From selling box lunches to becoming a famous Chinese chef

The master chefs of Shandong cuisine have a very good relationship and have worked together before.

Therefore, in the eyes of the master chefs of Shandong cuisine, Feng Zhengming is not only Master Yan's apprentice, but also the pride of all the master chefs of Shandong cuisine.

Master Wang and his son have made a name for themselves in Beijing over the past few years.

Moreover, Master Wang also invited some of his apprentices to the capital.

Upon entering the restaurant, Feng Zhengming quickly met several of Master Wang's apprentices, including Lin Guofu.

"Greetings, fellow senior brothers. With you all here with Uncle Wang, it's no wonder that Uncle Wang's restaurants in the capital are becoming more and more famous."

Master Wang's apprentices immediately greeted Feng Zhengming with smiles.

Master Wang said, "Zhengming, don't praise them. They really have no right to show off their skills in front of you. You are their role model."

Feng Zhengming: "Uncle Wang, you can't say that. I wouldn't dare say that my skills are necessarily better than those of my fellow disciples."

I feel that I still have a lot to learn from Master Wang and my fellow apprentices. I need to work hard to further improve my skills and, together with everyone, pass on our Shandong cuisine.

Master Wang's appreciation for Feng Zhengming was palpable after hearing his words.

"Zhengming, you are still so humble. Your achievements and reputation are unmatched by anyone else."

"It's like your two shops in Beijing; their business is exceptionally good. And those small shops near tourist attractions, with your acquisitions and support, are also thriving."

When it comes to Feng Zhengming's contributions to the entire culinary industry, no one can deny his worth.

In recent years, thanks to Feng Zhengming, many people have paid more and more attention to culinary skills.

Especially with the rise of the internet, many people discuss cooking and food online.

In the past, many people on the internet said that foreign chefs are more respected and that foreign chefs have such artistic cooking skills.

Many people compare Western food with Chinese food and try to belittle Chinese food in various ways.

They would even list many things to show that Chinese food is inferior to Western food in many ways.

However, ever since Feng Zhengming's old-style restaurant in Shanghai was awarded one of the top ten restaurants of the year by the International Gastronomy Association.

Those voices questioning and slandering Chinese food quickly disappeared.

You say Chinese food is no good?
Isn't it that those chefs who impersonate famous Chinese chefs overseas are incompetent?

Why was Feng Zhengming able to win one of the top ten restaurants of the year when he opened a restaurant in the country?

Moreover, many people who have been to Feng Zhengming's Old House Restaurant are well aware of this.

The dishes served in the old-style restaurant are what most people know as Chinese food.

Even Feng Zhengming's plating and serving style is very traditional Chinese, unlike some restaurants that specifically learn from Western restaurants abroad in order to cater to foreigners.

But it was precisely this kind of persistence that earned Feng Zhengming the respect of foreigners.

On the internet, some people have even posted various comments from foreign food enthusiasts about Feng Zhengming on forums.

In particular, some internationally renowned chefs have given Feng Zhengming various praises for his culinary skills.

With these measures in place, many people were effectively silenced.

Respect for Chinese food and domestic chefs is gradually spreading from the internet into real life.

Master Wang remarked with emotion: "In recent years, the status of us chefs has risen in various places, and we have gained more and more respect and popularity."

"We owe all of this to you, Zhengming. If it weren't for you standing up for Chinese cuisine, how could we have earned the respect we have today?"

On this point, not only Chef Wang, but also the other chefs in the restaurant agree.

In Beijing today, chefs earn a certain level of respect even from the very beginning of their apprenticeship.

Many large restaurants are also offering increasingly better treatment to their chefs.

Even the eight most famous restaurants in Beijing have made adjustments to improve the treatment of their chefs.

Lin Guofu stepped forward and accepted his master's words with a smile.

"Zhengming, you probably don't know this, but there was a meeting of the culinary industry in Beijing this year. At the meeting, the senior chefs all expressed that they would also establish more comprehensive industry standards to give more opportunities to young chefs."

Feng Zhengming: "This is a good thing. It will prevent some people who try to take advantage of the situation from benefiting, and it will also make our industry more standardized."

