Recently, I was reading a collection of Hunan cuisine and went to see the author. You can look at his cooking experience:

Xu juyun

Top Ten Famous Chefs in China

China Hu' nan cuisine master

China cooking master

Master of China's Food Culture

National Senior Cooking Technician

Judges at the national level

Vice President of China Cuisine Association

Representatives of the 11th and 12th National People's Congress of National Model Workers

"National May 1st Labor Medal" and "China Cooking Master Special Gold Award"

Winner of "Outstanding Contribution Award of China Catering Industry" and other awards.

Going out in a small year

1964, 16-year-old Xu Juyun entered the famous Hunan cuisine store "Fire Palace" as an apprentice, and studied under Mao Shousong, a famous Hunan cuisine teacher. For a poor family, this is a rare opportunity.

Xu Juyun didn't waste this opportunity. He gave full play to his quality of "studying hard". Every day, he is always the first to arrive at the store. He helped master burn coal, make a fire and make tea. After making all the preparations, he waited for Master.

At that time, there were five disciples, and the other four disciples worked hard in front of Master. As soon as master left, they slipped away to smoke and drink tea. "I'm stupid. Whether the master is here or not, I am doing something. They are all experienced people. After a long time, they naturally know the tricks of young people. Who is reliable and who is a chicken thief is clear. "

From six o'clock in the morning to ten o'clock in the evening, the apprentice comes first before the master comes, and then the apprentice leaves after the master leaves. From the catering department of the Fire Palace to the snack bar, Xu Juyun has always been a hard-working young man.

During the day, Xu Juyun helped Master while reciting her operation. In the evening, he bought ingredients from his own pocket, went home to practice, pondered and tried repeatedly, and then showed the dishes to the master for guidance.

Master values his modesty and eagerness to learn, and always gives patient guidance. Over time, Xu Juyun has a good skill, but it is not enough.

At that time, there were still many taboos in the inheritance of mentoring, one of which was "teaching disciples to starve to death". Xu Juyun is not only diligent, but also delicate in mind.

Master took another look at the empty wooden basin. He knew that he had to take out the fungus and soak it in it. When Master looked at the fresh fish on the chopping board, he knew that he had to scrape off the scales. Master coughed twice, and he immediately served tea and water. No sooner had Master sat down than he lit a cigarette.

It is this intelligence, modesty and diligence that enabled Xu Juyun to learn solid knowledge from Master at that time when cooking was not easy to teach, and also laid a solid foundation for his cooking life in the future.

Recalling the past, Xu Juyun concluded: "All my achievements were blown up from this smoky kitchen. The only thing that supports me is my belief in promoting Hunan cuisine and my perseverance in doing everything well. "

Start showing your abilities/talents.

1970, Xu Juyun went to Daqing Hotel as the monitor for the first time. Five years later, he was transferred to the experimental restaurant of Yuloudong Restaurant, a century-old Hunan cuisine store, as a chef. By the time of the reform and opening up in 1978, Xu Juyun had just turned 30, and his work experience was 14.

1978, a cooking skill competition was held in Changsha, the theme of which was the speed of killing chickens and cooking. Three months before the competition, everyone began to prepare, and Xu Juyun was no exception. He got off work at eight o'clock in the evening and practiced until two o'clock in the morning, killing more than ten chickens every day. It took five minutes from killing chickens to unhairing, to three minutes, to 1.5 minutes.

But this is not enough, because the hotel manager told him that there is an old master in Changsha, which only takes one minute.

Then continue to practice hard and find a way. As a result, he really found a way-eliminating the step of cleaning once after depilation, and directly cutting the hair and gut it and cleaning it with internal organs.

Finally, in the competition, Xu Juyun performed and produced Spicy Chicken. It only took 53 seconds to kill the chicken and 2 minutes and 55 seconds to finish the whole dish, which set a new record for Hunan chefs and won the championship.

The success of this competition prompted Xu Juyun to study Hunan cuisine more attentively, and also added a lot of experience for participating in national competitions in the future.

From 65438 to 0984, Xu Juyun was selected to participate in the second national cooking technology competition. At that time, the status of Hunan cuisine was very low, ranking second from the bottom among the eight major cuisines, and it never won a gold medal in the national competition.

In order to win glory for Hunan cuisine, he collected and studied the opinions of the judges while preparing dishes. "Food is for people to eat, and it is also a very important preparation for people who study food."

At that time, the organizing Committee of the competition stipulated that each player could only eat one fish, eight or two meats, and the other two were chosen by the players themselves.

Combining the exquisite cooking skills of Hunan cuisine and the information collected from four places, Xu Juyun made four hot dishes in the competition, namely "Chai Ba Gui Yu", "Shuangwei Taiji Ling", "Thick Chicken Juice" and "Goldfish Playing Lotus", and won four medals: one gold, two silver and one bronze.

Chaiba mandarin fish

He achieved a "zero" gold medal breakthrough for the Hunan delegation and made a beautiful turnaround for Hunan cuisine, which was almost forgotten in the corner.

