Siheyuan: Starting as a Chef Apprentice

Wang Jianye said: "This idea is good, but the oil control of tempura must be done well to prevent the wrap from becoming greasy. And the choice or blending of sweet and spicy sauce should be tried more to find the most suitable taste."

Another chef, Xiao Wang, said, "Mr. Wang, Japanese udon noodles are very popular. Can we combine udon noodles with Mexican meat sauce to make a new noodle dish?"

Wang Jianye looked at Xiao Wang and said, "Tell me more specifically, how do we combine them?"

Xiao Wang said: "We can use the Mexican meat sauce method, mince the beef, add onions, tomatoes and other ingredients to stir-fry to make a rich meat sauce. Then put the cooked udon noodles into the meat sauce and mix well, and then sprinkle some Japanese seaweed and bonito flakes on it to add Japanese flavor."

Wang Jianye nodded and said, "This is an innovative idea, but the consistency of the meat sauce must be controlled so that the noodles are not too dry or too wet. Does anyone have any other ideas?"

We discussed some details, such as how to adjust the portion size of dishes to suit the eating habits of Japanese customers, and how to make the dishes more exquisite without changing the essence of the dishes. The meeting lasted for a long time, and everyone kept improving the plan of dish integration.

Wang Jianye concluded: "Today's discussion was very fruitful. Next, we will try to make samples based on these ideas. Remember, we must strike a good balance between flavors, pay attention to refinement and presentation, and strive to make fusion dishes that will satisfy Japanese customers."

The chefs all said they understood and began to prepare the ingredients and tools needed to make samples, ready to start the research and development of new dishes. Wang Jianye looked at the busy chef team and hoped that these fusion dishes would achieve good results in the Japanese market. He knew that there was still a series of work to be done, such as decoration and staff training. To successfully open a restaurant in Japan, there were still many challenges waiting for him and his team to overcome.

While the chef team was busy developing new dishes, Wang Jianye organized a meeting with the decoration team. In the meeting room, the members of the decoration team brought design sketches and material samples, waiting for Wang Jianye's arrival. Wang Jianye walked into the meeting room and said, "This time when opening a store in Japan, the decoration style is very important. The Japanese decoration style focuses on simplicity, nature and refinement. We must integrate this style into the store decoration, while retaining some of our hotel's original cultural elements, so that customers can feel the unique atmosphere as soon as they come in. Let's talk about your initial ideas first."

Zhang, the head of the renovation team, unfolded a design sketch and said, "Mr. Wang, we plan to use a lot of wooden materials in the store to create a warm and natural feeling. For example, we will use wooden floors and wooden ceiling beams to make customers feel like they are in a natural space. For wall decoration, we want to hang some small paintings with Chinese, French, American and Mexican characteristics, but we will use Japanese framing methods to reflect the fusion of cultures."

Wang Jianye looked at the sketch and asked, "Have you decided on the choice of wood material?"

Zhang pointed to some material samples and said, "Mr. Wang, we are considering using cypress and fir, which are common in Japan. These two types of wood have beautiful textures and natural fragrance. At the same time, in terms of furniture selection, we will select some simple-style tables and chairs, and match them with colorful cushions with Mexican characteristics, which are in line with the simplicity of Japanese style and have our own characteristics."

Wang Jianye nodded and said, "Okay, but you have to pay attention to the quality and environmental friendliness of the wood. Also, the colors of the colored cushions should be coordinated so they don't look too abrupt."

Team member Xiao Li added: "Mr. Wang, we also plan to set up an open kitchen area in the store so that customers can see the preparation process of some dishes and increase the fun of dining. The design of this area will adopt the Japanese open kitchen style, but the kitchen utensils will be made of American-style stainless steel, reflecting the combination of different cultures."

Wang Jianye said: "This is a good idea, but we must pay attention to the hygiene and cleanliness of the open kitchen, and not let customers see the messy side. In addition, the lighting design must also be considered well, both to ensure the brightness of the kitchen operation and to create a comfortable dining atmosphere."

Then, Xiao Zhao, who is in charge of the soft furnishings, said, "Mr. Wang, we want to put some Japanese green plants in the store, such as bamboo and pine cypress bonsai, to add a natural atmosphere. At the same time, we want to put some small ornaments with Chinese, French, American and Mexican characteristics in the corners, such as the French Eiffel Tower model, the American Statue of Liberty sculpture, and the Mexican colorful masks, so that customers can feel the fusion of cultures in the details."

