现如今,每个行业都在谈跨界,殊不知,跨界的鼻祖,应该算是我们食尚圈——圈里大多数开餐厅的老板,其实都不是餐饮科班出身,而是来自各行各业。也许正因此,食尚圈才变得这么多样精彩。今天要介绍的食尚人陈健先生,在我看来是进入食尚圈先天条件最好的一类人:设计师。他毕业于南京师范大学美术系,做过美术老师,在设计领域得过大奖。因为爱情,做了云南的女婿;因为责任,肩负起 Nowadays, every industry is talking about cross-boundary. Everyone knows that the originator of cross-border should be regarded as our food and clothing circle. Most of the restaurant owners in the circle do not come from catering courses but from all walks of life. Perhaps because of this, food still circles have become so wonderful. Chen Jian, the food still to be introduced today, is in my opinion the best person to enter the food stills. People: Designer. He graduated from Nanjing Normal University Art Department, has done art teacher, won awards in the design field. Because of love, made Yunnan’s son-in-law; because of responsibility, shoulder it