郎擎宇

在金華，80后的樓師傅——樓洪亮小有名氣。他是金華廣播電視大學(xué)烹飪專業(yè)的老師，是國家級烹飪名師，也是婺式點(diǎn)心非物質(zhì)文化遺產(chǎn)傳承人。去年11月底，他隨金華職業(yè)技術(shù)學(xué)院（以下簡稱金職院）教師團(tuán)隊來到位于盧旺達(dá)北方省的穆桑澤職業(yè)技術(shù)學(xué)校，在那度過了一段難忘的援非時光。

黃豆變身 學(xué)員看傻眼

經(jīng)過14個小時的飛行，樓洪亮與朱墨池、王新潔等兩位老師抵達(dá)了有著“千丘之國”之稱的東非國家盧旺達(dá)。雖然中國在當(dāng)?shù)卦四律陕殬I(yè)技術(shù)學(xué)校，但由于師資缺乏，學(xué)校的專業(yè)設(shè)置并不能滿足當(dāng)?shù)氐陌l(fā)展需求?！笆谌艘贼~，不如授人以漁”，2017年7月，金職院同穆桑澤職業(yè)技術(shù)學(xué)校合作成立了穆桑澤國際學(xué)院。根據(jù)盧方提出的要求，金職院派出了通信與網(wǎng)絡(luò)技術(shù)、綠色食品生產(chǎn)與檢驗(yàn)、烹飪等三個專業(yè)的首批援非教師。他們需要為包括穆桑澤職業(yè)技術(shù)學(xué)校在內(nèi)的8所盧旺達(dá)職業(yè)技術(shù)學(xué)校進(jìn)行師資培訓(xùn)以及相關(guān)專業(yè)建設(shè)。

雖然生活并不富裕，還面臨著瘧疾等傳染病的威脅，但當(dāng)?shù)厝藢逃种匾?，大大小小的學(xué)校都有當(dāng)?shù)刈詈玫慕ㄖ@給樓洪亮留下了深刻的印象。樓洪亮回憶，李小龍、成龍等武打明星以及中國美食是許多盧旺達(dá)人對中國的最深印象。中餐和中餐館在當(dāng)?shù)貙儆诟叨说牟讼岛筒惋媹鏊?，受到?dāng)?shù)厝说膹V泛歡迎。

在學(xué)校里，樓洪亮負(fù)責(zé)教授3個班100多名學(xué)員。“課余時間，盧旺達(dá)師生們也在刻苦練習(xí)，經(jīng)常到了夜晚還有學(xué)員來請教問題。他們的學(xué)習(xí)熱情感染了我?！睒呛榱琳f。

每周一、三、五授課，二、四助學(xué)走訪，周末下企業(yè)指導(dǎo)，緊張的節(jié)奏成為樓洪亮援非生活的常態(tài)。每次授課都會由一節(jié)理論課和三節(jié)操作課組成。實(shí)際操作對于樓洪亮來說駕輕就熟，但如何“中為洋用”，讓許多第一次接觸中式烹飪的學(xué)員認(rèn)識和掌握中餐特有的食材和烹飪技巧，成為他最頭疼的問題。

“備課占據(jù)了我絕大部分精力，一天的課程通常需要花兩天時間準(zhǔn)備?！睒呛榱潦钩鰷喩斫鈹?shù)，找到中英、中法翻譯，為數(shù)十種原料配上圖片，為了表達(dá)準(zhǔn)確，有時他還要借助化學(xué)名。除了制作教案，課前樓洪亮還要提前制作一遍菜品，請同事用照片和視頻記錄下制作過程，以便盧旺達(dá)師生能反復(fù)觀看學(xué)習(xí)。

在盧旺達(dá)三個月的時間，樓洪亮主要教當(dāng)?shù)嘏腼兘處熼_展中餐家常菜肴和點(diǎn)心的制作。在所有中國菜里，豆腐制作最讓非洲學(xué)員感到驚訝?！包S豆為什么可以變成多種多樣的豆制品，為什么一會可以變成豆腐皮，一會又可以變成豆?jié){、豆腐腦、嫩豆腐、老豆腐、豆腐干？”學(xué)員們在學(xué)習(xí)過程中一直感嘆中國菜的變化太多，幾顆黃豆就有如此多的變化。因此，不時傳出的驚呼聲常常成為課堂上有趣的插曲。

當(dāng)?shù)嘏腼儗I(yè)老師亨利對這位來自中國的大廚贊譽(yù)有加：“跟著中國老師學(xué)習(xí)很有收獲。我希望能把中國老師傳授的技藝教給學(xué)生，他們學(xué)成后在當(dāng)?shù)亻_個點(diǎn)心鋪，生意一定會很火爆。未來，來到盧旺達(dá)的中國朋友也能品嘗到盧旺達(dá)人做的中國美食?！?/p>

