振誠的料理將繼續藉著真實的原味、完美的口味、靠他親手把關的每一道菜感動著每一個顧客。

This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx