The deeds of the hotel’s outstanding employees of the year please speed up! Give me the sample and I will copy it best. Thank you!

Underneath the smiling, calm and tidy appearance, there is actually a busy and happy heart.

Not long ago, 40-year-old Xie Feng won the runner-up at the Shaanxi Cuisine Exchange Conference where 76 major hotels participated with his self-created "Medicine King Health Banquet". Right now, he is preparing for the "King of Medicine Health Festival" in Tongchuan City. "How can we innovate the health banquet - give it the cultural connotation of health care and Tongchuan characteristics?" Xie Feng's eyes are full of expectations.

Twenty-two years ago, he was a poor young man in the mountains who was timid when he saw the city.

Determined - established

In 1989, in Heigou Village, Limiao Township, Shangzhou, Shaanxi Province, Xie Feng dropped out of school after finishing junior high school. "The family is too poor. There are only four acres of thin farmland for five people, and there is not enough food to eat." He had to stand up for the family's young shoulders.

The hope of people in the mountains lies outside the mountains. Through contact with his cousin, he came to the road construction migrant workers team of Yijun County, Tongchuan City with 15 yuan of borrowed travel expenses and a bedroll on his back. Pulling soil, shoveling sand, and mixing soil are all laborious tasks with no choice. Seven months later, I got 800 yuan. "I can endure hardship, but I have to work for more than ten hours a day for 4 yuan. When will I be able to get ahead?" Jie Feng asked his cousin to discuss: "Cool work is not as good as craftsmanship. The radio said that there is a chef training class in Tongchuan. I want to study.”

The ambitious young man impressed his cousin. Jie Feng came to Tongchuan City, gritted his teeth, paid 500 yuan in tuition, and started studying art for three months. He was the first one to arrive every day, killing fish, washing dishes, lighting fires, and cleaning. He rushed to do the dirty and tiring work outside of study. In the afternoon, he went to the hotel for practical training. In fact, they were not allowed to get started, and the students could only watch. Many people didn't go, but he went every day, took the initiative to chat with the masters, and helped them with odd jobs. When the term expired, only Jie Feng was left by the hotel.

In fact, only when you serve as an apprentice to a master can you truly begin to learn a craft. "I usually wash vegetables and clean cases. When I'm not busy, I cut things and practice basic skills. Later, when the master opened a restaurant, I became a chef." A few years later, Xie Feng obtained the intermediate chef certificate.

However, Xie Feng’s foothold in this city began in 1997 when he was recommended by his chef to become the head chef of Tongchuan Restaurant. At that time, the restaurant's business was very poor, and it could only sell one or two thousand yuan a day. Sometimes there are no guests, so there is no need to attend class. It was the end of the year when Chef Jie Feng was there, and the hotel had several meetings. He tried his best, "without taking a day off for more than a month, and developed many new dishes." The market response was immediate. Customers were surprised by the new atmosphere of the state-owned restaurant's food, and the sales that month almost doubled. Six months later, the monthly turnover exceeded 150,000 yuan.

But Jie Feng is very sober. He is still a sapling in this city. Catering owner Hu Yufen also knew that, like Xie Feng, the catering department she contracted was far from established in the market. "The pressure was very high at the time. Whenever there was an opportunity, I took him to study." Hu Yufen recalled.

At the FaChang Hotel in Xi'an De, Hu Yufen cleaned the manager's office while Jie Feng went to the back hall to kill fish. Every night, Hu asked what he had learned; Jie Feng said he was still killing fish. Finally one day, Jie Feng said excitedly: "I was asked to cook on the stove today...but they tore off all the labels on the seasoning box." "What should I do?" "It's okay, I remember the taste." According to With the taste in his memory, Xie Feng went to Tanshi Street to find various seasonings.

The first time he ate lobster, Hu Yufen quietly took back half a piece to Xie Feng and asked him to identify the deliciousness...

In 1999, at the Shaanxi Foreign Hotel Staff Skills Competition, Jie Feng Rented a van with the manager to attend. After several days of theoretical and practical competition, Xie Feng won the first place. When the results were released, several people hugged each other and shed tears.

Culinary skills improve by leaps and bounds through learning and experience. Once at a national competition in Beijing, when the host announced that Jie Feng from Tongchuan Hotel had won the championship, many people didn't know where Tongchuan was.

Xie Feng not only obtained the qualification of senior cooking technician, but also became a big name in the industry. Famous Chinese cooking master, one of the top ten store managers in the national commercial service industry...the certificates of honor filled two big bags. He has served as referee and chief referee many times in cooking competitions in Tongchuan City, Shaanxi Province and even across the country. In 2008, as a migrant worker, he was named a model worker in Tongchuan City, Shaanxi Province.

