【🎉 國發會就業金卡方案延攬國際高端人才來臺🎉 】
「就業金卡」是一張希望能網羅全球優秀人才來臺的卡,提供外國特定專業人才自由來臺工作、創業及居留的便利性。國發會特別舉辦交流活動,共有近160位來自世界各國優秀的就業金卡持卡人參加。
龔明鑫主委特別感謝持卡人對就業金卡政策的支持與肯定,並強調持卡人是在臺外籍人才中金字塔頂端的人才,更是臺灣和國發會的家人,希望持卡人可以跟臺灣有更多的連結。
主委也提到,國發會除了會持續推動雙語國家政策,還會適度修正外國專業人才延攬及僱用法,期望能吸引更多優秀國際人才帶著他們的專業能力及資金來臺灣工作或創業。
在溫馨的晚宴中,持卡人開心地互相交流在臺生活、工作和創業的經驗,當場並激發出許多創新以及合作的火花。
晚宴結束後還有就業金卡持卡人私訊小編,說就業金卡真的是幫助臺灣更國際化的一個很棒的制度,他們會幫宣傳給更多的國際友人,吸引他們來臺!小編真的好感動呦!
我們會繼續努力!讓臺灣成為國際人才的第二個家 🏠
#國發會 #NDC #就業金卡 #EmploymentGoldCard #外國專業人才延攬及僱用法
【🎉 The National Development Council Employment Gold Card program attracts international talents to Taiwan🎉 】
The Employment Gold Card is a card targeting at international talents. With the card, foreign special professionals can work, start a business and reside in Taiwan with more flexibility. To honor the employment gold card holders, the National Development Council (NDC) held an exchange event. About 160 cardholders participated in the event.
Minister Kung especially showed appreciation to the cardholders of their support for the Employment Gold Card policy. He emphasized that cardholders are the elites among the foreign professionals in Taiwan. Cardholders are Taiwan and NDC’s family. He encouraged cardholders to have more connection with Taiwan society.
Minister Kung also mentioned that in addition to keep promoting the bilingual nation policy, NDC has been revising the Act for the Recruitment and Employment of Foreign Professionals. Hopefully, the revision can attract more international talents to work or start businesses in Taiwan.
In the evening reception, the cardholders interacted with each other and exchanged working, living and start-up experiences delightfully, which stimulated innovative ideas and collaboration opportunities on the spot.
After the evening reception, many cardholders messaged us, saying that the Employment Gold Card program is a good policy to drive internationalization of Taiwan. They will help NDC to promote the Employment Gold Card program among their international friends and attract them to Taiwan. We were deeply moved!
We will continue to work hard to make Taiwan a second home of international talents.
同時也有2部Youtube影片,追蹤數超過9萬的網紅Hak Me,也在其Youtube影片中提到,之前同大家喺Instagram Live傾計,大家都問我自從有玫瑰痤瘡之後,每朝嘅護膚程序。其實我朝早用嘅產品都好簡單,有玫瑰痤瘡之後就更家簡單,既然大家都有興趣知道,咁我就分享一下。另外,大家都好想睇多啲關於黑咪店既化妝品上面效果,趁我都要化妝,就用佢哋上面比大家睇下用法同效果。咁當然唔少得整靚整...
in collaboration with用法 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚(Fouquet’s)的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)
前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗,今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。
1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口,原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏,後面再加上「’s」的英美式用法,賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳,每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行,1990 年,Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年,法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris,從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌,能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月,位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞,不得不關門整修,直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。
從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐(48€ /人,含一杯熱飲,另有含一杯香檳的版本€58 / 人):第一道是包含三明治等鹹點與 scones、cookies(美式餅乾果然很紅吧!)、法式小點心 petit fours 的三層架,第二道則是三樣主廚精選甜點的迷你版,包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。
當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」(Louis Fouquet 的聖誕節蛋糕)。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計,參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好,是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕,是由濕潤的烘烤杏仁海綿蛋糕(biscuit moelleux à l’amande torréfiée)加上黑巧克力慕斯(mousse de chocolat intense)與糖漬香檸檬(confit de bergamote)組成,隱藏在一層薄薄的杏仁膏之下,鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過,法國現在也在流行減糖,許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕,主廚 Nicolas 也是刻意如此設計,突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和,讓人在豐盛的聖誕大餐後,仍然能毫無負擔地享用、成為完美的結尾。不過,如果是在平時下午茶品嚐,酸度卻有些過於強烈了。
接下來請大家點開照片一一欣賞主廚的作品,更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」:https://tinyurl.com/w7kvq2w
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕精選:https://tinyurl.com/y6pq87rz
認識更多法國甜點主廚與意見領袖:https://tinyurl.com/y49mhpl3
你不可不知的法式甜點關鍵詞:https://tinyurl.com/y5c99dd8
*****
I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.
Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.
Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.
The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.
Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w
🔖 You might also be interested:
2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz
Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc
in collaboration with用法 在 Hak Me Youtube 的最讚貼文
之前同大家喺Instagram Live傾計,大家都問我自從有玫瑰痤瘡之後,每朝嘅護膚程序。其實我朝早用嘅產品都好簡單,有玫瑰痤瘡之後就更家簡單,既然大家都有興趣知道,咁我就分享一下。另外,大家都好想睇多啲關於黑咪店既化妝品上面效果,趁我都要化妝,就用佢哋上面比大家睇下用法同效果。咁當然唔少得整靚整整齊嗰頭啦,我有示範埋我平日用直髪夾整頭set頭嘅程序,其實真係用好少時間,5至10分鐘就搞掂個頭喇! 希望呢條Morning Routine/ Get Ready With Me影片幫到大家啦,大家又睇得開心吖!
Hope you enjoy this #grwm so far and be sure to stayed tuned for more! I do two videos a week on Tuesday and Thursday at 9.00am (Hong Kong Time). Do subscribe as I'd love to see you again! Xoxo.
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Disclaimer: This video is created and edited by me. All the content are my own thoughts. As always, all opinions are based on my experience and honest. Products are either purchased by me or for those which are sent by PR are marked with an “*”. For any collaboration with brands which involves monetary payment, “#Ad” will be in the title of the video so that you are aware of the collaboration. Some of the links used above might be affiliate links and please be aware that I will earn a % of commission if you decide to buy through the affiliate links.
in collaboration with用法 在 くまみき/Kumamiki Youtube 的最佳貼文
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I upload videos about Japanese KAWAII culture, mainly DIY, make up,
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