The Chinese Young Chefs Forum was officially opened.

To Su Zifang's surprise, none of the older generation of chefs appeared this time, but there were more chefs from the Mesozoic Era.

Gu Pingping, Huang Sheng, and Yang Tan from the Huaiyang cuisine industry, Jia Xibei and Zhao Xi from the Sichuan cuisine industry and the academic school are all here.

There are also some chefs I don't know, but it seems that they know that they are the mainstay of each cuisine.

There is only one old chef that Su Zifang knows.

Cao Yangping, the retired executive chef of the previous Diaoyu Hotel, also appeared in the arena this time, and listened to Jia Xibei's meaning that he specially invited the seedlings who came to taste the dishes of the state banquet.

"Can I do it?"

Su Zifang asked tentatively.

was ruthlessly replied by Jasibe: "Probably not." ”

The broad and profound Chinese language and literature did not say that you could do it, nor did it say that you could not do it.

Anything is possible, perfect to say.

There are also several food critics: Ke Pengyi and Xue Xinjian are both there.

This arrangement made Su Zifang a little surprised: "Why didn't you see the chefs of Master's generation?"

Kong Yan turned his head sideways and whispered: "It's also a tradition, don't want this kind of senior judge, just to reduce face." ”

"You think, if Master Xue is present, others will know about your relationship with Master Xue, and the score of the dishes you cook will naturally be higher. ”

"But you're not there, and you can't arrange it even if you want to. ”

"The topic was not disclosed in advance, and there was no mobile phone for on-site scoring, so you can't let the judges guess blindly, right?"

Su Zifang thought about it for a while and understood, and admired the fairness of this forum a little more in his heart, and even took this detail into account, it was really fair.

Soon, the leader began to speak, and it was the president of the chef association who spoke, with a big belly, but the gold and red lines of the chef's uniform on his body revealed his identity.

A senior technician like Xue Yi!

There are only more than 50 people in the whole of Huaxia, and this is not a simple exam that can be passed.

Senior technicians, the leading chefs in the world, must go through strict selection, have experience in domestic and foreign competitions, and must also be particularly outstanding in a certain aspect, such as inheriting and carrying forward traditional cuisine, developing innovative cuisine, and being proficient in a certain aspect......

can get the title of senior technician, and it is definitely a hegemonic existence in the Chinese cuisine industry.

Su Zifang didn't finish listening to the president's speech, after all, the official article is the same, and the meaning is actually similar to that of the previous event.

To sum it up:

Friendship first, competition second.

Race out of the level, race out of the demeanor.

Any grievances during the competition will be postponed.

The first two are normal, but the third one really shocked Su Zifang.

Is it so explicit?

Looking at Su Zifang's shocked look, Ma Jiang explained again.

The grievances of several major cuisines are too deep, and this kind of open competition is the place where each family shows its strength.

If the chef who doesn't agree with him is eliminated, it's worth celebrating.

Su Zifang was stunned inexplicably when he heard the words.

This is different from the chef industry I have learned, how full of the flavor of the rivers and lakes.

This is not the tip of the tongue, this is the Dragon Gate Inn!

Soon, Ren Jiahua, the current chef of the Diaoyu Hotel, took the stage to speak.

This time it was more concise and to the point: "You are all young talents in our Chinese chef industry, and the inheritance and development of Chinese cuisine still depends on you." ”

"The main reason for coming here this time is to understand your strength and select the best seedlings for the fishing hotel. I hope you can all show your best. ”

Su Zifang was visible to the naked eye, and the eyes of the young chefs around him were shining.

For them, without a good teacher, being able to go to the fishing hotel to study is an important event that changes their lives.

If the analogy becomes doing academic research.

The status of Diaoyu Hotel is equivalent to that of the Chinese Academy of Sciences.

Louwailou, Quanjude, Goubuli, Old Bada Pavilion, Chenghuang Temple Old Hotel, which can be called famous in the whole country, is equivalent to a double first-class.

