somewhereintime

Maybe you will understand more when you were older, I'm nit your generation

somewhereintime

原帖由 rockypath 於 2009-3-11 00:16 發表


What a BS..... Have you ever been to Beijing and have you ever seen how they roast the Beijing Duck with your own eyes?

The Beijing Ducks were roasted with 明火 in a brick-built big oven. The duck ...

It is true for the past 50 years, same as the Yung Kee in Hong Kong. However, in order to make it affordable
and cost effective, and the mobility to be able to operate as high-end fast food chain, i.e. 1 restaurant in every city in China, it would be impossible to rely on highly skilled chefs and slow cooking process. When I was in Hong Kong, I used to roast goose in front of the restaurant, it took a skilled chef almost 2 hour to roast 2 goose(or one suckling pig) with careful attention. The Rational AG has a program developed  in collaboration with that particular restaurant.  Again, I'm replying to the thread, I am the trainer, not salesman, I don't even know the exact price of the machine. Yes, I've been to that restaurant in Beijing back in 2004, it was still cooking the duck in wood-burn oven and emits a lot  of fume, very tasty. Don't you know that Yung Kee is the only restaurant in HK that still insists to roast their duck with charcoal, and they suffer high pressure for eco issue?
The only major steak house in U.S. except Ruth's Chris have switched to gas, when was the last time you have real "Char-Broiled steak" as listed on the menu. it is evolution and practical measure to keep oprx and labour cost in check. A restaurant must be able to survive financially before they can grow and expand, it is reality.

somewhereintime

Back up the truck please mister.
When did I ever say I was the chef of any major hotel in HK?
I asked if anyone ever been there, just to compare the quality .
The Beijing restaurant group is coming to visit Vancouver in Summer, you can ask them.
You do not need to reply if someone is BS ing. I was the sous chef at Maxim Rhine Castle back in 1975, I said I used to hang out  at 7 Heaven  LKF because my relative owned the business. My mother's cousin owned the Mayflower Chinese Restaurant Group so I hang out in kitchen while my buddies playing marbles.
I guest you would not believe Mr. Yeung Koon Yat is my uncle and mentor too, he hired me
at the Gloucester Restaurant before he opened his own Forum restaurant. We had lunch at Sea Harbour restaurant last October he was doing charity function in Vancouver, in the presence of local media.
I started working at 14 YO, become chef and commanded 40 cooks at 19. I was hired as instructor for Professional Culinary Arts program at BCIT in 1981, it is history , I was not teenager when I came to Vancouver.
I have no intention to make you believe,  just like you never believe that I'm the VP of Canadian Association of Foodservice Professionals www.cafpvancouver.com and I'm semi retire not working as salesman.

[ 本帖最後由 somewhereintime 於 2009-3-11 15:29 編輯 ]