If you are facing the following problems and cannot solve them, then you need this article:
Under the epidemic situation, the restaurant you run is facing transformation, but is it impossible to solve it?
Has the unchanging menu started to cause customer loss?
Can the level of old dishes be improved?
Want to develop new dishes, but can't find a good direction?
Does the dish that I have worked hard to come up with, but it seems that it has not achieved the desired effect?
Has the pandemic of the kitchen soldiers become an obstacle to business expansion?
……
Don't worry, your good friend Lee Kum Kee is on the way to solve your problems.
Chef Fred Wang and Chef Jacky Yang,Two professional chefs with more than 30 years of experience, Is here waiting for you to answer various incurable diseases.
He has more than 30 years of experience in the catering industry.He has been involved in the Cantonese cooking industry since 1984.
In 1998, he passed the standard examination for western food chefs and passed relevant professional examinations, becoming a judge of the chef qualification certificate examination.
Since 1999, he has written many articles on food and catering for "Guangzhou Daily" and other newspapers.During his 30-year career, he has served as the executive chef of many high-end hotels in China and the United States.
Joined Lee Kum Kee America in 2010 as a full-time senior kitchen consultant, participating in the development of new products and new dishes; And through various channels, teach various cooking skills and cooking methods to the public.
Participate in various food, catering and other industry fairs and public events as Lee Kum Kee's "face door"
Since 2014, as a host, he has participated in the recording of "Lei Lei Food Cooking Show" on LA 18 TV Channel.
Since 2018, he has been invited to participate in the recording of various food-related programs on Phoenix TV as a host.
Areas of expertise: Cantonese cuisine, Western cuisine, etc.And is committed to promoting Chinese food culture in the United States and globally.
With more than 30 years of experience in the catering industry,
Born in Shandong cuisine, he is proficient in northern cuisine and pasta dishes.
It has the first-level certificate of Chinese pastry chef and the second-level national chef certificate.
After working in the American catering industry 20 years ago, Chef Wang has studied at Los Angeles Trade Technical College and Cerrito College and obtained a culinary qualification certificate for pastry chef.
Then began to work in cooking and management related work for major American catering brands, such as Red Lobster, Chipotle and Holiday Inn.
Joined Lee Kum Kee America in 2010 as a full-time senior chef consultant.
Areas of expertise: menu development, new product development, restaurant management consultants.
Follow the public account of Lee Kum Kee Restaurant Circle.
Lee Kum Kee Dining Circle
In the lower right corner of the menu, click the Chef Interactive button.
Submit your question and the two chefs will contact you within 3-5 working days and communicate directly with you.
"North American Meal Exam News" is the sister number of the North American head gastronomy new media "Eating Food Team". It aims to serve North American Chinese food and beverage practitioners and is committed to building a professional service platform for the North American food and beverage industry. We hope to promote the two-way exchange of Chinese and American catering culture, support Chinese food to go overseas, and serve overseas brands in China.
share
like
look in
