3月18日,金砖沙龙在深圳成功举办,沙龙定向邀请来自产业、金融、地产界的嘉宾,分别对产业与资本紧密对接进行了深入交流。此次沙龙主题主打金融跨界饮食文化。“传统高温多油烹饪方式只追求口味,厨师不懂营养学,目前仍是主流。未来30年进入减法餐饮时代:减食量,减热量,减油量,追求吃食物原味,减少食物过度加工。”美籍华人、Organex生态厨房创始人魏嵩给大家分享了Organex生态厨房的健康生活方式与理念。魏嵩认为低温无烟烹饪模式逐步普及,未来的厨师要学习营 On March 18, BRS was successfully held in Shenzhen. Salon invited guests from the industrial, financial and real estate industries to conduct in-depth exchanges on the close matching between industry and capital. The salon theme of the main financial cross-border diet culture. “The traditional high temperature and oil cooking only the pursuit of taste, chefs do not understand nutrition, is still the mainstream. The next 30 years to enter the era of subtraction food: reduce food intake, calorie reduction, reducing oil consumption, the pursuit of eating raw flavor, reduce food over-processing . ”Chinese-American, Wei Song, founder of Organex eco-kitchen, shared the healthy lifestyle and philosophy of Organex eco-kitchen. Wei Song believes that low-temperature smoke-free cooking mode gradually spread, the future chef to learn camp