In Sun Ying's psychology, she has the advantage of education.

Having drunk foreign ink, graduated from the management major of the world's best university, is familiar with countless classic business cases, and knows how to use conspiracy and open conspiracy to accurately attack opponents.

Qiao Zhi is just a local bun who graduated from a domestic university.

Qiongjin University is very famous in the country, but it is indeed at the second and third-rate level internationally.

Qiao Zhi now operates a wide range of fields. In addition to the canteen, there are also APPs, peripherals and high-end food supply chains, but in the final analysis, it is inseparable from the Qiao Bang main canteen.

This is his root of fortune and a key position.

As long as the world knows, the leader of the Qiao Gang is famous, and it is not worth mentioning in the eyes of Michelin food spy, destroying his image of being arrogant.

Qiao Zhi will suffer the most tragic and accurate blow.

In Sun Ying's plan, Sun Shichao was originally a very important figure and the chef of Malexing Group. However, after the incident at the State Guesthouse, her brother was unable to understand her way of doing things and did not contact her for a long time. As for her father calling and scolding her, he never contacted her again.

Sun Ying felt wronged and was not understood. This was the price that success must be paid.

In the hearts of fathers and brothers, Chinese food is faith and only, which is ridiculous and narrow-minded in Sun Ying's opinion.

She grew up eating Chinese food. Of course, she believes that Chinese food is valuable, but the Chinese food model has no prospects in the West.

Westerners cannot simply rely on a kitchen knife to process various ingredients like the Chinese, and understand the role of cooking and frying in the process of processing ingredients.

Sun Ying didn't think she had any problems. She asked someone to collect classic recipes from eight major cuisines, study and interpret the mystery of each dish in a scientific way, and then standardize and scientifically process it, and finally integrate it with Western food to create a food that has both the essence of Chinese cuisine and can be accepted by Western diners.

During the project introduction process, Sun Ying received high attention from foreigners.

In the eyes of foreigners, oriental elements are mysterious and interesting.

Interpreting the code of oriental food is full of imagination.

With these passwords, foreigners can easily cook a variety of hearty and delicious delicacies.

The father didn't understand him, and Sun Ying felt very depressed, but she would not stop.

One day he will know his good intentions.

It is ridiculous to make dishes one by one like my brother to build a family of imperial chefs.

Now is the era of capital. Only by making good use of capital can we lay a solid foundation for the Royal Chef family.

Li Dun called and frowned and said, "I just got the news that our new store opening plan may be postponed."

Sun Ying frowned and said unhappily: "Why?"

Li Dun sighed, "Because we cannot find a suitable food supply chain for the time being, since our restaurant is positioned at a high-end position and has high requirements for food. There are problems with the local food supply channels. For example, French foie gras and caviar, the products supplied through local channels cannot meet the standards."

Sun Ying frowned and said, "Are there any other problems?"

Li Dun smiled bitterly, "The upstream suppliers of those supply channels are Jinlin Group, which is a Norwegian food supply company held by Qiao Zhi."

Sun Ying said in a deep voice: "It's really stupid. Why did you discover the risks now? Why didn't you notice this detail when you planned the construction plan?"

Li Dundao: "The opening time of our store is quite hasty, and the construction personnel do not fully understand the local supplier situation, so this error occurred. This is not a fatal mistake."

Sun Ying let out a sigh of relief, "The opening time remains unchanged, and the investment will be increased, and the necessary ingredients will be airlifted to Bashu from the supply channels of other cities."

“That would increase costs.”

"Compared to seizing the market, what is this cost? If you seize the market, you can recover the losses in the early stage in the later stage."

Li Dun didn't expect Sun Ying to be so determined, "Okay, I'll get the necessary ingredients from the East China Company, and the opening plan remains unchanged."

Hanging up Li Dun's phone, Sun Ying lit a mosquito coil again.

She realized that she seemed to underestimate Qiao Zhi's strength. It was definitely not accidental that the supply channels for high-end ingredients were broken, but it must be a small move by Qiao Zhi in secret.

She has set her sights on Qiao Zhi, and Qiao Zhi will naturally not ignore her.

An evil smile appeared on the corner of her mouth, and things were getting interesting.

...

At around 4 pm the next day, Simeone and Newman attended a sharing session with the theme of "Gourmet Investigation Deciphering Michelin".

Many listeners came, in addition to members of the Youth Chef Association, there were also bigwigs in the Yanjing cooking circle.

Although the Chinese food circle has always believed that Chinese food is charming, when you encounter the words Michelin Guide, you still can't help but admire it.

The Michelin Guide has such a great influence, but is not packaged, but is made through years of strict requirements and careful management.

