Interview Executive Chef
I recently visited the Regent Beijing and had the opportunity to speak with Executive Chef Eric Li. He had a lot of great insights into the restaurant industry and it was a very interesting conversation. Below is the full interview.
1. What do you do at Regent Beijing?
I am the executive chef, responsible for the daily operation and management of the hotel’s catering kitchens, including Daccapo Italian Restaurant, Jinbao 99, Lobby Lounge, The Garden, and Deli.
2. Tell me about your journey and how it began?
I applied for a professional cooking school in high school. During the three years at school, I learned Chinese and Western cooking skills, from basic knife skills and heat control to complex dish making.
After graduation, I entered the hotel industry and started from a basic position. I communicated and learned with the chefs, gradually emerged at work, won the recognition of customers and colleagues, and was gradually promoted to my current position.
3. Please describe the training you have received.
During the cooking school, I mastered a variety of cooking techniques such as frying, stir-frying, cooking, deep-frying, baking, steaming, and boiling. At the same time, I learned the characteristics of various ingredients, where to buy them, their processing methods, and the changes under various cooking methods.
In addition, I received training on food safety and hygiene, kitchen management, personnel management, food procurement and inventory management, cost control, and other knowledge.
4. What is your food philosophy?
Healthy, nutritional, traditional and innovative combined.
5. How would you describe the role of an executive chef?
The executive chef is the CEO of the kitchen and the director of gourmet.
6. Please describe your typical day’s work and how do you prioritize your tasks?
I arrive at the kitchen early in the morning to conduct a comprehensive inspection of the hygiene conditions; then I communicate with the purchasing staff about the supply of ingredients for the day, and I personally check the quality and freshness of the ingredients; then I look at the business data of the previous day, analyze the sales of dishes, organize kitchen morning meetings, etc. During the restaurant’s business hours, I will direct the work on site in the kitchen; during the business breaks, I will arrange training and guidance for the kitchen staff.
7. What is the most important aspect of being a good chef?
Skill, mentality, creativity, and professionalism all have to be great.
8. When you hire new employees, what do you look for in them?
Solid basic skills, sense of responsibility, stress resistance and learning ability.
9. What is your management style?
I would say two aspects. First, I lead by example. I will always maintain high standards of operation in the kitchen. Second, in terms of personnel management, it will vary from person to person. For experienced and capable chefs, they will be given a certain degree of autonomy.
10. What is your biggest advantage?
Excellent professional skills and rich management experience.
11. How do you deal with conflicts in the kitchen?
Quickly control the scene, communicate privately, put the interests of the kitchen first, and deal with it fairly.
12. What is your favorite part of being a chef?
You can be creative and see new ideas become delicious dishes; and hear satisfied feedback from customers after tasting.
13. What do you dislike?
If the quality of the ingredients is not good, I will worry about affecting the quality of the dishes; sometimes customers make some unreasonable requests, and I have to try my best to meet them without compromising the principles of cooking, which will be a bit distressed.
14. How do you keep the kitchen in order?
Formulate norms and standards, train and manage personnel, supervise and inspect.
15. How do you keep yourself up to date with cooking trends?
I read professional magazine, attend cooking seminars, exchange experiences with peers, etc. I also make a learning plan and regularly try new cooking techniques and ingredients. I also pay attention to social media and food blogs.
16. What ingredients do you like to use most?
I like high-quality olive oil and meat, fresh seafood and seasonal vegetables.
17. What do you think of local ingredients and imported ingredients?
Local ingredients and imported ingredients each have their own advantages. Local ingredients are fresh, can highlight local characteristics, have low transportation costs and are more environmentally friendly, and can also promote the local economy.
Imported ingredients can bring unique flavors and varieties, enrich dish choices, and meet diverse needs.
As an executive chef, I will use both in a reasonable combination based on factors such as dish positioning, customer needs and cost consideration to achieve the best cooking results.
18. What is your method for sourcing local ingredients?
I establish a local supplier network and communicate directly with suppliers to understand market conditions and product information. At the same time, I use online platforms, including local agricultural product e-commerce platforms or fresh food delivery platforms, to purchase local ingredients conveniently and quickly.
19. What is the most unusual ingredient you use in cooking?
Sea grapes. It has a crisp and tender taste, just like the freshness of the ocean. It is great for cold dishes or sashimi.
20. What food do you like to pair and why?
I like to mix local ingredients with different cooking methods to create a combination of Chinese and Western effects.
For example, combing Chinese sauces with Western cooking methods, or integrating Japanese plating art into Chinese dishes, can not only retain traditional flavors, but also bring a novel tasting experience.
21. How is your winter menu different from your spring menu?
Winter menu can be described as a “calorie pyramid”, with high-calorie, high-protein ingredients such as beef, lamb, root vegetables, etc., and cooking methods such as stewing, boiling, and roasting to create rich, mellow, and nutritious dishes.
Whereas spring menu is more like a “taste awakening curve”, with fresh seasonal vegetables and seafood as the main ingredients, and light cooking methods to highlight the natural freshness of the ingredients.
22. How do you control the quality of food provided to customers?
The key is to strictly implement standardized processes in production. From food procurement, storage, processing to final production, every link has strict quality control standards.
23. How do you develop new recipes? Do you have a creative strategy?
First, I pay attention to the ingredients, understand its characteristics, and integrate seasonal changes and consider customer needs. Then through repeated trials and adjustments to the proportion of ingredients, cooking time and temperature, I can finally optimize the recipe until the most ideal taste and flavor are achieved.
24. Are there some foods that are particularly popular in your area, but people outside your area may not know about them?
