 FEUILLE FOOD LAB 餐廚區的最裡頭
有一扇隱藏的門板，通往一面奇幻空間
裡頭整齊擺放著各式不尋常的烹飪設備
還有無數盒裝著顏色各異的乾粉
這是主廚研發實驗的寶庫
曾探問過主廚：
「您遊歷世界，到處旅居尋味，那什麼食物會讓您想家？」
主廚回「味道，才是鄉愁的滋味。」
隨後主廚拿出一盒乾粉邀我品嚐
咖啡色的細粉，似乎混著糖粒，看不出端倪。
直到粉末，進入口中，逐漸在舌尖融化，擴散成腦海畫面
這味道是...
是童年在彰化阿祖家的鄉間，雜貨店的木造門樑上，除了掛著一把把忍者龜的塑膠扇，還懸吊著一包包的麻荖，這是花生麻荖！彷彿一陣風拂來，還記得當時空氣，帶有青草與燒稻的氣味，手掌還殘留著鐵馬的鏽鐵屑... 童年正從記憶深處不斷湧現。
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FEUILLE FOOD LAB 不完全是餐廳。
在食物的形象中，藏進不同的味道，使品嚐者通過自己的獨家記憶，獲得因人而異的餐點滋味。
而我們最最珍惜的，就是能為您創造這奇幻而美好的一刻！因此，FEUILLE FOOD LAB 真的不是間餐廳；也不只是一間餐廳！
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想親身體驗，製作餐餚的廚師心境與手作實感
《INTO FEUILLE NEXT : 秘境之森》烹飪課程 【現已全部額滿】詳情：https://reurl.cc/8GeRvg
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「Yes，We are Hiring !」
｜職務期間｜為期四個月 (9/1~11/30) 的快閃餐會
前置一個月(8月)為訓練期
｜徵募職位｜細節於5 月中統一寄出詳情簡章
⁍ Assistant Manager 餐廳經理 / 助理
－統籌／公關／參與協助招募、培育／分析營銷
⁍ Sous-Chef 副廚
－與主廚並肩工作，並能代理主廚任務
⁍ Chefs 廚師 ＆ Chefs Assistant 助廚
－與廚師協同工作，能正確依循指令執行
⁍ Interns 實習生
－協助廚房瑣務，有心多學就能取得養份
⁍ Servers 服務侍者
－前台事務，並共同營造絕佳的用餐氛圍
｜徵募辦法｜即日起，請先填表單登記 https://reurl.cc/MvvL4p 暫定5 月中統一寄出詳情簡章。
｜面試期間｜暫定６月，於台中 FEUILLE Food Lab 進行面試選拔，請提前預備作品集。 |
徵才啟事
如果說 2018年 FEUILLE NEXT 快閃餐會呈現的是一段旅程；那麼，2020年 我們以 OBSERVANCE 為題，觀察 · 探索 · 駐足，凝視生命最原始的形體。
［ FEUILLE 想傳達客人的］———
料理創意，不僅只創意，每道餐點都濃縮著一份：主廚想傳遞的語意、體會與拋磚引玉的環境深省。
只是該如何呈現、述說？如何通過餐點設計與氛圍佈置，引導用餐者逐步尋訪，進入我們勾勒出結合味蕾與感官的奇境漫遊？
使用餐結束後，客人帶走的不只是飽腹滿足；以及宛如經歷一場舞台劇的感官滿足；還有，創造永生難以遺忘的用餐體驗甚至觀點啟發。這是才我們所追求的最高榮譽。
［ FEUILLE 需要的人才特質］———
這些不僅僅需要烹飪技巧和相對的經驗，還需要謙虛的細微觀察、包容開放的心胸、體貼細膩的感性。
我們所烹製的，無法被定義在「法式」「歐式」甚至任何一類料理範式中，我們會使用到諸如 El Bulli 的分子料理技巧、或 Noma 主廚也使用的螞蟻當素材，還有更多跨領域的結合創作。因此，主動、積極，與不畏艱難、義無反顧的熱情，將是投遞履歷前，可先自我評估的項目。
【FEUILLE FOOD LAB RECRUITMENT 2020】
If Feuille Next in 2018 had been a journey, then in the year of 2020, the scheduled tasting event, aptly titled Observance, would have been a stance in time—to observe and take in the surroundings as we revisit and recapture what we may have potentially missed during the fleeting process of a journey.
OUR OBJECTIVES
The dishes observed, aside from being having to be creative, in the larger collective scheme, need to underline a particular central message—one that the we aim to contemplate, provoke, and convey
The idea then centers about the appropriate mediums to help deliver these messages behind each dish. It is then through the promoted interaction with the environment that we focus on to help guide our guests on a tour of self discovery—through the targeted multisensory stimulation—so that the guests walk away with more than just their share of the satiated appetite. The effectiveness of such practice not only heightens the guests’ dining experience but also motivates and inspires us further to redefine that boundary and to delve deeper into the potential of such effort.
SUITABLE CANDIDATES
We are looking for individuals not just driven with passion, but also with a solid background of experience that is accompanied with observant personalities for the minute. As a suitable candidate, you would be professional, open-minded, and caring to help aid us cook and create cuisines that are not classified into French, European, or any other definitive categorization. Granted, some techniques will involve molecular gastronomy ingredients and possibly insects for that matter. Our cuisines rely further on the collaboration and integration of different disciplines; therefore, being proactive, motivated, and diligent are some of the characteristics you, as a candidate, can evaluate yourself before submitting your resumes.
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YES, WE ARE HIRING!
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This event will be four-month long, from Sept 1st to Nov 30th, with August currently designated as the training month. Details regarding the current job postings and specific career will be summarized and forwarded in mid of April. Some job postings include:
⁍ Assistant Manager—marketing, recruiting and management roles
⁍ Servers—directly involved in meeting with customers and providing in-depth quality service
⁍ Sous-Chef—works closely with the chef-de-cuisine, and supervise the kitchen operation as necessary
⁍ Chef—daily preparations, line cooking, and etc.
⁍ Chef Assistant—provide assistance to the kitchen and help prepare and cook food
⁍ Interns—gain experience by working with various chefs in the kitchen
Interviews are tentatively scheduled in June at FEUILLE FOOD LAB in Taichung. Please prepare an adequately composed resume and professional portfolio of your latest work for evaluation and consideration purposes.
這是Feuille Next的旅程和故事，詳載了從開始與現今以及理念—
此書本的內容有著從我的最初構想到執⾏的準備過程，起由時序的五⽉開始Feuille Next的⼯作，我特別在書中解釋菜餚的意涵與烹調的理念。將⾃⼰製作菜餚的過程，最全然的⽅式公諸於世。
是⼀種對於烹調的摯誠理念！
近期資訊，請關注 Feuille food Lab 台中私厨預約式餐廳
☛ 主廚絮語_ Feuille's Corner
☛ 主廚新書_《Into Feuille Next》（中文、英文即將出版）
☛ 2020 Feuille Next：Observance 關於【探索 觀察 採集】的餐會
☛ 「We are Hiring !」Feuille 徵才中
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