Feuille 的下一步

Project Feuille Next

Every event in life can transpire to concrete and precise learning, and with every learning, there is the room for metamorphosis and evolution.

For feuille food lab, this cannot be truer. For those of you who have taken a part in feuille's culinary journey, whether that you are diners or food service members, you understand that feuille does not operate full time even thought its culinary creations are meant to operate on a full time basis. With this format of operation, there are major difficulties.

a) First of all, the ability to acquire sufficient food staff members to ensure a smooth food production. The difficulty been the staff members have a full time job and their schedule is unable to accommodate an on- call basis. Feuille's dinner reservations are therefore required to be booked weeks in advance and do not allow flexibility for its guests and staff member's schedule also cannot be easily maneuvered.

b) Secondly, the staff member's training is insufficient and the fact that everyone learns at different pace requires practice and repetitions for an effective production output. The attention to details cannot be rushed and for every member to be able to breathe, operate, and choreograph their pace together as one individual at the precise moment during service requires more than just memorizations and know- hows. Relating to the first difficulty, additional practice again needs to be scheduled in advance and with early practice gives familiarity though does not guarantee that the staff will remember the correct procedures and cooking methods in the future.

c) Thirdly, ingredient acquisition is always obfuscated and challenging. Specific ingredients are not available on the market although they are commonly ubiquitous. For example, chive flower stalks are common ingredients during the summer, but due to the consumption habit, chive flowers are never allowed to bloom before they are harvested. Acquiring the flower parts of the plant therefore remained elusive and out of reach despite the effort to cultivate them directly on site in feulle's studio. Contract farming is an option; however such operation requires large amount of crop to be purchased solely for the studio. At the current serving ratio, feuille has no output to disgest these additional crops. The consumers' habit has a large impact on the structure, availability, and logistics of the produce to be sold on the market. The proprietor of large produce enterprise limits the accessibility of specific items to the consumers based on the product turn- over rate and large profit margin. Therefore, most items are seen in the fields, but are never able to be purchased directly. When it comes to particular national holidays or festivals, large inventories are removed to make room for holiday or festival related products, such as moon cake, ready-to-be-grilled meat skewers or New Year candies and sticky cake. Condiments, special produce that are generally available suddenly cease to exist and become quite scarce to acquire.

Another interesting consumer habit to be noted is that despite the abundance of supermarkets, there is still an inclination to shop at the traditional markets which often do bear more selections and varieties with noticeable quality than its commercial counterpart. Age group plays a distinguishing factor in the consumer habit stratum: younger generation tends to shop in the supermarkets for a quick fix food whereas the older generation, particularly has a preference to favor the traditional market despite the fact that some traditional stalls clearly have no sanitary practices, such as basic HACCP plans, and butchered meat lacks proper storage practice and refrigeration equipment.

d) Feuille is intended as a premise to share the joy of its researched cuisines. Due to the availability of the sufficient personnel and the time required for the creation and testing of each dish, feuille is often not able to accommodate more guests at one time. Since many dishes draw on feuille's food philosophy to imitate, surprise , and interact with its diners, many tools, staging items, or props have to be created rather than purchased. Some items are just non- existent and to suit feuille's needs, we often have to be creative; for example, plastic molds that resemble the shells of walnuts, oysters, and eggs are something we have to create ourselves.

I have always stressed the fact that feuille is not a restaurant. Its current format allows time to research new dishes so that during each tasting event, there are always new items available on the menu. Such practice relates to my habit of eating new and non repetitive items on a daily basis and I very much would like to keep feuille's dishes renewed based on that concept. Another reason that feuille does not operate full time is to allow my sufficient travelling abroad to acquire new inspirations for new dishes to be created. Travelling has always been an important part of my life that helps shape the flavors, textures, ideas, and stories behind each feuille's dish.

