After the competition, more and more people in the culinary world know Xu Juyun, and many units want to hire him with high salaries and high positions.

When faced with temptation, he believes that what he is today is the result of the party's cultivation and the support of his comrades. He will continue to take root in the enterprise and contribute to its development.

In the late 1980s, Xu Juyun officially became the head chef of Yuloudong Restaurant, a century-old Hunan cuisine restaurant.

In the face of fierce market competition, Xu Juyun proposed "I have what others don't have, I have the best when others have it, and I have the best when others are good" as the goal of product innovation.

According to the changes in the market, he led the restaurant's technical backbone to the north and south dozens of times to conduct in-depth on-the-spot investigations and learn from experience, and creatively launched hundreds of new dishes such as "Steam Pot Series", "Pocket Hot Pot Series", and "Teppan Series".

The technical research team formed by Xu Juyun has repeatedly studied and improved traditional famous dishes such as spicy chicken and fish head with chopped pepper, which were once neglected, and attracted people's attention and love again.

After entering the 21st century, he advocated holding an annual food festival, which has been held for fifteen times so far. There are new varieties every time, which has made great contributions to the company's expansion of sales and efficiency.

Inheriting Hunan Cuisine, Tao Li Tian Xia In order to "make Hunan cuisine famous all over the country", Xu Juyun did not regard his cooking skills as personal wealth, but spread his teachings widely.

Xu Juyun pays special attention to cultivating young talents.

In terms of cultivating skilled talents, he believes that vocational education should cultivate virtuous, technical and cultural talents, among which "morality" is the most important.

"Noble moral conduct and rich emotions" are his greatest requirements for his apprentices.

During his decades of practice, tens of thousands of students have listened to Xu Juyun's lectures and been mentored by him. He has as many as 260 direct disciples all over the country.

Xu Juyun attaches great importance to the organization and development of on-the-job technical training and technical competition activities. He established a product technology training and development center within the company, regularly organizes chefs to learn business skills, and organizes technical competitions regularly, so that the technical level of restaurant employees has been increasingly improved.

New people with technology and ability are constantly emerging.

It is Xu Juyun's new goal to go out of Hunan, become famous around the world, participate in international competition, and let Hunan cuisine go global.

He has repeatedly represented Hunan and Hunan cuisine to various parts of the country as well as Hong Kong, Macao, Taiwan, Australia, Japan, South Korea, Singapore and other places for technical exchanges, teaching and performances, which has greatly improved the reputation and popularity of Hunan cuisine and enhanced the influence of Hunan cuisine.

force.

He took advantage of culinary exchange opportunities such as chef festivals and food festivals to perform and teach skills in more than 30 regions across the country, demonstrating the infinite charm of Hunan cuisine to people at home and abroad, and demonstrating the style of Sanxiang chefs.

In 2015, he led his disciples to Singapore for technical exchange and teaching, which set off a craze for tasting Hunan cuisine.

Every time Xu Juyun goes abroad to teach and perform cooking techniques, he will bring Liuyang tempeh, Liling peppers, Chaling garlic, Yiyang chili sauce, etc. The original Hunan cuisine has won high praise from foreign friends.

"Only by cooking with emotion can you make delicious dishes. No matter how particular you are about the ingredients, or if you are full of anger or absent-minded, you can't concentrate on making good dishes." Xu Juyun said, "Investing such emotions will make you cook delicious dishes."

Not only can he make good dishes to meet the needs of customers to the greatest extent, but he also always maintains a professional spirit and motivates himself to continuously improve his cooking skills.