Siheyuan: Starting as a Chef Apprentice

After hearing this, the colleagues next to him also picked up their utensils and tried this delicacy. For a moment, there was a burst of praise at the table, and everyone praised the texture and taste of this dish.

Then, the "Chinese-French Seafood Risotto" was served. This risotto was generous in size, filling a large plate with all kinds of seafood. The shrimp meat was plump and tender, the crab meat was distinct, and the shellfish meat was firm and chewy. Every grain of rice was wrapped in the rich seafood broth, exuding an attractive luster.

When a female employee saw the risotto, her eyes lit up and she said, "Wow, this risotto looks so appetizing. I love seafood the most."

After that, she scooped a spoonful of risotto into her mouth and took a light bite. The softness of the rice and the freshness of the seafood intertwined in her mouth. The rich taste made her nod and praise: "Well, it's really delicious! This risotto combines Chinese and French cooking characteristics. The taste is unique and delicious. I can taste different seafood in every bite. It's so satisfying."

While tasting the food, the employees raised their glasses from time to time, toasted each other, and expressed their gratitude and blessings to each other. While enjoying the food, they shared their work experiences and insights, and exchanged ideas and plans for future projects. Some groups also sat together and enthusiastically discussed solutions to some technical problems. The originally boring technical discussions became full of fun in such a relaxed and pleasant atmosphere.

In addition to delicious food, the team-building activity also arranged some interesting interactive games. With the assistance of the hotel staff, the game venue was arranged on the open space on one side of the restaurant. After the game started, the employees participated enthusiastically and the atmosphere was very lively.

One of the games is the “Team Relay Challenge”, where employees are divided into several groups. Each team member needs to complete different tasks in turn, such as skipping, dribbling, puzzles, etc., and then pass the baton to the next team member. The group that completes all tasks first wins.

During the game, the team members worked closely together, encouraged each other, and worked hard for the honor of the team. Some team members accidentally made mistakes during the rope skipping session, but their teammates did not blame them, but gave them encouraging eyes and comforting words, which helped them cheer up and continue to complete the game.

Another game was "Food Quiz". The host asked some questions about Chinese and French food culture, local food in Hamburg and restaurant dishes, and asked the employees to answer them. This game not only tested the knowledge reserves of the employees, but also increased everyone's understanding of food culture. The employees actively raised their hands to answer, and the employees who answered correctly could get a small gift. There was constant laughter and the atmosphere reached a climax.

With the end of the game session, the team-building activity is gradually coming to an end.

After the event, the company's head found Wang Jianye and expressed his gratitude to him. He smiled and said sincerely: "Boss Wang, this team-building event held by our company in your store was very successful and the employees were very satisfied. Your store has a unique environment and beautiful decoration, which is very consistent with the cultural atmosphere of our company.

The dishes are delicious, whether it is the 'Chinese-French Pan-Fried Salmon with Lemongrass Cream Sauce' or the 'Chinese-French Seafood Risotto', everyone is full of praise. Moreover, your service is also very thoughtful and meticulous, from the layout of the venue to the assistance of the event, every link is handled perfectly. On behalf of all the employees of the company, I would like to express my sincere thanks to you. In the future, when our company has similar activities, we will definitely continue to choose this place. "

Wang Jianye responded with a smile: "Thank you very much for your recognition and support. We have been committed to providing customers with a high-quality dining environment, delicious dishes and thoughtful services. It is our greatest honor to be satisfied with your company. We will continue to work hard to continuously improve our quality and service level, and look forward to cooperating with your company again."

……

In order to meet the increasingly diverse taste demands of customers and maintain the hotel's competitiveness in the catering market, Wang Jianye decided to increase investment in food research and development.

He brought together the chef teams from the Berlin and Hamburg branches to discuss the development direction of new dishes.

