Text | Professional catering network in March
Yesterday (October 22nd), the finals of the 4th Meiji Fresh Young Chef Cooking Competition hosted by Nestlé Professional Catering were successfully concluded in Changsha!
Wang Xuesong from Changzhou, Jiangsu Province, experienced the fierce competition of team competition and individual competition and won the championship! Win a prize of 100,000 yuan! Tang Yong of Hangzhou, Zhejiang Province, and Ye Linhui of Shenzhen won the second and third places, and the three of them formed the "Meiji Heavenly Regiment", which rarely made their debut!
This competition is a national competition specially created by Nestlé Professional Catering for young chefs fighting in the frontline, 4 chefs led 16 young talents in the chef industry who broke into the final, competed on the same stage, showed their style, and also let the audience feast their eyes, enlighten creativity, and shoot the case!
The competition also released the "2021 Chinese Catering Industry Report", an in-depth interpretation of the nine major trends in the Chinese food industry, super dry goods! Click here to download the full version of the 2021 Chinese Food Industry Report
How wonderful the scene really is, hurry up and follow us to see it!
Four chefs led the team, and 16 young chefs competed on the same stage.
Witness the birth of the "Young Chef King Tiantuan" on the spot
Changsha, which has entered the late autumn, is a bit chilly, but the banquet hall of Meixi Lake Jinmao Hotel is full of enthusiasm, and the finals of the 4th Meiji Fresh Young Chef Cooking Competition were held here!
The innovative competition format of the "mentor system" is particularly beautiful, after experiencing the fierce competition of the audition, the city competition and the regional competition, the 16 outstanding young chefs who were shortlisted for the finals were divided into four teams in the southeast, south and northwest regions, and the four master chefs of Lanming Road, Tan Guohui, Qian Yibin and Chen Qing served as the team mentors, personally guided the contestants to upgrade their dishes, and led the team to fight!
The judges are also all Taidou-level, Zhou Yuanchang, Gu Zhihui, Qu Hao, Zhang Benteng and other professional judges sit in line, for young chefs, it is simply a large-scale star chasing scene!
Under the one-on-one guidance of 4 senior mentors and the joint witness of 100 judges, after two rounds of strong competition in the team competition and individual competition, the Eastern Theater led by Master Qian Yibin won the Best Popular Team Award, Wang Xuesong won the laurel with excellent results, Tang Yong and Ye Linhui won the second and third places, and the three of them formed the "Meiji Fresh Chef Wang Tiantuan" and won 100,000, 30,000 and 10,000 prizes respectively!
Wang Xuesong, Tang Yong and Ye Linhui won the first, second and third places respectively
The Meiji Fresh Cooking Competition hosted by Nestlé Professional Catering specially elevated the "young chef" as the focus of the competition, focusing on the young chefs aged 18-35, providing them with a platform to show their dreams, a bridge for exchanging culinary skills, and a stage for masters to lead innovation.
"Young chefs are very bold and curious, and they will be the future of Chinese dining." This competition provides a platform for young chefs to share, learn and communicate, so that they can become future leaders and creative pioneers of enterprises. More than 2,000 chefs participated in the competition, presenting ideas with dishes and receiving guidance from tycoon-level instructors. Nestlé Greater China Vice President of Professional Catering Ge Wen said.
Mr. Gervain, Vice President of Professional Catering at Nestlé Greater China, delivered a speech
20 creative dishes collectively unveiled,
The fusion and innovation of plant meat ingredients become the biggest highlight!
Players from different regions cooperate in teams, and different specialties and production methods are integrated and collided... It's not just a competitive race for the championship, it's also a race of inspirational ideas!
1. The bold combination of emerging plant meat and traditional techniques and ingredients is amazing!
A total of 20 creative dishes were collectively unveiled in this competition, and the theme of the morning team competition was "PlantEd with Good Taste, Delicious Taste", and members of the same team needed to use Nestlé Jia Zhi Cuisine's plant meat products to cooperate to make a dish!
The four dishes with plant-based meat as the main ingredient are stunning!
