◆ "Japanese Overseas Chinese Daily" reporter Qiao Ju
The summer solstice is blessed, and the clouds gather guests. On June 30th, the 22nd Culinary Exchange Conference and Early Summer Cool Party of the Chinese Chef Elite Association in Japan was successfully held at the "Xiangfu Flavor Workshop" in Akihabara, Tokyo.
Ming Xinjiang, President of the Chinese Chef Elite Association in Japan, expressed his sincere gratitude to the members and Chinese and Japanese friends who have given the association care and support for a long time, and pointed out that in recent years, many overseas Chinese and Chinese catering practitioners in Japan have walked from the back kitchen to the front of the stage, from the stove to the counter, from the spoon to the helm, which fully reflects the development trend of the overseas Chinese in Japan to continue to do a good job, bigger and stronger, and also confirms the importance of institutionalizing, standardizing and standardizing management from the beginning and strictly controlling.
Subsequently, President Ming Xinjiang started from the development status and actual work of the catering industry, and provided frank and pragmatic experience and suggestions on the eight major issues of "planning and publicity", "action", "execution", "understanding and obedience", "education and guidance", "cooperation and coordination", "learning, observation and judgment" and "vitality".
Under the pressure of high labor, high cost and high rent, catering industry practitioners and operators have worked hard to face difficulties, and President Ming Xinjiang encouraged everyone to persevere, work hard, pursue ideals and harvest happiness.
Afterwards, the head chef of Xiangfu Flavor Workshop, Zeng Dade, demonstrated the cooking methods of dried fried beans, fresh abalone, kimchi and golden belly to his colleagues, food critics and enthusiasts who participated in the event.
After the exchange of cooking techniques, the participants held a social gathering at Xiangfu Flavor Restaurant. Raise a glass and talk, everyone feels relaxed and comfortable after the busy work.
Founded in January 2017, the Chinese Chefs in Japan Association has been committed to further promoting Chinese food culture in Japan for seven years, and has regularly provided a platform for food and beverage operators and practitioners in Japan to exchange skills and share experiences.
The association held exchange activities to exchange knowledge in both theory and practice, and received strong support and enthusiastic participation from restaurant operators and practitioners in Japan.
Each exchange activity not only helps the delicious food and the feelings of peers to collide with brilliant sparks, but also provides an important channel for the vivid display of Chinese civilization and the all-round exchange of catering culture.
Chinese food is going to the world table, and the pragmatic, innovative, united and diligent Chinese Chef Elite Association in Japan will also spread the story of Chinese cuisine to every corner.