In the conference room, chefs from different branches sat on both sides of the long table. They were dressed in neat chef uniforms and looked serious and focused. The head chef of the Berlin branch spoke first. He leaned forward slightly, put his hands on the table, and said as he scanned the crowd:

"We all know that the food culture in different parts of Germany is distinctive, and the supply of ingredients in each season is also different. We have to make good use of these resources to create unique dishes. Take the Bavaria region in southern Germany as an example. The traditional roasted pork knuckle there is a must-try, with crispy skin and tender meat, and is deeply loved by local people. Can we do something on this basis?"

As soon as he finished speaking, a senior chef from the hamburger branch responded: "I think it's possible. We can incorporate Chinese spices into the marinade, such as star anise, cinnamon, and bay leaves, which can give the pork elbow a unique aroma. And then we can innovate in the roasting process. Maybe we can use a slow fire to lock in the gravy, and then roast it at high temperature for a short time to make the skin crispier." As he spoke, he gestured the roasting movements with his hands, as if there was a pork elbow being roasted in front of him.

The other chefs nodded and started a heated discussion. Some chefs frowned and thought, occasionally raising questions about details; others had bright eyes and excitedly shared their ideas. After an in-depth discussion, the research and development plan for this "Chinese-style roasted pork elbow" was finally determined.

In the following days, the chefs began their intensive trial production. In the spacious and bright kitchen of the Berlin branch, various kitchen utensils were neatly arranged. The chefs in charge of this dish came to the kitchen early and selected pork elbows of uniform size and delicious meat.

They first mix and grind the Chinese spices in precise proportions, and the rich aroma of the spices instantly fills the kitchen. The chef puts the pork elbow in a large basin, evenly applies the spices, and rubs it with his hands to ensure that every inch of the pig skin and every strand of pork can fully absorb the flavor of the spices. During the marinating process, the chef also turns the pork elbow from time to time to make it more evenly flavored.

When it comes to the roasting stage, the chef carefully puts the marinated pork elbow into the huge oven. The oven door slowly closes and the temperature is precisely set.

Through the glass door of the oven, you can see the pork elbow slowly changing inside the oven. As time goes by, the skin of the pork elbow gradually becomes golden and crispy, and the fat sizzles under the high temperature, dripping on the baking tray, exuding an enticing aroma. The chefs always pay attention to the situation in the oven, adjusting the temperature and time from time to time, just like guarding a precious work of art.

When the first "Chinese-style roast pork elbow" came out of the oven, the whole kitchen was enveloped by the rich and mellow aroma. The chefs gathered around with expectant expressions on their faces. A chef put on gloves, picked up a knife, and gently cut off a piece of pork elbow. The pork elbow had a crispy skin and made a crisp sound when cut with a knife, while the meat inside was tender and juicy, showing an attractive color. He put the cut meat into his mouth and chewed it slowly, squinting his eyes slightly, with a satisfied smile on his face, and said: "This tastes great! The skin is crispy, the meat is tender and fragrant, and the taste of Chinese spices is just right. Compared with the traditional Bavarian roast pork elbow, it has a unique flavor."

Other chefs also tasted the dish and praised it highly.

At the same time, the development of another new dish, "Chinese-French seafood soup with German bread", is also in full swing. In the kitchen of the Hamburg branch, the operating table near the seafood processing area is filled with shrimps, crabs, mussels and other seafood ingredients freshly caught from the local area. The chefs skillfully handle these seafood, washing and shelling the shrimps, breaking the crabs into pieces, and cleaning the mussels and removing impurities.

The chef in charge of the development of this soup stood in front of the stove with a focused and determined look. He first heated a large pot, poured in a proper amount of olive oil, and when the oil was slightly smoking, added onions, garlic and other spices to stir-fry until they were fragrant.

Then, add the processed seafood ingredients and stir-fry quickly. The freshness of the seafood will be instantly stimulated and fill the entire kitchen.

Next, pour in the white wine, and the flames rise instantly, further locking in the aroma of the seafood. After that, add the delicious fish soup and cream, and simmer slowly over low heat according to the Chinese stewing technique. The chef holds a long-handled spoon and stirs the soup in the pot from time to time to ensure that the flavors of various ingredients are fully integrated and the soup gradually becomes thick and mellow.