Master Wang said, “So Zhengming, it is a great thing that you have come to the capital to reopen Yanxi Restaurant. I believe that your reopening of Yanxi Restaurant will be an inspiration to the culinary industry in the capital and even the whole country.”

Feng Zhengming: "Uncle Wang, you're exaggerating a bit. I came to the capital to reopen Yanxi Restaurant simply to let some people know that the restaurant's closure was not due to the incompetence of our chefs."

These words truly resonated with all the chefs present, including Master Wang.

Often, when a restaurant or eatery is struggling, the blame is placed on the chef's incompetence.

In reality, many times it's not that the chef is incompetent, but rather that the restaurant and hotel owners are doing a poor job.

Explaining this kind of thing verbally will definitely not attract many people to listen.

So Feng Zhengming simply stopped trying to explain.

He wanted to reopen Yanxilou in the capital in his own way, and then prove to everyone that his master's skills were not a problem.

The reason Yanxilou closed down back then was simply because the manager at the time was incompetent.

Master Wang and the others could understand Feng Zhengming's obsession.

“Zhengming, you can definitely do it. With your current fame and status, if you reopen Yanxilou in the capital, it will soon become one of the most famous restaurants in the capital.”

Feng Zhengming: "At that time, we will still need Uncle Wang and the other senior brothers to give us some pointers."

Hearing this, Master Wang laughed: "Hahaha, Zhengming, how could I possibly instruct you?"

Feng Zhengming: "That's not how it works. I still need to learn more from you and consult with my fellow apprentices on many traditional techniques of Shandong cuisine."

Faced with Feng Zhengming's modesty, neither Master Wang nor his apprentices could find fault with him.

Next, Master Wang led Feng Zhengming into the kitchen of his restaurant.

In the kitchen, Feng Zhengming also had a conversation with Uncle Wang's apprentices.

During the exchange, he shared everything without reservation, revealing his research on culinary arts and some new attempts he had made in the old-style restaurant in Shanghai.

This left Master Wang and his fellow apprentices somewhat dazzled.

Many seemingly whimsical ideas were unexpectedly brought to life after some design by Feng Zhengming.

Moreover, the dishes he makes not only look good, but also look expensive.

Feng Zhengming's innovative dishes are all quite delicious.

Especially his control over the heat and temperature.

It also truly broadened the horizons of Master Wang's apprentices.

"We Chinese have always attached great importance to the control of heat, but now, because the process of serving dishes has become longer, we are unable to control the heat of many dishes very well."

I think in situations like this, we need to take the time for serving the food into account beforehand.

"Calculate the approximate serving time for each dish to the guests, allowing for some advance preparation. This ensures the food arrives at the guests at the correct temperature." Feng Zhengming also demonstrated some of his cooking processes for the guests.

"A small stove can be used so that the final processing can be done right in front of the guests, allowing them to see the food being prepared, increasing the enjoyment of the meal, and also ensuring that the food is cooked to perfection in time."

Master Wang and his apprentices found Feng Zhengming's designs excellent.

Feng Zhengming's sharing gave Master Wang and his colleagues many novel ideas.

Master Wang also had an idea: he could place the braised sea cucumber with scallions in front of the guests and reduce the sauce at the end.

"When serving the dishes this way, if the guests want more scallion sauce, we can just give them extra. After all, many guests do like scallion sauce, and it's especially delicious when mixed with rice."

Feng Zhengming: "Yes, Uncle Wang, and the rice we use is also of higher quality."

Master Wang nodded: "That's for sure. The rice has to be good, otherwise it won't taste right."

Feng Zhengming offered some more ideas: "Also, sea cucumbers can be cooked in front of guests, allowing them to enjoy the deliciousness of sea cucumbers at the perfect moment."

Lin Guofu: "Zhengming, your ideas are indeed very good, and they add points to attract customers."

Feng Zhengming: "Many times, when we demonstrate our skills to our customers, they will naturally respect us more and our skills more."

At Master Wang's restaurant, Feng Zhengming's sharing provided Master Wang with a lot of inspiration.

In the evening, Master Wang naturally invited Feng Zhengming to dinner at the restaurant.

We got to taste all sorts of dishes cooked by Master Wang and his apprentices.

Feng Zhengming did not offer any comments, only stating that he was not in a position to comment.

