Siheyuan: Starting as a Chef Apprentice

Chinese braised meat is made from pork with fat and lean parts, which is braised. The production process of braised meat requires a long time of stewing so that the pork can fully absorb the flavor of the marinade. The marinade is made from soy sauce, rock sugar, star anise, cinnamon, bay leaves and other seasonings, and has a rich taste and aroma. French cheeses are made from varieties with rich milky aroma and unique flavor, such as Brie cheese and blue cheese.

Put the fried hamburger patty in the middle of the soft bread, add the right amount of Chinese braised meat and French cheese, and finally add fresh vegetables such as lettuce, tomato, onion, etc., and pour the special sauce on it. This special sauce combines Chinese sweet noodle sauce, French mayonnaise, American ketchup and other seasonings, with a rich taste and unique flavor.

When customers take a bite, the first thing they feel is the softness of the bread, followed by the juicy and tender hamburger patty, the rich aroma of Chinese braised meat, the rich milky aroma of French cheese and the refreshing taste of fresh vegetables. The multiple flavors instantly spread in the mouth, interweaving and blending with each other, giving people an unprecedented taste feast that makes people unable to stop.

In the recruitment process, the team adheres to the concept of diversity, integration and complementary advantages, and widely recruits various excellent talents. In addition to actively recruiting local employees with rich experience in New York catering, we also specially introduced some professionals with Chinese and French backgrounds. These local employees have worked in the catering industry in New York for a long time and have a deep understanding and rich experience in the local catering market, consumer needs and service standards.

They are familiar with the local food supply channels, food preparation styles and restaurant operation models in New York. They can quickly adapt to and integrate into the hotel's working environment and provide customers with efficient and professional services.

Professionals with Chinese and French backgrounds have brought to the hotel the rich and diverse food culture concepts of China and France, unique and novel cooking techniques, and distinctive service methods.

In terms of dish development, they can fully leverage the advantages of the food culture of China and France, skillfully integrating Chinese cooking techniques and French culinary essence into American catering culture, and creating more unique fusion dishes; in terms of service, they can use the unique cultural perspectives and service concepts of China and France to provide customers with a more meticulous and personalized service experience.

The training of employees focuses on the cultivation of cross-cultural service awareness, aiming to enable every employee to deeply understand and skillfully meet the diverse needs of customers from different cultural backgrounds.

For example, when serving Jewish customers, the restaurant strictly follows the dietary regulations of Judaism to ensure that the dishes are prepared in accordance with their religious requirements. Judaism's dietary regulations are relatively strict, such as prohibiting the consumption of pork, shellfish and other foods, and meat and dairy products cannot be consumed at the same time.

Therefore, when preparing dishes for Jewish customers, chefs will be extra careful and cautious, carefully checking the types and sources of ingredients to ensure that the dishes do not contain any ingredients that violate Jewish dietary regulations. When customers order, waiters will also patiently explain the ingredients and preparation methods of the dishes to customers.

When serving Asian customers, the staff pays attention to the meticulousness and attentiveness of the service, and makes full use of familiar cultural elements to communicate with customers.

They will receive customers using the language and etiquette familiar to Asian customers, such as greeting customers, introducing dishes, and answering questions in Chinese, Japanese, Korean and other languages; during the service process, they pay attention to details, such as refilling tea for customers in a timely manner, handing out hot towels, etc., so that customers can feel the warmth and comfort of home.

After months of careful preparation, the Manhattan branch of Wang's All-in-One Hotel finally had its grand opening day. On this day, a bright red carpet was laid out in front of the store, extending from the store entrance to the street, like a red river, shining with charming luster under the sun.

Colorful flowers and colorful balloons were placed on both sides of the red carpet. The flowers were gorgeous and fragrant, and the balloons were fluttering in the wind, creating a festive atmosphere. A huge "Wang's All-Series Restaurant" sign was hung above the door. The sign was made of high-quality metal material, and the surface was specially treated, so it sparkled in the sun, eye-catching and solemn.

