Newsletter No. 457

8 457 • 4.5.2015 本刊由香港中文大学资讯处出版,每月出版两期。截稿日期及稿例载于 www.iso.cuhk.edu.hk/chinese/newsletter/ 。 The CUHK Newsletter is published by the Information Services Office, CUHK, on a fortnightly basis. Submission guidelines and deadlines can be found at www.iso.cuhk.edu.hk/english/newsletter/ . 观看录像,请扫描QR码或浏览以下网址: To watch the video, please scan the QR code or visit: www.iso.cuhk.edu.hk/video/?nsl457-fermi-fang 口谈实录 Viva Voce ’ 你来自哪里? 我出生在台北,不足一岁就移民加拿大。小学回台湾 念书,住在新竹,直到中学毕业。 为何会来中大修读酒店管理? 中学毕业时收到另外四间顶尖商学院的录取,包括多 伦多大学、英属哥伦比亚大学、香港大学、香港科技大 学。最后选择中大的酒店管理,因为我虽喜欢商业,但 并不是对会计、理论感兴趣,反而希望专注在运作层 面的酒店管理。要读酒店管理在全世界也不乏选择, 但其他大学通常是理学士课程,只有中大是工商管理 学士课程,课程设计更为实用。 十八岁时为什么参加模特儿比赛? 当时想在入大学前的暑假做些有意义的事,于是尝试 参加由台湾知名模特儿公司举办的比赛。第一轮比赛 很激烈,从几百人挑出三十人。当时的我没有任何相关 经验,而其他很多参赛者本身已是职业模特儿。但竟 让我进入到第二轮比赛,还在才艺环节表演了跳舞和 弹钢琴。虽然未能晋身第三轮决赛,但认识了很多新 朋友,到现在还有联络。 谈谈你前年参加米芝莲名厨 杜卡瑟 主持的厨艺比 赛吧。 是一位教授推荐我参加的。当时是由秋入冬的时节, 我以「晚秋」为题,用大闸蟹的肉和膏、日本带子及南 瓜这些时令食材,加柚子酱做成匙羹大小的开胃头 盘。比赛有很多学校参加,不少还是真正的厨艺学校, 而我只是一个喜欢烹饪的商科生。很庆幸最后能成为 十个优胜者之一,有机会和杜卡瑟的团队一起为厨神 做一顿午餐。 在The Stage这间教学餐厅实习,遇到哪些问题? 这间餐厅是酒店及旅游管理学院经营的,现在已是我 第二次实习。第一次是三年前当厨房见习生,每天早 上7点多就到位,跟甜品师学做马卡龙和蛋糕,足足一 年。现在是第二次,但身分已经不同,负责管理餐厅, 每天面对不同问题,尤其是人力资源方面。管理人远 远难于管理采购或财务,因为人有各自思想,彼此要 培养感情。带领团队,锻炼的是课堂教不了的东西。 快毕业了,有什么规划吗? 我已有两个计划。首先,我申请了中大兼读制的资讯 与科技管理硕士课程,晚上和周末才上课。此外还 找到一份全职工作,就是继续在The Stage当经理。 这间餐厅有很多大计,我想继续帮忙策划,让The Stage成为中大地标式的地方。 都说九十后惯于被上一代照顾。你认为投身服务 业对你这一辈有困难吗? 社会普遍认为九十后吃不了苦,但这是个武断的归 类。参加厨艺比赛时认识了很多九十后同辈,他们都肯 做别人眼中辛苦的工作,但前提是要有兴趣。其实九 十后最关心自己的兴趣。就我而言,我喜欢餐饮业,不 觉得辛苦,也不认为是低声下气、低人一等的工作。因 为重要的是,每天上班去做喜欢的事,每天上班像去 玩一样开心。 你认为餐饮业服务有何金科玉律? 从事餐饮业最重要是有心。我之前在四季酒店实习, 每天十几个小时,一星期工作六日,曾经连续十天没 放假,压力很大。怎可以忍耐长工时之余,还要面对客 人,保持笑容?就是必须做真心喜欢的事,真心希望客 人开心。他们的满足便会是你的满足。 香港、台湾、加拿大三地各有甚麽食物令你最留恋? 说来也蛮好笑,加拿大最令我留恋的食物其实是中 菜。因为温哥华有很多华人开的餐厅,我最喜欢吃咕 噜肉、糖醋鱼这些酸酸甜甜的炸物。也很想念台湾林 林种种的夜市小食,像炸鸡排、甜不辣。在香港最喜 欢吃点心—叉烧包、烧卖、虾饺我都爱吃。 Where are you from? I was born in Taipei, and moved to Canada when I was less than a year old. I went back to Taiwan for elementary school and lived in Hsinchu until I left high school. Why did you come to CUHK to study hotel management? By the time I left high school, I had received offers from five top business schools including the University of Toronto, the University of British Columbia, the University of Hong Kong, and the Hong Kong University of Science and Technology. I chose to study hotel management at CUHK because even though I was interested in business studies, I didn’t really like accounting and theory. I’d rather focus on hotel operational management. Many other universities have BSc in hotel management, but only the CUHK programme is a BBA programme with a practical curriculum. Why did you take part in a model contest at the age of 18? I wanted to spend a memorable summer before college, so I signed up for the competition held by a well-known modelling agency in Taiwan. The first round was intense. Only 30 contestants were picked from hundreds. I had never modelled before, while many others were professionals. Surprisingly I got myself into the second round, when I performed dancing and piano playing for the talent show. I did not make it to the final, but made a lot of new friends, some of whom I am still in touch with. Tell us about competing in a culinary competition hosted by Michelin-starred chef Alain Ducasse in 2013. A professor recommended me for it. Since it was just between autumn and winter, I named my dish ‘late autumn’. It