Dream of the world

夢想有很多層次和味蕾,無論別人如何猜測夢想這道料理,只有自己在完成它的時候,自己才會知道它的美味-BELL阿皓

2015年1月從花東開始旅行找真的食材,挑戰自我並不斷學習

2014年設計Dream料理,嘗試運用台灣的食材結合理念創作料理朝概念型廚師之路前進

關於的訪談：

這次的料理是一種自我挑戰,就和這個主題一樣名為"Dream"

 The dish which I will be showing you today call ‘Dream’, it is my own creation, and one which will be a challenge for myself.

選用的食材都是選自台灣的食材製作，分為＂酸、苦、辣、甜四個味蕾，

這也是在追求夢想過程中會體驗到的４種感覺，一開始你和別人談夢想的時候，

身邊的人可能會覺得好笑，或覺說的，你怎麼可能，不被認同，

這一種心理酸酸的感覺當你決定要去做的時候，一開始一定會很辛苦，

覺得困難，因為你開始去嘗試去挑戰自己，放下自己去學習。

The ingredients I have selected all come from Taiwan, and are divided into sour, bitter,

spicy and sweet tastes.

These four experiences are ones everyone will encounter on their journeys to their dreams.

When one first discusses their dreams with others, others may laugh at them, or not have faith in the possibility,

reject the ideas, giving one a sour feeling inside, making one feel like the dream

is hard to reach and require a lot of work, because you are beginning to taste the challenge,

putting everything behind to learn.

再經過一段時間之後，無論你已經走到哪個程度，總會面臨更進一步的挑戰，

會帶一些刺激性的感覺，一直到你真的做到了，就能嚐到那些甜美的回饋.

After a period of time, regardless of which stage you have reached,

you will always desire for greater challenges,

to give you the rush of excitement that cannot be fulfilled until you have reached it,

in order to taste the sweet rewards of victory.

酸－自製萊姆檸檬果醬

苦－山苦瓜(小顆)

辣－薑

甜－地瓜

Sour – homemade lemon jam

Bitter – bitter melons from the mountains (little ones)

Spicy – ginger

Sweet – kumara

在這道菜裡，我希望也能發揚台灣食材，才特地用薑、地瓜、莧菜、苦瓜等食材，

然而我最想著手的是能夠料理台灣的水果，台灣水果很棒-阿皓

In this dish, I hope I can promote Taiwan ingredients, which is why I selected ginger, kumara,

amaranth, bitter melon and other ingredients, then I hope to use Taiwanese fruits to make dishes,

because Taiwanese fruits are awesome.

他跟我說,這是他第一個設計作品，自己沒有嘗試做過，

但因為我跟他提了這個計畫，問他願不願意自我挑戰這是一個重視過程的體驗，

因為他參與所以有了第一份設計作品，雖然是第一份，但我能感受到他的用心，

從他跟我說這些食材的選用跟代表的意涵到最後擺盤的順序，到品嚐這道料理，

這整個流程都確實做到了，即便他認為還有很多需要再思考的根可以更好的部分，

都可以看到他在位他現階段做的角色負責並努力實踐他和自己的承諾

The process and experience is the most important aspect,

because even though this is the first time he has created this dish,

I can feel his hard work ethic, from the way he has explained the ingredients to me and their meanings

and their order, to when the dish is tasted, he has done what he set out to do.

He has even found areas where he can improve.

Through this I can see that he is putting all his effort into making his commitment to become a master chef happen.