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Howard Cai is a Chinese food critic, whisky expert and international food judge. Founder of the restaurant 好酒好蔡, he devotes himself to the internationalization of Chinese food and the blending of Chinese cuisine and Western wine. He is known as a "taste designer." 〔(【引用サイトリンク】title=蓝牌鲜享臻宴-中国顶级餐厅臻鲜大赏全国评审团 )〕〔(【引用サイトリンク】title=调和型与单一麦芽威士忌哪个好-奢侈品频道 )〕 ==Biography== Raised in Teochew, Cai is the founder of 大有轩精细中菜 and 好酒好蔡工作室, and a representative figure for Teochew cuisine. 〔(【引用サイトリンク】title=美食家蔡昊的70%生活品鉴哲学 )〕 When Cai was young, he left his job as a civil servant and studied overseas. Through his cooking and tasting experiences, he has developed his own views on food. His exposure to both Chinese and Western cuisine enabled him to become a pioneer in combining Chinese food and culinary art with Western dining practices. Cai is also a wine enthusiast, spending much time on wine tasting and collection. As a food and wine expert, he writes columns in several high-end food magazines in which he shares his ideas on food, wine and life. 〔(【引用サイトリンク】title=醇享人生_百度视频 )〕 Cai was awarded a Bleus award by La Commanderie Des Cordons Bleus.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Howard Cai」の詳細全文を読む スポンサード リンク
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