It happens that there will be live broadcast these two days. Yesterday, grandpa said on the live broadcast that "Uncle San also started his own company, and I wish him success. The third thinks he is young, different from the eldest brother. The two have a long reputation and are old, and they don't like to toss. The third wants to do another job.
The commercialization of old rice bones is basically what the third child has been doing. Whether it is the app promotion in "Mom's Hooves" or the sudden insertion of my uncle's voice "My uncle bought a pot and sent you a link", Tik Tok commented that the order was delayed, and Lao Fangu's reply was "My uncle sent the order number privately".
Old rice bone three introduction:
1, grandpa with solid basic skills, needless to say, is a down-to-earth person. In fact, I saw a lot of technical elders from him. Although not a chef, people with practical skills have something in common. Uncle may not have many famous experts in the industry. To put it bluntly, he didn't borrow anyone's fame, and his brain was not so flexible.
It can be said that I have made great efforts and persistence in my work, basically relying on my own efforts and qualifications, step by step, and there may not be much innovation, but I belong to the real inheritor and have the spirit of artisans. To put it bluntly, people may not be smart, but they work hard and persist.
Of course, it has something to do with age. People in those days basically didn't have so many flowers and intestines. Some people say that my uncle is not good. I don't think you have eaten or seen anything delicious. You have been to many high-end restaurants, and you will know the level by watching my uncle's food. Of course, human nature, now that I am old, my hands are not so flexible.
2, Bo Er, Bo Er is quite arrogant, I think it should be more or less inherited from a famous family, a disciple of a famous teacher, with unusual background and certain advantages in qualifications. I admire the craftsman spirit of the older generation more, but no one is satisfied with cooking. Although on the one hand, we pay attention to inheritance and respect our predecessors, on the other hand, there are always new ideas.
I know the principles of many dishes, and I like to innovate on the basis and constantly try to change the cooking methods. The continuous development and progress of any industry needs such people, otherwise it will stop. It is not so easy to promote new dishes in China, although many young people are gradually accepting them now.
In foreign countries, some high-end western restaurants specialize in making innovative new dishes, rarely cooking old dishes, which may not be delicious, but many people are willing to try to pay for new things. Of course, I think western food is also done in this way, which is nothing compared with profound Chinese food.
3, uncle, uncle belongs to the descendants of smoked sauce, which belongs to cooking together, and there are still some differences from traditional cooking, just like the difference between restaurants and delicatessens. Three uncles are typical chefs who wander around major restaurants. His background is not too high, and he doesn't have a serious teacher. Starting from the worst position, he will be a good man and have a good ability to travel all over the rivers and lakes.
It is not easy to comment on serious cooking, but it goes without saying that there are many friends and food everywhere. But when a chef reaches a certain level, it depends on teachers and endorsements. To put it bluntly, just because there are many friends in the Jianghu doesn't mean that the big brother speaks for you, and the third uncle can't get along.
His uncle didn't spend his life in an ordinary restaurant or open a deli to earn a little money, but he was more business-minded, and wanted to make more money by using his personal connections.
For example, it is understandable to be a rice wine agent or sell goods, but it is only because of low educational level, no intention, no understanding of online marketing, and sometimes it is too hasty.