Analysis of Green Hotel Cuisine

It is the responsibility of every hotel chef to develop new dishes. But after all, a person's ability is limited. How to make his chef successfully develop new dishes has become an important content of chef training. I summed up five experiences in my work and applied them to the development of new dishes, with good results. A To help chefs develop new dishes, we must first create conditions for them to conduct accurate market research and master first-hand customer demand information, so as to keep up with the market. How to master first-hand information? It's simple. After work every Thursday afternoon, with the approval of the general manager, organize 5-8 excellent front-line waiters, front office supervisors, chefs and all wok masters to have a discussion for about one hour during lunch break. Why is this? Because the receptionist has direct contact with the guests, she naturally becomes the best candidate for the investigation. On the one hand, they know the dishes provided by the hotel best, on the other hand, they serve the guests directly, and the guests' opinions and suggestions are directly put forward to the waiters, so the waiters know the gap between the dishes and the customers best, and feed back the information they collected from the guests to the chefs through discussion, and then the front office supervisor and the chefs discuss the development of new dishes with the chefs in combination with market trends and competitors. Here, the front office supervisor and chef play the role of contacting customers in the kitchen and collecting and providing all kinds of information and suggestions. The specific development of dishes should listen to the opinions of chefs. Chef B should always pay attention to the trend of market demand and provide this information to chefs in time and accurately, so that the innovative dishes of chefs can be improved with the changes of the market, so as to gradually walk in front of the changes and develop new dishes in advance from the trend of people's tastes and preferences. Modern people advocate green, natural and healthy food, and have gradually abandoned the style of "big fish and big meat" and "meat all over the table". Most customers began to emphasize the consumption of green food. According to this trend, chefs have developed dishes mainly based on pollution-free vegetables and seafood, as well as original local dishes, which have achieved good results in practical operation. In this process, the chef must set a standard for the newly developed dishes. Specifically: 1. New dishes should meet the requirements of economic popularization, be simple to make, serve quickly, and the raw materials should be easy to save and prepare. 2, new dishes should be conducive to the comprehensive development and full application of existing raw materials. The innovation of dishes should pay attention to their attributes, develop according to the characteristics, nutrition and functions of raw materials, highlight novelty, novelty and characteristics, and reach the due standards in color, fragrance, taste, shape and organic matter. At the same time, we should make comprehensive use of the leftovers in traditional cooking habits to make the best use of them. 3. New dishes should pay attention to consumers' affordability, make full use of main raw materials, auxiliary materials and seasonings for standard and reasonable collocation, strive to reduce costs under the premise of ensuring quality, fully consider local consumers' eating habits, tastes and seasonal changes, and design fashionable dishes that local consumers like to meet more public needs. D Another measure to develop new dishes is to discover new things through competitors. Hotels should always pay attention to competitors' trends and products, so as to get inspiration for improving or developing new dishes. Generally, the hotel manager or chef will lead the team to the rival hotel for dinner on a regular basis, or develop new dishes by investigating, analyzing and judging the practices of the rival hotel, drawing on and absorbing the experience of others. E the newly developed dishes should be referred to. There are always some imperfections in the development of new dishes, which should be allowed as much as possible. The cook doesn't want his food to go bad. His courage to take the initiative to try new things and new methods is commendable in itself. Don't set your goals too high from the start. Chefs should create an atmosphere, encourage chefs to make suggestions and take them seriously, and use this atmosphere to develop new dishes. When the embryonic form of the new dish comes out, the chef will call all the kitchen staff to evaluate it, and then everyone will put forward their own opinions. Put these opinions together, analyze them one by one, eliminate unreasonable or difficult suggestions, and keep some creative and bold suggestions, so as to make the dishes perfect. For example, when the chef of our hotel was innovating a roast dish, a Dutch chef suggested serving this dish, thinking that the sheep oil brushed on the skin of the roast dish (such as leg of lamb) would solidify after cooling (it was winter), which would affect the color and taste of the dish. Some people suggest using a hot iron plate to hold vegetables, putting onions and leg of lamb at the bottom, spreading a layer of butter, tearing the leg of roast lamb into strips and putting it on it, and sprinkling peanuts and sesame seeds on the surface.