Interview with the Transcontinental Messenger of Love & Art - Chef Adrian Wu, Part 1.

By Robin Huang GoVegAsia 綠格雜誌

 

Brief Bio of Chef Adrian Wu個人簡介』

Adrian Wu is a Pastry chef originally from Taiwan whose love of cooking and baking and whose curiosity and thirst for adventure led him to Europe. Currently he is working in Vienna. I took the opportunity to find out what Adrian can tell us about the European scene in Austria and surrounding countries.

Adrian 是一位旅居歐洲的台灣籍的甜點師。他對烹飪和烘焙的熱情、及不斷探索創新的精神引導他前往歐洲進修廚藝,他目前在奧地利維也納工作。我利用與Adrian定期通話的機會採訪了他對於歐洲各國的見解和其生活工作上的心得。

 

R:   Hi Adrian, how is life in Europe?Are you still in Vienna?

      你好Adrian, 近幾個月過的好嗎?一切都順利麼?你目前是在維也納麼?

 

Adrian:   Hello Robin! Things are going very well here in Austria. I have been travelling for a while in Germany after I finished my project with the Austrian restaurant in Vienna. I have had great experiences in Switzerland and Germany as well along Austria. People in these countries can all speak German. I can’t wait to share my findings with friends when I’m back to Asia for a vacation very soon.

哈囉Robin!   我最近在奥地利過得很不錯喔!我目前已經完成我在奧地利的工作项目並且已经开始在德國各地旅行了!不論是奧地利、德國或是瑞士都說德文所以對我而言旅行這邊相對簡單,然後我已經等不及跟大家分享我這邊的所见所闻,及學到的特色甜點了。

 

 

GoVeg:  GoVeg Asia was launched in China this month and we have received numerous welcomes and encouraging feedback. We are very keen to share information about developments in veganism around the world with our readers, especially those readers from Mainland China.

綠格雜誌於三月在內地微信平台正式推出新版本了,我們收到了很多鼓舞人心的歡迎和反饋。同時,我們也明確感受到了讀者們,尤其是內地讀者對國外素食發展資訊的渴求。

 

First of all, what motivated you to work in Europe? Has the reality met your expectations? 首先,請告訴我們是什麼原因促使你隻身一人赴歐進修?目前為止你是否找到了一個有效的方式來執行這個願望呢?

 

Adrian:  Europe was always my dreamland since I was a child. It has provided me with chances to expand my cultural and culinary horizons. It has allowed me to experience different lifestyles and learn new things from people in different countries. I am lucky that I made my dreams come true in Europe where I found new techniques and new tastes from restaurants, bistros and even little stalls on the street… It has been exciting and fulfilling to study these new ways and turn my findings into something creative.

去歐洲旅行一直是我從小就有的夢想之一,不論是因為有著豐富的文化、多樣性的美食、體驗當地精彩而樸實的生活、還是接受這邊藝術的洗禮、同時也領略當地與亞洲皆然不同的人文。我深感幸運地可以有機會在維也納不同的素食餐廳工作並學習新的技術以及不同的烹飪方式,將我的食譜變得更多元以及更昇華到更高的層次!

 

 

GoVeg:What is your main finding on the veg market in Austria? How are the veg restaurants doing in Vienna in particular? 奧地利的素食市場是什麼樣的狀況呢?維也納的素食餐館發展的好麼?

 

Adrian:As a chef who specialized in pastry, Vienna was one of the top priorities for me to go to. The city is filled with famous chocolate products, many Bavarian sweets and supreme quality bread! Talking about veg restaurants, the most important reason for me to choose Vienna as my first stop was the restaurant Tian that I previously had worked at. Tian is the only vegetarian restaurant in continental Europe that has a Michelin star.

身為一個甜點師傅,維也納一直是我想去的首要城市,在這裡擁有豐富的巧克力產品以及巴伐利亞和匈牙利、北義大利的甜點文化,同時也以非常高品質的麵包聞名於歐洲。然而提到到素食時,很令人驚訝的是維也納有著歐洲大陸(不包括英國)唯一一間米其林一星的純素食餐廳「Tian」,這也是當初我選擇這座城市作為我歐洲進修第一站的原因,同時我也把維也納當作我的基地,方便我下一站去柏林或倫敦的進修的計劃做調整及準備。

 

 

On the other hand, I went to Vienna as my first stage and later I may leap to other European cities such as Berlin and London which are the most vegan/vegetarian friendly cities in Europe. The vegetarian/vegan market is wildly blooming in Austria. There are dozens of restaurants waiting for you to visit and it’s also super easy to find the veg friendly restaurants and they have with clear labels on the menu to inform you about ingredients and allergens. At the same time, you will find the special corner for vegetarian/vegan goods in almost any supermarket, with wide selections of plant-based milk, seitan, and vegan yogurt and cheese.

