Coquettish Rebirth

"Me? Yes, yes... But to be honest, even if you ask me to be your chef, I can't guarantee that the taste of the dishes I cook will always be the same. You Huaxia Hi-Tech also opened a chain restaurant, Jia The general manager also told me that we wanted to make Chinese food fast food, so we finally considered the way to maintain the taste of the dishes, which is to make semi-finished products through industrialized processes. Through the completely industrialized production process like McDonald's and KFC, we can ensure the consistency of taste However, this is definitely not the case in a high-end restaurant. In a high-end restaurant, the head chef is responsible for the consistency of the overall taste of the dishes. To put it bluntly, it is to make the chef team under him look like a machine, and make it like a day for 5 years The taste is almost the same, but the result is that the overall taste is not as good as that made by the chef himself. It is like a product produced by a large industry, which cannot be compared with a handmade product by a craftsman, just like The watches produced by machinery are the same as the handmade watches made by Swiss masters. There is no way to compare them. And there is no way for chefs to make them by themselves. There are hundreds of dishes on some of the commonly used menus now, and some dishes can’t be guaranteed to be delicious even if the chef doesn’t cook them too well.” Jia Hongjian understood what Lao Zhang said.Especially like the meals in a big restaurant, they are all cooked by the chef team under the chef, in order to ensure the same taste every day, which is the same no matter whether it is Chinese or foreign.The back kitchen in this big hotel is really like an assembly line, it's just an assembly line made up of people.The things made by this assembly line may have 3% of the skill of the chef, but the victory lies in the years and days.However, the team cooks less of some dishes, so naturally the overall flavor cannot be guaranteed.On the surface, it seems that this is not a problem, because it seems that you don't need to cook uncooked dishes, as long as you cook skilled dishes.But the problem is that high-end restaurants or big hotels are such a business.It’s not just a year or two!Don't you need to develop new products and new flavors?Is it just such a few dishes for decades?impossible!Small flavor shops in various places can do this, and can make old flavors for decades, but high-end restaurants in big hotels can't!So according to Jia Hongjian's understanding, not to mention foreign countries, at least domestic big hotels will change their chefs and chef teams every 80-3 years!Because the chef and the chef team only cook their own cooked dishes for insurance.Customers will get tired of eating after a long time!So what Lao Zhang said is very clear, unless Jia Hongjian and the others change a batch of chefs and chefs in three to five years, otherwise, they have to think about the investment in research and development of new dishes. It is impossible to say that it will be the same for thousands of years Every day is a batch of old menus and it's over.And for the chefs to be able to master new dishes, this is not to say that we ordinary people try to cook one or two meals at home and it's over.Assuming a team of ten chefs, don't let people practice this kind of dishes more than a dozen times a week, can they practice the same level as the industrial production line for thousands of years?I can't!But if you practice like this, even if you can practice for a month, the time and ingredients wasted in the process is really a lot!Because I want to make high-end dishes.These ingredients are definitely not cheap, and the top ingredients that might be wasted in the end will be calculated in tons!Is the boss acceptable?Seriously, according to Jia Hongjian's understanding of domestic bosses, these bosses would definitely choose wisely to change the chef team!That's right, for many bosses, instead of letting the chef team spend money on training new dishes, it's more convenient to fire all the kitchen staff and replace them with a new batch of people.In this way, the cost can be very low to achieve the effect of changing the taste!

Lao Zhang saw Jia Hongjian nodded slightly, knowing that Jia Hongjian understood such a question.So he skipped such a question.Let's start with the following questions. "In addition, there is the problem of the taste of foreign consumers. For this taste problem, I suggest to deal with it from the bottom up, that is, to find hundreds of local people to come and try it, and see what flavors they like. Then, according to the results of this test, we dig out dishes with similar tastes in Chinese food. We also carry out localized design and transformation of existing dishes, and make appropriate improvements to the recipes. It can’t be said that we want to be pure Chinese. Taste, and then make something that Americans are not used to, it is really not good. It’s like Portuguese food in Omen, it needs to be localized. The current Portuguese food in Omen is still a little bit like the local Portuguese. The difference is that one side of the water and soil support the other side of people, oranges grown in Huainan are oranges, and those born in Huaibei are trifoliate oranges, this kind of thing can’t always be kept unchanged.”…