While the soup is cooking, the chefs are preparing German lye bread. They mix flour, yeast, salt, water and other ingredients in a specific ratio and knead the dough vigorously on the chopping board. The dough gradually becomes smooth and elastic in the hands of the chefs, and then it is divided into small pieces of uniform size, rolled into a round shape, and then cut a few times on the surface with a knife. The finished bread dough is put into the oven for baking. After a while, the unique aroma of lye bread wafts out of the oven.

When the "Chinese-French seafood soup with German bread" was finished, it was served in a beautiful soup bowl. The soup showed an attractive milky white color, and the seafood ingredients were looming in the soup. The chef picked up a piece of German alkaline bread, dipped it into the soup, and put it in his mouth to taste. He nodded slightly and said, "This taste combination is wonderful. The rich and delicious soup and the unique taste of the bread complement each other. It has the richness of French seafood soup and the mellowness of Chinese stew. With the combination of German bread, it will definitely be popular with customers."

In order to promote these new dishes, the hotel's marketing department took quick action. They carefully produced exquisite promotional leaflets with high-definition pictures of the new dishes printed on them. The "Chinese-style roasted pork elbow" in the pictures was golden and attractive, and the "Chinese-French seafood soup with German bread" looked delicate and delicious.

The introduction of the dishes is detailed and vivid, using concise and clear words to describe the characteristics, taste and production process of the dishes, and also specially marked the reasons for recommending the new dishes. These leaflets are placed in prominent locations in the restaurant, such as the front desk, dining tables, display racks at the door, etc., so that customers can read them at any time.

When customers are checking out, the waiters will hand out flyers along with the bill and say with a smile: "This is a new dish we have launched in our restaurant. It's very unique. You can take a look." And when customers are ordering, the waiters will introduce the features and taste of the new dishes in detail.

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When customers open the menu and their eyes linger on the new dishes, the waiter will bend down slightly and politely introduce: "This 'Chinese-style roasted pork elbow' is an innovative dish that we have created by combining traditional German roasted pork elbows with Chinese spices and roasting techniques. The pork elbow has a crispy skin, tender and juicy meat, and a unique and rich aroma.

There is also this dish, 'Chinese-French seafood soup with German bread', which combines the richness of French soup, the mellowness of Chinese stew and the characteristics of German bread. It has a rich taste and is nutritious and healthy. Many customers praised it after tasting it. Would you like to try it?"

Soon after the new dishes were launched, they received a strong response from customers. During the dinner rush hour, the restaurant in the Berlin branch was packed with people.

A group of German customers sat around a large dining table. They were regular customers of the restaurant. When they heard about the new dishes, they couldn't wait to try them. When the "Chinese-style roasted pork elbow" was served by the waiter, the customers' eyes were instantly attracted.

The pork elbow on the plate was attractive in color and exuded a fragrant aroma. A burly man took the knife and fork first, cut off a large piece of pork elbow and put it in his mouth.

He chewed it for a few times, with a surprised expression on his face and his eyes wide open. He said, "Wow, this pork knuckle is so delicious! The skin is as crispy as a biscuit, but the meat inside is so tender, and the fragrance is something I have never tasted before. The combination of Chinese spices and German roast pork knuckle is simply a genius idea!"

After hearing this, other customers also started to use their cutlery, and soon, exclamations of praise were heard at the table.

At the Hamburg branch, a few customers who are health-conscious are sitting by the window, enjoying the "Chinese-French seafood soup with German bread".

A lady scooped up a spoonful of thick soup with a spoon, put it into her mouth and savored it slowly, then tore off a small piece of German lye bread, dipped it in the soup, and put it into her mouth to chew.

With a satisfied smile on her face, she said to her companion, "This soup is really delicious. The seafood flavor is very strong, and the Chinese stew makes the soup more mellow. Paired with this German bread, the taste is rich and layered. I think this dish is very suitable for people like us who pursue health and nutrition."

My companions nodded in agreement and took photos of this delicious dish with their mobile phones from time to time.

The introduction of new dishes not only attracted old customers to come and try them, but also attracted some new customers who were not familiar with the restaurant. (End of this chapter)