The Eastern Zone team's competition dish "ZhiNiu Fei Yu Ding", a cold dish combining traditional saliva chicken with Nestlé Jia Zhi vegetarian beef, has a seductive color, spicy and fresh flavor;
The Southern District Team's "Ring Mushroom Golden Valley Dip Ring Pei" (Plant Beef Matsutake Vegetarian Lion Ball) subverts the combination of ingredients of the traditional lion's head, and uses molecular cooking techniques for nestlé Jia plant meat, sour, sweet, bitter and spicy layer by layer, with four distinct tastes, fresh and crisp and tender;
The "sauce pepper tuna" used in the West District team is a soft and sticky tuna, and the taste is very layered;
The North District Team's "pot sticker small soup dish" is eye-catching, the appearance is black honeycomb-like, using the combination of Chinese and Western food, integrated into jiazhi vegetarian tuna, plus cuttlefish juice and five-flavor colored salt to enhance the taste, the taste is salty and juicy;
After fierce competition, in the end, the East Zone team's "Phytorial Jade Ding" was even better, winning the first place in the team competition!
Plant-based meat has become one of the most popular health foods nowadays, favored by young consumers who pursue quality of life. Nestlé Professional Catering's promotion of plant-based meat in important events is in line with the general trend of international catering and the layout of new tracks in advance.
"The original impression of plant meat is relatively unfamiliar, and now plant meat has become a popular trend, the pursuit of healthy nutrition at the same time, without losing the delicious taste." Ingredients also range from beef, sheep and chicken, to tuna, etc., and in the future, plant-based meat will be more on the Table of Chinese food. The creative expressions of these teams for new ingredients for plant-based meat have inspired us a lot. Chinese culinary master Lin Liang said.
2. The fierce collision of inheritance and innovation, the creativity of young chefs is unlimited!
The afternoon individual race was also very exciting!
Changzhou's Wang Xuesong's "Pepper and Hemp Secret Snowflake Beef" is crispy and tender on the outside, moderately salty and sweet, slightly spicy with hemp, full of pot gas, and finally won the championship;
Champion dish - pepper and hemp secret snowflake beef
Tang Yong, a veteran who has participated in the 4th Meiji Fresh Cooking Competition, conquered the taste buds of the judges with a "too white snow fish shrimp" and won the runner-up;
Runner-up dish - "Too White Snow Fish and Shrimp"
19-year-old Ye Linhui won the third place with a very poetic and creative "Warm Winter Sunny Snow Lost Autumn Meaning (Wild Rice Puff Pastry Silver Cod) and Stacked Red Jade Green Mountain Color (Bowl of Bean Cream Egg, Hand-Picked Crab Meat, Horse Dung Sea Urchin, Pork Pine)"!
Runner-up dish - "Warm Winter Sunny Snow Lost Autumn, Stacked Red Jade Green Mountain Color"
Chengdu Yang Gang made "this sugar is not the other sugar", drawing on the traditional Sichuan cuisine in the spicy beef jerky production method, plus tangerine peel, walnuts, peanuts, candy type of cooking; Ningbo Wang Zhengjie made a "pop sauce smoked fish with pepper hemp ball", in the old Shanghai smoked fish juice water added fresh spicy, hemp and black vinegar as a boost, with a thin skin crisp sesame ball; Xining Li Chengsheng a "sea buckthorn juice simmered yak tail", boldly on the basis of the sour taste of sea buckthorn juice, added the freshness of the beautiful fresh spicy juice and red soup sauce, directly hit the taste buds............ Let everyone feel the creativity of young chefs!
Abound...... The outstanding performance of young chefs profoundly explains the theme of "inheritance is not old-fashioned, innovation does not forget the original". For the shortcomings, the judges also spoke sharply, directly hit the main points, and proposed a lot of improvement methods to guide and inspire young chefs!
Runner-up winner Tang Yong and runner-up winner Ye Linhui said in the interview: "Through this competition, I have met many excellent chef friends, and I have the honor of getting the personal guidance of industry celebrities, and the benefits are very deep, and I am very grateful to Nestlé Professional Catering for providing such a platform to help young chefs grow up rapidly." ”
The "2021 Chinese Catering Industry Report" was released,
Insight into the development trend of the Chinese food industry!
