Let the world taste Taiwan, Restless Chef – Chen Ziyang

Chen Ziyang, who was less than 28 years old at the time, won the championship in the 2017 San Pelliro Young Chef Northeast Asia Regional Competition, defeating chefs from Taiwan, Hong Kong, Macao and South Korea with a “Taste of Taiwan” cuisine. Chen Ziyang, who was born and raised in Taiwan, actually has an unfettered heart and the courage to go beyond the borders and challenge himself.

Unrestricted! Dare to pursue the unknown

     
     Chen Ziyang recalled that during the preparations for the competition, he could only test his own cooking after the store closed for business. He would go home at three or four in the middle of the night every day, constantly try different methods, integrate and adjust 20 to 30 kinds of ingredients, and finally complete a dish of his own. signature dish. Chen Ziyang’s passion for cooking and his desire for exploration have also enabled him to become a leader in the field in his early thirties.

Chen Ziyang, who originally specialized in Chinese cuisine, has never been bound by national boundaries and has the courage to try the combination and innovation of exotic cuisine. For him, participating in cooking competitions is an opportunity to learn and grow. In the 2017 Sanpelliro Young Chef Northeast Asia Regional Competition, Chen Ziyang deconstructed and reorganized different Chinese and Western ingredients, tasting the local flavor of Taiwan from the seemingly Western dishes, and made the dishes international through a little ingenuity .

Just do it differently from others

     Chen Ziyang participated in the establishment of “VG the Seafood Bar”, Taiwan’s first restaurant and bar with a European seafood cuisine theme. He said that in the past, Taiwan’s seafood cuisine was mostly quick-fried and Japanese cuisine, so there are still many unexplored and unseen areas. Chen Ziyang has always liked challenges. For him, starting a business means “don’t be like others.” Therefore, whether it is VG Café or Tongan Mature Curry, Chen Ziyang insists on making something different from the restaurants on the market.

     Many people may think that it is difficult to go from zero to one, but for Chen Ziyang, he enjoys this process and is keen to try different cuisines. Whether it is an affordable or expensive restaurant, it has its own mysteries. The most important thing is to go Understand how many possibilities there are in this market.

Only by letting go can the team grow together

     
     When talking about the team’s style and management methods in the interview, Chen Ziyang mentioned that he hopes that every partner now can become the leader of a store in the future. He looks like a tough guy, but he actually has a passionate heart. Chen Ziyang leads a team with an average age of less than 30 years old. He said that his biggest goal now is not to open more branches or to become a higher-level chef. status, but hope to lead the younger generation to grow and become their mentor in this field, so that everyone can do what they want to do on their own stage.

     Hank, a team partner of VG the Seafood Bar, also shared with us during the interview that the kitchen is a team work. When you encounter problems, you must be willing to ask for help. In contrast, if others encounter problems, he will not hesitate to do so. help. As a chef, Leo also mentioned that although the team is young, they can get many different ideas. He believes that when everyone has their own ideas, only through listening and communication can they solve problems and help each other. growing up.

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