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Introduction to the hostHello everyone, my name is Lee and I am now a professional chef. Before becoming a chef, I worked in Beijing for 5 years and was engaged in Internet community operations, advertising creativity and financial brand marketing. After that, he decided to change his career to become a chef and studied French cuisine at Le Cordon Bleu (Shanghai). He graduated with the first place in all junior, intermediate and advanced levels, and received a full scholarship for the school’s [Culinary Management Course]. I like to travel everywhere and have been to 67 cities so far. In 2020, I started to try "no menu cooking" in an inn in Dali for three months, improvising creative dishes using the ingredients on hand. After working at Mercato Restaurant at No. 3 on the Bund for half a year, he created the "Jiaoji" brand and opened private family banquets, combining Eastern and Western cooking techniques and theories to creatively prepare "blind box cuisine". I hope that through my cooking, everyone can taste the beauty of life for a moment. activity descriptionWho can understand the idea of ​​dropping everything and learning to cook from scratch? In fact, I used to have what everyone considered a good career in Beijing, with a stable and good income, but I always felt that living like this day by day was appropriate, but boring, and not what I wanted. So after much thought, I decided to become a chef. Don’t ask, just ask because I love cooking. Whenever I travel, I always like to discuss their local delicacies with local people. Whether it is unique cooking methods or ingredients that I have never tasted before, they are full of magic. They are all closely related to the history and humanities of this place. I think it is precisely because of the research on the different and unique food cultures of each place that I gradually began to fall in love with cooking, especially making delicious dishes for everyone to eat. Happy thing. After graduating from Le Cordon Bleu, I also worked at the Black Pearl Restaurant for a period of time, but it was this experience that made me understand that creating food is what truly motivated me to embark on the path of becoming a chef, whether it was the taste of my mother’s cooking in my hometown, Whether it’s every delicacy I tasted during my travels or ideas based on TV and books, these are the sources of my creation. I try again and again based on the ideas in my mind. I hope everyone will like the final work. I've been away from Shanghai for a few days, and many old friends are asking me when I will open a private kitchen again. Now that I'm back, I'll hurry up and make arrangements. As the saying goes, a night without wine seems to be missing stars. It happened that during this time, a friend carefully selected some drinks for "Zuojiu". Together, we decided to start a "Jiujiu" restaurant with wine and meat. Reference menuFrom all over the world, a table of wine, seven meat and eight vegetarian dishes, three or two dishesIncludes one glass of house wine or non-alcoholic beverage per person

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Eatwith Moments-Shanghai-Exploring Chinese regional cuisine, a set of menus inspired by travels