On November 25, 2023, the year-end dish tasting meeting of Zhongwei was held in the restaurant on the second floor of the Core Building, where a number of chefs and excellent lecturers in operation management from the technology research and development department of the headquarters, the four major branches and the medical division gathered together to share and exchange the combination of dish structure and innovative design.
In the morning, the lecturers and chefs shared the product management and control experience they had learned in the operation process, and held on-site discussions and interactive Q&A.
In the afternoon, the food tasting meeting officially began.
The chefs made their own masterpieces on the spot, and presented the research and polishing of culinary skills throughout the year into exquisite dishes, communicating ingenuity with ingenuity.
This tasting is not only a grand event of exchange, but also a "friendly competition" between chefs.
Over the past year, the precipitation of ingenuity has allowed chefs to use the kitchen as a stage to show their culinary skills. The exquisite design and excellent seasoning techniques create a new mood for the cuisine from multiple angles, which has attracted applause.
The chef's masterpiece of the year on display at the tasting
Each dish represents an understanding and in-depth portrayal of culinary art, and the chefs are not only the creators of the food, but also the spokesperson of the food, eloquently explaining the technical concepts contained in the dishes, and tasting and commenting on them one by one.
The first, second and third prizes produced by this exchange meeting were determined by voting, and Li Han, deputy general manager of Zhongwei ** Chain Center, Feng Yuanjiang, general manager of South China Sixth Branch, and Zhang Xiangyang and Wu Yexing, directors of the technology research and development department, presented certificates to the winning chefs.
On-site voting, the "star" kitchen shines
The successful holding of the dish tasting meeting provided a platform for chefs from various branches and business divisions of Zhongwei to communicate face-to-face. The inspiration for the research and development of dishes, the motivation and opportunities for culinary improvement all burst out and collided here, bringing more powerful impetus to the improvement of the breadth, depth and validity of Zhongwei's food, and also laying a solid foundation for people's happiness experience in Zhongwei restaurants.