【創業大冒險】🌸9/30 ST MAKE+台日國際新創醫療研習營🌸
雖然全球疫情仍然嚴峻,但各國的「新創企業🚀」仍是生氣勃勃努力突破僵局,希望藉由新型態的「線上」連結方式,打破國境藩籬,與全球合作。
此次 ST MAKE+ 與日本專業協助新創發展的「for Startups」公司合作,「for Startups」將介紹如何協助新創進入日本市場及募資;
並邀請到日本兩家非常優秀的醫療相關“新創企業”「Qantum Operation」及「Triple W」,介紹其創新創業的歷程及未來希望尋找的國際合作夥伴,同時也邀請近期積極與新創及加速器合作之「秀傳醫療體系」,希望創造日本「新創」與台灣「醫院」互動合作火花。
📅 時間:2021年9月30日(四)13:30-15:30
📍 地點:線上進行(會議前一天mail寄送線上會議連結)
🌎 語言:全場英文演說(問答時間會有中日文翻譯陪同,亦可用中文提問)
🏢 指導單位:經濟部中小企業處
🏢 主辦單位:ST MAKE+、工業技術研究院
🏢 協辦單位:for startups、台灣區電機電子工業同業公會、林口新創園
💻 報名網址:https://pse.is/3nz96k
📫 聯絡資訊:service@stmakeplus.com 📞TEL: 03-5914901
💰 費用:免費
ST MAKE+「台日國際新創醫療研習營」9/30與你在線上相聚!🎌
#經濟部中小企業處 #STMAKE+ #林口新創園 #TEEMA #工研院服科中心 #新創 #醫療 #ForStartups #QantumOperation #TripleW #日本 #秀傳 #醫院 #加速器
【Startup Adventure】ST MAKE+ Taiwan-Japan International Startups Medical Workshop
Although the global epidemic is still severe, the " startups " of various countries are still vigorously striving to break through the deadlock, hoping to break the barriers of national borders and cooperate with the world through a new type of "online" connection method.
This time ST MAKE+ is cooperating with Japan "for Startups" company, which specializes in assisting the development of startups. "for Startups" will introduce how to assist startups in entering the Japanese market and raising funds;
In addition, two excellent medical-related“startups”,“Qantum Operation”and“Triple W”in Japan were invited to introduce their innovation and entrepreneurship history and the international partners they hope to find in the future. At the same time, they also invited to actively cooperate with startups in the near future. "Xiu Chuan Medical System" of accelerator cooperation,
Hope to create a spark of interaction and cooperation between Japanese "new creations" and Taiwan "hospitals".
💻Register link:https://pse.is/3nz96k
📅 Time:2021/09/30(Thu) 13:30-15:30
📍 Location:On-line(the meeting link will be sent the day before the meeting)
🏢 Adviser:SMEA,MOEA
🏢 Organizer:ST MAKE+、ITRI
🏢 Co-organizer:for startups、TEEMA、Startup Terrace
📫 Contact:service@stmakeplus.com 📞TEL: 03-5914901
#SMEAMOEA #STMAKE #StartupTerrace #TEEMA
#starup #Japan #hostipal #Accelerator
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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assisting in中文 在 JackyPhysio Facebook 的最佳解答
手腕活動度🔥
在許多訓練動作中
手腕活動度占了很大的部分
尤其是在體操或舉重動作(front squat/clean and jerk)
可以試著伸展自己前臂肌群
如果效果有限,可以藉由彈力帶來做手腕活動度訓練
確定彈力帶卡在骨頭處
利用身體向前傾來帶動作
若活動度變好
可以走向前使彈力帶的拉力變更大
繼續做一樣的動作
若無彈力帶,可以用對側手來協助一樣的動作
(中文解說都在影片裡)
Wrist mobility🔥
In many training movement, wrist mobility is a major issue. especially in Calisthenics or Weightlifting, front squat or clean and jerk.
You can stretch you wrist flexors. But if it doesn't work, we can try working on our wrist mobility. Put a theraband around your wrist joint, lean your body forward for more tension on theraband. Then try to do a passive wrist extension while the theraband assisting the joint mobility.
If you don't have a theraband, you can still use the opposite hand to do the mobility exercise.
Click the like button or share this account if you find the video useful. And feel free to leave any comment if you got any thoughts or questions👌
For further information
Please follow:https://www.instagram.com/jacky_physio/
assisting in中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
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