Interview | "I heard that it's delicious 2" Guo Ke: Professional chefs can use "ordinary" to create "extraordinary"

"Now you start counting. From the time to 120, you start refining. When you count it to 185, you can put this bowl of beef slices that have been tuned. You have to put the beef on the plate that has been roasted a bit. "

Native

He stopped, and then said: "Oyster sauce and beef are not as expensive dishes, but only in this ordinary home -cooked dish can people who look like fried foods."

As a martial arts writer who knows the fireworks most, Mr. Gu Long's description of food has affected the perception of a generation of food.

In "I heard that it's delicious 2", what is the fireworks in the eyes of the chefs of Guo Ke? Is it a familiar taste in home -cooked dishes? Or is it a spiritual needs that soothe people?

It is three or five friends gathering in the camping site in the spring, and the fragrance of fat bursts out on the tip of the taste buds, just like the street flavor on the old Maza;

It is the tendon tendon and smooth and refreshing.

Family dishes can always be easily become Zhenmei in the hands of chef Guo Ke. Jiangyou too white fat intestine sour soup and beautiful yellow croaker successfully evoke the memories of the guests' hometown; Chef Guo's energy box lunch is like a mini private banquet. The elaborate combination of avocado fruits and mattake soup can be described as warm and warm. The mellow fragrance of truffles and tofu made of black beans has successfully captured the heart of the proposal Huang Shengyi;

During the interview, chef Guo Ke always talked about his innovation in dishes, and always shared his opinions excitedly. "Seafood Cooking Mandarin" and "Various Cooking Prince" are all personal labels on him. Crossing mountains, rivers, and oceans, on this vast land, I have seen Zhu Cuizhen and tasting five -flavors, but never stopped exploring the footsteps of inspiration.

"Want to be a food -like food"

Q: You participated in the two seasons "I heard that it's delicious". Compared with the first season, what contents of the second season make you feel refreshing?

A: I think there are two aspects. One is that there are more processes from the creative person's proposal to the chef, and there are more stories of cooking and food. The second is that we have participated more innovation. We will integrate innovation in personal philosophy, the elements of traditional culture and the proposal of creative people.

Q: This season we have two tracks: professional chefs and folk masters. How do you think of folk masters? Is there a folk master who wants to challenge the most?

A: For professional chefs, in fact, they are also seeing some local characteristics, and then adjust the innovation of ingredients and cooking skills according to the needs of the people.

In the folk master's track, I think Master Zhang, who is making Hangbang cuisine, has many folk ingredients and flavors. I have tasted his grains and pickles, which is really great. These things are not gimmicks. If I go to challenge, I am not to challenge the chef, I am challenging how his ingredients become my taste.

Q: Which dish of other chefs in the show makes you feel particularly creative?

A: Chef Su's flavored passion fruit fish head. He can incorporate the fruity and fish head and make regional things into an innovation;

There is also the inspirational ribs of the workplace of Chef Cheng Yu. The perfect point is that it is presented in a more international way. The concept of the two of us is slightly different. He does the internationalization of local flavors. What I do is internationalized localization, so I think this dish is greater than my dish.

Q: So far, which dish do you think are the most innovative in the "I heard that it's delicious"? How did you conceive at the time?

A: "Majiagou celery burning money tendon". Whether this dish is celery or beef, it uses local ingredients. Chinese ingredients and cooking methods are integrated and innovative.

The aroma of Malijiagou celery is very strong. I cut the celery's leaves into shreds and put it on it like embellishment. In fact, it can produce a strong aroma and pickled beef tendon. It will feel very crispy and tender, and Sichuan's cooking method of making soup chicken beancurd is very harmonious.

"Professional chefs can create anything ordinary"

Q: How do you understand Chinese cooking?

A: In fact, Chinese cooking is broad and profound, and we all see a small part. This requires our generation of chefs to bring the ingredients and tastes of every region to the table through we walked, passed, and met.

"I heard that it's delicious" happened to be done. Moving the ingredients and cooking methods across the country to the stage, and our show is great here.

Q: In the show, you will bring a bouquet when you prepare the theme of picnic, and you will customize tableware when making box lunch. Do you pay great attention to the ritual sense of this diet?

A: When I send a circle of friends, I only send two things, one is the dining environment and food with a sense of ritual, and the other is that I am on the street, integrate into everyone's dining ceremony, and find the taste of folk streets.

In the show, I made a fire burning sea intestine. This sea sausage is a barbecue by the roadside of Qingdao. Everyone sitting there with Mazako, eating mosquitoes while eating, sweating.

Box lunch is also a scene. Through the sense of ritual, everyone can feel that the box lunch can also be very happy. Professional chefs can create anything ordinary to present it with a sense of ritual.

"Food can meet your spiritual needs"

Q: Do you think it is worth spending a lot of time to pursue a better taste?

A: Although not everything can become more delicious through time, some tastes can become more unique through fermentation of time. I have made a fish in Guizhou, and I will use tomato fruit acid that has been fermented for 15 days. It is very good from the sour, fresh, salty, and fragrant of nature. Q: "Fireworks on the world, the most caress about mortal people." It is enough to see that food is a very important spiritual comfort in human life. Do you think cooking is an art?

A: In China, chefs also have to be artists. I once made a goal -to be a Chinese cooking artist, integrate the eight major cuisines of China, and combine the cooking techniques from all over the world to make a creative food system belonging to Guo Ke. We are Chinese cooking as an artistic form, and we want to be a conveyor who carried forward it.

Cooking artists are not simply imitating dishes and copying it, but to create the role of the work. It is not only to solve the problem of food and clothing, but also a artistic pursuit.

In the next show, how else will the chef Guo Ke bring in the eye -catching creative dishes? What kind of colorful food will capture everyone's stomach and heart? Every Saturday 22:00, the creative food reality show "I heard it is delicious 2", which is locked by Zhejiang Satellite TV and the exclusive name of the boss electrical appliance, continues to creative food!

- END -