Wang Jianye thought for a moment and said, "The choice of green plants is fine, but the placement of the ornaments must be reasonable and not too crowded. Customers should be able to discover these little surprises inadvertently, rather than being dazzled as soon as they enter the store."

Everyone discussed some details about the space layout, cashier location, restroom design, etc. Wang Jianye listened carefully to everyone's speech and put forward his own opinions and suggestions from time to time. At the end of the meeting, Wang Jianye said: "Decoration is the first impression given to customers, and it must be done well. Everyone, according to what we discussed today, further improve the design plan and give me a detailed plan as soon as possible."

The members of the decoration team said they would complete the task as soon as possible. In the following days, the decoration team was busy perfecting the design plan and communicating with suppliers about material procurement, while the chef team kept trying new dishes in the kitchen, adjusting the taste and presentation. Wang Jianye ran back and forth between the two teams, paying attention to the progress of various tasks.

During the development of new dishes, Chef Lao Zhao encountered some problems. When he tasted the salad with sashimi, he found that the taste of the Mexican hot and sour sauce was still too strong, covering up the freshness of the seafood. Lao Zhao found Wang Jianye and said, "Mr. Wang, I made a salad sample according to our previous discussion, but the taste of the hot and sour sauce is not right. Please try it."

Wang Jianye picked up the fork, tasted the salad, and said, "Indeed, the taste of the hot and sour sauce is too strong. We need to adjust the recipe, reduce the amount of chili peppers, and add some lemon juice to highlight the sour taste. This way, we can retain the sour and spicy feeling without covering up the freshness of the seafood. You can try it again."

Lao Zhao nodded and said, "Okay, Mr. Wang, I'll adjust it right away."

At the same time, Chef Xiao Zhang also encountered difficulties when making American-style grilled French-seasoned Wagyu beef. The surface of the Wagyu beef he grilled was a little burnt, and some of the gravy inside was lost, and the taste was not fresh and tender enough. Xiao Zhang found Wang Jianye and said, "Mr. Wang, there is something wrong with the Wagyu beef I grilled. Can you help me take a look?"

Wang Jianye came to the kitchen, looked at the roasted wagyu beef, and said, "You didn't control the heat well. The temperature of the grill may be too high. Wagyu beef is tender and is not suitable for high temperature and long time roasting. You can lower the temperature of the grill, extend the roasting time, and pay attention to the color changes of the wagyu beef. This will ensure that the surface is golden and the gravy inside can be locked. Try it again." Xiao Zhang said, "Okay, Mr. Wang, I understand."

After many attempts and adjustments, the chef team finally made satisfactory new dishes. Wang Jianye organized team members to taste the dishes, and everyone gave positive comments on the taste and presentation of the new dishes. Wang Jianye said: "These dishes look good now, but they still need to be tested by the market. Next, we will prepare some tasting activities and invite some local residents and food lovers to taste and collect their feedback."

In terms of decoration, the decoration team also completed a detailed design plan and material procurement plan. Wang Jianye carefully reviewed the plan and proposed some revisions to the details. The decoration team began to prepare for construction according to Wang Jianye's requirements.

During the construction process, some practical problems were encountered. For example, the cypress wood originally planned to be used could not be supplied in sufficient quantity on time due to problems with the supplier. Lao Zhang found Wang Jianye and said, "Mr. Wang, there is a problem with the supply of cypress wood. We may have to change to another type of wood."

Wang Jianye asked, "What's going on? Are there any other suitable alternative woods?"

Lao Zhang said: "Something unexpected happened to the supplier and they couldn't supply the goods in a short time. I think we can use beech as a substitute. Beech is also a common wood in Japan, with beautiful texture and relatively more affordable price."

Wang Jianye thought for a moment and said, "Okay, let's use beech wood, but we have to ensure the quality and effect. The construction progress cannot be delayed too much. You should communicate with the supplier and arrange for the wood to arrive as soon as possible."

Lao Zhang said, "Okay, Mr. Wang, I'll take care of it right away."

