From Beijing to Chongqing, from banquet chefs to restaurant chefs, jin Guobin, who has won many awards, has more than 20 years of inauguration experience, and he has served VIPs such as Thai princesses, Italian prime ministers, US secretaries of state and so on.
Now, Jin Guobin is the Executive Chef of JW Marriott Hotel in Chongqing, and in the "Hotpot Capital", he brings the sophistication and sophistication of Western food culture to the mountain city.
Red Chef: Jin Guobin, Executive Chef of JW Marriott Hotel Chongqing
The chef should be able to share the food
In Chef Kim's view, chefs should love food and share food with customers, which can force chefs to use cooking skills and creativity to bring customers a good dining experience.
He said: "Asian cuisine, including Chinese food, is characterized by rich tastes, cultural heritage and deep traditions. Western food pays more attention to the ingredients themselves, the art of plate plates, and the combination of various ingredients and elements. ”
Although it is difficult to find imported ingredients in Chongqing, he still tries to find local ingredient suppliers, such as organic farms, and strives to bring the best ingredients to his customers.
Exquisite dining polished out of the famous teacher
Master Jin Guobin started his career in 1995 at the China World Hotel in Beijing, and in 2007 he went to work at the Ritz-Carlton, Beijing, where he is now based at JW Marriott Hotel Chongqing. Working in a restaurant with 21 years of work, he learned how to control quality.
Over the next 6 years, he meticulously researched the technology and worked hard to make more customers satisfied. After 11 years working in banquet kitchens, he learned to meet the challenges of banquet service and set-up.
"Chefs who eat fine dining need attention to detail: the ingredients and presentation of each dish, the table setting, the overall environment and atmosphere and, above all, the personalized service. As a banquet chef, the main point is to strictly enforce the quantity and quality of work and reasonable distribution. Some banquets are buffet style, others are similar to fine dining dinners, but the service time must be precisely grasped. He concluded.
Chefs need to know how to adapt to local conditions
Master Jin believes that Beijing is the capital of China, with a high degree of internationalization and a relatively high acceptance of Western lifestyles and Western food. Chongqing is more traditional, and the food here is deeply rooted in local culture, especially hot pot, and for people here, there is still a long way to go for the cultivation of Western food culture. When he cooks dishes, he will also add local herbs and spices to suit the tastes of the locals.
Master Jin sees himself as the JW Marriott Hotel in Chongqing, as part of the city. He said he was fortunate to work with such a good team, and everyone was very studious. Although there is a long way to go, it is also a pleasure. As for the road to practice, he said that what he pursues is endless learning and excellence.
【Jin Guobin Red Cabbage】
Beef is eaten raw
raw material:
130 g M5 beef wagyu beef, 15 g tender arugula, 1 slice of lemon, 5 g baby carrot, 10 g edible flowers.
seasoning:
10 ml olive oil, 3 g sea salt.
method:
1: Slice the beef, wrap it in plastic wrap and put it in a freezer.
2: Remove and slice thinly with a slicer.
3. Garnish with tender arugula, edible flowers and small carrots.
4: Season with sea salt and olive oil.
Grilled Wagyu beef fillet with pumpkin puree, cherry tomatoes and black pepper sauce
150 g Wagyu beef fillet, 100 g Japanese pumpkin, 5 g small arugula, 30 g wine juice stuffed with cherry tomatoes.
30 g cream, 10 g butter, 15 ml black pepper juice, 3 g sea salt, 3 ml olive oil.
1: Roast beef fillet, sprinkle with sea salt and black pepper.
2: Cook the pumpkin, add cream and butter, stir to puree and season with salt and pepper.
3: Small arugula and cherry tomatoes as a garnish.
4: Serve with black pepper juice.
Truffle foie gras
30 g kale, 40 g green apples, 50 g foie gras, 20 g truffles, 3 g wolf's tooth lettuce, 3 g agar.
Cherry wine, brandy, salt, pepper.
1: Juice green apples, juice with kale, add agar, and decorate the bottom of the plate.
2: Steam the foie gras with cherry wine and brandy for 45 minutes at 60 °C with salt and pepper, wrap in chopped truffles, plate and garnish with wolf's tooth lettuce.
Ge Xian rice French beef soup
20 g onion, 15 g greens, 15 g carrots, 40 g select beef, 40 g egg whites, 20 g roasted tomatoes, beef base soup with a variety of selected spices.
1: Mix all ingredients clockwise until strong.
2: Add beef base broth and bring to a boil over low heat.
3: Add gexian rice and the bottom soup and steam in the steaming cabinet for 5 hours.
Baked chocolate cake with vanilla ice cream
30 g eggs: 35 g flour, 40 g chocolate, 25 g sugar, 10 g butter, 60 g vanilla ice cream, 10 ml brandy.
1: Make a cake stock out of butter, sugar, flour, eggs and chocolate, place in a mold and bake for 20 minutes.
2: Take out the cake and place it on the cake with vanilla ice cream.
3: Put the brandy on top and light it.
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Author: Luo Mu, this article is original by the red kitchen network, please indicate when reprinting.
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