This requires not only the courage to dream, but also the courage to continue working hard in the face of failure. 」
Chef Andre Chiang
I like cooking, I like joking that I am a chef, and sometimes I am very proud of my work. Although my girlfriend's feedback is actually lower than when I graduated, it must be admitted that the busy work, going abroad, and spending less and less time on cooking. Cooking actually requires patience and care. Every detail is handled well. I know how to read every ingredient and keep abreast of the season.
This kind of consciousness is not deep in my heart. Today, I learned that Andre is such a famous chef by chatting with Danny, the assistant of Andre's chef. However, I have known Andre for nearly a year and occasionally chatted on WeChat in recent months.
So, I started searching for information about official accounts of ins, fb, Weibo and WeChat. After watching many videos and interviews, as well as some media reports, I finally understand that Andre, whom I still regard as an ordinary greeting today, is such a master, which is undoubtedly too low-key.
Who's Andre? Andre Chiang Andre Chiang is the most influential China chef in the world.
20 17 Singapore Michelin guide two stars;
20 17 top 50 restaurants in Asia ranked second;
20 17 ranked the top 50 restaurants in the world14;
The first chef in history who owns three best restaurants in Asia at the same time;
Intensive cultivation for more than 20 years has spread all over Europe, Asia and Africa, accumulated profound cooking skills and captured the world's top gourmets;
The world's six largest restaurants, from Singapore, Paris to Taipei, keep up with the latest trends in the world;
Octagonal philosophy Octagonal philosophy's unique creative method promotes food to the artistic realm;
Strive to speak for young people and become a new idol of young people around the world on the world stage.
Restautant André and Restaurant Raw founded by Andre have won great awards and great influence all over the world, and also have many social activities, such as publishing an autobiography and participating in recording TV programs. In addition to being a "chef", he also positioned himself as a chef. How does a chef discover new ingredients and find that every place has local characteristics? Secondly, he comes from China. He hopes to add elements belonging to China to French cuisine and other cuisines in Europe, and then inherit some elements from China. Finally, as a creator, how to express dishes with familiar tastes, familiar practices or new attempts and give them new expressions.
Andre's cooperative restaurant in Chengdu and Covered Bridge is about to open, and he is suddenly looking forward to visiting Chengdu.