Newsletter No. 457

8 457 • 4.5.2015 本刊由香港中文大學資訊處出版，每月出版兩期。截稿日期及稿例載於 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/ . 觀看錄像，請掃描QR碼或瀏覽以下網址： To watch the video, please scan the QR code or visit: www.iso.cuhk.edu.hk/video/?nsl457-fermi-fang 口談實錄 Viva Voce ’ 你來自哪裏？ 我出生在台北，不足一歲就移民加拿大。小學回台灣 唸書，住在新竹，直到中學畢業。 為何會來中大修讀酒店管理？ 中學畢業時收到另外四間頂尖商學院的錄取，包括多 倫多大學、英屬哥倫比亞大學、香港大學、香港科技大 學。最後選擇中大的酒店管理，因為我雖喜歡商業，但 並不是對會計、理論感興趣，反而希望專注在運作層 面的酒店管理。要讀酒店管理在全世界也不乏選擇， 但其他大學通常是理學士課程，只有中大是工商管理 學士課程，課程設計更為實用。 十八歲時為甚麼參加模特兒比賽？ 當時想在入大學前的暑假做些有意義的事，於是嘗試 參加由台灣知名模特兒公司舉辦的比賽。第一輪比賽 很激烈，從幾百人挑出三十人。當時的我沒有任何相關 經驗，而其他很多參賽者本身已是職業模特兒。但竟 讓我進入到第二輪比賽，還在才藝環節表演了跳舞和 彈鋼琴。雖然未能晉身第三輪決賽，但認識了很多新 朋友，到現在還有聯絡。 談談你前年參加米芝蓮名廚 杜卡瑟 主持的廚藝比 賽吧。 是一位教授推薦我參加的。當時是由秋入冬的時節， 我以「晚秋」為題，用大閘蟹的肉和膏、日本帶子及南 瓜這些時令食材，加柚子醬做成匙羹大小的開胃頭 盤。比賽有很多學校參加，不少還是真正的廚藝學校， 而我只是一個喜歡烹飪的商科生。很慶幸最後能成為 十個優勝者之一，有機會和杜卡瑟的團隊一起為廚神 做一頓午餐。 在The Stage這間教學餐廳實習，遇到哪些問題？ 這間餐廳是酒店及旅遊管理學院經營的，現在已是我 第二次實習。第一次是三年前當廚房見習生，每天早 上7點多就到位，跟甜品師學做馬卡龍和蛋糕，足足一 年。現在是第二次，但身分已經不同，負責管理餐廳， 每天面對不同問題，尤其是人力資源方面。管理人遠 遠難於管理採購或財務，因為人有各自思想，彼此要 培養感情。帶領團隊，鍛煉的是課堂教不了的東西。 快畢業了，有甚麼規劃嗎？ 我已有兩個計劃。首先，我申請了中大兼讀制的資訊 與科技管理碩士課程，晚上和週末才上課。此外還 找到一份全職工作，就是繼續在The Stage當經理。 這間餐廳有很多大計，我想繼續幫忙策劃，讓The Stage成為中大地標式的地方。 都說九十後慣於被上一代照顧。你認為投身服務 業對你這一輩有困難嗎？ 社會普遍認為九十後吃不了苦，但這是個武斷的歸 類。參加廚藝比賽時認識了很多九十後同輩，他們都肯 做別人眼中辛苦的工作，但前提是要有興趣。其實九 十後最關心自己的興趣。就我而言，我喜歡餐飲業，不 覺得辛苦，也不認為是低聲下氣、低人一等的工作。因 為重要的是，每天上班去做喜歡的事，每天上班像去 玩一樣開心。 你認為餐飲業服務有何金科玉律？ 從事餐飲業最重要是有心。我之前在四季酒店實習， 每天十幾個小時，一星期工作六日，曾經連續十天沒 放假，壓力很大。怎可以忍耐長工時之餘，還要面對客 人，保持笑容？就是必須做真心喜歡的事，真心希望客 人開心。他們的滿足便會是你的滿足。 香港、台灣、加拿大三地各有甚麽食物令你最留戀？ 說來也蠻好笑，加拿大最令我留戀的食物其實是中 菜。因為溫哥華有很多華人開的餐廳，我最喜歡吃咕 嚕肉、糖醋魚這些酸酸甜甜的炸物。也很想念台灣林 林種種的夜市小食，像炸雞排、甜不辣。在香港最喜 歡吃點心—叉燒包、燒賣、蝦餃我都愛吃。 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. 方豐閔 酒店及旅遊管理學四年級 The Stage餐廳經理 Fermi Fang Year 4, BBA in Hotel and Tourism Management Restaurant Manager at The Stage Photo by ISO staff