Ren Jiahua put down his chopsticks and looked at the two, without saying too much, and opened directly.

"Chef Gu and An Nian's dishes, Chef Jia and Chef Ke have already said it, and I will only praise it again, and it won't change anything. ”

"And the most important thing is that they have found the direction they want, but you two are still lacking. ”

"Okay, we can talk about these things later, let's talk about your dishes first. ”

"What do you want me to say?"

Say something?

This word is very simple, but when it appeared in Ren Jiahua's mouth, Su Zifang couldn't react a little.

Although he had been expecting what Ren Jiahua would say, he hadn't thought about what he wanted to say.

On the contrary, Ma Jiang's eyes lit up, and he got up first: "Master Ren...... I...... May I ask first?"

"Of course. ”

Ren Jiahua nodded and looked at Ma Jiang.

Compared with Su Zifang, who relied on the system to enter the industry and relied on character to improve his character, Ma Jiang has been groping together in cooking for a longer time, and the accumulated problems are more clear.

I was stunned for a few seconds and asked myself a question: "I want to know how to improve my cooking skills further." ”

This question made Su Zifang stunned for a moment.

Like, this is also a problem he needs.

After reaching the advanced level of my specialization, after a period of running-in, I found that many dishes can be made into A-level, at least B-level dishes.

But no matter how you can improve, you can only feel a little way, if you can have Ren Jiahua's guidance, you should take fewer detours.

I didn't think about my own problems immediately, and listened attentively with Ma Jiang.

On the side, Zhao Xiaoman and others also reacted that the question of hemp ginger was very valuable, and immediately pricked up their ears together.

When Ren Jiahua saw this situation, he did not shy away from beckoning.

"Sit closer, it's okay, I guess you'll encounter this problem in the future. ”

"I've said it together, you guys think about it. ”

"Ma Jiang is already a technician and has some experience, especially in ......"

"Jingling Hotel. Ma Jiang quickly understood what Ren Jiahua meant, and took the initiative to say where he worked before.

"Yes. Ren Jiahua continued to speak.

"Jingling Hotel, as a well-known restaurant of Huaiyang cuisine in China, actually still has many opportunities for you to learn, and the tradition there should be that only those who have been promoted to a technician can become a third chef. ”

"Actually, you also realize that the difference between a senior chef and a technician is not very big. ”

"Because the production technology of dishes has basically reached the upper limit by this time of senior chefs, it is actually difficult to achieve a very high breakthrough in a certain aspect. ”

"But there are many chefs who can take this step in different ways, such as the well-known Master Qin Chang'an, who devotes all his energy to the carving of ingredients, which is to achieve this realm with single-mindedness. ”

"There is another one is Zhou Annian, he is a different way, integrating the strengths of all families to enrich himself, and finally coming out of a dish that is not a dish of any cuisine. ”

"I know you've thought about it too, but until I explain it, I'm sure it's something to do with effort. ”

"But the reality is that when a senior chef has just entered the stage of a technician, most people may not have reached the stage of hard work, but only after the year of immersion in the technician, they will have a deeper sense of talent. ”

Several people were suddenly stunned when they heard Ren Jiahua's answer.

They had never heard such an opinion before, or even if they had, no one would have told them so clearly and intuitively.

Seeing that several people slowly reacted, Ren Jiahua continued to speak.

"In fact, the chef industry, according to a mathematical model, is spindle-shaped, unlike many industries that are pyramid-shaped. ”

This can also be explained clearly, because after mastering the basic knife skills, heat and seasoning, most people can quickly adapt to different cooking methods. ”

"For example, you are now a chef of Huaiyang cuisine, a chef of Shandong cuisine, and a chef of Yunnan cuisine. ”

"But if you live in a different cuisine area for a while. It could be three months, it could be six months, up to a year...... There is definitely very little difference between your mastery of this cuisine and those who have been practicing this cuisine since childhood, but only staying at the level of senior chefs. ”

"That's the importance of talent. ”

"Because effort can only reach this ceiling. And the later process needs to be comprehended!"

"For example, the birth of a new dish, the improvement of a dish that can taste better than the normal dish. ”

"At this stage, sometimes you work hard 90% and you can only get 70 points, and if you work hard 10%, you may improve to 75 points. ”

"The most important score behind is all out of sight. ”

Ren Jiahua paused for a few seconds after speaking.

The crowd began to reminisce about the meaning of this passage.

Especially Su Zifang, looking at Ren Jiahua, suddenly understood why he said that his previous chicken wing rice had the possibility of becoming an S-level dish.

And Ma Jiang also suddenly realized.

Ren Jiahua didn't stop looking at him, and began to comment.

"Chef Jia said that this dish tasted good, but Chef Ke said that it was not healthy, but in fact, it was all on the surface. ”

"It's a requirement for a higher level of the dish, even beyond the original dish, but a human need. ”

"For a real chef, you don't really need to think about that when you're researching a dish. ”

"Because sheep's tail is indeed an ingredient, you only think about one point, make this ingredient, whether it is delicious or not!"

"As for health, it's a matter of whether you can eat it. ”

"It's like puffer fish and mushrooms, although they are poisonous, there are still people who desperately eat puffer fish, and they see villains every year. ”

"Whether it's a stall, a stall, a restaurant, or a state banquet. ”

"The first thing that chefs think about is always to make the dish delicious, and as for the rest, it is not in his position and far from you. ”

"Or rather, not yet!"

"And your problem is that you are not confident. Here's one more thing to tell you. ”

"The road is made by oneself, not by others. ”

"It's always the direction that others point to, not to mention that many people only point the fingers. ”

"Including me, the only thing that can be judged is whether this dish is good or not, and it will always be you who can make you determined, find your own direction, and find your own dreams. ”

After Ren Jiahua finished speaking, he picked up a sheep's tail and put it in his mouth, closing his eyes, as if remembering something.

After a long time, he slowly opened his eyes: "If I can be twenty years younger, I can sweep this plate of sheep's tails alone!"

Ma Jiang's eyes instantly burst into tears.

To be able to get Ren Jiahua's review, it's worth it!

Looking at Su Zifang and the others, they also nodded hurriedly, there was no problem!

Listening to your words is better than reading a book for ten years, but that's it! Baidu search Le'an Xuanshu Network (乐安宣书网)