After returning from the contest, Xu Juyun, who was very young, was promoted to a first-class chef and became the youngest senior chef in the province.

The first person in Hunan cuisine

As a first-class chef, Xu Juyun has become a high-paying figure for various catering enterprises. However, he was not attracted by all kinds of temptations, and he did not stop there. Instead, he continued to take root in Yuloudong Restaurant and devoted himself to studying cooking and Hunan cuisine.

In the late 1980s, Xu Juyun officially became the head chef of Yuloudong Restaurant, a century-old Hunan cuisine store. In the face of fierce market competition, Xu Juyun put forward the product innovation goal of "no one has me, no one has me, and no one has me". According to the changes of the market, he led the technical backbone of the restaurant to travel north and south for dozens of times, made in-depth field visits and learned from the classics, and creatively introduced hundreds of new dishes such as "steam pot series", "pocket hot pot series" and "iron plate series".

In addition, Xu Juyun's technical research team has repeatedly studied and improved traditional famous dishes that have been neglected, such as spicy chicken and fish head with chopped pepper, which once again attracted people's attention and love. It can be said that now Hunan restaurants have spread all over the country, and fish heads with chopped peppers are very popular among diners all over the world. It is absolutely necessary for Xu Juyun to improve and publicize them.

In 2008, Xu Juyun was elected as the representative of the 11th National People's Congress, becoming the only national chef representative since the founding of New China. After becoming a deputy to the National People's Congress, he listened carefully, collected and reflected social conditions and public opinions, actively made suggestions and performed his duties for the people.

As a representative of the chef, he has always been concerned about "food" issues, such as food base, food development, food safety and so on. And combined with my years of study and research results, I will make suggestions for the development of the whole industry.

In addition, Xu Juyun has been committed to bringing Hunan cuisine out of Hunan and into the world.

He represented Hunan and Hunan cuisine in technical exchanges, teaching and performances in various parts of China, as well as in Hongkong, Macau, Taiwan Province, Australia, Japan, South Korea and Singapore, which greatly enhanced the reputation and popularity of Hunan cuisine and enhanced its influence. He took advantage of cooking exchange opportunities such as Chef's Day and Food Festival to perform and impart skills in more than 30 regions of the country, showing the infinite charm of Hunan cuisine to people at home and abroad and showing the elegance of Sanxiang chefs.

In 20 15, Xu Juyun led his disciples to Singapore for technical exchange teaching, which set off a Hunan cuisine fever. Every time Xu Juyun goes abroad to teach and perform cooking skills, he will bring Liuyang Douchi, Liling Pepper, Chaling Garlic and Yiyang Chili Sauce. The original Hunan cuisine has made foreign friends full of praise.

There are students everywhere; There are students all over the country [the world].

"Making Hunan cuisine popular all over the country" is Xu Juyun's ideal, and one of the important ways is to preach and teach. For decades, he taught his disciples skills without reservation, urged them to keep learning, and made most of them become chefs or famous chefs, which means "peaches and plums are all over the world". His spirit of learning and exploration has been well spread.

20 13 10, at the opening ceremony of the 23rd China Chef's Day, Xu Juyun led his disciples to cook a fish head with chopped peppers weighing 3 6 Jin, which set a Guinness World Record in one fell swoop and became the first person in Hunan cuisine to set a Guinness record.

According to the red chef. Xu Juyun is willing to be taught by his disciples. He has 260 direct disciples, of whom more than 65,438,000 have been promoted to senior chefs.

Xu Juyun's first requirement for apprentices is to learn to be a man first, and the first consideration for accepting apprentices is character and personality charm.

In Xu Juyun's view, you can learn slowly from cooking skills, but you must be excellent; In addition, if you do catering, you must pay attention to the ingredients, pay attention to food safety and not harm consumers. "Be sure to do the dishes honestly and do the people well."

label

You can also find many stories, labels and titles about Xu Juyun, but these reputations are not as happy as the express delivery he received from friends all over the country.

These couriers are not expensive gifts, but rice in the northeast and peanut oil in Hainan. After receiving these couriers, Xu Juyun is often extremely happy: "They are all local authentic ingredients, so you can study cooking well."

Even at the age of 70, Xu Juyun still insists on going to bed early and getting up early every day, not for health, but to get the freshest ingredients as soon as possible. "If you don't catch up early, fresh ingredients will be robbed."

Last winter, as always, Xu Juyun got up early to "grab" the ingredients. He slaughtered the fish he bought, washed it, dried it on the balcony and had a good time.

"Only when you cook with emotion can you make delicious dishes. Even if you pay attention to the materials, you are angry or absent-minded, and you can't concentrate on cooking well. " Xu Juyun said: "Putting such feelings into it can not only make good dishes to meet the needs of customers to the greatest extent, but also maintain professionalism and motivate yourself to constantly improve their cooking skills. "

Another kind of food is slowly maturing in the sun, just like Xu Juyun's portrayal of life: down-to-earth, brewing food with time, and promoting Hunan cuisine with action.