Chapter 2674 (1/2)

Other people also looked at Yuanzhou curiously when they heard Auguste's words. Although they had not seen Yuanzhou people, they had heard the name of Yuanzhou more or less. After all, the task of becoming famous in Europe and Asia was not done in vain.

”Chef Auguste, chef jumanli, chef Oberoi... Long time no see.”

After a round of greeting, Yuan Zhou found that less than half of the people who had come here were very familiar, and some of the others were also related. For example, yuichiro Zhentian from Japan, he can be said to be the peak of catering in Japan.

At the age of 85, he has always been known for not meeting. Both sides are.

Originally, Yuan Zhou wanted to visit Japan before. After all, he was a master of cooking. His original Japanese food was not so exquisite, but unfortunately, he didn't exist at that time, so he had to miss it.

Everywhere, people like to follow the crowd. Half of them greet Yuanzhou warmly, and the other half naturally greet Yuanzhou, otherwise they are not sociable.

Of course, it's just a greeting.

As Juman Li said before that it was a question, it was really a question, and it was still relatively high-end. At least few of you can answer it. However, Yuan Zhou's story made everyone look suddenly enlightened, because Yuan Zhou spoke simple and easy to understand things, and almost anyone who dabbled in cooking could understand it, What's more, all of you here are big winners in the culinary industry. That's no problem.

Because almost all cooks can understand it, half of the people who are not very familiar with Yuanzhou feel shocked. Some of them are not unable to answer this question. If they want to be so concise and clear and take care of everyone's answer, they have never thought about it, not unexpected, but never thought about it at all.

From it, we can not only see Yuan Zhou's solid basic skills, but also see his heart for others, whether cooks or diners.

His eyes still showed some respect and began to join the topic one after another. For a while, Yuan Zhou seemed to be the center.

The time passed slowly. From 9:01 to the official start of the meeting, oberro presided over the meeting. The meeting was divided into two parts. The first two days were to discuss problems with each other, which was a bit similar to the appearance of an academic seminar. The discussion here must be about cooking. Naturally, the problems they raised were not minor, The scene almost represents the highest level of the whole culinary industry in the world. In addition to their own thinking, those present here are qualified to confirm each other.

Otherwise, tell others that you may not even understand the topic stem. This is the original purpose of the Ankara conference. The last day is the cooking competition. Of course, it can also be said to be the cooking exhibition of various countries.

Powerful countries are almost one country and one person, so when we get together, we naturally need to show our national food culture and let everyone here see what it looks like. There is an old Chinese saying that ”it's a mule or a horse pulled out for a walk”. That's about what it means.

Yuanzhou had known this process before coming, and he had made full preparations. But to be honest, Yuanzhou has no problems that can not be solved at present. Except that the main task is not clear, this must not be discussed.

However, it is uncertain and specious. I think there are other problems to explain. For example, fresh cauliflower is toxic. Besides the sterilization effect of sun drying, how can it be used to remove the toxin of fresh cauliflower so that people can use the fresh product or the ham itself is acidic, How to use it to bring its acidic properties to the extreme, and so on.

These are the problems that have a solution now. Yuan Zhou is looking for more methods. He has prepared several sets of schemes, which are the methods that have been tested and obtained experimental data. This time, they are brought to the meeting for discussion. It is not so much a discussion as a clear way to promote the methods and let more people know.