"It's more than that," he boasts. "Sometimes you have to wait three to five months before you see the same dish again. We exhaust all our energy in researching new dishes."
外界有传闻说谷歌菜单二十天不重样,厨师长薛荣升表示“远远不止”,有时“同一道菜,要隔三五个月才能再次出现”。“我们几乎把所有的精力都放在菜品研发之上。”薛师傅补充道。
Xue uses a weekly videoconference to report on his work to Google's US headquarters, as well as the firm's Asia-Pacific chief executive officers.Every day the secretary to the team of chefs uploads the menu in advance on "Foodback," an internal company website that lets staff members at Google log on to Google+ social network to comment on each dish.
薛荣升每周要通过视频会议的形式,与美国总部和亚太地区的主管沟通食堂的近况,厨师团队的秘书则会每日将菜单提前上传至员工 内部网站Foodback(饮食反馈)上,与全球的谷歌厨师分享。他们甚至会应用谷歌的社交网站Google+,设立群组,在线讨论菜单的制定、开发和创 新,当然,任何一位谷歌员工都可以在上面发表对每一道菜品的评价和感受。当然,每年薛荣升还要飞去谷歌的北美总部,参加一年一度的谷歌厨师“大会师”。
"Traditional style restaurants are slow in responding to clients' reactions to their food, unless the diners demonstrate a strong demand," Xue said. But as an Internet giant, Google relies on technology to respond to the needs of diners in a timely manner.And more than that, "We use our imagination to develop the Google staff palate," he explains. "For instance, we have Western and Chinese bakers working together to invent new desserts, combining Beijing's traditional bean cake with tiramisu filling, or our snail roll using millet flour pancakes from Shandong, and our steamed Cantonese pork roll matched with Japanese tempura. They are all very popular with the workers."
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