(for English, please click "see more")
專訪Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu下篇來囉！
#當代明星甜點主廚的挑戰是什麼？
#法式甜點是否已成為高級甜點的官方語言？
#法國甜點主廚如何回應美麗與健康的兩難？
#甜點創作是否該有專利權？
接續上篇，Julie在本篇與我們分享了她對目前甜點界的趨勢觀察與評論，最後並對「抄襲」與「模仿」這個創作者難以迴避的主題，提出了各個角度的犀利看法。
如果這也是你關心的議題、好奇引領全球甜點潮流的媒體主編如何解讀，馬上點下面連結一探究竟！
🏃♀️🏃♂️🏃♀️上篇由此去：https://tinyurl.com/yxascnck
🍰 關於Fou de Pâtisserie雜誌：https://tinyurl.com/yxmza2ot
The second part of the interview of Julie focuses on her observations and interpretations of currents trends and prominent phenomena. She also gives very sharp comments on heated debates such as "can pastry chefs copy others?" and "is copying a way to diffuse skills and ideas that contribute to further development?".
If you're also interested in these topics, just click the following link to read further (in Chinese).
🏃♀️🏃♂️🏃♀️ Missed the 1st part of the interview? Don't panic, here it is: https://tinyurl.com/yxascnck
#yingc #interviews #foudepatisserie #juliemathieu
