#头条创作挑战赛 #
This is the story of the 754th real person we tell
My name is Tang Dingqiang @ Malaysian Dongge, post-80s, Malaysian Chinese.
I am the fourth generation of Malaysian Chinese, because I only like to say Chinese, so my grades are not good, and I went to society after graduating from junior high school.
In order to have a skill, I chose a chef. Unexpectedly, after walking on this road for 20 years, from an obscure little chef to today's slightly small Malaysian celebrity chef.
He helped the restaurant grow from 1 to 12, and finally successfully acquired by a Hong Kong listed company. I have also been fortunate to work in China for a few years, and the salary is much higher than that of the average chef.
Later, I had the privilege of getting to know Mr. Zhen Wenda, a master chef, and was invited to participate in the Chengdu Food Festival. Stepping on China's land again, I have a lot of feelings, and now I am looking forward to returning to China for development.
(I was on the cover of the magazine)
My grandfather was a native of Fuzhou, Fujian Province, and he followed his fellow villagers to "go to Nanyang" to make a living.
At that time, many people who "went to Nanyang" worked in rubber plantations and did tiring physical work. But my ancestors opened a local coffee restaurant, specializing in coffee and some pasta.
At that time, business was good, so our family was also a well-off family in the local area. However, the restaurant did not continue later.
I was born in Sibu, Sarawak in 1983 and became a fourth generation of Chinese. Located in East Malaysia, Sarawak is the largest administrative region on the island of Borneo, the third largest island in the world.
When I was about five years old, my parents went to Work in Kuala Lumpur, and I was brought up by my grandmother and grandmother, which can be called "left-behind children" in China.
But my childhood was not tragic, and our family was a big family in the local area. My uncles and uncles all live together, and the elders love me very much.
(I was in the zoo with my dad when I was a kid)
However, my studies were in a mess. Because I only like to speak Chinese, I am not good at Malaysian and English, so my homework is not good. Because of this, I usually only interact with Chinese.
Basic education in Malaysia is 6 years of primary school and 5 years of junior high school, for a total of 11 years. Similar to China, it is also free and compulsory education, and it is only about a few hundred yuan of tuition and miscellaneous fees.
But my grades were not ideal, so after finishing junior high school, I was ready to step into the society, and I discussed with a few friends to learn a craft, and I had the ability to eat in the future.
When I was a child, I often heard my grandfather say that there are three knives in Fujian, one is the barber's razor, one is the tailor's scissors, and the other is the chef's kitchen knife. So, I've always longed for this.
I thought about being a hairdresser, but I was worried about not being able to cut the results, and I was worried about not being able to keep up with the trend as a tailor, and finally I chose the ancestral based craft - the chef.
(When you first enter the kitchen)
Because the chef does not need to communicate too much with others, even if the other party does not say Chinese, it is not a big problem. And in the future, you can also open your own shop to do business, and it is not a problem to support your family.
So in 2002, I went to Kuala Lumpur to study art. It started with an introductory course and ended with six months.
Immediately after that, I planned to find a hotel internship promotion, when it was the Malaysian New Year, a local French restaurant was short of manpower, and it did not take much trouble to apply.
Three days before I entered the back kitchen, because the chef was absent on leave, I didn't realize how difficult it would be to live in the back kitchen. At that time, I mainly did the preparation of various simple ingredients, and although the restaurant was busy, my work was very relaxed.
But when the chef came back, I felt like I was in hell. Because every day is very busy, a turnip and a pit, there is no master to guide you alone, and if you do something wrong, you will be scolded.
(At the time, it was in a chain restaurant)
Later, I began to take charge of the barbecue part, and once I accidentally burned my hand, and the skin was burned off a layer. But the chef came up to me and said, "You're going to bake what you're going to bake, and then tell me how much you hurt." ”
After listening to it, my heart was bitter, and then my nose was sour, and finally I finished the work in my hand.
In fact, it wasn't just me, once a colleague cut vegetables to his hand, the blood flowed, but he simply stopped the bleeding, then wrapped in thick gauze and continued to work.
The pain that was once there, as the scar healed, was forgotten. But because he didn't speak Much English or Malay, he was often ridiculed as dumb, and that kind of psychological trauma was the most difficult.
They even made a bet that I would leave soon. In order not to be scolded by the chef and not to be looked down upon by my colleagues, I have been insisting on it no matter how tired I am.
(Participated in the filming of the TV show)
Unexpectedly, when I was three months old, the chef suddenly came to me and said, "Keep up the good work, do a good job, and look after you." ”
And just like that, I was recognized. Two years later, many of my colleagues left at the same time, and I've always stuck with it.
