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, everyone is the same regardless of China or foreign countries.

It's just that what the Chinese saw was a fresh and interesting Western scene, while what the foreigners saw was 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.

Apart from anything else, the biggest change in Maxim's kitchen after that was the obvious strengthening of the relationship between Chinese and foreign chefs.

After witnessing the exquisite cooking skills of Tan Gong's chefs, Maxim's three French chefs no longer have any condescending arrogance, but regard the five Tan Gong chefs as colleagues who can communicate with each other on an equal footing in terms of skills.

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 techniques 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.

We often get personal guidance from the executive chef "Baimaoer".

And Xu Chunyan also got the attention of "drawing list" and was transferred to the bakery.

Under his guidance, he began to specialize in Western pastry making and bread baking techniques.

Even the original chefs in Maxim's kitchen began to feel that their past hell-like working environment 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.

However, since the three French chefs are no longer stoic 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 met in Paris, France, seemed to be back again.

Privately, French chefs express more goodwill toward the five chefs at Tan Palace.

Every Frenchman who has a day off will almost always invite the Dan 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.

"Legafu" 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 treating others with short lips and taking advantage of others.

Soon, the five people from Tan Gong decided to invite the three Frenchmen back to Tan Gong Restaurant in batches to try some serious Chinese food.

Fortunately, the Frenchman doesn’t have a preference for abalone and ginseng, and thanks to the internal consumption coupons issued by Tan Palace.

The five of them can still 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, and the most expensive dishes were just roast duck or roasted deer tail.

It's not a real expensive dish in Tan Palace.

However, Tan Palace Restaurant’s authentic taste and rich and varied cooking techniques still greatly shocked French chefs.

Just like the five people from Tan Gong 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, they not only truly experienced the cultural magnanimity of the ancient oriental capital, but also seemed to have a new understanding of food, as if they had seen the door to a culinary paradise open to them.

Even if you still stand outside the door with two feet, you can only look inside the door briefly.

They have already felt that there are countless treasures shining brightly inside, which are deeply tempting to them.

As a result, Tan Gong Restaurant now has three more foreign diners who must come every 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.

What is extremely gratifying is that these dishes have been tested in 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.

Moreover, Ma Le, who was the French ambassador to China at the time, came here to taste it.

I am also full of praise for these new Chinese and Western dishes.

It is even said that his high praise for the 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 spur-of-the-moment arrangement not only gained Song Huagui's attention.

He was also not paying attention and was once again pushed into a bit of a dilemma.

Dare to love Song Huagui means to put more 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, and simply take care of Maxim's Restaurant to 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 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 talent and hopes to keep Yang Feng working at Maxim Restaurant permanently.

For this reason, it was 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.

Fourth, the French chefs at Maxim Restaurant also want coupons for Tan Palace, which is at the same level as them, and believe that this should also be a benefit 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.

Unexpectedly, it turned out to be so brilliant that it actually made people think about it.

Moreover, the foreign devils are really ruthless. Not only do they need to learn skills, but they also need 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.

His 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.

Just 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 of the church 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 can surpass the French in French cuisine? Even if Xiao Yang, the most optimistic of the French, is going to Paris to cook French cuisine, do you think he can surpass other French chefs?

To take the top spot in the catering industry?"

"Of course it won't work. After all, when it comes to French food, the French themselves have the advantage. Although we can have more changes and come up with new tastes, maybe there are a few dishes that can surpass the French. But after all, culture

There are differences in both race and ethnicity, so it’s hard to really..."

"Isn't that the end of it? The reverse is also true. A country's soil and water support its people, and food actually needs to be nourished by culture and living environment. So when it comes to Chinese food, of course it will always be the most authentic one made by us Chinese. So, what the hell are you saying?

This attitude is simply superfluous. Even if you teach the foreign devils, they will always be our good disciples. Unless they also change themselves into yellow skin and black 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 to do it? If you teach them, you are the master. For example, you want
To be continued...