The author ( first back left) take a group photo with his families and employees in his restaurant on March 3 in Beijing
A couple of years ago, when I was in London, I took my friend to the best Peruvian restaurant that had a Michelin star and a chef who was acknowledged to be among the best in the world. During the meal I told her the history of each dish we ate, the ingredients used and the way it was cooked. At the end, she was amazed by the whole experience.
4.商学院应当结合产学研协同发展的道路来提升自己的教学效率。部分商学院存在着理论和实践相脱节的问题，很多商学院学生来到商学院学习到了诸多的理论，但在实际的应用中并没有办法实现，这对于现行经济体系下实际教育需求的满足而言是非常不利的。因此，满足社会市场的需求，在充分调研的基础上开展相关的课程研究，促进学生的综合素质提升和发展，是非常必要的做法和手段。由于商学院的教学体系和普通的高等教育体系存在不同，虽然要重视相关的理论基础，但也要重视学生的实践能力，因为毕竟商学院培养目标是为了打造商业人才。因此，结合市场和社会的需求，在经济体系下来完善人才培养路径，是非常重要的做法。
Sometime later, when I was back in Beijing, she gave me a call. She told me she had gone back to the restaurant with some friends and while she had ordered the same dishes, they found nothing magical about the experience. “I realized then that the food had tasted so delicious because of your stories,” she told me. “They gave it that magic fl avor.”
That shared joy is exactly what my team and I are trying to recreate in Beijing through the charm of Peruvian food and drink. But actually, my story goes back further than that to 2011, when I quit my job as the manager of a 24-hour restaurant in Atlanta in the U.S., and came to China to do my MBA and learn Chinese. While studying at Tsinghua University, a classmate started pushing me to start a food business. I loved cooking and making cocktails and he thought it would be a great combination with Peruvian food.Initially, I refused, thinking I didn't want to return to the exhausting life of a fulltime restaurant manager. But there was a big difference, according to my friend, “You won't be a manager working under a boss. You'll be the boss.”
The idea took root and along with my sister and brother, we started by running a temporary restaurant, popping up every night at a café in Beijing's Sanlitun Soho to offer customers a unique experience.While doing my MBA, I learned about the word localization. Basically, it means to adapt products to the target customers in an area. In other words, if I wanted to serve Peruvian food in China, the flavors needed to be changed to please the Chinese palate.However, my experience in China told me something different; Chinese customers who dare to try something as unheard of as Peruvian cuisine would prefer to taste the real deal. Besides, Peruvian cuisine and its restaurants are becoming famous in key cities of the world and so, we decided to offer genuine Peruvian food.
But the experience had to be more than just eating good food. We wanted people to feel like they were in Peru through the food,atmosphere and vibes put all together. So we decided to close the pop-up and find our own venue. People kept asking for the launch date and I told everyone it would be right after the 2018 Chinese New Year, then I changed it to March, April, May, untilat some point, I decided to avoid giving any specific month. I had no idea when it would happen.But, finally an ideal space became available at the Jinshang complex near Sanlitun and our Peruvian restaurant opened.
Led by a Peruvian chef, we bring to China what we call the Chicha culture, that is, the new face of Peru, where the working class is shaping our new society and making our country a much better place to live in. It is very satisfying to have people learn that and more about Peru while enjoying mouth-watering cuisine, perfectly mixed with unique pisco drinks that in my opinion are like margaritas but better. The most popular Peruvian dish we serve is ceviche,seafood with marinated fish in different sauces, which is perfect for Beijing's hot summer. With the food, my siblings and I like to share its history, thus in that way we share our culture.
当今社会，互联网发展势头迅猛，怀远石榴可以利用互联网进行宣传和销售。可以通过网络电商平台进行销售易保存的石榴，扩大销路，并且通过互联网进行宣传。因为“怀远石榴”成为了地理商标，怀远县可以通过制作广告投放互联网宣传商标，也就宣传了当地特色。并且可以现在最热门的直播平台，直播石榴生长，石榴丰收的画面，也可以通过直播普及挑选石榴的小知识，借此宣传怀远县的石榴。并可以通过直播平台直接接受石榴预定，在平台进行销售，拓宽石榴销路。
I never imagined that I would be using all the lessons learned at my old job again, but there is a new ingredient, which is that along with all my experience, there is also passion. Customers' positive feedback and a full house every weekend motivate me to start drafting the next phase of this story. Perhaps it's time to let more people in Beijing learn about Peruvian food and eventually, more people throughout China. ■
The author is a Peruvian living in Beijing
Copyedited by Rebeca Toledo
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