After talking about this, Lao Zhang suddenly became excited, and he talked about such a thing that foreigners are used to, "It's like someone said before that foreigners are all meal-sharing system, and they are not used to it. Chinese people have the habit of adding a plate of dishes when they get together. I think it is unhygienic. Although we also have a plate of food for each person at the state banquet, I also asked some foreign journalists to find out, and they don’t feel disgusted at all. For a dinner party, people don’t dislike everyone picking vegetables from the same plate. They don’t think it’s unhygienic! You should know that there are cheese fondues in France and Switzerland. The bottom of the pot is melted fondue, and the family uses a long fork to fork the fruit Dip cheese into the pan for bread or something. Isn’t that why everyone uses the same pan? Foreigners are also used to it! Even when I invite foreign friends to eat Chinese-style hot pot, they like it very much, and they don’t think it’s unhygienic. As I said, as long as you don’t rinse it for the second time, that is, don’t pick it up and take a bite and feel that it’s not cooked, and then put it back in the pot to rinse it, as long as you don’t do this! Similarly, it’s okay for everyone to eat a dish together, even if chopsticks It’s okay to pick up the food and put it in your mouth, and then pick up the food with the chopsticks, as long as you don’t put the food back after eating half a mouthful, then foreigners don’t think it’s unhygienic!”

Whoa!So it is!Jia Hongjian really thought that foreigners would not get used to the habit of sharing food together in Chinese food, because in American Chinese food, one person has one dish or something, and the small amount is enough for one person to eat. Regarding the food, Jia Hongjian thought that foreigners were not used to this. Now that I think about it, this should be a falsehood?It's like the restaurants in our country that are more particular about Chinese food. Don't they also have serving chopsticks? It seems that they should be a little more particular.Ordinary people don't pay much attention to their daily meals, but if they really go to a big restaurant, they will definitely use serving chopsticks!So this matter is really not as big a problem as ordinary people imagine.

"On the other hand, you don't need to take care of foreigners too much about the names of dishes. For example, our country's food and beverage association recently had a seizure and wanted to assign a translation for all our dish names. It was a good idea at first, but the translated ones The name is too bad. The fish-flavored shredded pork is not called fish-flavored pork shreds, but pork, carrots and green peppers. What kind of nonsense translation is this? There is no such thing as a foreign dish that uses raw materials as the name of the dish! Greek Sarah I haven’t seen it called tomato, cucumber, sliced ​​green pepper, red onion and cheese! Western food menus are different, with the name of the dish on the top and the ingredients below, and the Chinese food menu can also be modified like this. Don’t overdo it for foreigners to understand And I think Mr. Jia, if you want to open a high-end Chinese restaurant abroad, you can actually try to ask the waiter to introduce the history of this dish when serving the dish. The most in China is history, and our country has the most historical records in plain text In our country, food is the most important thing in our country. Every dish has its own history. Foreign dishes are different. We can tell the history behind the dishes. Isn’t this also another country? Is it a service that dishes can’t provide?”

"Food is for the customers. You don't know what the guests think. What effect can you make? Chinese food used to be for satiation, so the portion is large and affordable. But Western food is for taste and gimmicks. Two bites, mainly want that kind of high-end feeling and that kind of gimmick! But why do foreign countries recognize Dadong Roast Duck? Because it is in the embassy area and actively quoted some Western food techniques, so foreigners can accept it. On the basis of adhering to tradition, take the initiative to To adapt to others, this is the only way to go to the world..." Hiss!How good it is to listen to what Lao Zhang said!This is definitely an in-depth study of the internationalization of Chinese food!After Jia Hongjian heard so much, he felt that if he let the old man go, it would be as if he didn't want to make the restaurant well, just like "If you don't die, you won't die"!

So at this time, I only heard Jia Hongjian say: "Old man, how about you come to be our chef? How about we go to the United States to work hard together? And we can ask you to take care of the whole restaurant." , you can give full play to what you have learned all your life, and you can also fully practice your ideas...and the salary will definitely satisfy you, 25 a year, and it is still in US dollars!" Jia Hongjian's price is definitely interesting, right?This price is definitely the price of a first-line western chef in the United States!Jia Hongjian’s price was 25 U.S. dollars. Even at the exchange rate of 7, this year is 175 million yuan!Originally, the old man wanted to politely decline or something, saying that his physical strength could not keep up with his age.But when he heard 25 US dollars a year, after converting it to 175 million yuan a year, the old man's breathing became a little rough!

Although the old man has retired, it doesn't mean he has no thoughts about money, and his cute little grandson is now at the age of kindergarten. If the old man goes to the United States to work hard for a few years, the child will grow up and study abroad when he comes back Isn't there enough money?Yes or no?He was a state banquet chef before, and although the salary was good, he really couldn't go to the point where he could send his children to study abroad at his own expense!If you really want your child to study abroad, if you don’t have a scholarship and pay all by yourself, 30 to [-] a year is considered a small amount!This money is really hard to get!So for this little grandson who is as caring as his heart, this old man who obviously wanted to take care of his life and enjoy family happiness was immediately moved!

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