Pursuing freshness | Chefs are the soul of Chinese cuisines forever
Brand Activity“The 23-year-old Xiao Lin has been a chef for 3 years.
Motivated by the TV program A Bite of China, Xiao Lin wants to be a cuisine master that can serve different kinds of delicious cuisines for people.
Xiao Lin had already begun preparing food ingredients in the kitchen at 5:00 o’clock. The sound of cutting celeries became very loud in the large and empty kitchen.
Xiao Lin had to learn the cooking skills all by himself, as he received no help for experienced chefs or others.
He wants to show his cooking skills and realize further self-growth but there is a stage where he could do so;
In face of the “standardization” methods nowadays, he is even unconfident in the value of “the breath of a wok” he practices for a long time in today’s world where efficiency is the top priority of all…
The dilemma faced by Xiao Lin is indeed a big concern in this era.
The seeming conflict between “standardization” and “breath of a wok” is indeed the game between the efficiency and humanistic value and directly reflects the confusion on the face of many young chefs at present:
What’s the significance of cutting, wok tossing and soup boiling skills that require long-term practice in modern times?
When and where is the occupational value that creates delicious flavors and touch customers reflected?
They are highly potential but have no ideas about the direction to forge ahead.
The advancement of times will continue naturally. “Standardization” and “breath of a wok” are not an alternative option. The Chinese cuisine industry can become stronger by the chefs highlighting “scientific standard”, “artistic craftsmanship” as well as “considerate services” at the same time.
The young chefs nowadays do not deny standardization for the purpose of “nostalgia” but are in badly need of a stage where they could still create the unique values with their skills.
On the basis of the understandings above, WEI DA MEI Catering Service Brand, in partnership with the WFCCI, held the “Pursing Freshness · Weidamei Young Chef Contest".
Besides providing a platform for young chefs for competition, learning and growth, we also hope to pool the wisdom of all practitioners in the F&B industry on how to recover the traditional “breath of a wok” in modern times and how to make the Chinese cuisines popular forever.
Empower growth: Build a solid system for realizing dreams
WEI DA MEI Catering Service Brand deeply knows that the growth of young chefs can be compared into a marathon. Besides events, we’re also committed to building a full-chain growth support system.
We offer the in-depth guidance from Michelin starred chefs for the outstanding “young” chefs and work with professional colleges to provide courses on flavor explanation, kitchen management and innovation methodology to combine practical experience with theoretical foundation.
More importantly, WEI DA MEI Catering Service Brand will open Shinho’s all resources and narrate the stories about chefs to publicize the potentials of young chefs and help them make a big difference in their career.
Embrace craftsmanship: From "encountering" by condiments to the "cooperation"
WEI DA MEI is destined to closely link with chefs, besides the chef contest. We’ve understood a simple idea since 30 years ago when we worked with the Shandong cuisines masters to explore the fresh taste: The value of condiments lies in their assistance in improving the flavors of chefs’ dishes instead of replacing chefs’ skills.
The original intention has been transformed from simple product co-creation to a profound “alliance of growth”: The empowerment in real sense is not about one-sided giving but mutual assistance.
Shinho’s WEI DA MEI Catering Service not only provides resources but also follows the cooking needs and chefs’ puzzles. We would like to join hands with chefs to face the challenges caused by standardization and explore how to express the traditional breath of a wok in modern times.
We’ve developed nearly 100 products together with chefs and over 5,000 solutions for restaurants, because we deeply know the soul of cooking art can be touched only by partnership with chefs.
Work together for a better future: Promote the Chinese cuisine to the world's stage
Our activity this time is themed by “freshness”, which is also the soul of condiments, and is highly inclusive. We hope to give full support for young chefs on the principle of inclusiveness.
Chefs play an absolutely pivotal role in the Chinese cuisines. Each progressive young chef enjoys high potential for the further development of the Chinese cuisines.
By taking “freshness” as the tie, WEI DA MEI would like to gather the cohesion of the whole industry. Upholding the idea of “leading the freshness taste” (which is also similar to “dominant status” in Chinese pronunciation), it endeavors to build a platform for young chefs and facilitate exchange with the practitioners in the whole F&B industry to improve the overall level of the Chinese food industry through digital services, supply chain optimization, etc.
WEI DA MEI has stuck to its original intention from the R&D of soy sauce alone at the beginning to the all-round development at present: Our value lies in helping chefs realize self-growth; our future lies in helping chefs win a better tomorrow.
On the way ahead, we’d like to join hands with all chefs continuously, in order to show more respect to the skills and craftsmanship in this era, and to publicize the oriental “freshness” all over the world.