在他們回國后，盧旺達(dá)的學(xué)員們對于中餐文化和烹飪技法依舊是如饑似渴。樓洪亮常常通過網(wǎng)絡(luò)與他們保持著交流，將一些視頻教材分享給學(xué)員們。

“感謝中國老師把知識送到我們家門口。”穆桑澤職業(yè)技術(shù)學(xué)校校長、穆桑澤市議會主席埃米爾·阿巴伊森加表示，盧旺達(dá)技術(shù)人員短缺，學(xué)校開設(shè)的烹飪等專業(yè)正是盧旺達(dá)經(jīng)濟(jì)發(fā)展需要的專業(yè)?！啊粠б宦方ㄔO(shè)為盧旺達(dá)帶來越來越多的項(xiàng)目，學(xué)員們將獲得更多實(shí)踐崗位和就業(yè)機(jī)會，未來的發(fā)展空間會更廣闊?！?h3>希望當(dāng)?shù)刂胁宛^邁向“標(biāo)準(zhǔn)化”

除了教授烹飪，樓洪亮對于如何通過產(chǎn)業(yè)援非有著深層次的思考。早在赴非前他便表示，自己更希望能夠在充分了解當(dāng)?shù)厥袌鲂枨蟮幕A(chǔ)上，為當(dāng)?shù)夭惋嬓袠I(yè)的菜品研發(fā)、商業(yè)模式創(chuàng)新、專業(yè)人才培養(yǎng)等領(lǐng)域作出探索。

到達(dá)當(dāng)?shù)睾?，樓洪亮立即利用半個月的時間，考察了當(dāng)?shù)夭惋嬍袌龊托袠I(yè)結(jié)構(gòu)。與世界上許多國家類似，中餐在盧旺達(dá)有著廣泛的接受度，但樓洪亮也發(fā)現(xiàn)，由于從業(yè)人員技能高低不一，同時受食材限制，盧旺達(dá)當(dāng)?shù)氐闹胁宛^存在著菜品質(zhì)量下降、與本土飲食同質(zhì)化的問題。

為此，“我做的第一件事就是為當(dāng)?shù)刂胁蛷臉I(yè)者開展一場培訓(xùn)。”樓洪亮告訴記者，這場培訓(xùn)后，許多餐館開始找上門，幾乎每個周末自己都是在下餐館、企業(yè)指導(dǎo)中度過。在樓洪亮的牽頭下，當(dāng)?shù)爻闪⒘吮R旺達(dá)中餐行業(yè)交流會，每月協(xié)會都會定期交流新式菜品和行業(yè)信息，極大地提升了盧旺達(dá)中餐行業(yè)的創(chuàng)新合作氛圍。

樓洪亮表示，在盧旺達(dá)，中餐同樣面臨著西式餐飲的競爭，因此中餐菜品實(shí)現(xiàn)標(biāo)準(zhǔn)化制作，由經(jīng)驗(yàn)時代邁向標(biāo)準(zhǔn)化時代顯得尤為緊迫。為此，他從最常規(guī)的點(diǎn)心入手，為當(dāng)?shù)氐?0余家中餐館建立了基本菜肴的制作標(biāo)準(zhǔn)和流程，同時對后廚管理、原材料采購等環(huán)節(jié)作出了規(guī)范。

回國后，樓洪亮依舊與當(dāng)?shù)刂胁宛^業(yè)主保持著聯(lián)系，他撰寫了一份題為《產(chǎn)業(yè)聯(lián)動，教學(xué)結(jié)合，產(chǎn)業(yè)援非》的調(diào)研報告，以期給當(dāng)?shù)夭惋嬓袠I(yè)帶去一些新的商業(yè)模式和發(fā)展理念?！爸挥行纬僧a(chǎn)業(yè)鏈，當(dāng)?shù)氐牟惋嬓袠I(yè)才能有生命力，當(dāng)?shù)厝说纳钏讲艜兴嵘??！睒呛榱琳f，如果有機(jī)會再去盧旺達(dá)，他會把更多的精力放在餐飲行業(yè)的打造上。

熱心做公益深切感受中非友誼

如果說傳道授業(yè)是樓洪亮在盧旺達(dá)的主要任務(wù)，那么在當(dāng)?shù)氐囊欢喂娼?jīng)歷，則讓他更深地體會到中非人民間的深厚友誼。

“盧旺達(dá)的大街小巷里，經(jīng)常能看到小孩踢球。他們可以把報紙、塑料袋、香蕉葉等東西扎成足球，但我從沒有看到過一個真正的皮球?！被貞浧鹱畛醯陌l(fā)現(xiàn)，樓洪亮仍舊很感慨。