Nestlé's professional catering cooking competition is not only a visual feast, but also a feast of ideas that insight into industry trends!
The "2021 Chinese Catering Industry Report" was released on the spot, focusing on the current situation of the Chinese catering industry, the status quo and trend of Sichuan cuisine, Hunan cuisine, Cantonese cuisine and other subdivisions of cuisines, and the status quo and trend of subdivided items such as crayfish and grilled fish.
Nestlé Professional Catering and Euromonitor International jointly released the "Chinese Catering Industry Report" (click on the image to download the full version of the report)
Among them, the nine major trends in the Chinese food industry pointed out in the report are full of dry goods, and the excerpt shares some to all the catering people:
Trend one: young people's consumption has shifted from "pragmatism" to "de-functionalization", and immersive experience is a game-breaking idea
The number of post-90s generations has reached 362 million, accounting for 17% of the total population, and it is a well-deserved consumption backbone. Young people's consumption attitudes have shifted from "pragmatism" to "defunctionalization.".
In addition to the simple pursuit of food tastes, the future market should pay more attention to the consumption needs of young people such as "beauty is justice", "community sharing", "tradition and fashion", "entertainment first", "healthy diet", "seeking new things" and so on.
When brands enter the dilemma of weak growth, innovative experiences often bring good drainage effects. However, it is worth noting that taste and cost performance are still the core of repurchase, and combining experience and quality is a long-term solution for the development of the brand.
(Click on the image to download the full version of the "2021 Chinese Catering Industry Report")
Trend two: the catering track ushered in the "investment fever", but it is still in the "primary capitalization" stage
In 2021, the catering track once again ushered in the investment boom, as of August, there were 86 investment and financing incidents in the catering industry, and the amount of investment and financing reached 43.91 billion yuan, more than double that of 2020. Restaurant companies are also taking advantage of the momentum to embrace capital, and capital is enabling restaurant companies to upgrade and iterate in multiple dimensions, providing a source of power for sustained growth.
However, the degree of capitalization of the overall catering industry is not high, and the number of financing events in the A round and before accounts for 2/3 of the overall financing events, and it is still in the "primary capitalization" stage. From the perspective of category distribution, in the first half of 2021, in addition to tea and coffee, pasta is the most popular food category.
Moreover, the new Internet celebrities have gathered in new first-tier cities and become the focus of capital attention. Shanghai leads the city in catering financing, and first-tier cities such as north, upper, Guangzhou, and Shenzhen are the birthplace of most catering trends; Hangzhou surpasses Guangzhou to become the only new first-tier city with more than 10 financing events; Changsha is also in the limelight, and the financing incidents are second only to Hangzhou in 9 cases.
Trend three: prepared dishes ushered in the outlet, from the B-end to the C-end
The penetration rate of chinese prepared dishes is about 10%, and that of Japan, which has similar eating habits, accounts for 60%. Social development brings high labor costs, scarcity of excellent chefs, high foot traffic of restaurant location rental costs, prefabricated dishes have great market potential.
At the same time, driven by the "lazy house economy" and the catalysis of the epidemic, prefabricated dishes have also ushered in the wind outlet, from the B-end to the C-end.
Supply chain enterprises are not satisfied with being behind the scenes, launching C-end products for the retail consumer market: In 2012, with the increase in the variety of dish research and development, Weizhixiang was no longer limited to a single supplier cooperation model with B-end catering enterprises, and began to sell externally in the C-end mode of franchise stores and distributors.
Leading restaurant enterprises expand the production capacity of the central kitchen and lay out the retail channels of pre-made dishes: In March 2020, Haidilao entered the field of convenient dishes, and 16 semi-finished dishes were newly listed, including Gongbao shrimp balls, spicy chicken cubes, tomato potato goulash, sauerkraut fish, large plates of chicken, etc.; in October 2020, Xibei launched Jia Guolong Kung Fu cuisine, mainly selling eight major cuisines and northwestern dishes.
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Space is limited, it is difficult to exhaust, if you want to know more about the development trend of the Chinese food industry, you can scan the code to go to the Nestlé professional catering public account to download the full version of the "2021 Chinese Catering Industry Report"!