Chapter 276
Text Chapter 276 Passing on the Fire
I have heard of Tan Mingxin's name Yuanzhou. As the successor of this generation of Tan Jiacai, the old man's reputation is no worse than that of Zhou Shijie and the others. Besides, he is not of the same generation. After the rise of Tan Mingxin, Zhou Shijie only emerged in the culinary world more than ten years ago.
The old man is in his seventies this year. Compared with the previous Fang Yiming, Fang is always younger, but the two belong to the same generation. In the final analysis, Fang Lao learned to cook relatively late. It is not as good as Tan, who has been in the kitchen since he was a child. of.
He was famous for about the same time, but because Fang Lao was really talented, he surpassed others and became the number one person in the country in one fell swoop, and Mr. Tan was inferior.
Tan Jiacai also has a reputation handed down from his ancestors, and his craftsmanship is really good, so the reputation of the old man is also very far-reaching.
"Hello Chef Tan, nice to meet you." Yuanzhou greeted politely.
"Hahaha, don't mind my old man being harassing." Tan Mingxin said very happily.
The old man is now in his 70s, but he did not leave everything to go out to play like Fang Lao, but he still shines in the Beijing Cuisine Association.
Beijing cuisine is the cuisine of the capital, but many of them are cuisines that integrate famous dishes from various local cuisines.
The name of the old man is still very useful, full of majesty, and Mr. Tan is a person with a strong sense of responsibility. As long as his physical condition allows, he is stationed in the Beijing Cuisine Association almost at any time. Compared with Zhou Shijie's professionalism, he might as well let it go. .
"No, Chef Tan, please."
Yuan Zhou made a gesture of inviting, and invited Mr. Tan Mingxin and his assistant, Xiao He, into the shop and brought him directly to the backyard.
Even though it was still in the morning, there was a spring rain last night, which made the weather less heavy in winter, and a little more vitality of spring. In the cracks of the bluestone road, there were a few inconspicuous grasses, bathed in the spring rain and spring breeze. Start to thrive.
Stretching the tiny leaves, sticking out his head, planning to experience all kinds of baptisms in the world, persevering, wanting to express his inner desire to pursue the sun.
It rained last night, and the sun was already sticking out in the morning, so the wet tabletop and stone bench were already dry, and they still showed a little clarity after washing.
Putting a thin cushion on the cool stone bench, Yuanzhou asked Mr. Tan Mingxin to sit down. This was prepared by Yin Ya. Many chefs who came to Yuanzhou to communicate were not young, and the stone bench was cool. It's okay in summer, but in other seasons, it's not very friendly to older people.
After officially entering the God of Chef store, many small places began to change because of the more attentive hostess, this is just one of them.
"I came to Chef Yuan this time to ask about Beijing cuisine. I didn't expect that Chef Yuan was already on the menu. It's such an honor."
"There is one more thing, I don't know if I should talk about it or not?"
As soon as he sat down, Tan Mingxin spoke first. First, he explained the reason why he came, which was polite, and then asked a question. After all, this was a very important matter, and it was also a question that he had been lingering about for a long time.
When he was waiting outside, Tan Mingxin also received a call from his old friend Qiu Minglu, who asked the same question, and it was the call that prompted him to change his previous thoughts of wanting to talk to Yuanzhou about Beijing cuisine, but to put this question first. on the bright side.
"Chef Tan, please speak." Yuan Zhou said.
I thought that Mr. Tan was here to ask about Beijing cuisine. After all, it was not on the menu and it was normal for everyone to care, but now that there are doubts, it must be solved.
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"That's right, Chef Yuan has always worked hard for the development of Chinese cuisine, even us old guys are also ashamed, especially since every cuisine has named disciples,
It has really made an outstanding contribution to our Chinese cuisine, and now many chefs who have worshipped Chef Yuan as their teachers can take the lead. "
When it comes to the latter, the words are a bit hard to say, and Mr. Tan Mingxin's face turned red, but he continued to speak after licking his lips.
"It's also because we old guys are not good enough and haven't cultivated too many successors for our culinary industry. Today, I mainly want to ask Chef Yuan what you mean, if some of the registered disciples who have learned can continue to accept them. Disciple, continue to pass on the culinary skills of this cuisine, of course I just ask, I don't want to force Chef Yuan to agree."
After all, a person's energy is limited. Although the older generation of chefs really admire and admire Yuan Zhou, they naturally hope that he can teach more apprentices, but they can't be squeezed by one person, so I think With such a method, can those named disciples continue to have potential newcomers?
Passing on the fire, I hope that in the future, the Chinese culinary industry will be able to produce talents in large numbers. They also hope that the culinary industry will get better and better, but they can't hide it. They really want to take more advantage of Yuanzhou.
As a senior in cooking, I am really embarrassed to tell the truth that the qualifications are there, but who makes Yuanzhou truly the world's number one chef? That craftsmanship can be seen from the simple bean juice burnt circle. His strength is absolutely unmatched.
"Apprentices are all up to their own opinions about accepting apprentices, but I can tell them what you want, Chef Tan, but this needs to wait until they leave the apprenticeship before accepting apprentices." Yuan Zhou thought for a while and said. .
For his disciples, whether they were direct descendants or registered names, Yuan Zhou always respected their own wishes, but the rules could not be broken. They had to leave the apprenticeship before they could think about other things, otherwise it would be bad if they were distracted.
"This must respect the intention of the client. I really thank Chef Yuan for his generosity."
Tan Ming's heart was full of emotion, Yuan Zhou agreed that the disciples accepted the apprentices because they didn't have a broom to cherish themselves, and they could pass on those cooking skills. He had to let him feel Yuan Zhou's generosity and courage. Many people can't be as selfless and humble as Yuan Zhou.
"It's nothing, it's just a trivial matter. As long as the apprentices have no opinion, I don't have it here either."
Yuan Zhou really didn't think there was anything, he wasn't afraid that someone would surpass him, because he would keep improving, and as long as he could still cook, he wouldn't stop.
"One more thing, I don't know if Chef Yuan has heard of Qiu Minglu's name?" Tan Mingxin asked.
"Master Chef Qiu, who is proficient in eight ethnic minority cuisines and is known as a comprehensive chef?" Yuan Zhou knew such a person by this name.
"That's right. He was on his way to Rongcheng and knew that I was here and wanted to ask me to ask you if he had time in the afternoon to visit you and talk about ethnic cuisine."
I don't know if it was intentional or not, but Tan Mingxin has always used a respectful title to Yuan Zhou since before, not only admiring Yuan Zhou's character, but also respecting Yuan Zhou's craftsmanship, regardless of age.
"It's about the registered disciples of ethnic cuisines. I already have the charter. I asked President Zhou and several ethnic cuisine masters to discuss it in the afternoon, but I haven't contacted Chef Qiu. It's a coincidence that the time is right Together." Yuan Zhou said.
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