"The new poems have been circulated in the sea for a long time, and Jiade belongs to Wanglao. ”
In 2023, the owners of the world's top companies will visit China one after another, optimistic about the growth of the Chinese market. Cook, Elon Musk, Gates and Bernard Arnault, the owner of LVMH, the richest man in the New World, ......Western bigwigs are eyeing the Chinese market. However, there is a group in China that has always longed for the Western market and paid attention to the feasts of these big bosses, and that is the Chinese chef.
The billionaire's private chef in Chinese food.
"There are opportunities for the Chinese restaurant industry to open stores in second- and third-tier cities in California and even the United States. ”Yang Yong, a master of Chinese cuisine in the United States, chairman of Liyang Catering Investment Management, and vice president of the Chinese Catering Association of the United States, analyzed the Chinese food market in the United States. Yang Yong has been in the United States for more than ten years and has been engaged in private kitchen business in the high-end and ultra-high-end field of Chinese food in the United States for ten years. As a member of the Celebrity Chef Committee of the China Hotel Association and a senior member of the World Federation of Chinese Cuisine Industry, Yang Yong has been engaged in cooking in the United States and has maintained close ties with the Chinese restaurant industry in the United States. "The U.S. restaurant industry is highly competitive in big cities, and the same volume is very strong. Involutiaon, first used by the German philosopher Immanuel Kant, refers to a phenomenon in which a type of pattern continues to become more complex internally after reaching a certain ultimate state. Some scholars colloquially refer to this as "growth without development".
"Prepared a meal for a banquet for 500 people in Beverly Hills, and the banquet revenue. The most proud is to work as a private chef in the billionaire mansion on Miami Star Island, holding a high-end banquet for 5 days and earning $15,000. He also worked as a private chef in the affluent ...... the CaribbeanSpeaking of these achievements, Yang Yong's tone was full of the pride of a brave manYang Yong was fortunate to jump out of the involution of the American mass Chinese restaurant industry, and found the demand for high-end Chinese food in the wealthy class in the United States, realizing the "gold rush dream" at the beginning of going to the United States: "There is also a tipping culture in the United States, with good service, high percent tipping, and tipping $200, and customers expressing satisfaction through tipping." And will be invited again. "The U.S. restaurant market has a completely different tipping culture from China, and it's a good incentive for Chinese chefs.
Super Private Chef Multinational Flying Chef.
"From California to the Caribbean to be a private chef, you need to prepare a complete set of cooking utensils, tools, spices, etc., fly for more than 20 hours, transfer several times, take a yacht, ferry to the island non-stop ** meal preparation, which is very physically demanding. ”Yang Yong's tone was slightly tired, because this high salary is not easy to earn, "It is difficult to recruit people in the United States, there are no people who work as a lotus or help cooks, and a chef does the work of two or three chefs." Yang Yong has been honing his skills in North American kitchens for more than 10 years before he adapts to the working style of American Chinese chefs, "Ordinary people can't stand it when they come to the United States, Hong Kong and Taiwanese can adapt to the American way of life when they come, and chefs with large workloads in catering can also adapt to the United States." Of course, there are requirements for English. Many Chinese chefs will choose to open their own companies after working in the United States for two or three years, "It is very hard to come over, but the income is also very considerable, which can reach an annual salary of 8 to 100,000 US dollars." ”
Gao Shu Yuesheng is overseas. "Guangdong Fujian people are the first Chinese to go to the United States, and American Cantonese restaurants and Fujian restaurants are very common. Such as Huafeng fast food restaurant, Dawang, old Fuzhou, etc. "A lot of southerners come to the United States with their families, some of them are in the same village, some are mom-and-pop shops, and they can settle down. Yang Yong believes that working in the United States is not as close as being able to adapt to American life, but also to be intimate. "A lot of people have never been to the United States, and they don't know about it when they come to the United States. Yang Yong believes that being a chef in the United States is not as good as in China, and there are many practical problems to face, and some people can't adapt to it, "Five-star hotel pampered chefs and masters can't adapt to it." Yang Yong further added"To be a chef in the U.S. is to do what you love, to make a career, to pursue a sense of fulfillment, and not to come if you want to be rich. ”
Postscript: Whether it is China or the United States, people and things must be down-to-earth in order to gain a foothold, especially in the context of the prevalence of pragmatism in the United States, practitioners in the Chinese food industry must be based on one step at a time, thinking while doing, in order to avoid failure, step by step for the camp to succeed, which is also the way to break through the involution. In the era of high mechanization, electronics and science and technology, involution is inevitable, which requires entrepreneurs to have excellent patience, observation, thinking and execution on the road to success, break through stagnation, find new sources of growth, open up a market that no one knows, social development is facing more choices, but can not be confused, but should be more sober.
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