From selling box lunches to becoming a famous Chinese chef

Chapter 284 The well-deserved number one scholar

After the silver awards were awarded, it was time for the most important gold award for a single dish.

When it was announced that the dish that won the gold medal was a two-course meal.

Most of the people who had participated in the communication competition for several days had already guessed which two dishes they were.

Li Zhifeng also announced with some pride: "The dishes that won the gold medal are one fish, two meals by young chef Feng Zhengming of Fengjiagang Restaurant, and Kongfu imitation bear paw by young chef Xia Mingye of Kongfu Cuisine."

When the official announcement was made, a very warm applause broke out instantly.

Feng Zhengming put down the trophy in front of him, stood up and looked at Xia Mingye.

Xia Mingye also looked at Feng Zhengming.

The two people's eyes met, and then they walked towards the rostrum together.

The presenters of these two gold medal dishes were leaders from the province present.

His first dish, one fish and two meals, was already considered to be the dish that surpassed everyone else in skill.

The next fifth place turned out to be Zhang Minghai, the sixth senior brother of Feng Zhengming.

The results were announced very formally on site.

The fourth place is Shi Yongjin from Tai Fung House.

It was really hard for him to say that he was sure to beat Feng Zhengming.

The audience applauded the two people again. At this moment, everyone sincerely cheered for Feng Zhengming and Xia Mingye.

So in terms of points, Feng Zhengming should be the one with the highest points.

This is very good. This is what we need for the development and inheritance of Shandong cuisine. Here I hope that you two can become representatives of our young chefs in Shandong Province, take the lead, become role models for our young chefs in our province, and contribute to our Shandong cuisine. Make contributions to the inheritance and promotion of dishes. "

The third place is Duan Jinsheng from Jufengde.

Master Xia asked in a low voice: "Now that you are asked to take part in the competition instead of Xiao Ye, do you think you will definitely be able to defeat Feng Zhengming and win first place in this competition?"

The key is that after Feng Zhengming made bold improvements, he dared to compete directly on the court.

After all, the young chefs under ten have all stood out from previous auditions, and every young chef is considered a winner.

When awarding the two people, the provincial leaders also encouraged them.

Facing everyone's applause, Xia Mingye was still very happy to get second place.

After all, each chef cooked three dishes, and only Feng Zhengming won awards for all three dishes.

The names of the top ten young chefs were not announced directly, but the organizer also awarded a prize to the participating chefs.

After listening to the leader's encouragement, Feng Zhengming and Xia Mingye agreed in unison that they would inherit and promote Shandong cuisine.

In fact, everyone already knows that the top two must be Feng Zhengming and Xia Mingye.

When Xia Zhennan saw his son's happy look, he was a little dissatisfied and couldn't help but mutter: "What's there to be happy about? I won second place."

After the applause ended, Li Zhifeng spoke seriously to everyone present again.

What surprised Feng Zhengming was that Xia Hui did not enter the top ten, but Sun Hai entered the top ten.

He recalled Feng Zhengming's performance in this game.

After his father said this, Xia Zhennan naturally did not dare to say anything more and could only agree.

Li Zhifeng announced with a smile: "The second place is Xia Mingye, a young chef from Confucius cuisine. He used his superb techniques to present us the beauty of Confucius cuisine and the delicacy of Confucius cuisine. From him, we can also see Some of the cultural content of Confucius cuisine makes us applaud Xia Mingye."

The sixth place is Zhu Xu from Jubinyuan.

Xia Zhennan thought about it for a while, and could only say to his father: "I really dare not say that I can win first place."

But the Braised Chestnut Pigeon he made in the second session and the Bazhen Bag Chicken he made in the last session really raised the level of his three dishes again.

But Master Xia could tell that his son agreed, but he was still not satisfied with his grandson No. 2.

Therefore, many people at the scene focused their attention on Feng Zhengming and Xia Mingye.

"Okay, I really didn't expect that there would be such an outstanding young chef in our province. I heard Master Hou from the capital and several judges say that the dishes you two fully demonstrated the traditional skills of our Shandong cuisine. At the same time, there are your own innovations.

Sun Hai ranked tenth in this competition.

I guessed that the first place in this competition should be Feng Zhengming.

Next, is the highlight, announcing the rankings of this young chef cooking exchange competition.

