Hu Manrong's Personal Experience

From 65438 to 0996, he studied in the Training Department of the Great Hall of the People, where he enjoyed the supreme position of China cooking. After a year and a half of learning from teachers, he was awarded the certificate of "Super Senior Chef" by the Training Department of the Great Hall of the People in Beijing, and his cooking skills were sublimated again. From June 5438 to October 2004 10, Hu Manrong attended the 14th China Chef's Festival with six exquisite dishes, all of which were awarded the title of "China Famous Cuisine" and "Golden Chef Award" for six times, and was named "China Famous Chef", becoming the only "China Famous Chef" in Quanzhou who won the most Golden Chef Awards. In July, 2005, Hu Manrong went to Hong Kong to study as a teacher, and was accepted as a disciple by Yang Guanyi, the "world famous chef and Hong Kong abalone king", and his cooking became more and more perfect.

"Honor has a good cook." Most guests who spend money in the honor hotel say so. Yes, Hu Manrong, the director and head chef of Honor Hotel Group, is indeed a man of the hour in the hotel industry: he has won dozens of honors, such as Master Cai Min of Fujian, Master China, Master Abalone, CCTV (Man Han Banquet) for three consecutive times, the most concerned young chef in Shi Jia, the top ten person of the year in the catering industry in China, and the Golden Chef Award in the National Cooking Competition. At the end of last year, he also won the "Golden Abalone Award" in the National Abalone Competition, making him the king of abalone in the world. Hu Manrong, who achieved great success, did not stop moving forward. He is still fascinated by the study of abalone and wants to make abalone a fist product of an honorary brand.

Hu Manrong's obsession with abalone is destiny takes a hand. In 2005, Hu Manrong went to Hong Kong to attend an activity and happened to meet Yang Guanyi, the king of abalone in the world. How could he miss this great opportunity? He really wants to learn from Master Yang. Yang Guanyi hesitated at first, but he was finally moved by Hu Manrong's sincerity and agreed. He asked Hu Manrong to sort out his personal information and send it to him. A month later, Yang Guanyi informed Hu Manrong to go to Hong Kong for formal apprenticeship. Hu Manrong, who was personally taught by Master Yang, came to Fulin Hotel in Hong Kong. His abalone cooking skills have been significantly improved, and gradually gained the respect and recognition of Master Yang Guanyi.

In recent years, Hu Manrong has devoted himself to studying the cooking skills of abalone. On the basis of absorbing and integrating the essence of Master Yang's cooking, the special topic of abalone was developed, which also took a solid step on the road of innovation. Hu Manrong lied. He has several points in cooking abalone: first, look at the shape and see if the edge of abalone is rotten; The second is to look at the temperature, when to use what temperature, he knows; Third, the feeding time is also very important; Fourthly, pigment and monosodium glutamate are not added; Fifth, according to the different needs of guests, abalone can be hard or soft. He said there are many cooking methods for abalone, such as stewing, stewing, roasting and freezing. But no matter what kind of practice, he only pursues pure nature, simplicity, and soft and fragrant teeth; He only pays attention to nutrition and the original flavor of abalone. He believes that only by putting the health of the guests first will he win the goodwill of the guests. Hu Manrong also believes that some hotels sell abalone at a discount, but the honorary abalone will not be discounted, because he firmly believes that his abalone is the best, and even if the best things cannot be discounted, diners still welcome it.

Today, Hu Manrong can be said to be famous. In addition to becoming an award-winning professional player in the national cooking competition every year, she has been invited to Beidaihe and other places for cooking many times. Many distinguished guests from home and abroad came to the Honor Hotel for consumption, and Hu Manrong was appointed to cook for them personally, with a thumbs up. Abalone has also become a delicious food with high ordering rate for local diners. Honor Hotel has now become a modern large hotel group with 1 1 hotel chain. In order to let guests eat abalone with the same taste in every hotel chain, Hu Manrong specially set up an abalone R&D team and trained a large number of gold medal chefs, which laid a solid talent foundation for the development of honorary brands.

"The development of honor is like a high-speed train, and the burden on my shoulders is very heavy. Only by making a hundredfold effort in the chef profession can I advance with the' honor train'. " Hu Manrong said.

With the help of the five saints in the world, it is not easy for a chef to make hundreds of delicious foods from all kinds of natural things that fly in the sky, run on the ground, swim in the water and grow in the ground through various means such as cooking and frying on earth. But Hu Manrong did it. His raw seafood and authentic Fujian cuisine are unique and won numerous awards. For thousands of years, food culture has a long history, and there are countless writings on cooking art. We should scoop a spoonful of soup from the vast food culture of China and board the elegant halls of today's food, such as the Great Hall of the People, to entertain guests from all over the world. Not everyone has a chance, and not everyone who goes in can return home with a full load. Hu Manrong also did it. Obtained the certificate of "Senior Chef" in the Great Hall of the People, and became a disciple of Yang Guanyi, a "world famous chef and king of Hong Kong and abalone" in 2005. ...

