Rebirth of the Legend of the Female Chef

After experiencing the test of natural disasters, Su Yao's hotel gradually restored its former prosperity. However, Su Yao was not satisfied with the status quo. She knew that in the fiercely competitive catering industry, only by continuous breakthroughs and innovations can she be invincible.

Su Yao decided to turn her attention to the international market. She wanted to combine traditional Chinese cuisine with international culinary concepts to create a unique restaurant brand. To achieve this goal, she began to frequently participate in international food exchange events and exchange ideas with top chefs from all over the world.

At an international food exhibition, Su Yao met a famous French chef, Pierre. Pierre admired Su Yao's cooking skills and innovative spirit, and the two decided to cooperate in a Sino-French food culture exchange event.

During the event preparations, Su Yao faced numerous challenges. The first was the selection and transportation of ingredients. Transporting Chinese specialty ingredients to France while ensuring their freshness and quality was no easy feat. Secondly, there were communication barriers caused by cultural differences. Both parties had to constantly adjust and compromise on dish design and cooking methods.

But Su Yao, with her unwavering faith and exceptional coordination, overcame these challenges one by one. Ultimately, the exchange program was a resounding success. The guests were raving about Su Yao's meticulously designed fusion dishes, such as Chinese-style beef braised in French red wine and Chinese-style spice-baked French bread.

This event not only made Su Yao stand out in the international catering industry, but also attracted more international tourists to her hotel.

However, as the business expanded, Su Yao found herself increasingly overwhelmed by management difficulties. She realized that in order to realize her bigger dream, she had to form a professional management team.

So Su Yao began to look for talent. Through various channels, she recruited a group of managers with rich experience and professional knowledge, including marketing experts, human resources managers and financial consultants.

The new team has brought new vitality and ideas to the hotel. They have formulated a series of scientific management systems and marketing strategies to make the hotel's operations more efficient and standardized.

At the same time, Su Yao has not forgotten her mission to pass on traditional Chinese cooking skills. She has opened a cooking training class in the hotel and invited senior chefs to teach skills to young chefs and cooking enthusiasts.

The opening of the training class has attracted widespread attention from the society, and many young people have come here to learn. Under Su Yao's guidance, they have not only learned superb cooking skills, but also deeply experienced the profoundness of traditional Chinese food culture.

During a training session, Su Yao met a talented young woman named Xiaoyan. Xiaoyan was passionate about cooking, had a keen sense of taste, and was creative. Su Yao paid her special attention and provided her with careful guidance.

Under Su Yao's training, Xiaoyan made rapid progress and soon emerged as a talent in some cooking competitions.

As the hotel's reputation grew, Su Yao received invitations to cooperate from all over the world. However, she always remained cautious in choosing her partners, adhering to the principles of quality and cultural heritage.

During a negotiation with an international hotel chain, Su Yao was asked to make significant adjustments to her menu to cater to Western tastes. Su Yao firmly refused, believing that the soul of a cuisine lies in its unique cultural connotations and traditional flavors, and that it should not be sacrificed to cater to the market.

Although the cooperation was not achieved, Su Yao's persistence won the respect of the industry.

In the pursuit of breakthroughs, Su Yao also encountered some setbacks. Once, she tried to launch a new fusion dish, but the market response was not good and customers did not accept the new dish.

This made Su Yao reflect and she realized that innovation cannot be separated from customer needs and tastes. So she readjusted her strategy and paid more attention to market research and customer feedback.

After a period of adjustment and improvement, the hotel's dishes were once again loved by customers and business became even more prosperous.

Just as Su Yao's career was flourishing, her health began to deteriorate. Long-term high-intensity work and stress had left her with severe stomach problems. The doctor recommended that she take some time off to recuperate.

Chen Yu also advised her to slow down and pay attention to her health. But Su Yao was worried about her job at the hotel and still insisted on staying at her post.

It wasn't until one day when she suddenly fainted while working in the kitchen that she realized the importance of health.

During her recuperation period, although Su Yao could not personally participate in the daily work of the hotel, she kept in close contact with the team through telephone and the Internet to guide their work.

After a period of recuperation, Su Yao gradually recovered. After returning to work, she cherished her health more and learned how to balance work and life.

Thanks to Su Yao's efforts, the hotel has grown from strength to strength, becoming a shining name card in the Chinese catering industry. The young chefs she trained have also gradually grown up and contributed their own strength to the inheritance and promotion of Chinese food culture.