It turned out that at the Winter Olympics, Gu Ailing's burning leek box came from the chef of Beijing Jinfeng Catering Co., Ltd. During the Winter Paralympics, they were responsible for the catering guarantee of the first and second canteens on the ground floor of the Bird's Nest. The central kitchen is far from Shunyi base, which is thirty or forty kilometers away from the Bird's Nest. Every morning at 5 o'clock, before dawn, the chefs come down to the kitchen in the moonlight and start their day's work. On the first night, prepare the raw materials according to the determined recipe. In order to make the production speed meet the requirements, the masters processed the lettuce into clean vegetables. In the morning, you only need to cook the clean vegetables in the pot, and after about 40 minutes, the steaming delicious dishes are ready and put into the incubator. It will take another 20 minutes to complete the loading, signing and delivery, and drive in the special lane of the Winter Paralympic Games. All the way, it will be as fast as lightning. At half past six, the genius will arrive, and the hot breakfast has been delivered to the Bird's Nest. At 7 o'clock sharp, the staff and volunteers began to eat on time!

"Simple is not simple, but our thoughts are hidden in every meal." According to Zhen Liwei, catering enterprises have 65,438+05% right to adjust the menus provided by the IOC. They make full use of this 15% right to provide the most intimate food for the staff and volunteers, which is beyond their expectation.

The ratio of one person to one meal is 450 grams to 650 grams, but the amount of each diner is different, and the number of people who eat every day is always changing. How to accurately balance the overall food intake and avoid waste to the greatest extent has become a difficult problem for catering service providers. Jinfeng Restaurant requires all departments in the venue to report the number of diners every day, but when reporting the number to the central kitchen, it always "misses" its own service staff. After the staff and volunteers in the Bird's Nest have finished eating, Jinfeng's service staff is responsible for "cleaning up the battlefield" and eating the leftovers. If there is more left, everyone will eat more, and if there is less left, eat less. In this way, the economy is strictly enforced, and finally the remaining kitchen waste is basically zero. Jinfeng Catering has practiced frugal competition with practical actions, recycled resources to the maximum extent, and reduced waste and pollution.

"The Winter Paralympics is coming to an end, but we catering people will continue to fight until March 18. In the next few days, we will provide diners with safe, nutritious, warm and thoughtful catering services with the same standards, and hand in a satisfactory answer for our Winter Paralympic Games. " Yan Liwei said.