I am a chef.
I am transforming myself to a businesswoman.
As my Japan restaurant, there will be only 4 seats. I have to transform my business model as the economic pressure is high.
Although I want to be a businesswoman, I am a chef deep inside.
Chef is not only a career, for me, it is a calling. My bounden duty is to share good cuisine with my guests. Therefore, whenever a guest compliment my recipe or cuisine, I will feel competent, I will feel happy.
***
Recently, knowing that I am transforming myself to businesswomen, some friends in business field advised to take a look at the business model of DayDayCook (www.facebook.com/daydaycooker)
Meanwhile, there are more advertising companies approached me to be a KOL for their products.
Also, there was a journalist wanted to interview me as a successful KOL.
***
Thanks a lot, however, I refused all of the above.
Although, there is economic pressure as well as the need of transforming…
I am only a chef.
I am not a KOL.
And, I am not successful at all.
***
I will not be a KOL unless I really use and love the product. (ie. I cannot be a KOL of an aginomoto as I don’t use aginomoto)
Therefore, I will never be a successful KOL. From the economic point of view, I am a classic case of failure. (Many people think that I am rich😂 as I have 1,000,000 fans, as DayDayCook has attracted millions US dollar funding)
I admire the business model of DayDayCook.
Therefore, if you want to find a KOL, you should contact DayDayCook, they are professional.
***
Also, as my Japan restaurant will start soon, I invited some Japanese friends for food tasting.
Some Japanese friends who have been in Hong Kong or China love my cuisine.
However, there are also lots of Japanese friends who are confusing as my cuisine is totally different from the Chinese Cuisine in their mind.
In order to suit the market, more than 90% of Japan local Chinese restaurants have been localized.
One of my Japanese friend laughed at my Sweet and Sour pork is not original as I added pineapple.😅
I will use Japanese ingredients to make Chinese cuisine, however, I will not change my cuisine to suit the market.
I am a chef. It is my calling. It is my dignity.
I DO only know how to cook my original Chinese Cuisine. I do not afraid losing market share (Actually, of course, I am not afraid of it, as my restaurant has only 4 seats😁)
I become more and more excited when writing this article. It is reminding me how difficult that I could get rich😂
***
I am a chef and transforming myself to businesswoman.
I believe that there is no conflict between 2 roles.
I hope I could find a way soon.
chef duty 在 Sous Chef - Definition Detail and Job Description - YouTube 的必吃
What Is a Sous Chef ?A sous chef is a kitchen employee who works directly for the chef de cuisine or executive chef. They've worked their way ... ... <看更多>