Production Team
The factory regularly provides all employees with knowledge on food safety and occupational safety, so that they can understand the company's operations and production policies, and understand the important matters that they need to pay attention to when working, so as to achieve the goal of focusing both physical and mentally control on strict monitoring of food quality in one hand and ensuring the safety concern of employees' operations on the other.
Currently, the factory production and R&D team has the best chefs and staff who used to work as chefs in "Michelin restaurants" and "Taiwan/Malaysia factories". They are all dedicated and go out to make every effort to make the food healthier and tastier, and we look forward to receiving your support and encouragement.
Every central kitchen employee is an industry elite with more than 10 years of experience. They are battle-hardened and passionate about cooking. They hope to provide the best products to customers and contribute to the society! In addition, the factory regularly provides all employees with knowledge on food safety and occupational safety, so that they can understand the company's operations and production policies, and understand the important matters that they need to pay attention to as and when they are working. Such regular practise will ensure that both their attitude and mind are focused on strict monitoring of food quality. At the same time, it can also enhance and improve employees' operational safety awareness and make the food better!
Executive Chef Choi, commonly known as "Brother Nian", has been in the industry for 30 years. He learned from a large and well-established Chinese restaurant and has served as the executive chef of many catering institutions. In addition to hotels and catering companies, he also practiced to the level of "ultimate vegetarian food" in 2000. The vegetarian dishes created by Brother Nian always gave amaze to the guests! During his time of managing the kitchen, eating vegetarian food became a pleasure and healthy vegetarianism became a trend, and he played an indispensable role in this success! It was rare that Brother Nian just said thank you gratefully: "Thank you everyone for giving me the opportunity to try." He was then invited by other organizations to check the pulse of different restaurants and pass on some authentic cooking techniques to his subordinates, hoping that more like-minded people could make food better, tastier and healthier! Now, Master Choi no longer thinks about anything else but only hopes to realize his dream with a group of people who share the same ideals, which is to make the products "healthier" and "tastier" and serve the society at affordable prices!
Chef's words
In my past career as a chef, I witnessed the most glorious side of Hong Kong's catering industry. The most prosperous period was from 1997 to 2001. The streets were full of hotels, Chinese restaurants, and Western restaurants. Tourists from all over the world filled the streets and alleys, making it very lively. In this atmosphere, I have infinite expectations for the future prospects of the catering industry. I hope to learn both Chinese and Western cooking skills and contribute to the industry and realize my ambitions. I started as an apprentice in the Western food department of the Harbour Hotel in Sheung Wan and then became a chef in a Chinese restaurant. The process of "sweet, sour, bitter, spicy and salty" was really enjoyable...
It turns out that the process from knowing a dish, to making a dish well, and then to optimizing a dish must go through three stages:
1.imitate
2.understand
3.creation
Because I enjoy cooking to the end, I found that I can come up with different ways to cooperate with catering services in response to the changes of the times/differences in life culture/changes in consumption patterns. So I boldly decided to open a "Food Central Factory" with a group of like-minded dream-chasing partners, combining traditional craftsmanship and taste with advanced machines to produce the most noteworthy products. I hope that no matter how the times change, I can retain the most classic and sentimental dishes and launch them on the market so that the public can share the results. Due to the baptism of the epidemic, the catering industry has been hit unprecedentedly. Many restaurants with traditional business models have difficulty recruiting staff and are limited by the space and equipment for serving traditional dishes. Therefore, colleagues in the factory production and R&D department are determined to develop semi-processed products to assist restaurants in quickly, easily and stabilizing the serving process. We design each dish with the goal of assisting the front of the restaurant to quickly and easily and stabilize the serving process. We hope that every restaurant in the same industry can regularly rotate some classic dishes or some traditional dishes that are the most difficult to master in terms of craftsmanship with limited (manpower/equipment) resources. We are eager to make more contributions in this arena.