The phoenix is auspicious banquet, the tea banquet is on the spring mountain, the "bite" spring banquet, the tea smoke Wuyue banquet, and the feast and taste are at this time...... On April 26, 603 graduates of the Culinary College of Zhejiang Tourism Vocational College designed 53 tables of themed banquet works around traditional culture, presenting their graduation results.
"Our group designed a banquet menu around tea. Wu Wenjie, a graduate of Zhejiang Tourism Vocational College majoring in culinary technology and nutrition, said, "Tea has a long history and culture in China and has a far-reaching influence in the world, so the idea of our theme banquet is 'tea', and on this basis, the theme of 'Tea Smoke Wuyue Banquet' is condensed, and tea is integrated into the culture and taste of the banquet." For example, there is a 'smoke and rain boiled tea dish' on the cold dish, in which tea leaves are added during the cooking process, so that the aroma of the tea leaves gradually seeps into the ingredients with the smoke and rain-like moisture, creating a special smoky taste. ”
Han Yongming, the instructor of the work, said: "Tea culture has a long history and is broad and profound, but it is very difficult to integrate tea into modern catering. On the one hand, it is difficult to find the fit between tea culture and catering culture, and on the other hand, it is not easy to combine the characteristics of ingredients in the process of tea matching, not only to consider the nutritional collocation of ingredients, but also to take care of people's taste habits and living habits. This group of students is still doing well, the leader Wu Wenjie has participated in the competition before, his cooking skills are very good, and he led the team members to grind in the training room for more than half a month, from theoretical discussion to practical production, and finally presented a good table banquet. For example, the tea polyphenols in the tea leaves can neutralize the fat of the ribs, making the ribs more crispy and flavorful, and the tea fragrance is overflowing. ”
"Our group's Western food work is 'Feasting Rites, Seeking Taste at the Right Time'. Feasting is a kind of solemn banquet and guest gift in ancient times. Now that we are born in a prosperous era and have abundant food and clothing, we want to inherit and improve the 'gift of feasting and drinking', and integrate the traditional Chinese banquet culture with Western food, so that the world can feel our hospitable traditional banquet culture. Geng Yan, a student majoring in Western-style cooking technology at Zhejiang Tourism Vocational College, introduced.
"In terms of the design of the table, we drew inspiration from the 'Winding Water Banquet', and turned the table into a beautiful lake and lotus pond, and incorporated a large number of lotus pond elements into the dining table, which means 'harmony'. There is also a fusion of Chinese and Western soup on the table, the main ingredient is black truffle-flavored Wensi tofu, the pomegranate in the soup wraps the seasonal wild vegetable Malan head, and is paired with Western side dishes such as mini radish dumplings and black sesame crisps, so that the taste of the soup has reached a balance. We hope that this set of dishes can go to the world and tell the story of Chinese food to the world. ”
"The theme of this year's double election meeting is 'Paying Tribute to Tradition, Showing Off Youth, Rushing to the Mountains and Seas', guiding the graduates to draw inspiration from traditional culture, bring forth the new, and integrate the precious food culture left by their ancestors with modern catering culture and eating habits, and also hope that they will keep in mind this responsibility and mission on the road of cooking in the future, and use the power of the new generation to promote the prosperity and development of our Chinese cuisine. Xu Zheng, Secretary of the General Party Branch of the Culinary College of Zhejiang Tourism Vocational College, said.
On both sides of the venue, there are recruitment information from 36 high-star hotels and well-known social catering enterprises in Hangzhou, Ningbo, Beijing, Shanghai and other places, providing more than 1,000 positions for graduates. "Since 2009, we have innovatively established a 'two-in-one' model of job fairs and graduation design exhibitions. Jin Xiaoyang, Dean of the Culinary Institute, said, "This is a 'visual' platform for students' business ability, and it is also a positive activity to promote employment." This year, when we selected students' outstanding works, we increased the students' scores for the explanation part of the works, hoping that in addition to their hands-on ability, students can also develop more comprehensively, such as being able to vividly interpret the connotation and culture of the dishes, and be able to clearly express the original intention and source of inspiration for creating the dishes. Nowadays, the culinary industry is becoming more diversified and competitive, and the college hopes to improve the employability of students in this way. ”