On May 3rd, the "Inheriting Culinary Arts and Recreating Classics - 2017 Elite Chefs Forum for the Catering Industry" organized by Haoji was successfully held at the scenic Hongzhushan Hotel in Emei Mountain.

Industry representatives from Yunnan, Guizhou, Sichuan, Chongqing, Shaanxi, Gansu, and Hunan gathered to engage in lively speeches and discussions on the four themes of "craftsmanship, innovation, culinary arts, and regression" within the catering industry.

Liu Minghai, Vice President of Nestlé's Cooking Food Business Unit in Greater China, Gao Pu, Secretary-General of the Sichuan Provincial Culinary Association, Peng Ziyu, a veteran scholar of Sichuan culinary culture, and Wang Xudong, Senior Brand Consultant of Haoji, were among the invited guests at the forum.

内外兼修，与时俱进

The forum began with a speech from Sun Hongqiang, General Manager of Haoji Food Co., Ltd. In his speech, Mr. Sun mentioned that since its establishment, Haoji has been paying close attention to the transformation and upgrading of the catering industry. In recent years, while the booming development of Sichuan cuisine has led to continuous expansion, it has also encountered numerous challenges. Today, Haoji invited everyone to gather together to jointly explore and reflect on the issues facing the catering industry.

Balancing Internal and External Skills, Keeping up with the Times

Four renowned chefs with years of experience shared their insights on the four themes of "craftsmanship, innovation, culinary arts, and regression" within the catering industry:

Chen Xiaobin, President of the Chongqing Famous Chefs Association, shared that culinary skills should be a comprehensive strength. Culinary arts are the art of the kitchen, the art of chefs, the art of cooking, and even the art of life. The sublimation of culinary arts comes from the tempering of time and the cultivation of both internal and external skills.

Wu Zumin, General Manager of Xi'an Zhenai Catering Hotel, approached the topic of industry innovation, proposing that reform and innovation must be approached from several aspects, including ingredients, chefs' mindsets, and consumer demand. Creating a consumer experience that encompasses the dining environment, taste, dish appearance, and service is the breakthrough point for innovation in the catering industry today.

Balancing Internal and External Skills, Keeping up with the Times

Four renowned chefs with years of experience shared their insights on the four themes of "craftsmanship, innovation, culinary arts, and regression" within the catering industry:

Chen Xiaobin, President of the Chongqing Famous Chefs Association, shared that culinary skills should be a comprehensive strength. Culinary arts are the art of the kitchen, the art of chefs, the art of cooking, and even the art of life. The sublimation of culinary arts comes from the tempering of time and the cultivation of both internal and external skills.

Wu Zumin, General Manager of Xi'an Zhenai Catering Hotel, approached the topic of industry innovation, proposing that reform and innovation must be approached from several aspects, including ingredients, chefs' mindsets, and consumer demand. Creating a consumer experience that encompasses the dining environment, taste, dish appearance, and service is the breakthrough point for innovation in the catering industry today.

The five guests spoke freely and expressed their opinions, discussing the challenges encountered in the development of the catering industry, such as the management and training of chef teams, reasonable cost control, and the establishment of quantitative standards for Chinese cuisine.

Several renowned chefs with years of experience also called for more industry exchange opportunities like today's forum and salon to find better solutions for the better development of Sichuan cuisine. They encouraged more communication and exchanges within the industry to allow everyone to share and discuss their insights from their work.

Star Chef Alliance, The Power of the Industry

As a company that has been deeply involved in the catering industry for decades and has been diligently researching the field of Sichuan seasoning, Haoji has been paying attention to the various issues encountered in the process of inheritance and innovation of Sichuan cuisine. It also hopes to find effective ways to help chefs solve these problems. With this intention, Haoji carefully planned and established the Haoji Star Chef Association, aiming to create a warm chef community and establish a valuable exchange platform.

During the meeting, Sun Hongqiang, General Manager of Haoji Food Co., Ltd., gave a comprehensive introduction to "Haoji Star Chef Club". "Haoji Star Chef Club" is a platform that uses WeChat public account as a carrier to provide online professional information, real-time comments and exchanges, and independent sharing of recipes. At the same time, it will also hold offline exchange and inspection activities on an irregular basis to allow professional chefs to meet their needs for honing their skills and self-improvement on this platform.

Subsequently, General Manager Sun Hongqiang, together with Liu Minghai, Vice President of Nestle Greater China Cooking Food Business Unit, Peng Ziyu, a senior scholar of Sichuan cuisine culture, Wang Xudong, Haoji's senior brand consultant, and Ms. Qin Lei, Manager of Haoji Marketing Department, jointly completed the launch ceremony of Haoji Star Chef Club under the witness of more than 100 renowned chefs on site, pushing the forum to a climax.

More than 100 chefs on site became the first batch of members of Haoji Star Chef Club. The chefs gave positive evaluations on the significance of this summit forum and Haoji Star Chef Club. Everyone agreed that this was a sincere and valuable meeting, and Haoji had done a meaningful thing.

There is reason to believe that in the future, more catering professionals will join Haoji Star Chef Club to exchange ideas, learn from each other's strengths, and inherit the art of cooking and recreate classics together with Haoji!