幾位中方老師商量后，決定為穆桑澤地區(qū)的12所中小學(xué)捐贈一批足球。大家專門開車三個多小時前往首都基加利，將商場里的兩百多個足球全部買下。讓樓洪亮感動的是，當(dāng)他將盧旺達(dá)孩子的“微心愿”在朋友圈發(fā)布后，陸續(xù)收到了國內(nèi)近萬元的善款。

帶著足球、乒乓球、跳繩等體育器材，樓洪亮與同事們選擇來到穆桑澤最偏遠(yuǎn)的小學(xué)。身上背著足球，身后跟著上百號村民，“一到村口，當(dāng)?shù)厝吮銦崆榈亟o我們帶路，因?yàn)樗麄冎牢覀兪莵碜龉娴摹！睒呛榱琳f，這一場景，讓自己瞬間感到自己和同事所做一切的意義。

A Chinese Culinary Master in Rwanda

By Lang Qingyu

Lou Hongliang is a teacher at the Jinhua Radio and TV University in Jinhua City， Zhejiang Province. He is also a state-certified culinary master and inheritor of the Jinhua-style culinary tradition. In 2018， Lou Hongliang， together with a group of colleagues from the Jinhua Polytechnic， spent three months teaching Chinese cooking in the Republic of Rwanda. Their adventure in one of the smallest countries on the African mainland turned out to be a beautiful， unforgettable experience.

Lou Hongliang， Zhu Mochi and Wang Xinjie arrived in Rwanda， nicknamed "area occupied by a swarm"， on November 25， 2018， after 14 hours on the plane. Their mission was to fulfill teaching duties at the Musanze Polytechnic， built with the aid funds from the Chinese government. The International School of the polytechnic was launched in July 2017. The teaching and teacher-training routines of the first group of teachers sent by the Jinhua-based university also cover seven other vocational schools in Rwanda.

In Rwanda， where the population is predominantly rural and the economy is based mostly on subsistence agriculture， the importance of education is a consensus reached by the public and government. In the eye of local people， Bruce Lee， Jackie Chan and Chinese cuisine are the synonyms of China， and eating out in a Chinese restaurant is considered a luxury.

“The students worked very hard， making the best of classroom teaching and not afraid to ask questions after class， which really impressed me，” Lou shares.

Every week was a tight schedule， but Lou handled the undertaking with ease， although preparation work for a whole days classes turned out to be a tough task that normally took two days. Language barrier added to the difficulty level of classroom teaching， in which Lou had to rack his brains to find ways to introduce the names of Chinese ingredients and cooking techniques to the students. To make it easier for the students to understand， he went out of his way to translate everything into English and French and search the web for as many corresponding pictures as possible.

“For them， the colorful Chinese culinary culture is unbelievable; and the dazzling variety of cooking methods is beyond eye-opening，” Lou recalls.

“One of the most frequently asked questions from the students is： Why so many things can be made by a Chinese cook from soybean？ What is cliché for the Chinese people is purely magic for the Rwanda students.”

Lou Hongliang also tried incorporating restaurant operation ideas into his classroom teaching， sharing his views on dish innovation and marketing with the students. “I learned a lot from Lou and other Chinese teachers; and my goal is to run a Chinese dim sum restaurant someday，” one of Lous students declared.

“I have been communicating with my students in Rwanda by sharing video materials with them online after I came back in Jinhua. They just cannot get enough of the multifaceted charm of the Chinese food culture，” Lou shares.

“The culinary courses brought by Chinese teachers from Jinhua mean a lot to our students in the sense of employment opportunities and exploring future career pathways，” said Amir， President of the Musanze vocational school.

Lou Hongliang spent half of his first month in Rwanda doing market research about the local catering industry. Noticing that the cuisine at most of the Chinese restaurants there is far from being authentic， he volunteered to provide training services for the local restaurateurs， spending most of his weekend time giving classes in restaurants. His efforts led to the launch of a Chinese restaurateurs association that provides a platform for information sharing and menu innovation.

Lous African adventure also includes a very special chapter that always reminds him of the power of sharing and how the seeds of love can be sown. Beyond fulfilling his teaching responsibilities， Lou Hongliang and several other Chinese teachers donated more than 200 footballs for 12 schools in the Musanze region， where children are seen almost everywhere making do with footballs made of newspaper， plastic bags， and banana leaves. After spreading the information on WeChat， the culinary teachers in Africa also received “l(fā)ove money” from their friends back in China who were eager to chip in to carry on the love relay.

“We arrived at a remote village on the Chinese New Years Eve. I will never forget the exciting faces of the villagers walking us into the village like we were home-coming heroes，” Lou recalls.