At the same time, Tongchuan Hotel has gradually become the leader in catering. Its monthly turnover now reaches 2 million yuan, and wedding banquet reservations have been scheduled until June 18, 2014. Lide - Establishment

Initially, Hu Yufen went to Shanghai to take over the catering department of Tongchuan Hotel, and Xie Feng was recommended by the chef to be the chef. Hu planned a monthly salary of 1,500 yuan, but the chef insisted on 1,600 yuan: "It's worth the money, and Xie Feng has good cooking skills."

Hu Yufen soon felt it: "It was a coal stove at that time, and Jie Feng cooked the stove himself, He never thinks of himself as a chef. "Manager Li Damansuan said: "He is very good to his employees. Sometimes he is nervous about eating, so he lets the employees eat first, while he and his apprentices take the back seat."

As his skills continued to improve, Xie Feng thought of using his own efforts to help more migrant workers like himself learn skills and establish careers.

In the past 17 years, Xie Feng has trained more than 500 disciples, more than 30 of whom started their careers through craftsmanship, and 8 of his apprentices won gold and silver medals in national cooking competitions. In 2010, in Tongchuan City's first employee skills competition, four of the top five in the cooking competition were Jie Feng's apprentices.

"I have never been conservative. On the contrary, I am afraid that they will not be able to learn, and that they will not be able to learn new things at all." This is the fundamental reason why he has many apprentices and great ones.

Xie Feng became a famous Chinese chef and also became a master, but he never forgot his teacher's kindness. In 2008, when the chef celebrated his 70th birthday, Xie Feng invited the head chefs and fellow chefs from various hotels to cook the dishes himself and set up 13 tables. This move became famous in the industry. Last year, Xie Feng won another award. His way of celebrating was very special. He invited the old master back and ceremoniously put on the master a high hat symbolizing the chef's rank. The master was so excited that he burst into tears: "How could I be treated like this?" Xie Feng said, "Without the master, there would be no Jie Feng today, and all my honors belong to the master."

Hotel's Catering has reached its peak locally, but Tongchuan is still small after all. With Jie Feng's current reputation, skills, and ability to mobilize manpower and funds, it would not be difficult for him to move to any big city or set up his own business, but he has never left Tongchuan Hotel. Hu Yufen said: "I watched him grow up like a sapling." Xie Feng said: "I am always grateful to grow up with the boss of the hotel."

Today, Xie Feng buys He has a house and a family, his children are now 10 years old, and he has become a Tongchuan native.

Li Ming - Li Yan

Obsessed with the study of cooking, Xie Feng found great joy, so much so that he gave up many opportunities such as being a manager. "Every time a new dish developed is recognized, that little sense of accomplishment is the happiest."

In addition to subscribing to catering books and magazines, he also grows up by participating in various banquet competitions. Knowledge is what Xie Feng particularly cares about. Over the past ten years, he has spent more than three months studying and competing in other places, spending at least 100,000 yuan on his own. "You need to buy the materials for the competition yourself. You are reluctant to spend money on clothes. No matter how expensive the materials are, you still have to buy good ones... Some things are hard to imagine until you see them. When you see them, you often draw inferences and get inspired."

Remember to participate once A national cooking competition, Xie Feng's work looks great when it is first made, but changes color after a while, but the color remains for a long time. He went to talk to someone, and it turned out that the secret was to add some isinglass when thickening the soup.

Xie Feng likes to travel, and his favorite thing when traveling is to eat the "best food" in the local area. Every time he goes there, he will definitely get something. One time when he went to Chengdu and heard about Huangcheng Laoma Hot Pot, he went straight to it. As a result, the meal cost less than 150 yuan and the taxi cost 200 yuan. It was there that he got some inspiration and came back to make a new dish of cabbage with mushrooms and garnished with a few wolfberry seeds. It was beautiful and refreshing, and it is still very popular today.

Xie Feng has a unique view on the innovation of dishes. He said to his apprentice: "What is innovation? It is changing things plus speed." The apprentice was puzzled, and he said: "You have to dare to think first. Then make it as quickly as possible.”

Last October, Xie Feng and his friends talked about the harmful effects of MSG and chicken essence while eating. When they came back that night, they were thinking about ways to remove MSG without causing harm. How does the food taste? It didn't take long for him to achieve success - using broth made from scraps to replace MSG and chicken essence, which was not only more nutritious and healthier, but also reduced costs.

Now, he has begun to compile information on the exquisite dishes he has developed over the years and is preparing to publish a book.

“I want to pass on my ideas, experiences, knowledge, and techniques to influence more people,” he said.