When it comes to Michelin, the first thing that comes to mind is the chubby tire man Bibidum. Of course, I also like this lovely figure, but the Michelin I yearn for refers to the French authority who has a long history and specializes in commenting on catering. Let me tell you something. 1900, the founder of Michelin Tire published Michelin Red Collection, which is a guide for travelers to choose restaurants during their travels. Later, these restaurants were called "Michelin restaurants". And these restaurants are evaluated by a group of "food spies" who have been strictly screened, and they are divided into different stars. Finally, with Michelin restaurants with different stars now, of course, there will be a journey I hope for in the future.
There are all kinds of delicious books in the bookstore. China cuisine is divided into eight major cuisines by region: Cantonese cuisine, Sichuan cuisine, Zhejiang cuisine and Hunan cuisine, while French cuisine is the first in western cuisines. We can learn about catering knowledge and culture through the internet and books. I dream of being the chef of Michelin restaurant. My parents told me that the French Blue Ribbon cooking school is the first professional training school for western food and west point talents in the world. One stop of my Michelin trip is to study there. Because I know that chefs don't simply cut and burn with knives or shovels. First of all, they must read more books and understand different cultures in order to have a catering culture. Secondly, learning language, language is the key to communicate with people. I am studying English seriously now, and then I can ask chefs all over the world for advice. Then there is science, because people now require not only color and fragrance, but also nutrition, so they need to understand the principle of food molecules. Learning is a necessary choice in my journey, and I have to experience it.
After learning, as a foodie, I certainly won't forget to study food at home. What my mother always says is "integrating theory with practice". For breakfast, I will add fried eggs, sliced meat and cakes with sauce and make a new sandwich by myself. At noon on the rest day, I sometimes make my own Hong Kong-style egg noodles, and sometimes I fry a fancy fried rice. After dinner, I will peel, cut into pieces and set the table. At present, the fruit bowl after dinner at home has been contracted. I went to my mother's colleague's house the other day to learn how to make Japanese rice balls. Although I pinched the rice ball, it was strange in shape, but it tasted good. Learn more and make more when you have time. I think Michelin's travel practice is the key.
If this trip comes true one day, I hope to bring my catering skills to those old revolutionary areas. Because dad said that those old areas are all mountainous areas and poor. The children and old people there may never have walked out of the mountains, let alone tasted all the major delicacies or French dinners. Maybe Michelin restaurant has never heard of anything. Now some people donate money, some teach and some build roads. I will cook well, and then I will bring my catering skills to them. I always feel that eating is a very happy thing. Bringing my happiness to them should be the end of my Michelin trip.
My trip to Michelin seems far away, but I think as long as I have a goal and a direction, I will definitely achieve it through continuous efforts and study.