was a spoon- sized appetizer of seasonal ingredients—hairy crab meat and tomalley, Japanese scallop, and pumpkin—tossed with pomelo jam. I competed against representatives from many other schools, some of which were real culinary academies. I was a business student who liked cooking. Luckily I was chosen to be one of the 10 winning student chefs, and got to spend a morning in the kitchen with Ducasse and his team to prepare lunch for him. What kind of problems have you encountered interning at the teaching restaurant The Stage? This is the second time I have interned at this restaurant run by the School of Hotel and Tourism Management. The first was three years ago when I worked as a kitchen trainee. Every day for a year, I came here at around 7 am to learn how to make macarons and cakes with the pastry chef. Now I serve as a restaurant manager, and have to face all sorts of problems on a daily basis, especially when it comes to human resources. Managing people is far more difficult than managing procurement or finance. People have their own thoughts and feelings. To lead a team is to train myself in what cannot be learnt in classrooms. You will be graduating soon. What are your next moves? I have two plans. First, I have applied for the part-time master programme in information and technology management, with convenient evening and weekend schedules. Besides, I have found myself a full-time job—continuing to work as a manager at The Stage. The restaurant has big plans. I want to help to make the place a landmark in CUHK. It is said that people born in the 90s are used to being taken care of. Is it hard for your generation to engage in the service industry? Post-90s are considered not tough enough. But this is just a stereotype. When competing in the cooking contest, I met a lot of peers who were doing what people consider tough jobs. The premise is that they need to feel interested enough. In fact, post-90s have their own best interests at heart. For me, as long as I like the food and beverage industry, I don’t mind a little pain, nor would I consider it a lowly job. What matters most is doing what I enjoy and enjoying what I do. What do you think are the golden rules in food and beverage service? To engage in the industry, it’s most important to remain devoted. I used to intern at the Four Seasons Hotel, working 10 hours a day, six days a week, and sometimes 10 days in a row. It’s a lot of pressure. How is it possible to endure long working hours and at the same time, keep a smile on your face when serving the customers? You must feel passionate about what you do and heartily wish for the happiness of your customers. Then their satisfaction will become yours. What are your most favourite foods in Hong Kong, Taiwan, and Canada? It is sort of funny that the Canadian foods I miss most are Chinese dishes. In Vancouver there are many Chinese-run eateries. I love fried dishes like sweet and sour pork and fish. I also yearn for Taiwan’s amazing variety of snacks sold in night markets, such as fried chicken and tempura. In Hong Kong I like having dim sum— barbecued pork buns, siu mai , steamed shrimp dumplings are my favourites. 方丰闵 酒店及旅游管理学四年级 The Stage餐厅经理 Fermi Fang Year 4, BBA in Hotel and Tourism Management Restaurant Manager at The Stage Photo by ISO staff

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