As time went by, the renovation work was gradually advanced, and the new dishes also received a lot of positive feedback in the tasting activities. Wang Jianye and his team members were preparing intensively and orderly for the opening of the Japanese branch. They were looking forward to the successful establishment of Wang's full-line restaurants in this unfamiliar but opportunity-filled market, and opening a new chapter.

During the tasting event, Wang Jianye and his team members carefully recorded the feedback from each participant. A local Japanese food lover said: "This salad with sashimi is very creative, but if we can add some Japanese seaweed, it may be more Japanese-flavored." After hearing this, Wang Jianye immediately said to the chef Lao Zhao beside him: "Lao Zhao, this is a good suggestion. We can consider adding some seaweed to the salad to enrich the taste and flavor."

Another young office worker said, "American-grilled French-seasoned Wagyu is very special, but if the red wine sauce can be diluted a little, it may be more palatable." Wang Jianye turned to Chef Xiao Zhang and said, "Xiao Zhang, write this down and adjust the thickness of the red wine sauce."

In addition to feedback on the dishes, some participants also expressed their opinions on the restaurant's decoration. A lady said: "From the design sketch, the restaurant's decoration style is very attractive, but I hope the lighting can be softer to create a more cozy dining environment." Wang Jianye said to Lao Zhang, the head of the decoration team: "Lao Zhang, adjust the lighting to make customers feel comfortable."

After the tasting, Wang Jianye organized another meeting for the team. He said, "We have all heard the feedback from customers, which are all very valuable opinions. Regarding the dishes, we will make adjustments according to everyone's suggestions. Regarding the decoration, Lao Zhang, you will be responsible for implementing the lighting adjustments. In addition, as the opening date is approaching, we must also speed up the training of staff."

Xiao Liu, who is in charge of staff training, said: "Mr. Wang, I have developed a preliminary training plan, including service etiquette, food knowledge and cultural differences. But I still need some guidance on how to help employees better understand and apply the service characteristics of different cultures."

Wang Jianye said: "Japan's service culture pays attention to details and courtesy. Employees should always keep smiling and respond to customers' needs in a timely manner during service. At the same time, considering that our hotel integrates multiple cultural elements, employees should also understand some basic cultural etiquette of China, France, the United States and Mexico, so as to better communicate with customers during service. For example, France's dining etiquette is relatively particular, the American service style is more enthusiastic and direct, and the Mexican culture is full of vitality. Employees should be aware of these characteristics."

Xiao Liu said, "Okay, Mr. Wang, I understand. I will incorporate these contents into the training courses so that employees can learn systematically."

In the following days, the chef team continued to optimize the dishes, the decoration team completed the finishing work such as lighting adjustment, and staff training was also carried out in an orderly manner. Finally, the opening of the Japanese branch is getting closer and closer.

The day before the opening, Wang Jianye came to Japan again to check the preparations. He walked into the renovated store and saw that the layout was simple and distinctive. The wooden floor and ceiling beams created a warm and natural atmosphere. The small paintings on the wall were framed in Japanese style to show the characteristics of different cultures. The open kitchen area was clean and bright, the tables and chairs were neatly arranged, and the colorful cushions added a lively atmosphere to the whole space. The green plants and special small ornaments in the corners were just right, not ostentatious but able to bring surprises.

Wang Jianye went to the kitchen again, where the chefs were making final preparations. The ingredients for the new dishes were neatly arranged and the kitchen utensils were cleaned to a shine. Wang Jianye said to the chefs, "We will open tomorrow, so please check the freshness of the ingredients and the preparation of the dishes to make sure everything is perfect."

Later, Wang Jianye came to the training room and saw the staff doing the final training drill. He said to the staff: "Tomorrow is the opening day of our hotel. Everyone should be in the best state to welcome customers. Pay attention to details during the service process and communicate and solve problems in time. I believe that everyone will be able to do a good job after this period of training."

The employees responded in unison: “Okay, Mr. Wang!”

Everything is ready. Wang Jianye stands at the door of the restaurant, looking at the signboard with anticipation. He knows that the restaurant will face many challenges when it officially opens tomorrow, but he believes in his team and believes that the carefully prepared dishes and unique decoration style will definitely attract customers and gain a place in the Japanese catering market. (End of this chapter)