（for English, please click “see more”)
我在好吃，日日好食誌 Bon Appétit! 第36期中的文章〈 #IG至上？#社群媒體對法國甜點界的挑戰〉已刊登在網站上。如果能與之前幾篇人物專訪合併閱讀，將對當前社群媒體無遠弗屆的影響力有深刻感受。不同主廚或有截然不同的意見與看法，但他們不約而同提到了社群媒體的兩面性、對年輕甜點人提出了自己的忠告，也展現了創作者的傲氣與堅持 ❤️
🔖 延伸閱讀：
「對這些因社群媒體而大紅的年輕甜點師們來說，真正的挑戰其實是如何將甜點賣出去」－ 專訪《 Fou de Pâtisserie 》總編輯 Julie Mathieu：https://tinyurl.com/y2vkah9w
「如果你是一個甜點師，但對 Instagram 不感興趣，要成功會相對渺茫、時間也會拉得更長」－ 專訪 Yann Couvreur 主廚：https://tinyurl.com/y555d2qy
「甜點師的根本不是為了成就自己的 Instagram 帳戶，而是讓顧客開心感動」－ 專訪 Maxime Frederic 主廚：https://tinyurl.com/y3kclncu
「我認為社群媒體並非不可或缺，這是一個『加分』的概念」－ 專訪 Cedric Grolet 主廚：https://tinyurl.com/y5z5ncsu
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My article “Instagram rules? The impact of social media on French pastry industry” covered in the 36th issue of Fooding Magazine is now available on my website for those who are interested. If you read it together with my interviews with the chefs, you’ll be able to get a clearer picture on this topic. Read more to find out the how they react and their advices for the young generation.
🔖 To read more on this topic:
"To the young pastry chefs who got famous on Instagram, the real challenge is to sell the pastries." - Interview with Julie Mathieu, editor in chief and co-founder of Fou de Pâtisserie magazine: https://tinyurl.com/y2vkah9w
"If you're a pastry chef, but not interested in Instagram, your chance to succeed becomes lower and it takes longer." - Interview with Yann Couvreur: https://tinyurl.com/y555d2qy
"The essentials of a pastry chef is not to succeed on Instagram, but to really make customers happy." - Interview with Maxime Frédéric: https://tinyurl.com/y3kclncu
"I don't think Instagram is indispensable. It's a plus." - Interview with Cédric Grolet: https://tinyurl.com/y5z5ncsu
#yingspastryguide #paris #socialmedia #instagram
好吃雜誌第36期 在 日榮本屋The Way We Wish - Facebook 的美食出口停車場
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