Especially in the competition, Feng Zhengming is able to make some adjustments in a timely manner, and after seeing the performances of other chefs, he can make some improvements and attempts of his own based on other people's dishes.

What everyone is most concerned about is who will be number one in the end?

In fact, after seeing the winning dishes, everyone already knew it.

Master Xia stretched out his hand and patted his son: "What are you talking about? How old is Xiao Ye? It is not easy for him to get second place in such a competition at his age. This is a testament to his cooking skills. This recognition is the beginning of greater progress for him in the future. We should encourage him more and be happy and proud of him."

Feng Zhengming and Xia Mingye bowed to everyone and then walked down the podium together.

"The leaders of the province just said it very well. Our Shandong cuisine not only needs to be inherited, but also needs to be developed and promoted. In this young chef cooking exchange competition, many outstanding young chefs have emerged. This is the hope for the future of our Shandong cuisine. , so please continue to work hard and don’t slack off after winning the award.”

The ninth to seventh places are not local chefs in Quancheng.

This question stopped Xia Zhennan.

Amidst the applause, Xia Mingye slowly walked onto the podium excitedly.

Master Xia said: "So, Xiaoye's performance has actually exceeded expectations. Maybe you might not be able to do better than him when you were his age."

Xia Zhennan was speechless after being told by his father.

Master Xia looked at his grandson who was going on stage, his eyes full of pride.

"Xiao Ye's performance is very good. I believe that through this competition, Xiao Ye has not only gained more knowledge, but also has a better understanding of the kitchen industry. In the future, he should work harder to learn the craft well. This is a generation that is more capable than others." A generation-strong performance, we should believe that he has the ability to become stronger."

Xia Mingye also came on stage and stood in a row with the top ten young chefs.

Next, Li Zhifeng will finally announce the first place.

Li Zhifeng smiled and asked the audience: "You should be able to guess who the first place is? How about everyone shout out his name together."

The scene was quiet for a while, then Xia Hui stood up and shouted, "It's Feng Zhengming." After Xia Hui shouted, other people at the scene looked at her first.

Then the young chefs participating in the competition also shouted Feng Zhengming's name one after another.

Li Zhifeng let the audience shout for a while before he officially announced: "The overall score of the province's young chef cooking exchange competition is first, and the winner of this competition is Feng Zhengming."

After Feng Zhengming's name was announced, everyone's eyes naturally fell on Feng Zhengming.

Feng Zhengming also stood up, carefully arranged his chef uniform and chef hat, and then slowly walked onto the podium with a smile on his face.

At this moment, everyone at the Feng Family Restaurant took the lead, applauding and shouting for Feng Zhengming.

It was obvious that in the minds of most people at the scene, Feng Zhengming truly deserved to be the top pick.

After several days of communication and competition, both young chefs and middle-aged chefs, including master chefs in restaurants and restaurants, have become very convinced of Feng Zhengming.

He has solid basic skills, upheld traditions, and some innovative cooking techniques.

His ability to win the No. 1 pick really left everyone speechless.

Feng Zhengming walked onto the podium and stood next to Xia Mingye.

Next, award-winning music played, and then the leaders on the podium jointly awarded medals, trophies and certificates to Feng Zhengming and others.

The trophies are only for the top three, and the top ten are all medals and certificates.

Feng Zhengming lowered his head and asked the leader who presented the award to hang up the medal, and then took the trophy and certificate handed to him.

The leader gently patted Feng Zhengming on the shoulder and said: "Xiao Feng Qian is great. I will work harder in the future."

Feng Zhengming responded seriously: "Thank you, leader, I will definitely work harder."

After everyone received their medals, certificates and trophies, they all bowed to express their gratitude.

When everyone stepped down, Li Zhifeng left Feng Zhengming behind.

"Okay, Zhengming, you are today's top pick. Please say a few words to everyone."

Facing so many people at the scene, Feng Zhengming was really nervous for a moment.

Although he took the microphone, he didn't know what to say?

It was Li Zhifeng who reminded: "Say whatever you think in your heart. Tell me about your preparations for this competition, your understanding of Shandong cuisine, and how you plan to better promote Shandong cuisine."

After listening, Feng Zhengming carefully organized some words, and finally spoke boldly.