Wang Jianye was wearing a well-dressed suit, which was simple and elegant, well-cut and with smooth lines. He stood at the door early, energetic and high-spirited, ready to greet people from all walks of life who came to congratulate him. When the first guest or customer approached, Wang Jianye took a step forward quickly and naturally.
He bowed slightly, extended his right hand politely and enthusiastically, shook hands with the other party and said, "Welcome to the Manhattan branch of Wang's All-in-One Hotel. We will present you a feast of food that combines the characteristics of China, France and the United States."

His voice was steady and powerful, with a moderate tone, full of confidence and enthusiasm, which made people feel his firm belief and earnest expectations for the hotel. Wang Jianye treated everyone who came to congratulate him equally, whether they were industry colleagues, business partners, or relatives and friends, with the same enthusiasm and courtesy, shaking hands with them, talking with them, and expressing his sincere gratitude and welcome.

Inside the restaurant, the waiters are dressed in neat and uniform uniforms. The design of the uniforms is simple and elegant, and the colors are coordinated, showing the professionalism and standard of the restaurant. They are all energetic, well-trained, and they shuttle between the tables in an orderly manner to provide customers with thoughtful and meticulous service. The moment a customer steps into the store,
The waiters will immediately come forward and greet the customers with a smile: "Hello, welcome to Wang's All-inclusive Hotel, do you have a reservation?" If the customer has a reservation, the waiter will quickly check the reservation information and lead the customer to the reserved seat;
If the customer does not have a reservation, the waiter will politely ask the customer how many people are dining, and then arrange appropriate seats for the customer based on the seating situation in the store. After the customer is seated, the waiter will promptly hand over the carefully prepared menu and introduce the store's special dishes and today's recommendations in detail. When introducing the dishes, they will use clear and concise language to introduce the name, ingredients, production process and unique taste of each dish to the customer, helping the customer to better understand the dishes and make the right choice. For example, when introducing "American steak with Chinese and French sauce",

The waiter will say: "This is one of our signature dishes. The American steak uses the best local steaks in the United States. It is carefully fried, with a golden and crispy skin and tender and juicy inside. The Chinese and French sauces are a combination of Chinese braised sauce and French black pepper sauce. It has a rich taste and distinct layers.
You can try it." For any questions raised by customers about the ingredients, cooking methods or food combinations, the waiters can give professional and patient answers, allowing customers to feel the professionalism and thoughtfulness of the restaurant during the ordering process. Under the guidance of the waiters, customers ordered their favorite dishes one after another. Soon, the kitchen became busy. The chefs performed their duties, busy in front of the stove and at the chopping board in a tense and orderly manner. The chef in charge of making "American steak with Chinese and French sauce" skillfully put the marinated steak into a high-temperature frying pan. As the steak came into contact with the hot pan, a "sizzling" sound was instantly heard. The chef held the tongs and turned the steak from time to time.
Make sure it is evenly heated and fry until the skin is golden and crispy. At the same time, another chef is carefully preparing the Chinese-French sauce. He first puts the ingredients for the Chinese braised sauce into the pot and simmers over low heat to allow the flavors of the ingredients to fully blend. Then he adds the ingredients for the French black pepper sauce and continues to stir evenly.

Adjust the taste and concentration of the sauce. When the steak is cooked, the chef places it on a beautiful plate, pours the prepared Chinese-French sauce on it, and garnishes it with fresh vegetables. A delicious "American steak with Chinese-French sauce" is ready.

The area where the "Chinese-French American Hamburger" is made is also bustling with activity. The chef first puts the prepared American hamburger patties into a frying pan and fries them until both sides are golden brown. Then, he takes them out and sets them aside for later use. Next, he slices the Chinese braised meat into thin slices and cuts the French cheese into small pieces. Then, he takes a soft bun and

Put lettuce, tomatoes and other fresh vegetables on the bottom, and then put the fried hamburger patties, Chinese braised pork slices, and French cheese cubes in that order. Finally, pour the special sauce on the top and cover it with another piece of bread. A "Chinese-French American Hamburger" is ready.

When the waiter brought the steaming and fragrant dishes to the table, the customers showed their expectations on their faces. They picked up their cutlery and began to taste the food that combined the characteristics of China, France and the United States. The customers who tasted the "American steak with Chinese and French sauce" first cut the steak into small pieces with a knife and fork, then forked a piece and put it in their mouths. They chewed gently, savored it carefully, and gradually showed satisfied expressions on their faces.

