站長自我介紹 Self-Introduction of the Website Owner

[Ho Kwok Leung]

站長自我介紹
香港某大專院校會計專業畢業
畢業後在會計師樓從事會計及審計工作數年
深感會計工作乏味，加上對烹飪有濃厚的興趣。
毅然轉行投身入飲食業。
因為沒有人士關係，
只好進入某大型上市快餐店，工作一兩年後，晉升至二廚
經同行朋友介紹
轉移進入某上市燒味茶餐廳，工作數年後，晉升至廚務主管
之後再經同行朋友介紹
進入某小型酒樓當炒鑊學徒，累積經驗。晉升至二鑊
在沙士期間，因為酒樓停業，而辭去工作。
然後進入到有十多間分店的川菜館學習川菜。
開始對川菜有濃鬱的興趣，被川菜的調味方式深深吸引。
川菜比較著重調味，一菜一格，川菜百味。
在那個時候，開始鑽研川菜和中國其他菜系的菜譜。
家裏收集大量各地不同菜系的菜譜。包括各地廚藝學校和名廚編寫的菜譜
及後經朋友介紹
到一間小型川菜館擔任主廚，
工作一段時間之後發覺到達瓶頸。
開始在香港各茶餐廳，大排檔，酒樓和私人會所闖蕩。
建立網站目的是希望將自己的烹飪經驗和烹飪技巧，分享給大家。

**Self-Introduction of the Website Owner**

Graduated with a degree in Accounting from a Hong Kong tertiary institution.
After graduation, I worked in an accounting firm for several years, handling accounting and auditing tasks.
However, I found accounting monotonous and developed a passionate interest in cooking.
I decided to switch careers and dive into the food and beverage industry.

Without industry connections, I started at a large listed fast-food chain. After 1-2 years, I was promoted to **Second Chef**.
Later, through industry contacts, I joined a listed *siu mei* (roast meat) cha chaan teng (Hong Kong-style café). After several years, I rose to **Kitchen Supervisor**.
Subsequently, through another referral, I became a **wok apprentice** at a small Chinese restaurant to gain experience, eventually advancing to **Second Wok Chef**.

During the SARS outbreak, the restaurant closed, and I resigned.
I then joined a Sichuan cuisine chain with over 10 branches to study Sichuan cooking.
This sparked my deep fascination with Sichuan cuisine—its emphasis on flavor layering, "one dish, one style," and its "hundred flavors."
From then on, I began researching Sichuan and other Chinese regional cuisines, amassing a large collection of cookbooks from culinary schools and renowned chefs.

Later, through a friend’s referral, I became the **Head Chef** at a small Sichuan restaurant.
After some time, I hit a career plateau and started exploring opportunities across Hong Kong’s cha chaan tengs, dai pai dongs (street food stalls), restaurants, and private clubs.

The purpose of creating this website is to share my culinary experiences and techniques with everyone.