The village in Ningbo has gone out of more than 100 township chefs to drive the villagers to become rich together

For the Chinese, the banquet always has a special cohesion. Wedding funeral, marriage, birthday, and festival customs, a rural banquet can become the most direct emotional connection of relatives and friends of a country.

As the first generation of township chefs in Zhangjiashou Village, Dongqiao Town, Haishu District, Ningbo City, for more than 30 years, Zhang Jianping and his disciples and grandsons have established a "cultivation chef" team to provide one -stop service for rural banquets.

The township chefs in Zhangjiashou Village have also formed the Chef Association, and currently have more than 100 members. Whenever the rural banquet, everyone has worked together to make full use of the idle labor in the village. The villagers' lives are more fulfilling and their wallets are even more drumming.

How can a small village come out of so many township chefs? The story starts with Zhang Jianping at the age of 18.

The villagers set up a wedding banquet, according to his schedule arrangement

At that time, the government had a comprehensive service department in Ningfeng Township (one of the predecessors of Dongqiao Town). If he wanted to open a restaurant, he assigned 18 -year -old Zhang Jianping to the Dongfuyuan Hotel in Ningbo to learn cooking. "Our family is a farmer, and the conditions are average. I can learn a craft. I must go." Zhang Jianping said.

After half a year, he came to the teacher and brought a chef from Dongfuyuan back to help the restaurant. But within a few years, the hotel closed down. How to do? Zhang Jianping decided to become a "township chef" to make a family banquet for the villagers. To this end, he worshiped a rural chef as a master.

Compared with the restaurant chef, the township chef tests the skills of a chef. "The restaurant chefs have clear division of labor, some cut vegetables, side dishes, some fried dishes, and chefs specifically do cold basins, and all things of township and chefs have to do." Zhang Jianping said that sometimes the owner's house will still take the owner's family who will still take the owner's house. The killing pig was thrown directly to the township chefs.

At the age of 24, Zhang Jianping followed the master to the native chef for the first time. At that time, a villager in Lijiang Town got married and set up more than 20 tables. He followed the master and gradually explored his experience. It didn't take long for him to be independent of a rural banquet.

That banquet was in its own village, a wedding banquet with more than 10 tables. "I cut vegetables, side -in, and stir -fry, and stir -fry. The master looked at it. The master watched it beside him, and he didn't say a word." Without talking, the master was very satisfied with him. However, there was a little flaw in that banquet, and everyone had forgotten a dish. The next day, this dish was given to the villagers who came to help and ate it together.

The flaws are not concealed. Since then, Zhang Jianping has "received" alone, and the business is surprisingly good. There are at least forty or fifty banquets a month. "To what extent is the business good? To put it simply, the days of the villagers' wedding banquets should be arranged according to my schedule. In the New Year, I can't be busy at all." Recalling the lively scene of the time, Zhang Jianping seemed a little excited.

Of course, the business is good, which also means to pay more sweat and energy. "Rural banquets generally have to be held for two days. At 6 or seven on the first day of the first day, you must start busy work. Chinese rice generally needs to be set up for three tables. In the afternoon, you will prepare vegetables and go to bed until the middle of the night. Live. "

At that time, Zhang Jianping's charging standard was 5 yuan a table. "The owner prepares dishes and materials. I will receive 100 yuan for 20 tables." Later, this standard slowly increased to 20 yuan, 50 yuan, and 150 yuan per table, until now at 350 yuan per table.

When the restaurant eats a new dish, he can know the practice

A person is obviously too busy. Zhang Jianping began to bring his apprentices and can go to a teacher about one year. Until now, Zhang Jianping's apprentices have also brought many apprentices. There are more than 30 chefs in the "farming chef" team, including several veterans and college graduates, and many of them are Zhangjiashou Village.

There were more than 400 tables at the banquet of Zhang Jianping. Zhang Jianping brought more than 10 disciples and grandchildren. Each person was in charge of 40 tables, and 8 cold plates and 10 hot dishes were arranged at each table. Each descendant and grandson also brought several helpers, responsible for washing, hygiene, and dishes.

Beginning in 2014, the cultural auditorium was built in rural areas in Ningbo. By the end of the year, the villagers liked to go to the cultural auditorium to put on a few tables, and asked relatives and friends to eat New Year's Eve dinner together. Zhang Jianping is busy from the end of the year to the beginning of the year, until everyone starts to work after the Spring Festival.

In recent years, many people like to entertain relatives and friends or business partners at home. Zhang Jianping also launched the "family banquet" service in accordance with this trend. The master's family determined the number and per capita standards, and Zhang Jianping came with ingredients, condiments, and apprentices and waiters who started. Even, according to the requirements of the owner, you can take Miss Etiquette to the scene to serve.

In Zhang Jianping's opinion, the reason why his business is good is that in addition to the fewer township chefs and in short supply, he has never stopped thinking about how to help the owner's house during his office, and meets the requirements of the owner to the greatest extent.

For example, in order to minimize the burden of the owner's family, he began to make a "all -inclusive family banquet". Each table of 800 yuan for each table, more than 20 Ningbo home dishes. "Now, the standards of each table can be set by the owner's own. You can make a luxury customization of tens of thousands of yuan a table, or you can make a family of five or six hundred yuan a table."

At the same time, Zhang Jianping continued to make new dishes. "There are new dishes on the market. As long as I go to the hotel to eat, I can basically know how this dish is burned. I will add some of my own understanding and ideas to make it more suitable for Ningbo people. Taste. "

With the help of the township kitchen team, the villagers will become rich together

Zhang Ming was 34 years old. He was introduced by a friend Zhang Jianping 4 years ago. After studying half a year, he went out to receive the order with the master. On one occasion, the master asked him to take a seven or eight tables of banquets, with 10 cold disks, plus 17 or eight hot dishes, Zhang Mingping made it steadily. "The master's family has a good feedback, and the master is relieved to let me fly alone."

Zhang Jianping and Zhang Ming are just a microcosm of many township chefs in Zhangjiashou Village. In Zhang Jianping's view, the current township chefs have become a new industry, just like a "mobile restaurant", which also requires teamwork. One hundred table banquets need five or six chefs and more than 20 helpers.

Nowadays, the township chefs no longer need to prepare ingredients, tableware, tables and chairs, etc., in addition to professional chefs, there are also complete equipment. Taking the cultural hall as an example, Zhang Jianping's operating process is to purchase fresh ingredients, move ingredients and various kitchenware to the scene, set up dining tables and chairs, and then enter the busy cooking process.

To this end, township chefs have also brought related industries, such as rental tables and chairs, tableware industries, etc. In addition to its own equipment, the township chefs can also rent more advanced tables and chairs and tableware according to the needs of customers, neat and uniform and beautiful. Some high -end gatherings will also rent special wine glasses, wines, chopsticks, etc.

Zhang Jianping himself had a warehouse, putting more than 100 tables and thousands of chairs, and thousands of sets of vegetables and rice bowls. In addition to self -use, these items can also be rented out to other needy township chefs.

After more than 20 years of development, township chefs have become one of the pillar industries of Zhangjiashou Village. In 2016, Zhangjiashou Village established the "Chef Association". At present, there are more than 100 members, and there are a large number of helper and other practitioners behind them, which drives the villagers to work hard to become rich.

Zhang Yun, secretary of the party branch of Zhangjiashou Village, said that the village is formulating relevant support measures, hoping to use the "Kitchen" team and the chef association to drive more villagers to be rich together.

Reporter Lin Wei Liu Bo Correspondent Zhou Yan

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