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【699net必赢商务英语】Impact Story|一个沪漂男人的蝴蝶梦

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据说,La Farfalla 和 Le Papillon 都有个共同的美丽名字,蝴蝶。


甘肃偏远农村的乡下小男孩,通过偶然的选择和努力的坚持,终于化茧成蝶,成为在魔都拥有西餐厅的主厨老板。只因为少年时当初多看了一眼影视节目“厨师的选择”……


此刻,隆重请出江湖人称“苗叔”de699net必赢商务英语合伙人苗祥波先生,and一个沪漂男人的蝴蝶故事。


关于苗祥波Bob Miao

699net必赢合伙人,商务英语硕士,美国华盛顿大学EMBA (Washington University in St Louis)。前任米其林指南大中华区负责人。跨文化沟通专家,语言学习爱好者,精通英语,自学法语、意大利语、西班牙语、俄语。美食美酒品鉴专家,足迹遍及全球三十多个国家。


如果,你也静下心来读一读这个上海蜕变的沪漂小男孩的故事,是否也会因此提高英语水平,或许改变命运,为你的“蝴蝶梦”借了风的依托?


Chef Xiaohu, Le Papillon

At 10 AM, Chef Xiaohu arrives at his restaurant Le Papillon on Jiaozhou Road. He is feeling a bit tired because of last night’s party. No, he was not a guest, he was cooking for a private dinner party at a client’s home. And the client is one of the most famous actresses in China.


Chef Xiaohu knew he wanted to be a chef when he was barely 10 years old. Born and raised in a remote rural area in Pingliang, Gansu Province, one day he happened to watch a TV cooking show on CCTV called “The Chef’s Choice” (Tiantian Yinshi), and liked it very much. He decided that he wanted to cook delicious food with beautiful presentation.


In 1999 at 12 years of age, he left his hometown and went to Lanzhou the provincial capital city. He went there to work, not for school. His first job as a helping hand in air-conditioning installation one day brought him to a restaurant serving Chinese and Western food. He wanted to stay and learn how to cook, and asked the restaurant proprietor for a job.


He became an apprentice in the restaurant, cleaning, preparing vegetables, and learning to cook. After two years, learning fast and becoming one of the pillar stones of the restaurant, he was sent to Beijing to open the boss’s new restaurant there. Later, he was called back to Lanzhou to be the chef of the restaurant where he apprenticed.


But seeing his own and the restaurant’s limitations, Xiaohu didn’t want to stop there, he wanted to learn more. In 2003, at 16, he came to Shanghai, with 600 yuan in his pocket.


That was his first trip to Shanghai, not knowing anyone in town. He bought a map, copied down the addresses of western restaurants from a yellow page in a phone booth near the Bund, and went to each one in turn to apply for a job.


But the posh Western restaurants in Shanghai didn’t care for the service of a country boy from Gansu Province with no formal training in cooking. And when there were offers, they were not ideal. Xiaohu worked in quite a few places, hopping from one place to another, cooking, learning. “It was not for the money, but the experience,” said Xiaohu.


Finally, a good opportunity appeared on the horizon, and he grabbed it. That was in 2007 when the Singaporean chef Justin Quek opened his restaurant La Platane in Xintiandi, and invited Chinese-American chef Alan Yu to be in charge. Chef Alan Yu gave Xiaohu a job.


“Chef Alan Yu had very high standards, so I worked very hard, and learned a lot from him.”


One day, a client came to eat at La Platane, and liked the food very much. Chef Alan Yu came out to say hello, and was invited by the client to cook a dinner at his house. Chef Alan Yu brought a few people to work on the private dinner, among whom there was Xiaohu. The client became a regular of the restaurant.


In 2009 when La Platane was closing down, that client asked Chef Alan Yu if he could have Xiaohu work for him at his home as his private cook. Xiaohu didn’t like the idea, but Chef Alan Yu told him it might be a good opportunity.


And a good opportunity it indeed was. Xiaohu’s new employer, named Jerry Wu, who earned his fortune in Wall Street, proved to be a true gourmet and oenophile. When Jerry went on long business trips all over the world, and leaving Xiaohu with no work, he would send Xiaohu to do “stage” (French word for internship or short-time work) in famous restaurants in Macau (Joel Robuchon) and Singapore (Tippling Club).


When Jerry stayed in Shanghai, he would often invite guests to his house for dinners, among the guests there were celebrities like Yue-sai Kan, Carina Lau, and Sun Li. Many of the guests would become Xiaohu’s clients when Jerry helped him open his restaurant La Farfalla in 2014 (later renamed Le Papillon to give it a French touch. Both names have the same meaning: the butterfly).


Le Papillon serves very good French food with a reasonable price and an interesting wine list. Many of the clients are local Chinese young people eating with their dates or friends.


After many years of hard work, endeavors, learning, and even humiliation, Chef Xiaohu has indeed become a butterfly. And the metamorphosis started many years ago with a little boy sitting in his rural home in Pingliang, Gansu, watching a TV show called “The Chef’s Choice”.

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作为一枚资深沪漂,本还沉浸在那位喜怀龙凤胎的699net必赢商务英语合伙人水晶姐姐立志故事里,现又被苗叔这个关于男人魔都腾飞蝴蝶梦的故事再次吸粉。显然小耐姐的才华已经不齐20个“彩虹屁”,苗叔有酒有故事,有闪亮登场的教师节特辑9月10日—19日表白Impact免费获得《商务英语口语学习手册》不要抢、不要急,9月20号开始小耐姐统一寄给您!


“不管前方的路有多苦,只要走的方向正确,不管多么崎岖不平,都比站在原地更接近幸福。”

宫崎骏《千与千寻》


同时,小耐姐为699net必赢商务英语创始人Lina开通了专属的CEO@impact-edu.com邮箱,欢迎你的来信----苗叔用“语言就是音乐”的学习观和Lina的颜值加才华一起守护你的“蝴蝶梦”。


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其实,小耐姐还有一个蝴蝶梦:认识很多优秀的上进的对未来有要求的职场人士,如果你也秉承着“责任、勤奋、专注、快乐、合作”的价值观,那么来699net必赢一起并肩作战吧!

简历可投HR@impact-edu.com或者CEO@impact-edu.com邮箱。


关键词:商务英语、英语培训 


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