Xu Juyun, a master of Hunan cuisine: What happened when Judeye first promoted Chinese cuisine?

After the contest, more and more people know about Xu Juyun in the culinary field, and many units want to hire him for high-paying and higher vocational students. Faced with the temptation, he believes that today is the result of the cultivation of the Party and the support of comrades, and he will continue to take root in the enterprise and make contributions to its development.

In the late 1980s, Xu Juyun officially became the head chef of Yuloudong Restaurant in a century-old Hunan restaurant. 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 in the market, he led the technical backbone of the restaurant to the 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 "steamer series", "pocket hot pot series" and "iron plate series".

The technical research team set up by Xu Juyun has repeatedly studied and improved traditional famous dishes that were once neglected, such as spicy chicken and fish head with chopped peppers, which has attracted people's attention and love again. After entering the 2 1 century, he advocated holding an annual food festival, which has been held for 15 times so far, and all of them have new varieties, which have made outstanding contributions to the expansion and efficiency of enterprises.

Inheriting Hunan cuisine, Li Tao is the world.

In order to "make Hunan cuisine famous all over the country", Xu Juyun did not regard his culinary attainments as personal wealth, but widely taught and learned.

Xu Juyun pays special attention to cultivating young rookies. In the cultivation of skilled personnel, he believes that vocational education should cultivate talents with morality, skill and culture, of which "morality" is the most important. "High morality and rich feelings" is his greatest requirement for his disciples.

During his decades of career, tens of thousands of students have listened to Xu Juyun's lectures and received his guidance, and there are as many as 260 disciples all over the country.

Xu Juyun attaches great importance to the organization and development of post technical training and technical competition activities. He set up a product technology training and development center in the enterprise, regularly organized chefs to learn business skills, and regularly organized technical competitions, so that the technical level of restaurant employees was improved day by day, and new people with skills and abilities emerged constantly.

Go out of Hunan and make a name for yourself.

It is Xu Juyun's new goal to participate in international competition and let Hunan cuisine go global. Representing Hunan and Hunan cuisine in technical exchanges, teaching and performances all over the country, as well as in Hong Kong, Macao and Taiwan, Australia, Japan, South Korea, Singapore and other places, greatly improving the reputation and popularity of Hunan cuisine and enhancing 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, he led his disciples to Singapore for technical exchange teaching, which set off an upsurge of Hunan cuisine. Every time Xu Juyun goes abroad to teach 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.

"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 and meet the needs of customers to the greatest extent, but also maintain professionalism and motivate yourself to continuously improve their cooking skills. "