A gentle woman whose name comes from the Tang poem "The green color reflects the cold of waterfowl" is beautiful enough to eat by her face and smart enough to read a postdoctoral degree in engineering at Tokyo University. Zhihu Daniel, who has more than 4, fans, can be the most respectable gold collar with smooth sailing, but he has to start a new stove and be a dessert shop owner who is busy late at night every day.
she is Yu qingjia, who was a special researcher at the university of Tokyo and a professional western pastry teacher from Tokyo tobacco school. This female doctor, who has the highest educational background in the field of desserts and is the best at making desserts in academia, opened her own West Point bakery after returning to China. In a few months, she accumulated a large number of die-hard powder, including customers who had to come to eat once a week, strangers who couldn't help sending flowers to their bosses after eating once, students who specially brought their parents to eat on the eve of going abroad, and men who packed 1 take-away packages for pregnant wives every time ... An unknown customer left a message.
what kind of dessert is so attractive? What kind of experience made such a sweet legend?
Yu Qingshi studied in Japan from 28 to 213, and studied for five consecutive years in engineering at the University of Tokyo. With such a glittering degree, I should have taken the academic road naturally after graduation. However, Yu Qingyi feels that there should be more and more options in life, and sometimes it is just a little different that makes the world colorful.
There are many branches of famous restaurants in the University of Tokyo, such as "Chunshan Villa" and "Matsumoto Building". There is an Italian restaurant on the 13th floor of the Medical Department, facing the new coordinates of skytree in Tokyo, and the dining scenery is very good. This is a welfare that can never be wasted for Yu Qing, who loves life and food.
Some people say that women have two stomachs, one for eating and the other for eating dessert. Yu Qingyi is such a woman. During her study abroad, she ate all Michelin restaurants and dessert shops in Tokyo and fell in love with Japanese West Point at first sight. After years of academic edification, she couldn't help but explore the mystery of desserts, and simply ran to the famous Tokyo Tobacco School near her residence to sign up for dessert making. In two years, she spent the day writing papers in the research room, and went to the tobacco school for three and a half hours at night. She learned the history, factions, raw materials and making methods of desserts from the inside out and mastered the making methods of 2 kinds of desserts. While becoming one of the few talented people in the research room who successfully got a doctorate, I also learned to be an excellent professional western pastry chef.
after returning to China in 213, in two years, Yu qingjia visited thousands of dessert shops in Beijing, Shanghai, Jiangsu and Zhejiang, constantly learning from others and improving her skills, because she thought that only by eating the best can she make the best.
influenced by the life experience in Japan, the main dessert of Yu Qingying and Fengyang Zizi, that is, Japanese-style West Point, has a refreshing and dense taste, which is not too sweet and greasy. The ingredients are complex but the taste is clear. For example, the coconut wind cake tastes like coconut, and the sweet and sour raspberries inside must not be allowed to steal the limelight.
Yu qingjia said, "as a doctoral student, your research must be different from your predecessors before you can graduate smoothly. You must be a pioneer, and no one's achievements can be referenced. " This experience and concept determine that the biggest difference between her and other dessert chefs is that she has integrated a "study" attitude into every process of dessert making. "'research' is not' learning',' research' is to find something new that is worthy of recognition on the achievements of predecessors."
First-class desserts are very demanding in technology, with extremely accurate measurement and highly coordinated taste, color and structure. However, the standard of "wonderful operation, single mind" is flexible and varied among producers, so an outstanding dessert chef must be a gourmet, a scientist and an artist at the same time. Making dessert is like meeting true love. The tacit understanding of temperature and air is like meeting the right person at the right time, neither earlier nor later.
Yu qingjia believes that dessert is the art of five senses, and the so-called "it seems to be greasy and refreshing, and it seems to be condensed and floating." Jade comes to the bottom of the plate and the snow disappears at the mouth ",which can make vision, taste, smell, hearing and touch all enjoy, which is the perfect realm." In order to make taste buds have a better experience, two or more desserts should be eaten in the right order. For example, Mu Si, a red wine apple yogurt, has a light taste and a fresh taste. It is recommended to taste it first. Black chocolate oil shower layer and raspberry as stuffing, rich in taste, it is recommended to taste after; Passion fruit and mango's main Mu Si, it is suggested to put it at the end, and it can also relieve boredom. It is this unambiguous and uncompromising attitude that creates an extraordinary and shocking dessert.
nowadays, Yu qingjia has several jobs, such as cook, purchasing, accounting, research and development, production, design, customer service and logistics ... she is busy late at night every day, but she is very happy. "Because good desserts will make people feel happy, I would like to be such an emissary to share happiness." Regarding the further future, she envisions that she will regain her old job in a few years, strive to have her own NGO (non-governmental organization), and do something for the society in the field of public welfare.
in Yu qingjia's view, life is like desserts, with many styles and different styles. How can you know which one is more suitable for you unless you try? "No matter what everyone in the world says, I think my feelings are correct. No matter what others think, I will never disturb my rhythm. What you like can naturally persist, and what you don't like can't last long. " This passage of Haruki Murakami has always been in her mind.