Chapter 757 On the Shoulders of Giants
Only by standing on the shoulders of giants can we see more scenery.
This sentence is applicable to all the chefs in Maxim's kitchen.
In fact, no matter Chinese or foreign, everyone is the same.
It’s just that what the Chinese see is a fresh and interesting Western scene, while what foreigners see is the spectacular “Along the River During the Qingming Festival”.
So although on the surface, this cooking test between Xiao Cha and Dai Hong was just an insignificant internal test that took place in Maxim's kitchen.
It is just a preliminary exchange of cooking techniques between Chinese and Western food, and a simple exploration of Western food.
But the subsequent impact is really significant.
Even all the personal participants have never thought of it.
This incident not only changed everything in Maxim's kitchen.
It even has a certain milestone significance in the history of the development of the global catering industry, and can be called the beginning of modern fusion cuisine of Chinese and Western food.
If nothing else, the biggest change in Maxim’s kitchen after that was the apparent deepening of the relationship between Chinese and foreign chefs.
After witnessing the exquisite cooking skills of the chefs at Tan Gong, Maxim’s three French chefs no longer have any condescension and arrogance, but regard the five Tan Gong people as equals who can communicate with each other in terms of skills. of peers.
For this reason, the forcefulness and bossiness in their work have been reduced a lot, and their patience and tolerance have increased accordingly.
Instructing the five people in Tan Gong to master French cooking skills better and faster has begun to be regarded as a very serious and responsible thing.
Soon, Yang Feng got his wish and entered the oil pan charcoal grilling group, and began to focus on learning the Western barbecue method he desired.
Often get personal guidance from the executive chef "Baimaoer".
And Xu Chunyan also got the attention of "Pull List" and was transferred to the Western Bakery.
He began to specialize in Western pastry making and bread baking techniques under his guidance.
Even the original chefs in Maxim's kitchen began to feel that their hell-like working environment in the past was gradually undergoing subtle changes.
Yes, although the work intensity is still very high, every time you start a meal, you still need to race against time.
But because the three French chefs are no longer serious and dead, and can occasionally joke at work, the working atmosphere in the kitchen has obviously become more relaxed and happy.
Especially the first batch of old employees who went to France to participate in the surprise training, they all felt that the three very interesting chefs they had met in Paris, France, seemed to be back.
Privately, French chefs express more goodwill towards the five chefs at Tan Palace.
Whenever a Frenchman catches up with his day off, he will almost always invite the Tan Palace chef who has a day off on the same day to have dinner at home.
This often turns into a less formal, but very effective opportunity for Chinese and Western culinary exchanges.
The chefs at Tan Palace will have a better understanding of the aesthetics of Western food.
French chefs will also get more cooking inspiration from the questions and different opinions raised by Chef Dangong.
At the same time, the contact and exchange of different lifestyles between China and the West will also help eliminate barriers and make it easier for each other to understand each other.
The most obvious effect is that Yang Feng started to learn French seriously.
His mastery of common kitchen terms has improved as rapidly as his cooking skills.
And "Le Gefu" also became interested in Chinese and initially mastered some daily greetings in Mandarin.
Then this kid is like a myna who loves to talk, saying "Hello", "Buddy", "Have you eaten" in the kitchen every day?
Chinese people pay attention to courtesy and reciprocity, and they also know the principle of eating someone's short mouth and taking advantage of others' short hand.
Soon, the five people from Tan Gong decided to invite three French guys back to Tan Gong Restaurant in batches to try some serious Chinese food.
Fortunately, the French don't have a preference for abalone and ginseng, and thanks to Tan Palace's internal consumption coupons.
The five of them can afford to be hosts occasionally.
Unexpectedly, such a reply shocked the French even more.
Because even though the chefs at Tan Palace invited them to dinner, they only ordered some ordinary dishes and pasta snacks. The most expensive dishes were only roast duck or roasted deer tail.
It is not a real expensive dish in Tan Palace.
However, the authentic taste and rich and varied cooking techniques of Tan Gong Restaurant still greatly shocked French chefs.
Just like the five people from Tan Palace came to Maxim's Restaurant for the first time and were dazzled by the colorful stained glass there.
These three French chefs were also fascinated by the authentic palace cuisine and the style of royal meals.
Here, not only did they truly experience the cultural magnanimity of the ancient oriental capital, but they also seemed to have a new understanding of food, as if they saw the door to a culinary paradise opening towards them.
Even if you still stand outside the door with two feet, you can only look inside the door briefly.
