Liu Yifan's personal experience.

Taipei xihua hotel-chef

Coach Tamsui Bali Mediterranean Resort Hotel

Thames Restaurant, Centennial Hotel London, Savoi. Anton Edelmann, Deputy Chef of Gordon Ramsay Grill Restaurant, Michelin-starred restaurant of icirc.

The barbecue room of Michelin two-star restaurant in Dorchester Hotel, London for more than 100 years is in the charge of the assistant chef Ollie Couillard.

Risef Hotel Geneva. Lottie hot spring lake Geneva hotel-chef

Chef Director, French Restaurant, Taj Hotel, India

Fermon Hotel in Dubai, working in a Spectrum restaurant in a six-star hotel in Dubai, Fermon-Chef.

Fermon Yangcheng Lake Hotel-Executive Deputy Chef

Peace Hotel Fermon-Executive Chef

Twenty years ago, after graduating from cooking school, Kaiping, Taipei, Liu Yifan worked as an intern at the Ritz-Mart Hotel in Taipei. Starting with picking vegetables, dividing vegetables and washing the water tank, I can finally cook after cooking for nine months. Unexpectedly, I cooked onion soup for another five months. According to his original words, "that is the most cruel and strict training!" "

With the dream of becoming an international chef, he joined Taipei Xihua Hotel and Jean-Marc Caquil, an international chef. In 2003, he was invited to work at TheSavoy in Fairmont, London Centennial Hotel, becoming the first China supervisor in the hotel's century-old history.

"As a China native, I will make a breakthrough in the field of western kitchens," Liu Yifan put this ambition into practice. Working sixteen hours a day, never letting go of any detail. In London, he worked in the Michelin-starred restaurant Grill in TheSavoy and the famous five-star hotel Dorchester in London, and joined the elite team of international chef OllieCouillard to create a series of new concept restaurants such as the Michelin-starred restaurant Grill Room.

In 2007, he accepted a seemingly impossible challenge: to become the chef of the French restaurant of Taj Hotel, a subsidiary of a famous hotel chain in India. "When I go anywhere in the world, I can quickly integrate into the local culture and environment, and respect and learn." With this personality, he incorporated Indian spices into French cuisine, and soon won the praise of local Indian guests and even French guests living in India. The restaurant won the first place in the Indian restaurant appraisal in the second month of its opening, and many well-known media in the world, such as Food &; WINE, CNN, Conde Nast and others have reported.

In 2008, he was invited as the chef of a six-star hotel in Dubai, leading an international team of 65,438+004 employees to create delicious food for guests including the Governor of Dubai. What impressed me the most was a trip to Dubai Palace to cook delicious food for the Crown Prince and the multinational leaders he invited. "Get up at three or four o'clock every day to prepare, in addition to dinner, make afternoon tea or have a picnic, and even cook on a yacht in the sea. In Dubai, he attends a 15-minute training course with employees every day. Please share your experience. " As long as you keep a low profile, everyone from big shots to ordinary people has something to learn. In the same year, Fermon Hotel Dubai also sent him to Cornell University for further study. His classmates are general managers or executive chefs of top hotels all over the world. He deeply felt that this learning opportunity was hard-won. With his own efforts, he got the authoritative certificate recognized by the international hotel industry in four months: executive decision-making leadership management.

Fermon of Yangcheng Lake invited Mr. Liu Yifan to build a resort hotel in the fresh and beautiful Yangcheng Lake Ecological Park. Scorpio loves being close to nature, especially water, and all kinds of water sports are his amateur strengths. "The beauty of Yangcheng Lake slowed me down. I will work hard with the hotel to carry forward the characteristics of Yangcheng Lake. " He hopes to provide original and creative top-class food for guests through the hotel's Chinese restaurant Yifeng Pavilion, western restaurant Jingcheng and blue lagoon Bay Bar. With a professional international working background and China origin, I believe this wonderful fusion will enable him to create more fresh and delicious food. 20 10 After three years of careful restoration, Shanghai Feimeng Peace cost 700 million yuan. 20 10 reopened in the summer. In the same year, he accepted the invitation of Fermon Peace Hotel and became the executive chef of this legendary century-old hotel.

From 20 12, Oriental TV introduced the foreign copyright program "Master Chef MasterChef" and invited Liu Yifan and others to serve as food judges. And many times in the program for the players to demonstrate and cooking teaching. Chefs offer high bonuses and cooking courses at the Blue Ribbon Chef College in France, so that more food lovers can realize their food dreams through programs.

In addition to cooking, he also participated in marketing, public relations and diving coaching. "I like to try different experiences, and cooking is a wonderful thing for me." In fact, as early as 16 years ago, his father, a captain of an international cruise ship, told him: "Chef will become one of the occupations worth doing in the future society. Liu Yifan thinks that his choice has little to do with his family. In his view, there are too many people who influence themselves, and only they make decisions. Whenever asked why he chose cooking, his answer is always so simple, "I just like it! " "