Yang Guanyi

(1932-), world chef, Chinese international celebrity chef, international culinary master, famous international chef in Hong Kong, founder and head chef of Fulin Hotel in Hong Kong, president of Hong Kong Modern Management (Catering) Professional Association, expert of Chinese Cuisine (zgc) Cultural Communication Center, honorary chairman of World Chinese Healthy Diet Association and founder of World Chef Yang Guanyi Master Fund.

Chinese name: Yang Guanyi

mbth: Ayi

Nationality: China

Nationality: Han nationality

Birthplace: Zhongshan, Guangdong

Date of birth: 1932

Occupation: Chef

Major achievements: world-class chef

Chinese international chef

international cooking.

Yang Guanyi, male, Han nationality, born in 1932, originally from Zhongshan, Guangdong Province, now lives in Hong Kong. He is a national treasure chef, a first-generation chef in China, the king of abalone, a Chinese chef, and a senior consultant of the National Expert Working Committee of Famous Chefs. He has won the C.C.C Gold Medal in the world, the White Gold Medal, the highest honor of French chefs, the Five-Star Diamond Award, the highest honor of American culinary circles, and the Lifetime Achievement Award in the catering industry. Hong Kong famous international chef, World Chef, Asia-Pacific Vice President of World Chef Association, Honorary President of European Chef Union in Asia, internationally renowned culinary master, Chinese international chef, international culinary master, consultant of Singapore Airlines International Cooking Advisory Group, President of Hong Kong Modern Management (Catering) Professional Association, and founder of World Chef Yang Guanyi Master Fund.

proficient in abalone cooking, its representative signature dish "Ayi Abalone" is more famous internationally.

Career

I went to work in Hong Kong in p>1948, and worked as a hotel cleaner, coolie, etc., and experienced hardships.

in p>1961, he was promoted to the business manager of Gloucester Hotel in Hong Kong.

In p>1974, Yang Guanyi raised 611,111 Hong Kong dollars to open Fulin Hotel.

In p>1977, it invested HK$ 5 million to transform Fulin Hotel, and today it has developed into a huge catering group company.

In p>1983, a unique abalone Ayi was independently developed.

In p>1985, with the recommendation of famous Hong Kong food critics zork, Liang Yining, Han Zhongxuan and others, Yang Guanyi performed in Singapore, and his reputation began to spread abroad. In May of the same year, Yang Guanyi was invited to perform cooking skills in the Great Hall of the People in Beijing. His superb cooking performance opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the food industry in Beijing.

In May, 1986, at the invitation of Diaoyutai State Guesthouse, he went to Beijing again to teach Diaoyutai chefs skills and personally cook dishes for the central leaders. After tasting his abalone, Deng Xiaoping said with deep feelings, "This kind of abalone can only be eaten after the reform and opening up". Then Yang Guanyi had a wish: "I want everyone in China to eat Ayi abalone, and I want all foreigners to know that China has the best abalone chef!" He knew that it was difficult to successfully introduce "A Yi Abalone" to the world by himself, and he began to accept disciples, hoping to spread the skills of "A Yi Abalone" all over the world.

In p>1988, he was awarded the "Outstanding Person" award recommended by Cambridge University.

In p>1989, he became a member of the French Cuisine Association and was awarded the "Excellent Star" award, which was the first Chinese to win this honor. In July of the same year, he won the membership of the French Blue Ribbon Medal Gourmet Club, which made his position in the French gourmet world in full swing. Later, Yang Guanyi successively won awards and memberships from various French gourmet associations.

In p>1996, he was awarded the highest medal of honor ClubDesChefsDesChefs(C.C.C) by the International Chef Association. There are only three people in the world so far. "The first one is the former French President's Chef, who has passed away; The second is the chef of the first five presidents of the United States, who has retired; The third place is China, Hongkong and Yang Guanyi.

On May 6th, 1999, French President Jacques Chirac wrote to Yang Guanyi, saying, "I am very happy to find the unknown parts of China cuisine, especially your famous abalone. Please accept my highest consideration. "

In October p>2111, A Yi Abalone Cooking was compiled and published.

In October p>2114, he was awarded the "Supreme Award for Lifetime Achievement" by China Hotel Association, and was the first and only person to be awarded this honor.

On May 8, 2115, the Yang Guanyi Foundation was announced in Nanjing.

bronze bauhinia star, who was awarded by the Hong Kong government in p>2117

was selected as the "National Chef" ceremony in October p>2111.

Yang Guanyi once said, "Ayi Abalone is a symbol of fine food in China, a totem to promote Chinese food culture. It is my greatest wish to establish a fund to train talents. The establishment of" Yang Guanyi Foundation "has fulfilled my highest dream in life."

