專訪大綱： 1.秉持永續精神出發，皓幅主廚做菜的堅持有哪些？ 2.運用在地食材與時令菜的料理方式，對主廚來說，幾乎每天都是挑戰。這樣的堅持，是否也有收到客人的感動回饋？ 3.在臺灣，有越來越多經營者共同響應「綠色餐廳」的理念，期待能用吃，讓世界變得更美好。在未來，理想中的未來餐桌是什麼樣子？ 🗣️ 主 持 人 │葉欣 🗣️ 與 談 人 │TU-PANG地坊餐廳主廚 張皓福 ═════ 本節目由 TU-PANG地坊餐廳 贊助播出 ═════ 📍 歡迎開啟小鈴鐺、按下追蹤，持續關注《餐桌上的哲學家》！ ✉ 留言告訴我們，你對這一集的想法 ☛ https://classical977.pse.is/977TU-PANG_comments 💫 榮獲 #金鐘獎 肯定的團隊，如有品牌行銷、內容企劃需求，歡迎與我們聯繫：[email protected] Powered by Firstory Hosting
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