Some customers nodded slightly, as if to express their appreciation for the texture and taste of the steak; some customers closed their eyes, immersed in the pleasant experience brought by the food, and occasionally uttered a slight exclamation of admiration. Customers who tasted the "Chinese-French American Hamburger" were attracted by the rich fillings and unique taste of the hamburger.

They picked up the burgers with both hands and took big bites, feeling the softness of the bread, the tenderness of the patties, the richness of the braised meat, the richness of the cheese and the freshness of the vegetables. The customers showed great interest in this novel combination of flavors. They exchanged their tasting experiences with each other and praised the chefs' creativity and cooking skills. Some customers said to the people next to them: "This burger is so creative. I have never eaten a burger with so many flavors combined. It's really good!"

In a corner of the restaurant, several local New York food critics were invited to attend the opening ceremony. They sat at the table, carefully tasting each dish, and occasionally recording their feelings and comments in their notebooks. After tasting the "American steak with Chinese and French sauce", one of the critics said to his companion: "This steak is of high quality and is cooked to the right temperature.
The fusion of Chinese and French sauces is a highlight, adding a unique flavor to the steak. It is a very creative dish. "After tasting the "Chinese-French American Burger", another critic nodded and praised: "This burger cleverly combines ingredients from different cultures, with a rich and balanced taste. Wang's All-System Restaurant has really worked hard on dish innovation." Their comments undoubtedly added a touch of professionalism and authority to the opening of the Manhattan branch of Wang's All-System Restaurant, and also indicated that the restaurant has broad development prospects in the New York catering market.

As time went by, more and more customers came into the restaurant, and laughter and joy rose and fell. The entire opening scene was lively and orderly. While enjoying the food, customers were also attracted by the unique decoration style of the store. Some customers stood up, walked to the wall, and stopped to appreciate the works of art created by artists from China, France and the United States. They either came close to carefully observe the details of the paintings, or stood at a distance to feel the overall artistic conception of the works, and from time to time exchanged their insights and feelings about the works of art with their companions.

In the center of the restaurant, the gorgeous crystal chandelier casts bright and soft light, shining on the neatly arranged tables and chairs and exquisite tableware, reflecting a charming luster. The waiters shuttled lightly between the tables. They were agile and elegant, adding drinks to customers and cleaning the tables in time. When customers have any needs, the waiters can quickly understand and respond with just a glance or a gesture.

Wang Jianye still stood at the door of the restaurant, warmly welcoming every guest who came. He shook hands and talked with business partners one by one, discussing the current situation and future development trends of the New York catering market, exchanging business ideas and cooperation opportunities. His eyes were firm and confident, and his words revealed his determination and expectations for the development of Wang's entire restaurant chain in New York.

As night falls, the neon lights outside the store gradually light up, making the sign of "Wang's All Series Restaurant" more eye-catching. Customers in the store are still immersed in the food and unique atmosphere, enjoying this dining feast that combines the cultures of China, France and the United States. The Manhattan branch has successfully attracted the attention and love of many customers with its unique decoration style, innovative fusion dishes, high-quality service and strong cultural atmosphere, and has opened a good start for it in the New York catering market.

In New York, a city full of vitality and competition, although Wang's entire hotel chain has attracted a lot of attention with its unique style since its opening, it soon realized the severity of its environment.

Competition in New York's catering market is extremely fierce, with restaurants of all kinds densely populated like stars, and each one is doing its best to attract customers' attention.

The American food culture has been deeply rooted in the hearts of consumers after a long period of sedimentation. Traditional American food such as hamburgers, hot dogs, and steaks are like an unshakable cornerstone that forms an important part of the American diet. Consumers have a strong preference and loyalty to these traditional foods.
They are used to those familiar flavors and tastes, just like they are used to the first cup of coffee every morning. For many American customers, Chinese, French and American fusion dishes are like strange visitors. At first, most of them are on the sidelines, and they are inevitably suspicious, worrying that these fusion dishes will deviate from the traditional tastes they know and love. (End of this chapter)