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苦過的回味是甘甜:我就是這樣學著打造一間感動人的餐廳
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苦過的回味是甘甜:我就是這樣學著打造一間感動人的餐廳 
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Item No.:316815 BKTW-0010708821
  
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ISBN: 9789571365756
Author: 陳健宏/口述,蘇日雲/採訪撰稿
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作者:陳健宏/口述,蘇日雲/採訪撰稿
出版社:時報出版
出版日期:2016年03月22日
語言:繁體中文
版別:初版
装订:平裝
页数:208
印刷:全彩印刷
分級:普級
ISBN:9789571365756

內容簡介

從黑手、大廚到台灣蔬食文創的領頭羊
以體驗的力量,創造感動自己也感動顧客的餐廳


▌陳健宏,一個餐飲界的傳奇故事 ▌



國中畢業後,先是成了修車廠的黑手學徒;15歲,因緣際會踏進廚房,拿起鍋鏟學師;22歲,用借來的十萬元白手起家,以不過兩坪的清粥小菜攤作為餐飲事業的起點;28歲,年少得意的他一夜輸光了賺來的所有積蓄;30歲起始,他開過私房創意料理、日式料理、廣東菜餐廳,也投資過飯店宴會餐廳,極盛時期更同時身兼四家餐廳的老闆。但就在邁入不惑之年的一個起心轉念,他毅然決然將餐飲版圖全部結束歸零,轉而走上沒有人熟悉的蔬食文化推廣之路……



一頓飯,吃進回憶和感覺──


讓用餐不再只是吃飯,而是用「心」去體驗



陳健宏從陽明山上的一片荒涼土地做為蔬食之路的起點,他一路尋思、一路摸索,在草創期間不斷跌倒、嘗試的過程中,回歸「本心」,發現敬天愛地、恭敬與謙卑的力量──讓飲食不再只是從廚房到餐桌,讓蔬食文化不只是吃素與宗教,截然不同的經營精神逐漸傳開,「陽明春天」遂成為許多企業名士、來台旅客指定造訪的餐廳。在「陽明春天」天然、去雕飾的自然環境中,日理萬機的大老闆在茶席間找到人生單純的原點,不知何去何從的旅人追尋到年輕生命的意義;在天地遼闊之間,陽明春天帶來豐富的五感體驗,突破餐廳的定義,讓用餐不再只是吃飯,而是用「心」去體驗,讓每個人都能在陽明山的四季中找到生活的真義。



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