生活中的每一件事皆可轉化為具體而準確的學習經驗，每一次學習都有變化和進化的空間。對於feuille飲食實驗室來說，這是個非常的事實。對於那些參加過feuille料理實驗室旅途的人，無論你是品嚐的客人還是服務人員，你都明白，我們的烹飪創意不是全職的，儘管它是需要一個全職的操作。採用這種活動形式的操作，存在很大的困難。

a）首先，是否有能力獲得足夠的廚師人員，以確保順利的料理生產。
工作人員的困難是他們本身有全職工作，他們的時間表不能適應隨時待命的情況。因此，feuille的料理晚餐預訂必須提前幾週預訂，不允許其客人臨時變動，工作人員的行程安排也不容易操縱。

b）其次，工作人員的訓練是不夠的
每個人都以不同的速度學習，需要不斷的實踐和重複操作才能獲得有效的經驗。
對於細節的關注不能一蹴而就，每個成員在服務期間的精確技巧，是需要操作和編排他們的，不僅僅是憑藉記憶和知識就能勝任。而提前安排額外的練習，雖能促使提早練習並熟悉，卻不能保證將來的工作人員會記住正確的程序和烹飪方法。

c） 第三，食材獲取總是一種混亂和挑戰。
儘管某些食材是非常普及化的，但有時候卻仍然無法在市場上取得。例如，韭菜花莖在夏季是常見的食材，但由於消費習慣，韭菜花在收割前絕不允許開花。因此，儘管直接在feuille的料理工作室裡現場種植，花卉部分仍然難以捉摸，且遙不可及。農業契種是一種選擇，然而這樣的操作使得feuille工作室需要大量的購買。按照目前的服務比例，feuille無法消化這些額外的農作物。消費者的習慣會改變銷售的產品跟結構，對於可用性和物流性也有很大的影響。大型農產品生產企業者根據產品的周轉率和利潤率，限制了消費者對特定產品獲得的容易性。因此，大部分項目都是在田裡看得到，但永遠無法直接購買到。遇到假日或特殊節日的時候，大量庫存將被下架，以便為節日或與其有關的產品提供空間，如月餅、烤肉串或新年糖果和年糕。通常可以買到的調味品、特殊產品突然不復存在，變得相當稀缺。 另一個值得注意的消費習慣是，儘管有大量的超市，消費仍然傾向於傳統市場購買，這些市場往往比超市有更多的品種選擇和明顯的量。依照年齡區分消費者習慣當中有著一樣明顯的不同：年輕一代傾向於在超市中購買快餐，而老一代則偏愛傳統市場。儘管一些傳統攤位顯然沒有衛生如基本的HACCP計劃，以及屠宰肉類缺乏適當的儲存措施和製冷設備。

d）  Feuille的目的是為了分享其研究的美食。
有鑒於是否有足夠的廚師人員以及研發和測試每道菜所需的時間，因此一次不能容納更多的客人。由於許多道菜餚皆是建立在feuille製造驚喜並與客人產生互動的烹調哲學上，所以必須創造許多購買不到的工具，物品或道具。有些東西根本不存在，為了符合feuille的需要，我們經常要創造不是料理以外的物品；例如像核桃殼，牡蠣殼和蛋殼的塑料模具。

我常強調feuille不是一間餐廳的這個事實。
目前的模式允許我有時間研究新菜，以便在每次品嚐活動期間，菜單上總是有新的項目可用。這樣的做法與我每天吃新的和不重複的東西的習慣有關，我非常希望在feuille保留這個概念的基礎。Feuille不是全職工作的另一個原因是能允許我在國外能足夠旅行獲得新的創作靈感。旅行一直是我生活中重要的一部分，更有助於塑造每道菜的味道，質地，創意和故事。為了克服這些困難，侷限於目前運行的模式，feuille不可避免地需要轉型。
為了與feuille的研究重點保持同步並維持有服務產出，feuille將轉型到下一個項目。

“Feuille下一個” 將成為即將開展的項目
其中feuille將採用“快閃式”活動的運營概念，並同時運行三個月。
我們將會招募全職廚師和服務人員。一旦活動開始進行，我們會有正式，充實個人項目的培訓。所有工作人員的服務和參與都將成為feuille日常工作的一部分。我們將開放多個可預訂的用餐位置和飲料搭配提供給民眾選擇。Feuille Next將為其季節性菜單提供兩種選擇，讓客人更容易品嚐到feuille的美食。Feuille Next將是未來幾個月的重要項目，對於那些可能有興趣成為feuille的職員或想詢問的人，我們鼓勵您直接聯繫feuile飲食實驗室。

www.feuille-studio.com