在維也納的素食產業已經是非常的蓬勃發展,至少有數十家好吃且親民價格的餐廳等著你來品嚐!同時在非素食餐廳也是很容易就能找到標示清楚的菜單,清晰地標示是否含奶蛋或是致敏物,同時在當地各大超市裡也有素食專區提供各種素食產品、大豆製品、無奶的優格和起司以及各種純植物性奶做選擇,素食者無疑地可以在這邊過的非常的幸福。

 

GoVeg:  How many countries have you travelled through this time? What is the most impressive experience you have had during your trips? 這次旅歐你去過了多少國家?可否與我們分享這一路上對你感受最深的經驗和事情?

 

Adrian:As well as Austria, I have recently been to Slovenia, Hungary, Italy, the UK, Spain and Germany, sightseeing along with visiting friends, and most importantly collecting local recipes and exploring the potential market for vegan businesses. There have been so many unforgettable memories during this trip, but I can tell so far the best vegan dining experience was in a city called Innsbruck in Austria. The restaurant was simple and small but the food and service was marvelous. They definitely deserve a star if the Michelin map covers this region.

除了在奧地利工作外,我也走馬觀花地去了斯洛維尼亞、匈牙利、義大利、英國、西班牙以及德國。除了造訪我的朋友之外也同時觀光,但最重要的是,我收集了不少當地特有的食譜,並同時了解當地的素食市場和產業規模,及未來發展的可能性。在這段旅程裡我有非常多無法忘懷的美好記憶,但是如果說到關於美食的回憶的話⋯⋯那晚在奧地利西邊的城市因斯布魯克用餐的體驗絕對是我最難忘的一個!這間小小的餐廳裡卻有著我見過最高水準的素食食物、服務與非常合理的收費,要是米其林地圖有涵蓋這座城市的話我想他們絕對能摘下一顆星!

 

Adventuring wise, I did skiing for the second time in my life in a pretty and sporty city surrounded by beautiful Alpine mountains. The starting point was about 2,500m high, and I nearly killed myself while shooting down to the hill, but I managed to came back in one piece at the end. That was extremely thrilling and enjoyable. 而關於旅行最難忘的回憶也同時是在因斯布魯克發生的,那時是我人生第二次滑雪,然而我朋友把我帶到了海拔2500公尺高的山頂,這是一個在七零年代奧林匹克冬季滑雪比賽的一個場地,我就這麼樣在沒有做適當的心理準備狀況下被推下山崖然後奇蹟似的全身而退,在沒有丟掉小命的狀態下我的確進步神速!

 

 

GoVeg:  What is so special about Austrian pastry desserts comparing to French and Italian style? 相對於熱門的法式和意式甜點,奧地利甜品的獨特之處在哪裡呢?奧地利甜品中是否有不少純素品種,或可以經由你的手作創意來完成‘純素化’這樣的華麗轉身呢?

 

Adrian:  Austrian desserts in general are less sweetened and normally in simpler forms compared to French desserts. They are also very classical and original just like the Austrian people. For example, many shops have been following the same recipes for hundreds of years. Apart from that, northern Italy, Hungary and Bavaria were all once part of Austria long ago, hence you can see many that influences on the desserts from these regions have been merged together in Austria. Located next to the Alps, Austria is famous about their dairy products and unsurprisingly they used a lot of milk, butter, cream, cheese and eggs for most of the desserts, so my mission here is to find the right replacements for those inorganic ingredients and transform them into something tastier, lighter and healthier.

一般來說,奧地利的點心比起法式的甜點會含較少量的糖分和更樸實,同時也可以說他們的點心更為經典而且原創。在維也納你可以看到很多咖啡廳或甜品店他們用的食譜都是延用兩三百年前祖先留下來的。同時因為匈牙利,以及巴伐利亞地區曾經是奧地利王國的統轄範圍,所以在食物方面他們他們受到很大的影響而融入並演變成了他們獨創的飲食特色。身為一個在阿爾卑斯山旁邊的國家奧地利同樣以優異品質的乳製品為名,所以無可避免的這裡的甜點都含有大量的牛奶、奶油、起司以及雞蛋來作為甜點。鑑於此,我的首要任務就是找到適當的素食材料來代替這些非植物性的材料然後創作出美味更輕盈以及更健康的甜點!

 

 

GoVeg:   Please share with us a couple of desserts that highlight and represent Austrian pastries. Are you able to modify them for vegans? 可否與我們簡單介紹幾款可以視為奧地利當地甜品的代表呢?你有信心可以將它們做成精美的純素版本麼?