Cooking Life

Yang Guanyi has been in the culinary field for decades since he was 2116. His signature dish "Ayi Abalone" is even more famous internationally, and even heads of state from many countries have tasted this specialty. Since 1983, Yang Guanyi has been studying abalone. At that time, the business of the restaurant industry was greatly affected by the immigration tide. At that time, because there was no main restaurant to take abalone as the main course, the business of Fulin Hotel was booming. Yang Guanyi saw this point and immediately became very popular.

in p>1996, Yang Guanyi was awarded the highest honor medal ClubDesChefsDesChefs(C.C.C) by the International Chef Association. There are only three people in the world who are eligible for the C.C.C Gold Medal, and the other two are the former French President and the former American President's Chef.

Yang Guanyi was invited by Singapore Airlines to join the InternationalCulinaryPanel as a consultant to design the dishes on board for Singapore Airlines passengers.

in October, 2114, in the 5th China Cuisine and the 1st Chongqing International Hot Pot Culture Festival, Yang Guanyi was awarded the "Supreme Award for Lifetime Achievement" by China Hotel Association, being the first and only person to be awarded this honor. He and his apprentice * * * donated the first fund in China's catering industry-China Hotel Association World Chef Yang Guanyi Master Fund, which will be established in 2115 to cultivate senior catering talents.

In p>2112, Yang Guanyi accepted Liu Yunhe, the successor of Liaocai, as a China cooking master. Yang Guanyi said: "Receiving Liu Yunhe is not my own business, but the inheritance and hope of the whole Chinese restaurant."

inspiring life

among various associations in the international food industry, there is a unique institution: the International Chef Association. This association is composed of the chefs of world leaders, and it is the most unique and distinguished gastronomy organization in the world. The highest honor medal awarded by the organization to its members is the C.C.C Gold Medal. So far, only three people in the world have won this honor; One of them is the former French president's chef, who has passed away; The other person is the chef of five presidents of the United States and has retired; The third person is a China native, Yang Guanyi, who is known as the "king of abalone".

Yang Guanyi has won various medals of honor, among which the C.C.C Gold Medal of the International Chef Association is undoubtedly his most valued, and his cooking has indeed been highly praised by world leaders.

On May 6th, 1986, French President Jacques Chirac wrote to Yang Guanyi, saying, "I am very happy to find the unknown parts of China cuisine, especially the famous abalone cooked by you. Please accept my highest consideration. "

Hong Kong people regard Yang Guanyi as their pride. In fact, Yang Guanyi is not only the pride of Hong Kong, but also the pride of Chinese people all over the world. As Mr. Yang Guanyi himself said, "I represent China, and the honor I have won is the honor of China people". However, who knows, this "Ayi" who spread the essence of Chinese diet all over the world had a bumpy childhood. His growing experience embodies the industriousness and wisdom of the Chinese nation.

A teenager broke into Hong Kong

In p>1932, Yang Guanyi was born in Zhongshan City, Guangdong Province, and his father was a rural teacher. Although Zhongshan is a land of plenty, Yang Guanyi's childhood was in poverty and displacement due to frequent wars and the divorce of his parents.

When Yang Guanyi was seven years old, his father sent him and his two sisters to his grandmother's house for foster care, and then his parents divorced and left them one after another. Because my grandmother was too old to support Yang Guanyi's three brothers and sisters, she had to send them to an orphanage.

In the difficult situation of the war years, the orphanage failed to become a nursing home for the healthy growth of Yang Guanyi's three brothers and sisters. When Yang Guanyi was 11 years old, his two sisters died tragically from malnutrition. Fortunately, Yang Guanyi made it, and he made it to the end of the Anti-Japanese War.

In p>1948, Yang Guanyi, who was only 16 years old, came to Hong Kong with the only 51 yuan his grandmother gave him. At that time, Hong Kong was full of all kinds of opportunities. He said that maybe it was because he was hungry for a long time and wanted to eat a full meal. As soon as he arrived in Hong Kong, he found a restaurant called Dahua Hotel as a cleaner, responsible for the sanitation inside and outside the restaurant. In 1951, he went to work in Xinle Hotel again. Although he was still a coolie, he had become an adaptation student, doing some work such as pouring tea, flushing water and serving food.

Maybe it's fate. From the day he arrived in Hong Kong, he was destined to engage in the catering industry all his life, and with his diligence, sincerity and wisdom, he gradually gained recognition and praise from the catering industry in Hong Kong. By 1961, he had been the business manager of the Hong Kong Gloucester Hotel, and set foot on the first step of his career development. At this time, he is not the poor boy with 51 Hong Kong dollars before 2112. Not only has his economic situation greatly improved, but he has accumulated a lot of valuable experience in catering industry management.

Discover the value

Inspire

In p>1974, Yang Guanyi joined five friends and raised 611,111 Hong Kong dollars to open a Fulin Hotel. At this time, the catering industry in Hong Kong was booming, with nearly 8,111 large and small restaurants and fierce competition.

At first, the development of Fulin Hotel, which mainly focuses on seafood, was smooth. However, after a few years, the operation became more and more difficult, some shareholders disagreed, and some even withdrew their shares, so Fulin Hotel fell into a difficult period. Once, a friend who had already retired returned to Fulin Hotel to see Yang Guanyi. He asked, "Do you still have any money to give to employees?" Yang Guanyi was greatly stimulated by such greetings, and he secretly vowed that he must carry on Fulin.