A band must have a conductor, and its music will be ups and downs and magnificent; A troupe should have a prop to perform all kinds of human joys and sorrows; And a hotel must have a strategically positioned chef to satisfy the eating habits of hundreds of customers and serve the taste buds of millions of diners. Honor, as a brand hotel chain with gourmet as its main feature, has been cultivated and tempered by 10 years. From being a restaurant to establishing an honorary brand in the hotel industry three years ago, we have cultivated an excellent team of chefs with Hu Manrong as the chef.

A sword takes ten years to form.

10 years ago, Hu Manrong went south with his third brother to make a living and start a business. As soon as this young man with a unique sensitivity to the art of "cooking" entered the kitchen, his innovative drilling and creativity attracted the attention of some famous chefs in Quanzhou. Everyone says that Xiao Hu will be a good cook in the future, because his persistence in cooking gives him the professional demeanor that a chef must have. From restaurants to hotels, starting from the Green Island Seafood Restaurant, with the help of Wang Shanxu, the chairman of the restaurant, and the continuous support of his third brother Hu Lianrong, Hu Manrong gradually emerged in the food industry in southern Fujian and was sought after by some diners.

After several years of practice, his cooking has become more and more exquisite, but he is still not satisfied. From 1996 to 1998, he studied in the training department of the Great Hall of the People in Beijing for nearly two years. With his unsatisfied professionalism and professionalism, he was taught by many famous teachers and successfully obtained the certificate of "Senior Chef" issued by the training department of the Great Hall of the People in Beijing. After returning to Quanzhou, his original famous dishes, such as hot and sour soup for state banquet, roasted Liaoshen, French fried goose liver, braised golden hook wings with scallops and stewed official swallow with apricot juice, have spread all over southern Fujian, leading the food trend in southern Fujian. June 5438+October 2003 10, Hu Manrong's "Best Golden Hook Wing" won the title of "Golden Cuisine" in the "Fujian Tourism Cooking Technology Grand Prix". From June 5438 to October 2004 10, at the 14th China Chef's Festival, Hu Manrong's six exquisite dishes, such as braised South African dried abalone, rainbow bird's nest, emerald lobster noodles, braised sea tiger wings in golden soup, dried bamboo shoots with thousand layers of meat and Youlong opera beads, were all rated as "famous dishes in China". Quanzhou is the only "China Famous Chef" who won the most Golden Chef Awards. In July, 2005, in order to further deepen his cooking skills, Hu Manrong went to Hong Kong to learn from a teacher, and became a disciple of Yang Guanyi, the "world famous chef and abalone king of Hong Kong", and obtained a true biography. This is a new starting point for Hu Manrong's cooking career. Under the hands-on training of Yang Guanyi, his cooking skills have been promoted to the artistic realm of pursuing delicacies, not only pursuing the original flavor of delicacies, but also refusing to use auxiliary chemical condiments such as monosodium glutamate and pigment from a more scientific height, and making green condiments accurate to grams, thus forming a unique style. From June 5438 to October 2005 10, he won the highest award "Innovation Achievement Award" at the first national cooking skill innovation competition.

Famous chefs full of honor

For more than 20 years, Hu Manrong started from the food culture. While looking for famous teachers to learn modestly, he also carefully studied Chinese and foreign food culture classics, rooted in tradition and innovated today. He carved dragons and phoenixes with delicious food and embroidered brocade, so that every dish he brought to customers was not only delicious on earth, but also a pleasing artistic treasure on the dining table. In order to integrate ancient and modern Chinese and foreign food cultures and build an honorary chef team with their exquisite cooking skills, they visit and study in Europe, America, Southeast Asia, France, Singapore and China, Beijing, Hong Kong, Taiwan Province Province, Nanjing, Guangzhou, Shanghai, Hangzhou and Chengdu every year, taste all over the world, learn from others' strengths, and make Fujian, Guangdong, Chaozhou, Sichuan, Hangzhou, Shandong, Hunan and other major cities through many years. He has carefully trained more than 100 apprentices with profound cooking skills for the honor chain hotel, and dozens of his favorite students have won the True Story of Hu Manrong, becoming the main commander of the kitchen of the honor chain hotel and the main force in building the brand of "honor cuisine".