One of the famous local restaurants is one.

As for some general restaurants and restaurants, they can only be regarded as undergraduates.

The chefs' chain of contempt also has such a rule.

If two chefs are chatting together.

Let's start with the grades.

One is a technician and the other is a senior chef.

The senior chef is not tough enough to speak, after all, the master is the teacher.

However, if the senior chef is from a fishing hotel, and the technician is just an ordinary restaurant, it is different.

So, for all these senior chefs and technicians who are now gathered at the venue.

If you are not from a well-known restaurant or a famous chef's background, you want to seize this opportunity to leap into the sky and become a new leader in the chef industry.

Ren Jiahua finished speaking, and looked at the young chefs below who were eager to try and smiled with satisfaction.

His goal had been achieved, which was to motivate the young men to fight, and then they began to compete like wild dogs.

After being quiet for a few seconds, waiting for the chefs below to arouse all their enthusiasm, Ren Jiahua said lightly: "On the first day today, the routine is still the same, exhibition match." ”

"Several major cuisines and fishing hotels will send chefs to make their own special dishes, and invite everyone to taste them. ”

"I hope you can grow, surpass, and carry forward this goal in the future!"

The chefs in the audience immediately began to cheer.

It's not for that goal, it's for the sake of waiting for the dishes you can eat.

You must know that these celebrity chefs are the backbone of major cuisines, and it is hard to find the dishes they make.

Even if you have a good wallet, you have to wait for the schedule.

And you have to go around all over the place, and you don't have to think about it for a month.

Not to mention that so many people's dishes are all eaten in one meal, I am afraid that it is a state banquet to have this enjoyment.

Now you can actually taste it for free.

If nothing else, this meal alone is enough to reflect the value of this forum.

And tasting the dishes is the most intuitive way to find the gap between yourself and the senior chef, whether it is knife work, heat, seasoning, or the legendary emotional outpouring.

As long as there is an entrance, the gap can be reflected.

Being able to taste so many dishes at once is definitely beneficial to the improvement of your cooking skills.

For the more chefs who don't have the skills to compete for the top five in the competition, this seems to be one of the few remaining opportunities for them to improve their cooking skills.

......

Chefs from major cuisines have been selected to appear.

Su Zifang only knew one, Gu Pingping of Huaiyang cuisine, and the rest didn't know either.

Ma Jiang is very familiar with the introduction.

The representative of Sichuan cuisine is Master Hong Xiangming, who is good at cooking all kinds of Sichuan cuisine, known as a spicy ghost hand, and has a spicy kung fu master, but it is said that his clear soup dishes are also very good, but few people have seen it.

Lu Cai is an acquaintance of Lao Kong, and he should still have a relationship with him, Kong Yixian, I remember that his famous dish seems to be a nine-turn large intestine, and it is known as a good taste for immortals to eat it.

The Cantonese chef is a master of cold dishes, Jin Youcai, a disciple of Qin Chang'an and Master Qin, and I think it may be possible to make a seafood feast, after all, it is Master Qin's specialty.

I don't know the representative chef of Fujian cuisine, and I really don't have much contact with this.

The master of Hunan cuisine is Yang Zhenzhen, who seems to be the only female Hunan cuisine technician chef, and she is the one who pioneered the outflow of Hunan cuisine.

The chef of Hui cuisine is Dong Qi, who is also from a family of chefs, but he has always made it a private dish, and I don't know the specialty dishes, or I heard from my friends.

I know Zhejiang cuisine over there,

In terms of Yunnan cuisine, it is Mu Fei's father Mu Xiangjun, and the dishes are similar to Mu Fei, but it is estimated that they are much more delicious.

I don't have much to do with Shaanxi cuisine and Yu cuisine, I don't know each other, so let's listen later.

After Ma Jiang finished speaking, he let out a long breath and began to look forward to the holding of the exhibition match.