Liujianxin (Lincoln) is a master chef from Beijing who studied at Cordon Bleu. He is a distinguished cooking artist, and amongst his numerous certificates and awards, he is a Gold Medal Executive Chef and National Level I Judge of the Catering Industry.
He is remarkably experienced in both Chinese and Western design food, however his focus is on French food, and he has actually brought his skills to the very best hotels in the city, consisting of the China World Hotel, Sofitel Hotel and China World Summit Hotel.
He presently operates at Guoce Hotel at the International Convention and Exhibition Center in Beijing, where their brand-new ‘Sunset Afternoon Tea' is a delicious mix of sweet and tasty deals with. The mini tacos are wonderfully garnished with fresh flowers, and each of the sweet developments is adorably embellished with edible deals with in numerous shapes, such as flamingos and honeycombs.
Guoce Hotel likewise has an incredible poolside bar with a special variety of beverages to enhance the varied list of food, from tacos to desserts, you can take pleasure in while taking a swim in among their 4 big swimming pools.
We got to attempt this tasty variety of treats and talk to Chef Liujianxin about how he ended up being a chef, his preferred active ingredients, and his most current cooking productions.
Chef Liujianxin
How old were you when you understood that you wished to end up being a chef?
I believe it remained in intermediate school. I discovered a lot about cooking from my mom. My mom prepared for me every day since my dad was a chef. He constantly made conventional Beijing food with great deals of spice. I would prepare with my dad often, and my mom would make me homemade food.
I discovered a lot from both of them. My dad prepared Beijing-style food at the China World Hotel, where I likewise worked for 15 years. My kid is likewise a chef. He operates in Italy, cooking Chinese-Italian blend food.
What would you state that your specialized is?
I like the standard French food such as foie gras. Some hotels never ever make it themselves and just get it from an outdoors provider. I like to make it by hand.
I likewise enjoy to make roux– I utilize excellent beef, put some mushrooms on the top and cover it with puff pastry. I discovered the French design of cooking initially, however I likewise delight in cooking German and Italian food too.
You have actually operated at several hotels. What would you state was the one that was the best knowing experience for you?
It was at Shangri-La, a really elegant hotel. The chefs were from France, Germany, Australia, and numerous other nations. I discovered a lot about food and various meals from them.
What would you state is the hardest part of preparing food for a big group of individuals?
Handling the expense is really tough. It can be really costly, and a great deal of food goes to lose.
In some cases, there is insufficient, however when it is Chinese household design with food on the table, there is typically a lot that is remaining, and you need to take care handling the quantity of food and stabilizing it with the expense. Here, we have 500– often more than 1,000– individuals, so it needs to be al a carte.
What would you state are a few of your preferred active ingredients?
Before I operated at a French hotel– Sauvignon, the French oyster was my favorite. They have various tastes than those from other nations and likewise have various tastes when they are 3, 5, or 7 years of ages.
Argentinian beef is the finest beef. Australian beef is likewise extremely popular, some Brazilian and American is likewise excellent– however Argentinian is the very best.
What do you believe are the most crucial tools in the kitchen area?
In a Chinese cooking area, I have a huge knife due to the fact that often you're slicing the bone of the fish or meat. For a Western kitchen area, you constantly utilize a little knife for some great slicing on a board.
How did you create this menu and what is your preferred part of it?
When I am totally free, I go to other hotels, consult with chefs, and discuss our concepts for menus. The chef from the Rosewood Hotel assisted establish this menu by talking about the principle with me. We shared concepts, and after a month, possibly a month, I had the prepare for this menu. The Argentinian beef on this menu is absolutely a favorite of mine.
What is your prepare for the future?
In China, you should retire at age 60, so perhaps after that, I will get a task as an instructor assisting trainees find out how to prepare.
Vacation Sundown Afternoon Tea
Up until October 30, 2.30-5pm
RMB298/2 individual set
Bookings needed one day ahead of time: +86 010-5090-7908, 186-1126-8863
Guoce Hotel, No. 9 Nanheng Street, Sanlihe, Xicheng.
[All photos are courtesy of Guoce Hotel]
