[Keywords / #法式甜點關鍵詞] #甜點人的生態圈 / Pâtissiers, ingredient suppliers, schools, and media...Key players in Pastry Industry (for English, please click "see more")
在我的文章中，經常提到「甜點圈」，意指甜點界。到底這個圈子裡有哪些角色、包含哪些人呢？除了甜點師、業者與品牌外，還有許多不同角色，在這幾年全球都掀起法式甜點風潮後，甜點社群也逐漸壯大、交流變得更頻繁；也有些新的職業、機構、經營型態等出現，共同構築了一個相互影響並持續演進的生態圈。
好奇這些角色都在做些什麼、又面臨什麼樣的挑戰？想在其中找到自己的位置？本文同時為你介紹 #推動台灣甜點界與國際接軌、#持續進步的重要活動與幕後推手。點開連結，讓我們一起來認識甜點界！
🔖 延伸閱讀：
如何成為一個甜點師？學徒制、廚藝學校與實習：https://tinyurl.com/y6fjhb5s
「我的甜點是 chef 做的嗎？」專業甜點廚房裡的分工與階級：https://tinyurl.com/y4vj2kru
懂吃、懂看、懂欣賞，你不可不知的法式甜點關鍵詞：https://tinyurl.com/y6n3lf9o
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I talk about the pastry industry very often, but what are the key players? Besides pastry chefs, shops, and brands? In fact, lots of different roles can be found in this circle, such as ingredient companies and suppliers, culinary schools, media, influencers, pastry enthusiasts, etc. Many new professions also have also emerged during the recent French pastry mania around the globe.
Curious about what they're doing, what challenges they face, and eager to find your own positioning? Click on the link below to read more!
🔖 You might also be interested:
How to become a pastry chef? Apprenticeship, culinary schools, and internship: https://tinyurl.com/y6fjhb5s
"Are my pastries made by the chef?" Getting to know the kitchen brigade: https://tinyurl.com/y4vj2kru
Keywords to understanding French pastries: https://tinyurl.com/y6n3lf9o
#yingspastryguide #frenchpastrykeywords #pastryindustry #yingc 聯馥食品 Gourmet's Partner 苗林行 Miaolin Foods 巧舜企業 ChioShin Business 187巷的法式 烘焙/料理/烹飪教室