Yes, for example, douzhier (豆汁儿), which is regarded as a delicacy by old Beijingers; luzhu huoshao (卤煮火烧), which is very representative of traditional snack in Beijing; Chaoganer (炒肝儿), which in Beijing is a traditional breakfast, is cooked with bean paste; and Mending meat pie (门钉肉饼), which is shaped like an ancient door nail, is an ideal choice for Beijingers for breakfast or supper.
25. What technology do you use to simplify your kitchen process?
For example, smart rice cookers and electric pressure cookers can automatically control cooking time and heat, and multi-function food processors can chop, stir, and juice, saving a lot of time preparing ingredients. Smart ovens are also good, which can accurately set temperature and time to bake delicious food.
26. Tell me about a successful dish or recipe you have created.
Yes, the upgraded version of Wellington steak.
Based on the traditional way of cooking Wellington steak, I innovated and upgraded it by means of ingredients, taste, flavor, etc. to create the truffle foie gras Wellington steak.
Truffle foie gras Wellington steak has quickly become the signature dish in our hotel and won praise and reputation from many diners. I highly recommend customers to come to our Deccapo Italian restaurant to taste it.
27. What do you do when a customer asks for a change in ingredients?
I listen to their needs, conduct a feasibility assessment, and inform them of the different outcomes, such as longer preparation time or a change in taste.
For some high-end or key ingredients, I will refuse to make substitutions and explain the reasons to the customer. If necessary, I will recalculate the cost and inform the customer of the price difference.
28. How do you handle special diets (such as gluten-free diets)?
I strictly follow standard procedures. For example, for gluten-free diets, I use separate tools and ingredients to ensure that the food is not contaminated during the preparation process. When serving, I will check the food again to ensure that it meets gluten-free standards. At the same time, I will fully communicate with customers to understand their specific needs and ensure that they can enjoy their food with peace of mind.
29. Can you recall a time when you handled a disappointed customer?
Once, a customer called me to his table and complained that the steak was overcooked. I apologized to him and remade it. I also supervised the cooking process. During the cooking of the new steak, I talked to him about his preferences for steak and his views on the restaurant’s dishes and listened to his opinions.
After the new steak was served, the customer tasted it, smiled with satisfaction, and thanked me and my colleagues.
30. What did the people you have trained or coached do at that time? What do they do now?
I have trained many chefs, most of whom were junior employees in the kitchen at that time. Now many of them have grown into senior chefs, responsible for more complex dish development and kitchen management. One of the chefs, who were mainly responsible for the side dishes of Western food at that time, has now become the deputy chef of our hotel’s Western restaurant.
31. How will you improve the facilities of the current hotel?
I will start from multiple aspects. First, I will evaluate the performance and efficiency of existing kitchen equipment, upgrade old or inefficient equipment, and introduce more advanced cooking equipment, such as smart ovens, high-efficiency stoves, etc., to improve the efficiency of the kitchen and the quality of dishes.
Second, I will optimize the layout of the kitchen to ensure a smoother workflow and reduce unnecessary movement and waiting time.
In addition, I will pay attention to the working environment of employees, improve the ventilation system of the kitchen, and provide more comfortable working conditions.
At the same time, I will introduce a more advanced food management system to ensure the freshness of ingredients and the accuracy of inventory.
Finally, I will consider adding some interactive cooking demonstration areas in the restaurant to enhance the dining experience of guests.
32. What have you done or learned recently to improve your skills?
I participated in an international cooking seminar and exchanged experiences with top chefs from all over the world. In addition, I learned advanced kitchen management methods through online courses, including knowledge on cost control, team motivation and food safety management. At the same time, I have been studying how to integrate sustainable development concepts into catering operations, such as reducing food waste and using environmentally friendly packaging materials.
33. Do you have any knowledge of wine? Can you recommend wine pairings for the menu?
Yes, I can recommend wine pairings for the menu.
For example, for appetizers, I would recommend sparkling wines, such as Champagne, whose high acidity and refreshing taste can stimulate appetite and are suitable for pairing with caviar, smoked salmon, etc.
For cream-baked oysters, I would choose Chardonnay, whose full body and light oak barrel aroma complement the cream sauce, while the refreshing acidity can relieve the greasiness of seafood.
For red meat main courses, such as sirloin steak, I would pair it with Cabernet Sauvignon, whose rich tannins and rich fruity aroma can match the mellow taste of steak, and the tannins can neutralize the greasiness of meat.
For poultry dishes, Pinot Noir wine is more suitable, and its delicate taste and elegant fruity aroma can echo the tender taste of poultry meat without covering up the taste of the meat itself.
For dessert, I would recommend port wine, whose rich sweetness and rich fruity aroma complement the mellowness of chocolate cake.
34. Have you or your hotel won any honors or awards in the industry?
I was awarded the title of Olive Restaurant’s Chef of the Year in 2019. Our hotel’s Italian restaurant has also won many awards in the industry.
35. What do you see yourself like in 5 years?
I hope to be more sophisticated in cooking and master more diversified cooking skills, especially in some niche and special cuisines. In terms of management, I hope to lead an even more efficient, professional and innovative kitchen team.
36. What are your interests outside of work?
Travel to various places and taste local specialties to get inspiration. Read various cooking books and magazines. Exercise, ride a bike, play badminton.
37. What advice do you have for young people joining this industry?
First of all, you must have a clear understanding of this industry. It has both good career aspects and hard challenges. Secondly, you need to have steadfast perseverance, as cooking often requires long hours of standing and high-intensity labor. But most importantly, you need to maintain a great passion for cooking, continue to learn, and constantly improve your skills and knowledge.
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