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Introduction to the hostHello everyone, my name is Lee and I am now a professional chef. Before becoming a chef, I worked in Beijing for 5 years and was engaged in Internet community operations, advertising creativity and financial brand marketing. After that, he decided to change his career to become a chef and studied French cuisine at Le Cordon Bleu (Shanghai). He graduated with the first place in all junior, intermediate and advanced levels, and received a full scholarship for the school’s [Culinary Management Course]. I like to travel everywhere and have been to 67 cities so far. In 2020, I started to try "no menu cooking" in an inn in Dali for three months, improvising creative dishes using the ingredients on hand. After working at Mercato Restaurant at No. 3 on the Bund for half a year, he created the "Jiaoji" brand and opened private family banquets, combining Eastern and Western cooking techniques and theories to creatively prepare "blind box cuisine". I hope that through my cooking, everyone can taste the beauty of life for a moment. Event Highlights ️Come and try the daily meal of Le Cordon Bleu chef️The food is delicious, and the stories behind the food are even more interesting️Unique creative fusion cuisine with seasonal themes Experience introduction Who can understand the idea of ​​dropping everything and learning to cook from scratch? In fact, I used to have what everyone considered a good career in Beijing, with a stable and good income, but I always felt that living like this day by day was appropriate, but boring, and not what I wanted. So after much thought, I decided to become a chef. Don’t ask, just ask because I love cooking. Whenever I travel, I always like to discuss their local delicacies with local people. Whether it is unique cooking methods or ingredients that I have never tasted before, they are full of magic. They are all closely related to the history and humanities of this place. I think it is precisely because of the research on the different and unique food cultures of each place that I gradually began to fall in love with cooking, especially making delicious dishes for everyone to eat. Happy thing. After graduating from Le Cordon Bleu, I also worked at the Black Pearl Restaurant for a period of time, but it was this experience that made me understand that creating food is what truly motivated me to embark on the path of becoming a chef, whether it was the taste of my mother’s cooking in my hometown, Every delicacy I tasted during my travels, or ideas based on TV and books, these are the sources of my creation. I try again and again based on the ideas in my mind. I hope everyone will like the final work. . Reference menuBut it's sour"Sour &amp; smelly"Homemade Parmesan rice crisps (seaweed, dried cuttlefish, shrimp &amp; saffron) blue cheese dipping sauceOptional, Pro version dipping sauce (soy sauce stinky tofu) "Sour &amp; fragrant"Pan-fried Canadian scallops, fermented pineapple, and asparagusLemongrass Lemongrass Coconut Cream Foam "Sour &amp; Fresh"French shrimp stuffed black chicken breast, fried black chicken liver balls, smoked cauliflower puree, broad beans, lotus root stripsSour papaya dregs and vinegar sauce "Sour &amp; Spicy"Sourdough bread, fried snail mantis with sambal sauceHomemade Pickled Pepper Butter "Sour &amp; spicy, sweet and fresh"Xiaoqinglong, rice, coconut milk, Sichuan style diving cherry radish lobster tom yum sauce "Sour &amp; sweet"Apple Tart, Rhubarb, Tamarind Custard SauceJasmine Sophora Flower Ice Creamplum caramel sauce

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Eatwith-Shanghai-Huashan Road Private Treasure Le Cordon Bleu Chef's Creative French Cuisine