"Honor has a good cook." Most guests who spend money in the honor hotel say so. Yes, Hu Manrong, Chairman and Chef of Honor Hotel Group, is indeed a man of the hour in the hotel industry: he has won dozens of honors, such as Fujian Cai Min, China cooking master, abalone master, CCTV (Man-Han Banquet) three consecutive championships, the most concerned young chef in Shi Jia, the top ten figures in the catering industry in China, and the Golden Chef Award in the National Cooking Competition. At the end of last year, he also won the "Golden Abalone Award" in the national abalone competition, making him the king of abalone in the world. Hu Manrong, who achieved great success, did not stop moving forward. He is still fascinated by the study of abalone and wants to make abalone a fist product of an honorary brand.
Hu Manrong's obsession with abalone is destiny takes a hand. In 2005, Hu Manrong went to Hong Kong to attend an activity and happened to meet Yang Guanyi, the king of abalone in the world. How could he miss this great opportunity? He really wants to learn from Master Yang. Yang Guanyi hesitated at first, but he was finally moved by Hu Manrong's sincerity and agreed. He asked Hu Manrong to sort out his personal information and send it to him. A month later, Yang Guanyi informed Hu Manrong to go to Hongkong for formal study. Hu Manrong, who was personally taught by Master Yang, came to Fulin Hotel in Hong Kong. His abalone cooking skills have been significantly improved, and gradually respected and recognized by Master Yang Guanyi.
In recent years, Hu Manrong has devoted himself to studying the cooking skills of abalone. On the basis of absorbing and integrating the essence of Master Yang's cooking, he developed abalone as a special topic and took a solid step on the road of innovation. Hu Manrong lied. He cooks abalone in several ways: first, look at the shape to see if the edge of abalone has rotted; The second is to look at the temperature, when to use what temperature, he knows; Third, the feeding time is also very important; Fourth, no pigment and monosodium glutamate are added; Fifth, abalone can be made hard or soft according to the different needs of guests. He said that there are many cooking methods for abalone, such as stewing, stewing, roasting and freezing. But in either way, he only pursues pure nature, simplicity and the aroma of soft and waxy teeth; He only pays attention to nutrition and the original flavor of abalone. He thinks that only by putting the health of the guests first will he win the favor of the guests. Hu Manrong also believes that some hotels sell abalone at a discount, but honorary abalone will not be discounted, because he firmly believes that their abalone is the best, and even if the best things can't be discounted, diners still welcome it.
Today, Hu Manrong can be said to be famous. In addition to becoming an award-winning professional player in the national cooking competition every year, he has been invited to Beidaihe and other places for cooking many times. Many domestic and foreign VIPs came to the Honor Hotel to spend money and appointed Hu Manrong to cook for them personally, and gave him a thumbs up. Abalone has also become a food with a high ordering rate for local diners. Honor Hotel has now become a modern large hotel group with 1 1 chain hotels. In order to let the guests eat abalone with the same taste in every hotel chain, Hu Manrong specially set up an abalone R&D team and trained a large number of gold medal chefs, which laid a solid talent foundation for the development of honorary brands.
"The development of honor is like a high-speed train, and the burden on my shoulders is very heavy. Only by making a hundred efforts in the chef profession can I advance with the' honor train'. " Hu Manrong said.
For a chef, it is easier said than done to make hundreds of delicious foods with all colors, flavors and flavors through various means such as cooking and frying on the earth with the help of the five world gods. But Hu Manrong did it. His vigorous seafood and authentic Fujian cuisine are unique and won numerous awards. For thousands of years, food culture has a long history, and there are countless works about cooking art. It is necessary to learn a spoonful of soup from China's vast food culture and board the elegant halls of today's food, such as the Great Hall of the People, where guests from all over the world will be entertained. Not everyone has a chance, and not everyone who goes in can return home with a full load. Hu Manrong also did it. He obtained the certificate of "Senior Chef" in the Great Hall of the People, and became a disciple of Yang Guanyi, the "World Chef and Hong Kong Abalone King" in 2005. ...
