考艾岛的美食画布：与主厨梅丽莎-金一起将岛屿风味带入生活

From following her mom around the kitchen to hosting her Tasting Wild docuseries, Chef Melissa King has always felt a deep-rooted passion for the culinary arts. As a Top Chef Judge and All-Stars Winner (with the most challenge wins in the history of the show), it’s clear that this passion has beautifully translated to natural, undeniable talent.

她是 "大自然的厨师 "这一称号的真正化身，她与世界分享她与生俱来的烹饪天赋，并在烹饪的每一步中尊重地球。梅丽莎大厨会第一个承认，她从周围的环境中汲取了巨大的灵感和赞赏，始终尊重本地食材以及培育、收获和分配这些食材的人们。

Her love and respect for planet-first cooking makes her a natural host for our Chefs by Nature retreat at 1 Hotel Hanalei Bay, an immersive culinary journey on Kauaʻi’s abundant, breathtaking shores. Through this enriching experience, you can absorb invaluable techniques and insights directly from Chef Melissa through interactive cooking demos, wine pairing sessions, and a three-course dinner that benefits local culinary students. Most of all, you can taste the freshest island flavors come to life through her unparalleled culinary creativity.

我们采访了主厨梅丽莎，了解了她的厨师之路、她最喜欢的一些可持续烹饪技术、她对 "大自然厨师 "体验的兴奋之情，以及她对让大自然指引方向的热情。

采访主厨 Melissa King

您能告诉我们您的烹饪背景以及是什么激励您成为一名厨师的吗？

I’ve wanted to be a chef since I was about six years old. I always had an interest in food, and it all started with helping my mom at home with homestyle Cantonese dishes after work and simple tasks like washing vegetables or steaming rice. I was obsessed with Julia Child and Martin Yan and wanted to grow up to be like them. But coming from a traditional household, a creative career wasn’t allowed as an option just yet. So I started moonlighting in kitchens during high school and through my undergrad, then went off to attend the Culinary Institute of America in New York. I trained in three Michelin kitchens around San Francisco in fine dining over ten years. I became a butcher and private chef, then went on my first season of Top Chef. I pursued my own path which led me to consulting, partnerships, philanthropy, Top Chef All Stars, my show Tasting Wild, and many more exciting things!

季节性和可持续性如何影响您的烹饪方法？您的旅行经历和传统在哪些方面影响了您对这些原则的承诺？

我骨子里是个卡利女孩！作为一名在San Francisco 训练有素的厨师，我重视各种形式的季节性和可持续性，从尽可能从当地农民那里挑选食材，到我的烹饪技术基础，再到在我的创作中利用修剪和尽量减少浪费。从支持种植本地食物的人们，到为客人优化厨房，这是一个完整的循环效应。

我曾到过世界许多地方，我最喜欢的是在当地寻找灵感--从当地的蜂蜜到特定水域海岸线上最新鲜的海鲜。我引以为豪的是，我善于发现身边的事物，并加以利用，而不是空运可能并不新鲜的进口产品。

大自然厨师 "静修营是一种超越厨房的沉浸式体验。您能给我们透露一下即将在Hanalei Bay 1 Hotel 举办的烹饪课程的内容吗？

The cooking demo will be a fun way for us to get to know each other, while learning how to make some of my favorite Asian snacks. I’m an open book, so I highly encourage questions about my techniques, life, Top Chef experience, fire away! 

您打算如何将夏威夷风味和当地食材融入您将为客人和学员准备的菜肴中？ 

There are so many amazing ingredients in Hawaiʻi that I don’t get to play with as much on the mainland: the best pineapple, passionfruit, and local fish like Kampachi. I plan to discover the flavors of Hawaiʻi along with you all through my creations!

在田间地头 "慈善晚宴是此次静修营的一大亮点，三道菜的大餐不仅让人大快朵颐，还能回馈当地的烹饪学生。在您的烹饪学校学习期间，是否有某个人或某个时刻给您留下了深刻的影响？

烹饪学校是我找到自己社区的绝佳时机。在那段时间里，我遇到了其他和我一样的人，他们都想钻研完美的技术，做出完美的清汤或煎蛋卷。在这里，我结识了一些最好的朋友，如今他们都是烹饪行业的佼佼者，拥有自己的餐馆和令人兴奋的事业。烹饪学校也是一段让人谦卑的时光，你以为自己学到了一切，但出来后才发现，这只是你人生旅途的开始。 

在庆祝 "地球月 "之际，您能否与大家分享家庭厨师可以在厨房中做出的一个简单改变，以支持更可持续的生活方式？

保存蔬菜的边角料，如蘑菇茎、洋葱根和胡萝卜末，用来制作美味的肉汤。或者将它们堆肥！

踏上全感官极乐之旅

通过与梅丽莎-金（Melissa King）一起参加我们的 "大自然的厨师"（Chefs by Nature）静修营，亲近可爱岛巨大的自然奇观，尽情享受充满活力的岛屿风味，支持当地社区，并将专家建议带回家。