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BELGIAN GASTRONOMY A NEW STAR IS BORN

机译：比利时美食家一颗新星诞生

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"To achieve such results, you have to gather a team around you. I'm lucky I have great professionals who coach me in patisserie, for example, which made a difference at the national competition earlier on, where I finished first." Li started his journey to stardom a long time ago: instead of following the path to catering college, he went straight into an apprenticeship. "At 15, you already have the life of a cook, with a five-working day week for only two days at school. As a result, you are a seasoned cook when others are just starting their career." He worked at a couple of starred restaurants in Belgium to learn his craft, such as Le Chalet de la Foret (Brussels) and L'Eau Vive (Arbre). Every month, the chef prepares a unique menu, inspired by highly praised Nordic cuisine - Norway won the 2020 and the 2021 competition in Paris - with an Asian touch, a nod to his roots. Hence his cuisine focuses on well-seasoned, perfectly cooked fresh, local and seasonal ingredients, sometimes from the restaurant's own vegetable garden: "We have great food producers here in Wallonia, all very local."
机译：“为了取得这样的结果，您必须在您周围聚集一支团队。李很久以前就开始了他的明星之旅：他没有遵循通往餐饮学院的道路，而是直接进入了学徒制。 “在15岁时，您已经有了厨师的寿命，只有五天的时间在学校，只有五天的时间。因此，当其他人刚开始职业生涯时，您是经验丰富的厨师。”他在比利时的几家明星餐厅工作，学习了自己的手艺，例如Le Chalet de la Foret（布鲁塞尔）和L'eau Vive（Arbre）。每个月，厨师都会准备一个独特的菜单，灵感来自受到高度赞扬的北欧美食 - 挪威赢得了2020年赢得了2020年的比赛和2021年在巴黎的比赛，并以亚洲风格赢得了他的根源。因此，他的美食专注于调味良好的，完美烹制的新鲜，本地和时令食材，有时是餐厅自己的菜园：“我们在瓦洛尼亚（Wallonia）有很棒的食品生产商，它们都非常本地化。”

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