"There's no problem with the taste. I don't think we're qualified to comment on our own cooking, and I'm not qualified to comment on the cooking of Uncle Wang and your team either."

The only ones truly qualified to comment are the customers. If the customers are satisfied, then the skill is good.

Master Wang strongly agreed with Feng Zhengming's statement.

"Yes, yes, Zhengming, you are absolutely right. We cannot evaluate our own dishes, nor can we fully represent customers in evaluating other people's dishes."

Whether the food is good or not? That's for the customers to judge; they will give the most accurate feedback.

Upon learning that Feng Zhengming had come to Beijing, Master Wang immediately invited him to the restaurant.

The hope is that Feng Zhengming can have a good exchange with his apprentices.

Master Wang knew very well that his apprentices seemed to be doing quite well in Beijing.

But that was all the glory that some people in Beijing gave him because of his reputation.

Master Wang knew very well that none of his apprentices, except for Lin Guofu, had impressive resumes.

In this respect, some of Master Wang's apprentices may not have as impressive resumes as Feng Zhengming's apprentices.

After all, Xia Hui is the only disciple that Feng Zhengming has publicly acknowledged.

She is also recognized as one of the outstanding chefs of Shandong cuisine.

He was already qualified to be the head chef at Feng Zhengming's old villa restaurant.

This resume is something that many veteran chefs cannot match.

The Old House Restaurant is currently the only one to have received certification from the Global Gourmet Association as one of the world's top ten restaurants of the year.

To be able to work as the head chef in a restaurant like this.

It's true that it was partly because his master was Feng Zhengming, which gave him an advantage.

But more importantly, Xia Hui's culinary skills have won the recognition of many customers at the old-style restaurant.

Otherwise, Feng Zhengming would never have let Xia Hui cook when he was out.

After comparing them, Master Wang realized that his apprentices' resumes were indeed far inferior.

Not to mention Master Wang's apprentices, who compared their resumes with Feng Zhengming and his senior brothers.

Feng Zhengming is a chef who has presided over important state banquets.

In this respect, there are few chefs nationwide who can compare with him.

Feng Zhengming's fellow students, under his guidance, have all participated in state banquets.

If you really put these resumes out there, no chef in the whole country can compare with them and their fellow apprentices.

Master Wang invited Feng Zhengming to his restaurant in the hope that Feng Zhengming would put some pressure on his son and apprentices.

This will help my son and apprentices understand themselves and be able to diligently preserve their skills.

Master Wang's gaze swept over his son and apprentices present.

"Zhengming is here today too. He is considered your junior brother, but his skills are so outstanding that I doubt any of you can compare to him."

Therefore, you must all remember from now on to always keep a low profile and always maintain the mindset of an apprentice.

Hearing their master say this, the apprentices present and Master Wang's son all nodded seriously.

They had long understood why Master Wang had specifically invited Feng Zhengming today.

Over the years, they have spent time in Beijing, following Master Wang, and have gained a lot of knowledge and experience.

Moreover, they all knew that the reason they were valued in the capital was because of this.

It's still because of my master's reputation.

If it weren't for Master Wang's presence in Beijing, they probably wouldn't have been able to integrate into the Beijing culinary scene.

So even if Master Wang doesn't invite Feng Zhengming over today to give a firsthand account.

The apprentices also understood the principle of "keeping a low profile".

Just like Feng Zhengming, who has already received enough honors and is widely recognized as one of the top chefs in the country.

However, he remained humble when facing Master Wang.

And when he interacts with other chefs, he never puts on an arrogant attitude.

During the conversation, he never used language that forced others to do what he said.

He simply explained his approach and communicated with others in a calm manner.

If others do not agree with his approach, Feng Zhengming will not get angry, nor will he emphasize that his approach is correct, or use his status to force others to bow down.

Feng Zhengming is very patient in communicating with anyone, exchanging various cooking techniques and experiences.

It can be said that facing someone like Feng Zhengming, a national culinary champion, is quite an experience.

Master Wang's son and apprentices were truly impressed.

After some conversation, Feng Zhengming drank a few glasses of wine with Master Wang.

The exchange concluded, and Feng Zhengming even agreed that some of Master Wang's grand-apprentices could visit some of his shops for further learning and exchange. (End of Chapter)