Inspirational stories about chefs 1: The Emperor and the Chef
Once upon a time, there was an emperor who liked to travel around the mountains. Once, he disguised himself as a scholar and went to a restaurant for dinner. The waiter listened to the guest's Beijing dialect and knew it was from a big place, so he told the chef. The chef thought: Peking man is tired of eating meat, why not let him have a change? I cooked a table of local vegetarian dishes. The emperor was hungry and felt fresh and delicious after eating. He pointed to the spinach and asked, What's the name of this dish?
The waiter thought, this scholar is really a bookworm, he doesn't even know spinach, so he gave it a nice name according to what the chef taught him, and said, Sir, this is Ying Ge, with a red mouth and a green face. ?
? Good name! ? The emperor pointed to the bean sprouts and asked, what is this called?
? My dear daughter is wearing a silver ring. ?
? Better, better! ? The emperor pointed to the dried tofu and asked, what about this?
? White jade plate inlaid with gold. ?
? Wonderful! ? The emperor picked up a small potato with two fingers and fed it to his mouth. What's this called?
The waiter smiled. It's called Phoenix Egg. As the saying goes, home-made shochu and phoenix eggs are comfortable to eat all over! ?
? Haha, comfortable and comfortable! ? The emperor was so drunk that he asked the waiter to pay the bill. When he touched his body, he was blindsided and said,? Unfortunately, I forgot to bring my money. Put it on my account! ?
The waiter went in to report, and the chef thought, anyway, there is not much money, so it is easy to talk and come out to say hello. Sir, it doesn't matter if you have no money. Once you are born, you will know me twice. Please treat me to dinner later! ?
You're welcome, the emperor nodded, wiped his mouth, lifted his feet and left.
When the emperor returned to Beijing, he was tired of eating delicacies. When he remembered the delicious food in that restaurant, he asked the eunuch to cook it? Red mouth and green Ying Ge? 、? Good girl wearing a silver ring? 、? Gold-inlaid white jade board? And then what? Phoenix egg? . The eunuch couldn't find these plates anywhere. When asked carefully, it turned out that the emperor had eaten these things during a private visit and ordered the chef to go to Beijing.
The chef was not amused to hear that the scholar on credit was the current emperor. He came to the palace and cooked a delicious meal. The emperor ate it in his mouth, but it was not as delicious as it was then. He was furious and wanted to kill the cook. The cook said unhurriedly. Your majesty, wait a minute. Wang has a request. ?
The emperor shot the dragon:? Say it! ?
? Please ask the emperor to let me eat wine and rice, and it's not too late to kill. ?
? You deserve to die, and you have to eat?
? Didn't the emperor promise to invite the king to dinner when he had no money to pay for the meal?
The emperor remembered the situation at that time and blushed to his ears, so he had to send word to prepare the food. The eunuch brought some moldy and smelly leftovers, and the chef wolfed them down. The emperor smelled the musty smell of nasal cavity washing and could not help but ask. How can something so smelly taste so good?
The chef said:? Your Majesty, Wang has been hungry all day and hasn't eaten anything. No matter what stinks, this moment is delicious to me! ?
The emperor listened, from? Hungry? I realized that there was something in what I said, and I blushed again, so I ordered a pardon for the chef's death.
Inspirational story about chefs 2: Invite chefs.
The party member Learning Society in Niutouwan Township has been held for two days. According to everyone's opinions, we decided to have lunch on the third day to improve the food. I heard that the chef was a master who once worked as a family chef for the provincial party Committee leaders, and the discussion in the morning was very lively. Everyone is full of energy and high spirits, talking and laughing here, looking at the time from time to time and looking forward to the arrival of Chinese food.
