[深度專訪 / Interview] （English below）
前兩週為 博客來OKAPI 專訪最近剛出新書 Makito Hiratsuka平塚牧人的甜點工藝 : akeru E 的平塚牧人（Makito Hiratsuka）主廚，上週又參加了他與 聯馥食品 Gourmet's Partner 合辦的甜點示範活動，除了聊了聊過去的經驗外，他也和我分享了許多自己的台灣生活心得。一起點連結看看 Makito 主廚怎麼創作、怎麼看待「#台灣味」議題，對台灣的甜點師們又有什麼期許吧！
🔖 延伸閱讀：
Makito 主廚的食譜書「AkeruE」重磅上市：https://tinyurl.com/fb9z76m6
甜點與調酒間的火花 － Makito x Bar Mood Taipei 吧沐： https://tinyurl.com/y4u329wf
從盤式甜點看台灣餐飲界的活力：https://tinyurl.com/ncpma5wu
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It's always a great pleasure talking to chef Makito as he is not only a distinguished pastry chef but an artist as well as someone who enjoys his life and what he's doing. Click on the following link and get to know more about him and his views on the making of a pastry chef and the quest of flavours of Taiwan!
🔖 More on this topic：
AkeruE, first recipe book of Chef Makito Hiratsuka: https://tinyurl.com/fb9z76m6
The chemistry between plated desserts & cocktails - Makito x Bar Mood Taipei: https://tinyurl.com/y4u329wf
On plated desserts: https://tinyurl.com/ncpma5wu
#yingc #MakitoHiratsuka #平塚牧人 #盤式甜點
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