They already felt that there were countless treasures shining brightly inside, which were deeply tempting to them.
As a result, Tan Gong Restaurant now has three more foreign diners who must come once a week.
Yang Feng’s grilled pork belly and Xu Chunyan’s peach mousse have also become chef-recommended dishes and are on the recommended menu of Maxim Restaurant.
In addition, three French chefs, together with Xiao Cha and Dai Hong, made more appropriate improvements and applications to radish soup, sugar flower basket, and plant-based eggs, and finally added them to the new menu .
And what is extremely gratifying is that these dishes have been tested by the market and have all achieved great success.
French people who live in Beijing are always pleasantly surprised whenever they try these dishes.
They praised each other and formed a good reputation, which quickly spread and attracted countless customers.
Not only has the turnover of Maxim Restaurant been effectively increased, but the operating conditions have also been greatly improved.
And Ma Le, who was the French ambassador to China at the time, came here to taste it.
I am full of praise for these new Chinese and Western dishes.
It is even said that his high praise for grilled pork belly and peach mousse spread back to France and attracted the attention of the Michelin Guide, who seemed to be interested in sending someone to China to see what happened.
As a result, Ning Weimin's whim arrangement not only gained Song Huagui's attention.
He was also not paying attention and was pushed into a bit of a dilemma again.
The intention of daring to fall in love with Song Huagui was to put an extra burden on Ning Weimin. Who allowed him to run Tan Gong Restaurant so well?
Even a chef exchange event can be so effective in increasing Maxim's sales, creating many popular new dishes, and building up the restaurant's reputation.
Song Huagui would naturally hope that Ning Weimin would work more if he could, so he might as well take care of Maxim Restaurant and liberate himself.
In addition, the French chefs also put forward their suggestions and requirements, which required Ning Weimin to coordinate and cooperate.
First, people expressed their willingness to formalize this kind of exchange activity for chef internships.
But I hope that chefs from Paris can also be sent to Tan Gong Restaurant to learn Chinese cuisine, so as to promote the Maxim Restaurant Head Office to improve its cooking level.
In order to maintain the honor of Michelin three-star restaurant for a long time.
Second, Executive Chef Dominic increasingly believes that Yang Feng is a talented person and hopes to keep Yang Feng working at Maxim Restaurant permanently.
For this reason, it is proposed to add a Chinese executive sous chef position and hire Yang Feng to serve.
The third is that the French chef hopes that in addition to flowers, he can regularly purchase off-season fresh vegetables from the greenhouses in Tiantan Park, especially the asparagus unique to Tiantan.
The fourth is the French chefs at Maxim Restaurant, who also want consumption coupons from Tan Palace, which is at the same level as them, and believe that this should also be a benefit that they can enjoy.
Look, isn't this a bit like stealing the chicken but losing the rice?
Ning Weimin originally wanted to let his own people learn other people's skills.
I didn’t expect that it turned out to be too brilliant. In this way, it actually made people think about it.
And the foreign devils are really ruthless. They not only need to learn skills, but also people.
Although companies under the same company should not be so clearly distinguished, it is said that this is something that is beneficial to both parties.
But the problem is that Ning Weimin is the descendant of the dragon after all.
National sentiment makes him naturally repulsive and wary of foreigners learning Chinese food.
So at first, Ning Weimin didn't agree much, but went back and thought hard about how to refuse reasonably.
Be narrow-minded. It’s a bit of a disadvantage when you think about it. You can’t just give the foreign devils whatever they like.
If the French really eat more Chinese food than us one day, then the disciples will starve their masters to death.
But after a few words from Kang Shude, he no longer thought so.
The old man saw that he was worried, asked about the situation, and laughed at him for being stingy.
“Let me ask you, do you believe that your Tan Palace’s French cuisine can surpass that of the French? Even if Xiao Yang, whom the French are most optimistic about, is going to Paris to cook French cuisine, do you think he can surpass it? Are you a French chef? Taking the top spot in the restaurant industry? "
"Of course not. After all, when it comes to French food, the French themselves have more advantages. Changes, new tastes, maybe a few dishes can surpass the French. But after all, there are cultural and racial differences, it is difficult to really..."
"It's the other way around. It's the same. A person is nourished by his culture and living environment. So when it comes to Chinese food, of course, we Chinese are always the most authentic. So, you are just trying to teach. To the foreign devils, they will always be our good disciples, unless they change themselves into yellow skin and dark eyes."