It's finally time for dinner. Everyone hurried into the canteen, only to see a blackboard erected at the door, which read a notice: considering that all comrades will return to the village after dinner, Chinese food does not need wine. Please eat well and have a full stomach. It's a pity that such a good cook didn't get some wine to drink when cooking such a good dish. People think like this in their hearts and rush to the table. More than a dozen dishes on each table are light vegetables. There are three dishes in the middle, and the bowl is covered with buttons, which is somewhat mysterious. People can't wait to open the bowl, only to see a steamed pod, a second boiled loach, and a third steamed eggplant in an electric rice cooker, covered with rice grains. Hey, everyone was surprised, so they quickly reached out and tasted chopsticks. There is no special smell, only the smell of pig food. What's the trick? A short-tempered man howled at once. Seeing someone making trouble, Wang, secretary of the township party Committee, stood up and said, Comrades, let's talk first, and don't talk while eating. Everyone here is party member. We don't want you to take the lead today, we just want to eat this meal well. I have something important to talk about after dinner. Please don't leave. People stopped arguing, eating in a daze and guessing in their hearts.
When everyone finished eating, Wang Shuji pulled the host out of the kitchen. Many people know him, but he is an old man named A Shou in Guyang Village. Secretary Wang said: It seems that everyone is not very satisfied with the meal that A Shoubo cooked. Now you can ask him directly if you have any questions. As soon as the voice fell, people began to say, is this for people to see? I can't pretend to be a hero I saw the old man Ah Shou, like a schoolboy who made a mistake, whispering in a wronged voice, I'm so sorry for this. Someone stood up and asked, I heard that you cooked for the old minister of the municipal party Committee and worked as a private chef, so you made these things? Someone asked, there are many chefs in the city. Why do you want to hire this master? Are you bragging? It is true that I am a chef in the provincial party Committee. I'm not lying. So, A Shou told a story in one breath.
In the troubled times of that country, a rightist from the city came to his house and found him sallow and emaciated, with a lot on his mind. The captain told him: this is a bad guy as rich as land. Be more careful to prevent him from doing bad things. Ah Shou thought: How strong is a man who can blow down even a gust of wind? Besides, he is single and his family is penniless. He has nothing to destroy, so there is no need to be wary. When people go home, they are all guests. They should always try to fill their stomachs and not starve with themselves. So he secretly reclaimed a piece of land on the mountain and planted some fruits, beans and vegetables. Whenever he was free, he went to the gutter pond to touch snails and get loach, and burned these fruits and vegetables around the table to eat with the Rightists. This life is really an honest man. He is good at farming, but he becomes stupid as soon as he gets on the stove. No matter what he cooks, he just makes a gesture. Cook, whether it is vegetables or game, throw a ladle of water into the pot until the vegetables turn yellow, or steam them on the rice rack until they are half cooked. Shou knows that it's not done well, and the more careful he is, the more he tastes like pig food. But the Rightists don't mind. They can never be too bad. They enjoy their meals and brag about their delicacies. Their weak bodies are getting stronger and stronger.
Later, when I learned more, the Rightists told him that he was the minister of the provincial party committee, but because he said a few hard words, he became a bad guy. Shou can't figure it out. How can a person become bad after a few words? The Rightists said to Shou: Your cooking is so delicious that I will never forget it. This city dweller ate at A Shou's house for a year and was taken away one day.
Many years have passed, and Shou has long forgotten this matter. Suddenly one day, a car came up on the tractor road in Guyang Village, saying that it was going to invite him to the city as a cook. Shou was so scared that he ran all over the mountain that he was finally asked to leave by combining hard and soft. Only when I got to the city did I know that it was the Rightists who ate his food and cooked loach for a year.
It turned out that the Rightists were rehabilitated and reinstated, and recently retired to the second line. The leader asked him what he wanted. He thinks the food is tasteless now. Can you please hire a family chef for him? Because he often thinks of Ah Shou recently, his sincere friendship, the days when he made himself strong and alive, and the interesting food he will never forget. The leader agreed to his request, and his wife was moved by his words, so she quickly sent a car to invite Ah Shou.
Shou's cooking material is there, but he still refuses to take it to the kitchen. The old minister and his wife tried their best to persuade, but after the good words were finished, Ah Shou was beaten up by the lion. But as soon as I raised my hand, my wife shook her head. Not only did she think he cooked pig food, but he also looked sloppy and disgusting. I don't like it when I eat it. He doesn't smell like burning at all. He lost his appetite when he crossed two chopsticks. Under the strong opposition of his wife, he had to resign from A Shou. Because of his bad feelings, he immediately asked him to go back, so he arranged for Shou to work odd jobs in the provincial party committee compound for two months.
