Bring quality western food to Foshan: Milan Mirasauljeu
Milan Mirasauljeu is a Michelin master chef who has been in China for 16 years. Used to work in Europe and the United States, he has now established a studio in Foshan, aiming to provide more quality western food and cooking courses for people who live here.
Food is lifestyle
“All my life, I’ve dreamt to be a chef, and I have just one passion--this is food,” said by Milan, who has already worked as a chef for 27 years. For him, food is not just something to eat. It means much more. “Food is lifestyle. Food is something that you bring in your life to share with friends and to experience.” He said.
Love what you do, and show your respect to it. As a cooking professor, Milan often told his students to cook with passion, “if a chef has his passion, then he will be a good chef. Otherwise he will fail.” Being in love with his career so deeply, Milan thought of his chef uniform as the most important thing that he would never throw away.
Bring more quality western food to Chinese people
When Milan came to China for the first time, it was a short-term work contract. But after 6 months, he fell in love with China and chose to stay here from then on. Now in Foshan, a modern city where open-minded people embrace diversified lifestyles, Milan set up a studio for high-quality western food as well as services.
“Foshan is a big city. People here love to enrich their lives.” Milan added, “I want to provide excellent western food and service to these people.” Living in Foshan, known as City of Gastronomy in the world, local gourmet also constantly gives him inspiration. He tries to integrate Chinese food innovatively with western food, wishing to cook and teach in a more creative way.
Favorite food in Foshan
“If you come here but don’t try Chinese food, you are making big mistakes.” Milan said to friends who come to China but have doubts about Chinese food, “the story of bad quality food in China is not true.”
Sometimes, Milan would dine with his family at some street restaurants in Foshan, which usually cooked by old chefs with 3-5 tables. As a foreigner who had never eaten animals’ internal organs before, Milan now enjoys the taste and texture of beef offal and becomes a fan of Niu Za (牛杂). Apart from Niu Za, Milan also recommends friends worldwide to try more Foshan food: Double-layered Milk (双皮奶), freshwater fish sashimi (鱼生), coconut jelly (椰子冻), fresh crabs (生蟹).
Author | Blair
Revisor | Jessica
Revisor | Jessica