Simeone spoke first, he was wearing a straight suit, looking gentlemanly and wise.

"The Michelin Red Guide contains restaurants all over the world and are rated every year. The restaurants included in the Michelin Red Guide are called Michelin Restaurants, which include high-end restaurants and some street snacks. But the truly excellent restaurants are Michelin-starred restaurants that are awarded stars.

Michelin will hire professional senior personnel from the hotel and catering industry, and Michelin will provide them with specialized and strict training. Michelin also has a set of professional evaluation standards, and each item is based on the standards. Today I will interpret some of the standards here, and I hope you will compare them in the future.

The first star is the quality of the food given to the restaurant. The extra stars are determined by the quality of the restaurant service, decoration, dining table setting, exquisiteness of the tableware, order of serving, the size of the wine cellar and the quality of storage.

When a restaurant gets one star, you have to invest considerable money in personnel training, utensils and various wine storage to get a second or third star.

In summary, whether you can get the stars needs to be selected from five aspects, the quality of the raw materials used in the restaurant, the technology used in cooking, whether the different flavors are well integrated, the consistency and innovation of the cooking, and whether it is worth the money…”

Simeone was very eloquent and told the audience about the problems he encountered during the restaurant review.

Those restaurants that had potential had missed Michelin restaurants because some details were not in place...

"Our assessment process is very strict, usually decided by multiple monitors. If an inspector finds a good store, he often has to visit it several times before he dares to submit a report to the next level. Next, other inspectors will go again to authenticate. If the opinions are not unified, everything will have to be done again. A restaurant with one to two stars often needs to undergo repeated inspections every year to have an answer, while Samsung requires more..."

Simeone's speech lasted for two and a half hours, and there was a lot of practical information. The audience below listened very seriously, so the effect of this sharing session was surprisingly good.

"It turns out that Michelin restaurants are so rare! Not to mention the stars, it is extremely difficult to get the Bibiden Foodie logo."

"It's so difficult to be a Michelin-starred chef. No wonder some people say that a Samsung chef is a goal that a chef has struggled for his whole life but has difficulty achieving."

Simeone finished her introduction and sat back in her seat.

Tang Qi leaned over and nodded to Simeone, "Your speech just now is very wonderful, as if it opened up a brand new world for us."

Simeone's eyes passed over Tang Qi and swept to Qiao Zhi, "Although Michelin restaurants are the target of many catering industry players, they seem not to some people."

Qiao Zhi was a little surprised and thought to himself that this big nose performed well just now, his speech skills were good, and the catering standards he shared were also inspiring to him.

Gang Qiao now put too much energy into food and has indeed never made any serious efforts in environmental construction and service standards.

He considered that in the future, he could learn from the standards of Michelin restaurants and add to his own shortcomings.

But this guy's tone seemed to be planning to make trouble.

Tang Qi also noticed something was wrong and smiled and said, "You seem to have some misunderstandings."

Simeone shook her head, "I have not misunderstood. I have read a news report. Mr. Qiao seemed to say in public that he would not accept the review of Michelin Guidelines and believed that Michelin was just like this."

Qiao Zhi frowned. Have you said this?

It seems to have been said...

The roughly means that I am not very interested in selecting Michelin restaurants.

I don’t think the Michelin brand has no influence, but I just think that it is a bit purer to build a restaurant.

The review system of Michelin restaurants is too complicated and has to be subject to supervision and review every year. Moreover, Mei Ling has been promoting the food list of Qiao Gangzhu, and the Michelin Guide is strictly a competitor.

Qiao Zhi said softly: "Everyone has a different attitude towards Michelin restaurants. The reason why I made the point of not applying for Michelin restaurants is not that I disdain for Michelin, but rather I have high respect. But everyone has their own goals. Michelin restaurants are not my goal, that's all."

Qiao Zhi still put himself high and Simeone sneered, "I will let you know how professional Michelin restaurants are."

Tong Lei sat on Simeone's right hand, always paying attention to his reaction.

Before the meeting ended, the two of them began to stare at each other, fighting each other with each other.

Qiao Zhi and Simeone really exploded, making Tong Lei feel excited.

He didn't expect Simeone to be so strong, nor did he expect Qiao Zhi to be so direct and not give Simeone face.

Qiao Zhi has a different identity now. He is the president of the Youth Chef Association. How could he lose his dignity in front of a Michelin judge?

A good show is about to be released.

Simeone would use tricky and harsh comments to demean the Joe Gang canteen to be useless.

And Qiao Zhi was destined to fall from the altar under his criticism.
Chapter completed!