When Ah Shou finished talking about the past, Wang Shuji said that our meeting was full of fish and meat, but everyone still complained badly. After listening to the story just now, let's talk and see what we have learned. Wang Shuji asked several times, but the restaurant was still quiet and no one spoke.
Inspirational story about chefs 3: Enthusiasm without setbacks is worthless.
Andre Chiang only graduated from high school, but he is a chef in a six-star hotel in the Indian Ocean. He has never taken a French class, but his resumes are all written in French.
Food has no national boundaries, only different interpretations. As a native of Taiwan Province, how did Andre Chiang cook French food that touched the whole world?
Maia, a six-star hotel in the Indian Ocean, is a resort on a private island. Most of the guests are European royalty or rich people. When you arrive at the resort, you should take a private jet to the island and then transfer to the resort by helicopter. There are only 30 rooms on the island, with no more than 60 guests at most, and they take off and stay at/kloc-NT$ 0.5 million every night.
The camera went around to the kitchen, wearing a white chef's suit. Most of them are blond westerners. One of them is a tall Asian with black hair and a flat head. He is Maya's chef, Andre Chiang.
Andre Chiang, a 20-year-old chef in a five-star French restaurant, was named "The Best Food in the Indian Ocean" by Time magazine twice, "The Top Ten Best Young Chefs in Asia in 2006" by Discovery Channel, "Relais and Chateaux" by Top Restaurant Guide and "One of the Top 50 Chefs in the World/Kloc-0 in 2006".
Andre Chiang has a Chinese name, Andre Chiang. He is thirty-one years old. He is from Taiwan Province Province and grew up in Shilin.
Facing the ideal: classmates go to play and he goes to work.
This is not the story of a talented chef.
When I was a child, Andre Chiang didn't grow up in a rich family. But Mama Jiang, who once worked in a Japanese China restaurant for ten years, cooked a good dish.
Andre Chiang at school, lunch is always the most abundant. Mother Jiang never steamed lunch. It's thirty minutes before dinner. She immediately fried it at home and sent it to the school gate by motorcycle.
The time for eating every day is the most satisfying time for Andre Chiang. "Cooking is a complete day for you, which makes you feel that today is complete and the most primitive. This is the motivation that makes me want to be a chef, "he said.
Andre Chiang has been working in the Grand Hotel since 13 years old. In high school, Andre Chiang studied catering management. After class at four o'clock every afternoon, he and his classmates take the same bus to Taipei North Gate. But Andre Chiang is always the first to get off, because he is going to work at the Hilton Hotel and his classmates are going to Ximending.
After working in Hilton and Yaduli, Andre Chiang became the chef of Xihua French restaurant at the age of 20, and is the youngest French restaurant chef in Taiwan Province Province.
"He has great enthusiasm for his profession, creativity and taste." Achim Haq, general manager of Xihua Hotel, was deeply impressed by Andre Chiang.
Fate closed the door when he was twenty-one years old.
At that time, Xihua invited famous French chefs to demonstrate once or twice a year. Andre Chiang tried to invite Jacques &; The brothers Laurent Poulse came to Taiwan Province Province. After the Paulson brothers came, Andre Chiang lived with them for ten days.
Ten days later, Jacques &; Lauren Perser asked Andre Chiang, "Are you going to France?" Andre Chiang also said without fear, "Good! 」
At that time, Andre Chiang didn't understand a word of French, Jacques &; Laurent Pourcel doesn't speak a word of English. He communicates through an interpreter.
But Andre Chiang thinks he can do it, and nothing is impossible. "In Taiwan Province province, people say you are great, you have done a good job, and you are used to this kind of applause," Andre Chiang said.
Andre Chiang doesn't know what to do next and where to climb. "In Taiwan Province Province, what if I am twenty and thirty? The next step is very limited, and there are not many opportunities to break through again, "he thought."
Andre Chiang sold his motorcycle and started over with all his savings of150,000.
