"Learn to cook first, cook before be a person." This is the life motto of culinary master Fei Xiang.
It is said that the people take food as the sky, and good dishes can make people's appetite increase. Chefs incorporate superb cooking skills into dishes of different forms, which not only satisfy people's taste buds, but also bring beauty enjoyment. Since entering the industry for more than 20 years, Fei Xiang has always adhered to the research and exploration of cooking technology, studied cooking technology assiduously, dared to innovate and climb, and carefully crafted each dish, and strived to be perfect.
The first Chinese Sichuan cuisine competition won the "cold menu competition gold medal", the third national famous chef exchange competition seminar won the "gold award", Ya'an tourism industry first cooking competition cold dish "first prize"... Along the way, Fei Xiang has taken a lot of "firsts", but in his view, cooking will never have the first, and there will never be an end - learning is endless.
Since 1997, he entered Chengdu Rongcheng Hotel in Sichuan as the director of cold cuisine, and over the years Fei Xiang has been responsible for chengdu Xihai Banquet Restaurant, Chengdu Little Swan Hotel, Chengdu Mingyu Heuer Hotel and other kitchen work. When Fei Xiang was the executive chef of Chengdu Mingyu Heuer Hotel, he was fully responsible for the operation of the group's catering kitchen, while strengthening production and standardized management, regularly conducting research and development of the whole group's dishes, constantly absorbing the advanced experience of the industry and sharing resources within the group, and organizing the chef team to study and investigate in a targeted manner, so that the group's catering level was ahead of its peers, and it obtained a double harvest of economic benefits and brand benefits.
Fei Xiang specializes in Sichuan cuisine, including Hunan cuisine, Cantonese cuisine, Gan cuisine and Shaanxi cuisine, especially molecular cuisine, fusion cuisine and Chinese cuisine. Focusing on cooking skills has made Fei Xiang's cooking skills more and more sophisticated, and gradually formed his own cooking style. In 2019, Fei Xiang was appointed as the executive chef of Jianshan Academy in Chengdu's Kuanzhai Alley, developing 2,000 new Sichuan dishes, which were well received by the market. In March 2021, Fei Xiang came to tianfu airport restaurant in preparation as executive chef.
The continuous transformation of identity has also allowed Fei Xiang to accumulate rich experience in kitchen preparation and management. He has successfully led the opening of 8 new catering stores, and with excellent skills, the new stores have stood firm in the market with good production and standardized management in the early stage of opening.
Less impetuous, more sincere. Day after day, Fei Xiang is so strict with himself, adhering to the exploration, innovation and inheritance of culinary skills, and always doing every dish with a reverential attitude. At the same time, he also patiently did a good job in passing on the help and guidance, and trained a large number of kitchen management talents for the catering industry, and spread throughout the well-known hotel catering industry in China.
Journalist Reese