under the smiling, calm and tidy appearance, it is actually a busy and happy heart.

Not long ago, 41-year-old Xie Feng won the runner-up with his own "Yaowang Health Banquet" at the Shaanxi Cuisine Exchange Conference with 76 hotels participating. At present, he is preparing for the "Yaowang Health Festival" in Tongchuan City. "How can we make the health banquet innovative-give it the connotation of health culture and Tongchuan characteristics?" Xie Feng's eyes are full of expectations.

Twenty-two years ago, he was a poor boy in the mountains who was timid at the sight of the city.

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1989, in Heigou Village, Limiao Township, Shangzhou, Shaanxi Province, Xie Feng dropped out of junior high school. "The family is too poor, five people have 4 acres of thin land, and the food is not enough." He had to stand up for this family.

the hope of the mountain people lies outside the mountain. Through his uncle's contact, he took the borrowed 15-yuan travel fee and carried the bedroll, and came to the road-building migrant workers team in yijun county, Tongchuan City. Pulling soil, shoveling sand and mixing soil are all hard jobs that have no choice. Seven months later, I got it to 811 yuan. "I can bear hardships, but I have to work for 4 yuan for more than ten hours every day. When is the day?" Xie Feng asked his uncle to discuss: "coolies are not as good as craftsmanship. The radio said that there is a chef training class in Tongchuan, and I want to learn it."

the young man with lofty aspirations impressed my uncle. Xie Feng came to Tongchuan City, gritted his teeth and paid the tuition fee of 511 yuan, and began to study for three months. Every day he is the first to arrive, killing fish, washing dishes, lighting fires, cleaning, and learning dirty and tiring work, and he rushes to do it; In the afternoon, I went to the hotel for practical training. In fact, people were not allowed to get started, so the students could only watch. Many people didn't go. He went every day and took the initiative to chat up the master to help them do the idle work that didn't match the world. Upon expiration, only Xie Feng was left by the hotel.

Actually, as an apprentice, helping the master is the real beginning of learning arts. "I usually wash vegetables and clean cases. When I am not busy, I cut things and practice basic skills. Later, the master opened a restaurant, and I became a chef. " A few years later, Xie Feng obtained the certificate of intermediate chef.

However, Xie Feng's foothold in this city began in 1997 when he was recommended by his master to be a chef in Tongchuan Hotel. At that time, the business of this restaurant was very bad, and it could only sell for one or two thousand yuan a day. Sometimes there are no guests and you don't have to go to class. Chef Xie Feng met with several meetings at the end of the year. He tried his best. "I haven't had a day off for more than a month, and I have developed many new dishes." The market responded immediately, and customers were surprised by the new atmosphere of the food in this state-owned hotel, and the turnover almost doubled that month. After half a year, the monthly turnover exceeded 1.5 million yuan.

But Xie Feng is sober, and he is still a small sapling in this city. Hu Yufen, the catering boss, also knows that, like Xie Feng, the catering department she contracted is far from standing firm in the market. "At that time, the pressure was particularly great. No matter where there was an opportunity, I took him to study." Hu yufen recalled.

In the Defachang Hotel in Xi 'an, Hu Yufen cleaned the office for the manager, and helped him to kill fish in the backyard. Every night, Hu asked what he had learned; Xie Feng said he was still killing fish. Finally, one day, Xie Feng said excitedly, "I was on the stove today ... but people tore all the labels off the seasoning box." "What shall we do?" "Nothing, I remember the smell." According to the taste in memory, Xie Feng went to Tanshi Street and found all kinds of spices.

When eating lobster for the first time, Hu Yufen quietly brought back half a piece for Xie Feng, so that he could distinguish the delicate flavor ...

In 1999, Xie Feng and the manager rented a van to participate in the skills competition for employees of foreign-related hotels in Shaanxi. After several days of theoretical and practical competition, Xie Fengyong won the first place. When the list was published, several people hugged each other and cried.

Cooking has advanced by leaps and bounds in learning and knowledge. At a national competition in Beijing, when the host announced that Xie Feng of Tongchuan Hotel had won the championship, many people still didn't know where Tongchuan was.