"Hey, by the way, don't you always want to promote Chinese food overseas? Then you are even more stupid for thinking like this. Why don't you bring these foreigners together. If you teach them, you are the master. For example, you want When you go to France, they will be willing to be your vanguard and shout out the slogans. This is the way to do business. You have to find allies. "
"Let me tell you, you really need to be careful. , in fact, there are only little devils and second devils, their faces are the same as ours. Their culture is also the same as ours. If you relax your vigilance and give them too many opportunities, you may be able to deceive others and destroy your ancestors..."
Not to mention, what the old man said was reasonable, and Ning Weimin deeply agreed with it.
He did forget that the inheritance and development of knowledge and skills also require a proper environment.
When doing business, you need to learn how to find helpers. How can you make enemies everywhere?
However, for the sake of caution, Ning Weimin then went to ask "Zhang Dashao" for advice, and Master Zhang's opinion reassured him.
“Chinese food is difficult, Western food is easy. Chinese food emphasizes skills, while Western food emphasizes form. Do you think it’s the techniques that are easier to practice? Or the forms that are easier to learn? So don’t worry, when it comes to cooking, we If you want to learn from them, it will take at least two or three years. If they are really willing to work hard at us, it will take at least twenty years."
"That's right what your master said. Ah, when it comes to cooking, it wouldn't be the same in another environment. Even I don't dare to say that I can cook fried dumplings better than the cook in that restaurant. We don't have the ability to spray the vinegar just right, and I don't have that. Eat whatever you want, let alone foreigners imitating us.”
“Besides, don’t forget, what is the purpose of royal cuisine besides the quality of the raw materials? , the cooking techniques and matching methods are very particular, and in addition to the pursuit of pure and strong taste, the more important thing is the "gathering of talents and eclectic approach", right? , is incomparable to any cuisine. It is a collection of cooking products from all over the world, a collection of the essence of cooking techniques from all over the country. In the past, the royal family used tributes from all over the world. Now, the world is bigger, and the products of foreigners are. We should also select and incorporate them, be inclusive and create new dishes, so that we can develop. Otherwise, if you are too self-conscious and refuse to move forward, then you will be resting on your laurels.”
"Let's put it this way, I agree with your master. This matter will do you more good than harm. It will not only help you improve the quality of your dishes, but also make your restaurant famous overseas. If you want to refuse, you would be stupid. As for people Well, don’t hold on to it. Can you grasp people’s hearts by force?” Ashamed.
But he also solved his doubts in time and let him know what is the right choice.
So after Ning Weimin had a private conversation with the five chefs of Tan Palace, he quickly replied to Song Huagui.
He agreed to help Song Huagui manage Maxim Restaurant, and in principle also agreed to the requests of several French chefs.
Just like that, in early February, when the Spring Festival was approaching, not only Ning Weimin also took on the title of deputy general manager of Maxim Restaurant.
Yang Feng is also happy to serve as the first Chinese executive sous chef of Maxim Restaurant.
The Tan Gong Restaurant is not at a disadvantage, because the combination of Chinese and Western food has the same promotion effect on both parties.
Sauce is the core of French cuisine, it is a concentrated "hautgout".
After Dai Hong mastered the preparation method of Béchamel Sauce, she found that it was perfect for making cold dishes.
In this way, cold dishes prepared with one of the five major French sauces appeared on the menu of Tan Gong Restaurant, which also refreshed the taste buds of domestic diners.
There is also a dish called "Asparagus with Spicy Sauce" in French cuisine. The sauce used is also Hollandaise Sauce, one of the five major sauces in French cuisine.
On Jiang Dachun's suggestion, Ning Weimin asked Tan Gong Restaurant to use asparagus instead. As a result, "Asparagus with Fragrant Sauce" was launched in the winter when there were not many fresh vegetables, and it was very popular among the Chinese people.
As a result, Tan Palace's asparagus is more expensive than Luoyang paper, and sales are very hot.
This even made Ning Weimin discover a secret, that is, where the precious ingredients come from.
Not only do things need to be scarce, but they also need fame and publicity to reach a consensus among the public.
For example, Tan Palace Restaurant and Maxim Restaurant jointly promoted asparagus. In a short period of time, this thing began to become famous and its style soared.
Whether it is Tan Gong Restaurant or Maxim's, regular customers who call to reserve a table will often first ask if there is asparagus.
Even Sichuan Hotel and Jingcheng Hotel called to establish friendship and asked where they got the goods.
Isn’t this the basis for raising prices?
(End of this chapter)