In p>1977, the operation of Fulin Hotel became more difficult, and the head chef resigned, leaving people distracted. Yang Guanyi resolutely went into battle and personally cooked dishes for the guests as a manager. This practice is extremely rare in the catering industry in Hong Kong, and it has greatly boosted the morale of the staff of Fulin.

In fact, from the day when Fulin ran into difficulties, he has been observing and analyzing various restaurants in Hong Kong, hoping to find a way out of them. After years of observation, he found that there was a restaurant dedicated to serving senior diners, and the business was very prosperous. The most expensive menu in this restaurant was "abalone, ginseng, wings and belly" in Chinese food, and it was also the best dish. Although it was expensive, it was full of diners. He was greatly inspired by the success of this restaurant.

Success

After careful consideration, he decided to choose abalone, a kind of food material which is both expensive and difficult to process, to carry out planned research and processing. It was the end of the 1971s.

At that time, it was predicted that Yang Guanyi could not succeed, because it took two days to cook a delicious abalone, and Yang Guanyi was meticulous in its work, so people who were made of iron were exhausted. Besides, abalone itself is very expensive. In case the processing quality is not as good as that of competitors and there are no diners, the loss of the hotel will be even heavier.

But Yang Guanyi said, "People who eat bitter are more powerful than immortals." He bought abalone worth more than 111 thousand yuan before and after, and conducted systematic research and processing. In Hong Kong at that time, the money could buy a floor.

After several years' efforts, spanning two decades, Yang Guanyi finally successfully trial-produced delicious abalone in the early 1981s.

The method used by Yang Guanyi is to select the best Japanese dried abalone and use traditional cooking tools. Pot and charcoal, in the traditional ingredients, retain the essence of old chicken, ribs and so on, and make unprecedented bold innovations in cooking procedures such as mastering the heat, and finally make his abalone gradually surpass his opponent in taste and establish a reputation among Hong Kong diners.

After tasting the abalone from Yang Guanyi, Wang Tingzhi, a famous Hong Kong celebrity, splashed ink on the spot and wrote the eight characters "A Yi Abalone is the best in the world", and the reputation of Yang Guanyi spread like wildfire. Yang Guanyi succeeded in this way.

In the first three years after he left Hong Kong

to study art

in p>1981, he continued to improve his cooking skills on the basis of his success, and constantly brought his 31-year experience of immersion in the catering industry into play, and his cooking art has reached a state of perfection. He invented a set of unique skills of cooking in front of guests with China casserole, which amazed the Hong Kong catering industry with many experts.

In p>1985, with the recommendation of famous Hong Kong food critics zork, Liang Yining and Han Zhongxuan, Yang Guanyi went to Singapore to perform, and his reputation began to spread abroad.

In May, 1985, Yang Guanyi went north to Beijing to perform cooking skills in the Great Hall of the People. His superb performance opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the food industry in Beijing.

In p>1986, Yang Guanyi came to Beijing again at the invitation of Diaoyutai State Guesthouse, taught the skills of the chefs in Diaoyutai, and personally cooked dishes for the central leaders. This year, Bao Yugang, the Hong Kong ship king, hosted a banquet for the Deng Xiaoping family at Diaoyutai State Guesthouse. When he tasted the abalone, Deng Xiaoping said with deep feeling that such abalone could only be eaten after the policy was opened. Little imagine, the chef who cooked this delicious abalone is learning the stunt from Yang Guanyi.

Winning the Prize

Since then, Yang Guanyi has gained a great reputation, with rich businessmen, gourmets, foreign tourists and politicians from all over the world coming in droves, while Yang Guanyi has been touring China and overseas and won various awards.

Yang Guanyi won the first overseas award, which was the "1988 Outstanding Person" award recommended by Cambridge University. The first time he was recognized as a gourmet by France, a world gourmet country, was in 1989, when the country's gourmet association invited him to become a member and awarded the "excellent star" award, which was the first Chinese to win this honor; In July of the same year, he won the membership of the French Blue Ribbon Medal Gourmet Club, which made his position in the French gourmet world in full swing. Later, Yang Guanyi successively won awards and memberships from various French gourmet associations.

Public opinion in Hong Kong commented that Yang Guanyi and his abalone are a peak and a legend in the history of food in Hong Kong. From a macro perspective, his achievements are not the achievements of one person, but the crystallization of Chinese food culture for thousands of years. His achievements have been applauded by gourmets all over the world, and even more by Chinese compatriots.

Different from ordinary chefs in China, in Fulin Hotel, people can often see Yang Guanyi with leather suits, portable LPG stoves and earthen pots, and seats to cook abalone for diners. In this regard, Yang Guanyi has an explanation. He said, "I should always be present so that the guests can see me. This will have a wonderful effect. Because if the guests see me, or say hello to me, the dishes are all right.