A band must have a conductor, and its music will be ups and downs and magnificent; A troupe must have a prop to perform all kinds of human feelings and joys and sorrows; To satisfy the eating habits of hundreds of customers and the taste buds of millions of diners, a hotel must have a well-laid chef. As a brand hotel chain with food as its main feature to retain customers, Honor has been cultivating and tempering for 10 years. From being a restaurant to building an honorary brand, we conquered the city in the hotel industry three years ago and cultivated an excellent team of chefs with Hu Manrong as the chef.
It takes ten years to make a sword.
10 years ago, Hu Manrong went to the south with his third brother to make a living and start a business. As soon as this young man with unique sensitivity to the art of "cooking" walked into the kitchen, he was good at drilling and innovative drilling and creativity, which attracted the attention of some famous chefs in Quanzhou. Everyone says that Xiao Hu will be a good cook in the future, because his persistence in cooking makes him have the professional style that a chef must have. From the restaurant to the hotel, starting from the Green Island Seafood Restaurant, with the help of Wang Shanxu, the chairman of the restaurant, and the continuous support of his third brother Hu Lianrong, Hu Manrong gradually emerged in the food industry in southern Fujian and was sought after by some diners.
After several years of practice, his cooking has become more and more exquisite, but he is still not satisfied. From 1996 to 1998, he studied in the training department of the Great Hall of the People in Beijing for nearly two years. With his unsatisfied professionalism and professionalism, he was carefully taught by many famous teachers and successfully obtained the certificate of "Senior Chef" issued by the training department of the Great Hall of the People in Beijing. After returning to Quanzhou, his original famous dishes such as sour and sour soup for state banquet, roasted Liaoshen, French fried goose liver, braised golden hook wings with scallops and stewed official swallow with apricot juice have spread all over southern Fujian, leading the food trend in southern Fujian. On June 5438+ 10, 2003, Hu Manrong's "Best Golden Hook Wing" won the title of "Golden Gourmet" in the "Fujian Tourism Cooking Technology Grand Prix". From June 5438 to October 2004 10, at the 14th China Chef's Festival, Hu Manrong's six famous dishes, such as South African dried abalone, rainbow bird's nest, emerald lobster noodles, sea tiger wings stewed in golden soup, dried bamboo shoots with thousand layers of meat and Youlong opera beads, were rated as "China famous dishes". Quanzhou is the only "China Famous Chef" who won the most Golden Chef Awards. In July, 2005, in order to further improve his cooking skills, Hu Manrong went to Hong Kong to learn from a teacher, became a disciple of Yang Guanyi, the "world famous chef and Hong Kong abalone king", and obtained a true biography. This is a new starting point for Hu Manrong's cooking career. Under the hands-on training of Yang Guanyi, his cooking skills have been promoted to the artistic realm of pursuing delicacies, not only pursuing the original flavor of delicacies, but also refusing to use auxiliary chemical condiments such as monosodium glutamate and pigment from a more scientific height, and accurately using green condiments, forming a unique style from June 5438 to October 2005 10, and winning the highest prize in the first national cooking skill innovation competition.
A famous chef full of honor
After more than 20 years of cooking career, Hu Manrong started with food culture. While looking for famous teachers to learn with an open mind, he also carefully studied Chinese and foreign food culture classics, rooted in tradition, and innovated for today's use. He carved dragons and phoenixes with delicious food and embroidered brocade, so that every dish he brought to customers was not only delicious on earth, but also a pleasing artistic treasure on the dining table. In order to integrate ancient and modern Chinese and foreign food cultures and build an honorary chef team with his exquisite cooking skills, he visits and studies in Europe, America, Southeast Asia, France, Singapore and other countries and China's Beijing, Hong Kong, Taiwan Province Province, Nanjing, Guangzhou, Shanghai, Hangzhou, Chengdu and other places every year. He has tasted delicious food from all over the world, learned from others' strengths, and put Fujian, Guangdong, Chaozhou, Sichuan, Hangzhou, Shandong, Hunan and other major cities through many years. He has carefully trained more than 100 apprentices with profound cooking skills for honor chain hotels, and dozens of his proud students who won the True Story of Hu Manrong have become the main commanders of the kitchen of honor chain hotels and the main force in building the brand of "honor cuisine".