Xie Feng not only got the qualification of senior cooking technician, but also became a big shot in the industry. China cooking master, the top ten store managers in the national commercial service industry ... The honorary certificate is filled with two bags. In Tongchuan, Shaanxi and even the national cooking competitions, he served as referee and referee for many times. In 2118, as a migrant worker, he was named as a model worker in Tongchuan City, Shaanxi Province. At the same time, Tongchuan Hotel's catering has become the leader step by step, and now the monthly turnover has reached 2 million yuan, and the wedding banquet has been scheduled for June 8, 2114. Lide-standing

At first, Hu Yufen went to the sea to undertake the catering department of Tongchuan Hotel, and Xie Feng was recommended by the master to be the chef. Hu plans a monthly salary of 1,511 yuan, and the master insists on 1,611 yuan: "It's worth the money, and the kitchen is good."

Hu yufen soon felt it: "It was a coal stove at that time. Xie Feng poked the stove and poured the slag himself, and never pretended to be a chef." Manager Li Dangshuan said: "He is very kind to employees. Sometimes he is nervous about eating, so he lets employees eat first, leaving himself and his disciples behind."

With the continuous improvement of skills, Xie Feng thought of helping more migrant workers like himself to learn skills and start a career.

Since 2117, Xie Feng has brought out more than 511 disciples, of whom more than 31 started out by craft, and 8 outstanding disciples won gold and silver prizes in the national cooking competition. In 2111, four of the top five in Tongchuan's first worker skill competition and cooking competition were Xie Feng's apprentices.

"I've never been conservative, but I'm afraid they won't learn, and I can't finish learning new things at all." This is the fundamental reason why he has made many disciples and made great disciples.

Xie Feng became a famous Chinese chef and a teacher, but he never forgot his teacher's kindness. In 2118, when the master celebrated his seventieth birthday, Xie Feng invited the chefs and brothers from various hotels to cook and set the table for 13, which was a beautiful talk in the industry. Last year, Xie Feng won another grand prize. His way of celebrating is very special. He invited the old master back and solemnly put on a high hat symbolizing the rank of chef. The master was so excited that he burst into tears: "How can I be treated like this?" Xie Feng said: "Without a master, there would be no Xie Feng today, and all my honors are also the master's."

The restaurant's catering has reached its peak at the local level, but Tongchuan is very small after all. With today's fame, craftsmanship and ability to mobilize manpower and capital, it is not difficult for Xie Feng to go to any big city or stand on his own feet, but he never leaves Tongchuan Hotel. Hu Yufen said: "I watched him grow up like a sapling." Xie Feng said: "I always feel that I grew up with the hotel."

Now, Xie Feng has bought a house and become a family. His children are all 11 years old, and he has become a Tongchuan native.

make a decision-make a statement

He was so obsessed with studying cooking that Xie Feng found great fun that he gave up many opportunities such as being a manager. "Every time the research and development of new dishes is recognized, that little sense of accomplishment is the happiest."

In addition to subscribing to books and magazines on catering, Xie Feng is particularly concerned about learning by participating in various banquet competitions. For more than ten years, he has spent more than three months studying and competing in other places, and spent at least one million yuan on his own. "You need to buy your own materials for the competition, and you can't bear to spend money on clothes. No matter how expensive the materials are, you have to buy good ones ... You can't think of something if you don't see it. When you see it, you often draw inferences and get inspiration."

I remember once taking part in a national cooking competition. Xie Feng's works were beautiful just after they were made, but they changed color after a while, but their colors remained for a long time. He went to talk to others, and it turned out that the secret was to add some fish glue when thickening.

Xie Feng likes to travel. He loves to eat the "best food" in the local area, and he will get something every time. Once I went to Chengdu, I found out about the hot pot of Huangcheng Mom, and he went straight away. As a result, the meal was less than 151 yuan, and it cost 211 yuan to take a taxi. There, he got a little inspiration, and came back to make a new dish with Chinese cabbage and bacteria and a few wolfberry fruits. It was beautiful and refreshing, and it is still very popular.

Xie Feng has a unique view on the innovation of dishes. He said to his apprentice, "What is innovation? It is what has changed plus speed. " The apprentice was puzzled. He said, "Just dare to think first, and then make it as quickly as possible."

Last October, Xie Feng and his friends talked about the harm of monosodium glutamate and chicken essence at dinner. When they came back that night, they thought about how to remove monosodium glutamate without hurting the taste of the dishes. It didn't take long for him to succeed-replacing monosodium glutamate and chicken essence with soup made from leftovers by slow fire was not only more nutritious and healthy, but also reduced the cost.

Now, he has begun to sort out the information of the fine dishes developed over the years and prepare a book. "I want to pass on my ideas, experiences, knowledge and technology and influence more people." He said.