In France, Andre Chiang works sixteen to eighteen hours a day and only sleeps three to four hours. There was no money in the first year, only a place to sleep, no air conditioning and no heating. Andre Chiang works 365 days a year because he has to eat by himself when he is on vacation.
Besides hard work, the most stressful thing is in Jacques &; There are too many elites beside Laurent Purcell. The people who can work in this Michelin-starred restaurant are among the best in Qian Qian. "I can't even wash vegetables," Andre Chiang said.
Andre Chiang is the only Asian, and everyone else is French. Everyone is watching. Why can this yellow-skinned man work here? What ability does he have to work in France?
At work, the chef has been scolded red-faced and thick-necked, but Andre Chiang couldn't understand a word. The chef has been banging on the table, but he still doesn't understand. "You are in a hurry, is about to collapse, but you still don't understand. You have no idea what he wants. I think this is the most terrible thing, "Andre Chiang said.
That year, Andre Chiang lost16kg. He eats a lot, but mental stress makes people lose weight quickly.
Facing achievements: success is difficult, and continuous success is even more difficult.
When all the French people looked at Andre Chiang with strange eyes, Jacques &; Laurent Polsby Andre Chiang felt more, but they never said they wanted Andre Chiang to walk.
"He doesn't give up, why do I give up first. If he doesn't talk, how can I say it? I don't want to do it, "Andre Chiang said.
Andre Chiang learned one thing from the French. Jacques & Laurent Purcell grew up in a small town in the south of France. He learned to cook at the age of fifteen and opened this restaurant at the age of twenty-three. Ten years later, they are the greatest chefs in southern France and the youngest three-star French restaurant chefs in the Michelin guide, which is the highest honor for all European chefs.
But so far, Jacques &; Laurent Pourcel also spends 16 hours in the kitchen every day, doing the same actions as ten years ago. "Success is difficult, and it is even harder to maintain success. You can see their proud persistence, "Andre Chiang said.
After five years of training, 26-year-old Andre Chiang was promoted to chef, representing Jacques &; Laurent Pourcel has opened a series of French restaurants in Tokyo, Bangkok, Singapore and Shanghai, and is responsible for the preparation and training of personnel.
Andre Chiang can speak four languages (Chinese, Japanese, English and French) by leading a group of world famous chefs who are older and more experienced than him to cook French food. More importantly, there are not many other emotions in the kitchen, only the word "professional". "This dish is delicious today, you can't fool people. No matter if you have five, ten or twenty years' experience, once it comes out, you will know, "Andre Chiang said.
Face setbacks: as long as it is right, stick to it like a cow.
It can be said that Andre Chiang is very lucky, and it seems to be a coincidence that it is on the international stage. At the age of 21, he didn't understand a word of French, so Jacques &; Laurent Purcell was appointed to work in France.
But before that, Andre Chiang had nearly ten years of kitchen experience. He works two eight-hour full-time jobs every day.
Jacques & When Laurent Paulson came to Taiwan Province Province, he asked Andre Chiang to come at five o'clock in the morning. He arrived at five o'clock and worked until the next morning without a single complaint.
"I never thought I was a genius. I work very hard, very hard, "Andre Chiang described himself. "I am a Taurus, and I am stubborn. I always do what I think is right, just like a cow. 」
When the opportunity comes, Andre Chiang will not consider whether the job is hard or not and what rewards it can bring. As long as he thinks it is right, he will do it. "Enthusiasm that cannot pass the test of setbacks is worthless," is Andre Chiang's favorite sentence. "Everyone has their own things to do and their own ideals, but not everyone can pass the test of setbacks. 」
Now Andre Chiang only goes back to Taiwan Province once every two years, and only stays for one week at a time. But for him, Taiwan Province Province will always be his home, just like when I was a child, my favorite food was oyster omelet, whether it was sweet or not. "These feelings will never change, so I will be fully charged and go abroad," Andre Chiang said.
Cooking has no national boundaries. Food is a part of local life in different countries, and it is the local history, culture, attitude and communication language. "Delicious food has no boundaries, just using different languages to explain the same word," Andre Chiang said.
Next, Andre Chiang hopes to return to the European market and cook in the hometown of French cuisine, where even the French applaud.