At that time, some people wanted to dig me into other restaurants, but the chef came to me and said, "Do you think you've learned 90 points in cooking?" If you only learn half of it and blindly follow others to jump ship, then you will always be only half the level in the future. ”
I knew I wasn't up to the level of a top chef yet, so naturally I didn't dare to respond. At this time, the chef solemnly said to me: "As long as you are willing to endure hardships and learn, I will try my best to teach you." ”
Really appreciated the chef, not only because of his recognition of me, but also because he really taught me a lot later. In the 20 years of being a chef, I basically rely on what the chef taught to make further improvements.
(Participation in culinary activities)
I worked in this French restaurant for four years, in every department. Therefore, not only did the cooking skills progress rapidly, but I also learned a lot of things about management and coordination.
But in order to learn different kinds of cooking and have more experience, I left here. In 2006, I came to a chain restaurant.
In fact, there was only one restaurant in the first place, and I was the chef at that time. Because my cooking skills are decent, the food I make tastes good, the business has become extremely hot, and it didn't take long to open a branch, and then I opened 12 stores.
At the age of 26, I was promoted to chef, responsible for the development of restaurant dishes and taste mixing. Later, because of its good business, it was acquired by a listed company in Hong Kong.
So, in 2011 I had the privilege of coming to China. When I set foot on the hot land of Hong Kong, I learned that a city can be so prosperous. And here there are both green mountains and blue seas, the air is fresh, the environment is clean, and it feels particularly comfortable.
(Held a lecture)
Later, the branch opened in Dongguan, Shenzhen and Guangzhou in Guangdong. So I began to stay here, and I really felt the feeling of hometown, because my roots are also here, in China.
I have a feeling of falling leaves and no longer have to worry that I don't speak Malay because no one cares here. I started to become more confident and easy-going, had a great time with my colleagues, and made a lot of new friends.
Think about how you used to be just a nobody, often because of poor communication, resulting in a hot temper, not even a friend who is willing to partner, and often do two people's work alone.
In order not to be scolded, I always do things carefully and carefully to avoid any mistakes. Over time, it will be done with ease. At that time, I had very few social activities, no special hobbies, and I liked to study cooking in silence.
(Participation in outdoor activities)
There is an idiom in China called "Cu Ding Xie Niu", which means that maturity can become skill. I think the reason why my cooking skills have improved rapidly is due to concentration and diligence!
Therefore, after becoming a chef, I often said to employees: "When you are young, you must seize the time to improve yourself before you have the opportunity to be promoted and raised." ”
I have brought many apprentices, and each one of them has been taught with my heart. That's one of the reasons why I became popular as a chef.
Usually in the back kitchen, I am also known as the "Devil Chef", but my team not only works carefully and carefully, but also picks out one alone, and can also be alone.
I remember that on November 11th of that year, the restaurant was preparing to open a branch in Penang, Malaysia, and in December, in Places such as Sabah and Singapore, Malaysia, new stores will also open, and the owners of various branches hope that I can come to help.
(Endorsement for China's small electrical appliances)
But on November 7th, I had a car accident, it was on the way to Penang, driving into a trance into the ditch, there was no one else around, and finally climbed out on my own and took a taxi to the hospital.
The next day in the hospital, I called my boss to say there was a car accident. As a result, several branch owners who are about to open have called to comfort each other, and they are also a little panicked, afraid of chaos when opening.
And I also think that this is a big thing for the company, so I will definitely go after playing the package ticket. He immediately summoned his cooks to a meeting at the hospital and assigned them to various places to prepare for the opening of the new store.
I feel relieved that the apprentices brought out can all be on top when I have an accident, which also makes me feel very accomplished.
In order to catch up with the opening, I was discharged from the hospital on the 10th and instructed the apprentices in the back kitchen. As a result, an apprentice accidentally cut his hand, and I asked him to bandage it and rest.
(Dealing with pots and pans every day)
But he said to me, "You can hold on if your ribs are broken, I just got a little injury, it doesn't matter." ”
This reminds me of the chef's harsh instructions to me at that time, and the apprentices were willing to take the initiative because of my careful guidance, presumably playing an exemplary role.
After the restaurant was acquired by a Hong Kong company, I was treated very well as a chef. In addition, there are frequent business trips, there are also subsidies, and the salary is particularly high.
It is also because I often travel for business, my parents prefer that I can stabilize and then think about the major events of my life.
So at the end of 2013, I felt that I had a craft and did not have to worry about finding a job, so I returned to Kuala Lumpur. But the wages here are so far worse than in China, so I plan to start my own business.
In addition to catering, I am also interested in coffee. Therefore, I went to South Korea, Japan and other countries to study different kinds of coffee practices.
(My restaurant)
It was also during this time that Fa Xiao, who worked in the media, made me highly recommended, which exposed me to TV stations, advertising media, etc. I also had the pleasure of recording many food and beverage programs and commercial shoots of related products.
Maybe my image is very suitable for the chef, and when the shopping channel needs to do product promotion, I was admitted as soon as I auditioned. So I did media work for a while.