"Actually, when I stand here, I really feel that I am very lucky. I am an orphan. I was lucky enough to be taken in by my master. He gave me a job in the back kitchen of Yanxi Building so I could have food to eat. Later, I was lucky enough to be taken in by my master. As an apprentice, he formally taught me his skills and gave me the opportunity to cook on the stove.

Later, Yanxilou did not continue to operate, but I was lucky enough to get a job as a cook in the cafeteria with my senior brother. Later, I set up a stall at the train station to sell lunch boxes. Fortunately, my craftsmanship was recognized by many people, and I You can make money by selling lunch boxes at the train station to support yourself.

Next, I was lucky enough to meet my grandfather, who passed on his ancestral cooking skills to me, so I was lucky enough to be famous for selling pork meat at the train station, and my grandfather’s family helped me open a dry rice shop.

I really feel that I am a very lucky person. Lucky to have met Master, lucky to have senior brothers who take care of me, lucky to recognize a grandfather, lucky to be recognized by my grandfather’s family.

Today I was lucky enough to get this top pick. I really want to thank everyone and everyone who helped me.

thank you all. "

Having said this, Feng Zhengming bowed respectfully to the scene.

Then Feng Zhengming talked about the inheritance and promotion of Shandong cuisine.

"Our Shandong cuisine is the only spontaneous cuisine and is one of the roots of our Chinese cuisine. Shandong cuisine has a long history and inheritance. It is a complete set of cooking techniques that generations of chefs have gradually built up based on their own experience. .

So as Shandong cuisine chefs, we should first be proud of being exposed to this heritage. We should love this craft from the bottom of our hearts. Only with love in our hearts can we better accept this heritage and understand it. The burden behind this inheritance.

Our young chefs should take on this heavy responsibility, carry on this inheritance well, not let traditional craftsmanship be forgotten, and must stick to our traditions.

On the basis of adhering to tradition, we also need to be brave in innovation, keep up with the development of the times, be exposed to new materials and new flavors, use traditional techniques to prepare new materials, and use new seasonings to integrate into classics Only in this way can we pass on Shandong cuisine better.

As for promotion? As a young chef, I don’t dare to make arbitrary remarks, but I believe that as long as we young chefs practice their cooking skills well, stick to our traditions, and integrate tradition with new things.

So as long as the dishes are cooked with good color, flavor and flavor, I believe our promotion will be easier. "

Feng Zhengming said all his inner thoughts on the spot.

Many of his words were recognized by most people present.

Especially the old masters and Master Hou and several judges from the capital.

They all felt that what Feng Zhengming said was very good.

I am not proud because I won the No. 1 pick, nor do I lower my profile and say that I should learn from others.

Feng Zhengming said that traditional techniques are used to make new ingredients, and then new flavors are integrated into classic dishes.

Such a concept, in the eyes of old masters, is the right direction for innovation.

Innovation is not about abandoning tradition, but about better carrying forward tradition.

After Feng Zhengming finished speaking, Li Zhifeng took the microphone from Feng Zhengming's hand, and he also expressed his agreement with Feng Zhengming's statement.

"Our No. 1 Scholar said very well that tradition must be adhered to, and innovation does not mean discarding tradition, but better integrating tradition with new things, and developing new things on the basis of tradition, so that our Shandong cuisine can keep up with the times. Advance, keep up with the development of the times, and meet everyone's needs for color, fragrance and fragrance.

I believe that our Shandong cuisine will develop better and better, and there will also be better promotion and publicity. "

After Li Zhifeng finished speaking, the audience burst into applause.

This applause is for Li Zhifeng, Feng Zhengming, and even many young chefs.

Li Zhifeng finally said: "This provincial young chef cooking exchange competition has been successfully concluded. Here I announce that our cooking exchange competition will be held every two years in the future. I hope that more outstanding young chefs will emerge in the future. "

The announcement that it will be held every two years in the last two years has made the young chefs at the scene full of expectations.

After watching this first session, many young chefs already have the idea of ​​participating in the competition.

Knowing that it will be held every two years naturally makes many young chefs gear up.

After the awards were given, there was another free cooking exchange.

Feng Zhengming decisively became the person many people wanted to talk to.

But when everyone was looking for Feng Zhengming, they found that he seemed to have suddenly disappeared from the scene.

(End of this chapter)