With everyone gathered, the China Young Chefs Forum officially opened.

What surprised Su Zifang was that no chefs from the older generation showed up this time, but more chefs from the Mesozoic era came.

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

There are some chefs whom I don’t know, but they seem to be the mainstays of various cuisines.

There was only one old chef whom Su Zifang knew.

Cao Yangping, the former retired executive chef of Fishing Hotel, also appeared at the competition this time. According to Jia Xibei, he was specially invited to taste the seedlings that discovered the national banquet dishes.

"Can I do it?"

Su Zifang asked tentatively.

But Jia Xibei responded ruthlessly: "Maybe not."

The profound Chinese language and literature does not say you can do it, nor does it say you can’t do it.

Everything is possible, a perfect statement.

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

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

Kong Yan turned his head and whispered: "It's a tradition. We don't want such senior judges just to reduce face points."

"Think about it, if Master Xue is present and others know about your relationship with Master Xue, the score of your cooking will naturally be higher."

"But if you're not there, you can't arrange the blind tasting of the dishes even if you want to."

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

Su Zifang thought about it for a while and understood. In his heart, he admired the fairness of this forum. Even taking this detail into consideration, it was really fair.

Soon, the leaders began to speak. The speaker was the president of the Chefs Association. He had a big belly, but the gold and red lines on his chef uniform revealed his identity.

A senior technician like Xue Yi!

There are only about fifty people in the whole of China. This is not something that can be passed simply by taking a test.

Senior technicians, who are leaders in the chef world, must go through strict selection, have experience in domestic and foreign competitions, and must be particularly outstanding in certain aspects, such as inheriting and promoting traditional cuisine, developing innovative cuisine, being extremely proficient in a certain aspect, and preaching and practicing...

…

Being able to obtain the title of senior technician is definitely a dominant presence in the Chinese cuisine world.

Su Zifang did not fully listen to the president's speech. After all, the official articles were all the same, and the meaning sounded similar to those in previous events.

To sum it up:

friendship first, competition later.

Show your level of competition and show your style.

Any cuisine feuds will be postponed during the competition.

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

Is it so clear?

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

The grievances between the major cuisines are so deep that this kind of public competition is where each one shows off its strength.

If a chef with whom you don't get along is eliminated, it's worth celebrating with a drink.

Su Zifang was inexplicably stunned when he heard the words.

This is different from what I know about the chef industry. It's full of Jianghu flavor.

This is not China on the tip of your tongue, this is Longmen Inn!

Soon, the current head chef of Diaoyu Hotel, Ren Jiahua, came on stage to speak.

This time it was more concise and concise: "You are all young talents in our Chinese chef world. The inheritance and promotion of Chinese cuisine still depends on you."

"The main reason I came 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 strength."

Su Zi's appearance was visible to the naked eye, and the eyes of the young chefs around him were shining.

For them, without a good teacher, going to the Diaoyu Hotel to study is an important event that changes their lives.

If you compare it to doing academic research.

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

Louwailou, Quanjude, Goubuli, Laoba Grand Hotel, Chenghuang Temple Old Hotel, which are famous all over the country, are equivalent to double first-class hotels.

This is one of the famous local restaurants.

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

The contempt chain among chefs also has such rules.

If two chefs are chatting together.

Let’s look at the level first.

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

The senior chef's words are not strong enough. After all, a master is a teacher.

But if the senior chef is from a fishing hotel and the technician is from an ordinary restaurant, then it's different.

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

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

After Ren Jiahua finished his speech, he looked at the eager young chefs below and smiled with satisfaction.

My goal has been achieved, which is to inspire these young people to fight, and then start the game howling like wild dogs.

After a few seconds of silence, waiting for the chefs below to arouse all their enthusiasm, Ren Jiahua said lightly: "Today's first day, the routine is still the same, an exhibition match."

"Several major cuisine restaurants and fishing hotels will send chefs to prepare their own special dishes and invite everyone to taste them."

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

The chefs in the audience immediately started cheering.

Not for that goal, but for the dishes I can eat later.

You must know that these famous chefs are the backbone of various major cuisines. If you want to eat the dishes they cook, it is hard to come by.

Even if you have a rich wallet, you still have to wait for an appointment.

Moreover, I have to travel around various places, and I don’t even have to think about it for a month.

Not to mention that so many people can eat all the dishes in one meal, which is only possible at a state banquet.

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 discover the gap between yourself and a senior chef, whether it is knife skills, heat, seasoning, or the legendary emotional devotion.

As long as the entrance is entered, the difference will be reflected.

Being able to taste so many dishes at one time is definitely helpful for improving your cooking skills.

For more chefs who are not capable of competing for the top five in the competition, this seems to be one of the few remaining opportunities for them to improve their cooking skills.

…

Selected chefs from various major cuisines appeared one after another.

Su Zifang only knew one person, Gu Pingping from Huaiyang Cuisine, but he didn't know the rest.

Ma Jiang introduced me very familiarly.

The representative of Sichuan cuisine is Master Hong Xiangming, who is good at cooking all kinds of Sichuan cuisine. He is known as the spicy ghost hand, and his spicy skills are superb. However, he is also good at clear soup dishes, but few people have seen it.

The Shandong cuisine guy is an acquaintance of Lao Kong, and he should have a sect relationship with him. Kong Yixian, I remember that his famous dish seems to be the nine-turn large intestine, which is said to be so delicious that gods will descend to earth after eating it.

The Cantonese chef is a master of cold dishes and is Jin Youcai, a disciple of Master Qin from Qin Chang'an. I think he might make a seafood feast, after all, Master Qin's specialty.

I don’t know the chef who represents Fujian cuisine, and I really don’t have much contact with him.

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

The chef of Anhui cuisine is Dong Qi, who also comes from a family of chefs. However, he has always cooked private dishes. I don’t know his specialty dishes. I just heard from my friends.

I know people from Zhejiang cuisine,

For Yunnan cuisine, Mu Fei’s father, Mu Xiangjun, cooks similar dishes to Mu Fei’s, but they are probably much more delicious.

I don’t have much experience with Shaanxi cuisine and Henan cuisine, so I don’t know them. I’ll listen to them later.
Chapter completed!