In 2015, when I wasn't busy at work, I still wanted to try to open my own restaurant. So, my café restaurant opened in Kuala Lumpur.
I originally thought that as long as the food was delicious, I was not afraid of no traffic, but reality gave me a slap.
When the restaurant first opened, I was almost 24/7 days a year. Later, I found that the effect was not good, so the next year, I began to consciously communicate with some of my peer bosses, and also invited the Internet celebrities who were relatively popular at that time to help me introduce the store.
(First time in the newspaper)
It was also this year that I was asked to be a chef behind the scenes at the radio station I had previously worked with, and I had the privilege of participating in the filming of the program of Mr. Zhen Wenda, a master chef. This contact allowed me to gain the recognition of Master Zhen.
Therefore, we have cooperated in many programs in the future, and because I often cooperate with Master Zhen, my identity as a chef has been remembered by many merchants and media.
The first time I appeared in the newspaper, it was actually a coincidence. At that time, Malaysia held a New Year's live cooking event, but unfortunately, Master Zhen could not come to the scene, so he temporarily let me play in his place.
It was also this time that I was ordered to be in danger, and my friendship with Master Zhen was even deeper. After this time, many businesses and media came to me to cooperate, and after that, I also spent most of my energy on TV programs.
However, the time to run their own stores is much less, and there are also flaws in management, resulting in insufficient income. So in 2018, I closed the store and officially opened the road of self-media.
(I embarked on the road of self-media)
Because of the previous foreshadowing, I quickly integrated into the local media. I have participated in many shows and the results are very good, so I have become a well-known chef in Malaysia.
After a small success, I opened my own personal account, although I make Western food, but the video wants to share Malaysian food. My video shooting and editing level is good, and I believe it will pick up soon.
And the platform that invited me to cooperate, whether it is product promotion or food production, the number of plays is very good.
After gaining some fame, I was recommended by experts in the gastronomic world to participate in the Malaysian Gastronomy Awards. In the selection of the Western food group, I stood out.
The moment you get on the podium, it's not just happy, it's more about gratitude in your heart, and suddenly you understand why everyone who has achieved success needs to thank many people.
(Photo of me at the time of the award)
Because I also have a deep feeling, from an obscure little chef to now a little famous, I really have to thank every noble person in my life.
With the blessing of the domestic food award, I cooperated with a platform to develop the "Simple Cooking" tutorial. Simply put, it is to simplify the complex cooking process.
The content is very practical, in the simplest way, to make the most delicious taste. For today's fast-paced society, it is undoubtedly a good choice.
Therefore, as soon as the video came out, it became famous in Malaysia in an instant and was loved by many aunts. When the courses start online and offline, they are crowded.
In fact, the original intention of developing this video is to save time and eat delicious and nutritious at the same time. However, I was also sneered at by professional chefs.
(Simple cooking lecture site)
In fact, I think that as long as someone recognizes and someone can benefit, then what I do has meaning.
And I have also been affirmed by others, in 2019, Master Zhen Wenda participated in the Chengdu Food Festival as a special guest. He applied specifically for two Malaysian places from the dealer, one of whom was me.
In this way, I was fortunate to come to China again, and after only a few years of leaving, I could feel that it had changed dramatically.
Chengdu, a beautiful city, is full of life and vitality. And I especially like its inclusive, enthusiastic Chengdu citizens, and also gave Malaysian food super high reviews.
And the CCTV channel also gave me an interview opportunity to introduce Malaysian cuisine, which was really very happy.
(Me and Master Kofunda, at the Chengdu Food Festival)
Later, Master Zhen also introduced his students to me, so that my fame in the culinary circle has been improved, and I quickly received cooperation invitations from some platforms and became a spokesperson for a small home appliance brand.
Along the way, I am really grateful. I am grateful for everyone I met, and I have learned a lot from them.
Until now, I am most grateful for my four years in a French restaurant, especially my chef. Although he was usually very fierce, he did teach me very carefully and laid a solid foundation for me in cooking.
A few years ago, I also met her in life, and now she is the father of two children. Now I have a happy family and a small career.
(A chicken company asked me for endorsements)
In the past three years of the epidemic, I have been a host and special chef on a certain platform, mainly doing online cooking tutorials, as well as food promotion, and also receiving some advertising endorsements, earning enough living expenses.
And during this period, I have also traveled back and forth to several major cities in China, and I feel that there are very broad market prospects there, and I hope to come to China again in the future and cooperate with like-minded people.
In the long journey of life, I deeply feel the charm of one sentence: "When bad things happen, be happy to face, because good things are near." "May you encourage the King.
In fact, life is a person with fast hands and feet to win, if you just look at it stupidly, you will get nothing. Therefore, if you look for it, you must act, and then take the effort as a habit, and you can harvest a different life.
【Dictation: Tang Dingqiang】
【Editor: Tang Full Score】
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