 

Adrian:   Sure! The most famous Austrian dessert is Sacher Torte, which was invented in Vienna and was exclusively offered to royal family 200 years ago. The cake combines dark chocolate and apricot jam harmoniously and glazes with a layer of sweet dark chocolate. The other representative dessert would be Kaiserschmarren, which is a shredded fluffy pancake beloved by the Austrian emperor Franz Joseph, usually served with warm homemade plum or applesauce. You will have a chance to not only see how I make these amazing desserts. We will practice together with others on the vegan version in my classes when I get back to Asia.

當然沒問題!在奧地利最負盛名的點心之一就是「莎赫蛋糕」,這是一款在大概200年前維也納發明的一個巧克力蛋糕,曾經一度作為給皇室家族的專供甜點。這款蛋糕的特色就是巧妙地融合巧克力的香氣以及杏桃果醬,並且澆灌上一層巧克力淋面,最後佐上鮮奶油一起享用,堪稱是來到奧地利的必吃甜點!另外一道也同樣很有奧地利代表性的點心是皇帝煎餅,這是一道奧地利皇帝約瑟夫最喜愛的甜點之一,切成小塊的鬆軟煎餅最後搭配著溫熱的李子醬或是蘋果醬一起吃,份量之大可以令奧地利人甚至會當作正餐來吃呢!當然如果來參加我的培訓課程,你將有機會跟我實際操作並且學習到如何製作這些點心,還有其他同樣倍具特色的德奧甜點!

 

 

GoVeg:   Since you are having a short break back in Taiwan and Hong Kong this month, what are your plans?你即將回到香港和台灣度假,可以透露下你這次回程有什麼特殊計畫麼?

 

Adrian: In addition to catching up with family and friends, I am going to run a few vegan courses in HK and China with VeganRise and also with several cooking schools in Taipei so that I can bring the Austrian delicacies to Asia!

除了要跟朋友、家人敘敘舊之外我也會跟「素士派」合作開設素食課程,地點會在香港以及中國各地,然後也會找幾個我之前的老東家合作開設甜點課程,將奧地利的點心文化帶到亞洲和台北!

 

 

GoVeg:  What is your general impression and experience towards the vegan market in Hong Kong, China and Taiwan respectively? 你對香港、內地和台灣的素食市場的印象和經驗各為怎樣的呢?

 

Adrian:   Having the second highest ratio of vegetarian residents, Taiwan is definitely the most veg friendly destination in Asia. You can find veg restaurants almost everywhere easily! Hong Kong has several vegan dim sum and modern healthy style restaurants which you shouldn’t miss, and the market is still blooming! Recently with the healthy wave of natural living becoming trendier in China, people have more and more choices than before and most of them offer the traditional Chinese cuisines yet a few have started providing modern dishes in big cities such as Beijing, Shanghai and Guangzhou. I shall explore more during my trip this time.

台灣有著世界第二高的素食人口比例,因此一直是亞洲素食者的朝聖之地!基本上你可以在每個有人居住的地方都能發現好吃又便宜的素食。在香港則有好幾間絕對不能錯過的港式素食飲茶,同時比較歐美式的健康蔬食餐廳在香港也蓬勃發展,我也相信很快的在香港吃素也會跟在台灣一樣簡單很輕鬆!同時間素食也在中國大陸形成一股潮流,越來越多的人理解以及開始注重素食飲食,如果想要嘗試傳統的中式料理,在中國大陸有非常多很不錯的選擇。而今年也有不少的新式素食模式發展出來,而且不斷推陳出新,尤其是在北京、上海、廣州這樣的一線城市。我這次將有機會做進一步的探索和了解。

 

GoVeg:  I am sure there are plenty of people wanting to be vegan pastry chefs. Do you have any suggestions for them? 我知道有不少人立志成為純素甜品師傅,鑑於此,你對他們有什麼樣的建議呢?

 

Adrian:  Be brave and open-minded to try new ingredients, and practice more and often.

保持一分開放的思想和敢於創新的態度,嘗試不同的食材、配搭,並且不斷嘗試和練習不同的技術!

 

GoVeg:  Well Adrian, thank you kindly for your time. Let us catch up soon in Hong Kong at your artisan dessert workshops. I am sure they will be something huge to not only veg people but also those keen bakers who are health conscious.

 

Adrian,謝謝你耐心的回答這些問題,讓我們相約於不久的香港再見,我們將全力配合你開展的「奧式甜點體驗練習工作坊」。我相信這會是一場對素食手作愛好者、持健康理念烘焙師的一場盛宴!

 

Adrian:  You are welcome Robin, and I appreciate the work GoVeg Asia is doing and I truly look forward to seeing old and new friends in Hong Kong and China soon.

不用客氣 Robin, 很感謝 GoVeg Asia 綠格雜誌為推廣香港、中國素食發展做出的貢獻。期待很快的能與新舊朋友們在香港和中國大陸相聚一堂!

 

 

Written by: Robin Huang

2017.03.08

Hong Kong

 

 

 

 

 

 

 

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