From selling box lunches to becoming a famous Chinese chef

Chapter 346 Assault running-in training
After a symposium convening twenty young chefs from across the province was held, Feng Zhengming and the others received a notice within a few days.

The advisory group arranged by the province has arrived and asked Feng Zhengming and his young chefs to meet with them.

Although it is not stated clearly which masters are on the advisory panel?
But Feng Zhengming still knew something about it through Tao Jingwen and Chen Zhiheng.

The leader of the advisory group this time is Master Cui, including Master Yan, Master Wang from Jubinyuan, Master Desu from Jufeng, and Master Sun from Taifenglou. All four masters have been invited as consultants.

There were such five masters in the advisory group, which made many masters in Quancheng feel jealous of Feng Zhengming and the others.

Many master chefs who have been cooking in large restaurants for many years have never said that they have the opportunity to have such five master chefs as consultants.

And since it is an advisory group, in order for Feng Zhengming and others to do a good job in catering reception this time, the five master chefs on the advisory group will definitely teach their skills to the young chefs without reservation.

This is an opportunity that many chefs never dare to think about.

After the advisory group was formed, the province asked Feng Zhengming and his 20 young chefs to meet with the advisory group.

The place where the meeting was arranged was the grand hotel that was going to welcome visiting young people from all over the world.

It is this little bit of sweetness that makes Feng Jia Gan Rice Shop’s meat even more popular.

He led the young chefs to check into the reception hotel.

As for the key seasoning, Feng Zhengming’s sweetness adds a little more sugar.

The Internet is not as developed now as it will be in the future, and many inquiries are spread very quickly and widely through the Internet.

Feng Zhengming also nodded and said: "Yes, I will directly use the name of the Feng family's pork when I serve it. This way, the reputation of our Feng family's pork can be spread abroad through foreigners." .”

But after thinking about it, Yang Bin felt that this time, the meat should appear on the dining tables of foreign youths.

After Yang Bin studied it carefully, he couldn't help but sigh: "It turns out that the key to the reason why our meat has no smell at all is the addition of dried lotus leaves.

After really following along, Yang Bin found that making a handful of meat is not complicated.

It is a very good opportunity for external publicity and communication.

Feng Zhengming also said: "Yes, third brother, you are welcome. Grandpa asked me to make a lot of meat during this catering reception. What does it matter if you learn how to do it?"

When stewing at the end, you need to cover the soaked dried lotus leaves on top of the stewed soup.

Learned by other young chefs and brought back to their respective regions, they are also helping us spread the word. "

Meat must be stewed separately from tofu, dried tofu, and gluten.

Dried lotus leaves are really good to use. Not only can they remove bad odors, but they also add a refreshing fragrance, which brings out the flavor of the meat very well. "

There are just a few points that must be paid special attention to.

After all, in today's era, if something is praised by foreigners, it will naturally be sought after by many people in China.

The stewed soup will have a little sweetness when you eat it.

After learning so many details, Yang Bin couldn't help but ask: "Zhengming, do you really want to do something wrong in this reception? If this method is spread, it will be regarded as exposing our core secrets."

Five masters are already waiting.

The improvement made by Feng Zhengming and his master is that the pork belly is colored with sugar, the pork belly is stewed with large bone soup, and the large bones are stewed together at the bottom of the pot.

"This time, you guys are responsible for the catering during the reception, which is a small test for you. We have all seen your performance in the provincial young chef cooking exchange competition at the end of last year.

Feng Zhengming explained everything in the shop seriously, and even taught his third senior brother Yang Bin the recipe and production process of pork meat in private at his grandfather's house.

Before Feng Zhengming could speak, Grandpa Feng took the lead and said with a smile: "What are you afraid of? If the recipe of this pork is spread, it can be used by the province and become a must-have dish for receiving foreign guests in the province in the future. It is also a blessing to us." kind of propaganda.

Just like Feng Zhengming said, let foreigners spread the reputation of pork meat abroad.

When the young chefs arrived, they naturally bowed to the senior chefs together.

Also because there is no network, it can better seize the market.

After these improvements, the meat flavor of Feng Jia Gan Rice Shop's pork is richer, and the braised pork rice with braised pork is also more delicious.

Hearing what Grandpa Feng and Feng Zhengming said, Yang Bin couldn't help but feel that these two grandfathers and grandsons were really generous.

This situation that the third senior brother thought was also the best situation that Feng Zhengming hoped to achieve.

Grandpa Feng said with a smile: "Xiao Yang, you don't have to refuse. You and Zhengming are brothers. You are now deeply bound together in business. This recipe of pork meat has long been improved by your master and Zhengming. It doesn’t matter if you learn the Feng family’s formula in the past.”

Feng Zhengming can basically rest assured after teaching the meat to his third senior brother.

For example, the soy sauce used must be boiled in advance.

Then the five of them looked at each other, and Master Cui, as the head of the advisory group, naturally spoke first.

After everyone settled in, they all changed into chef uniforms in the room, and then went to the kitchen of the hotel together.

Perhaps in the future, when everyone mentions Shandong Province, Quancheng, and Shandong cuisine, they will not only think of dishes such as sea cucumbers roasted with green onions, nine-turn large intestine, sweet and sour carp, and mullet egg soup, but also Fengjia Pork.

The five master chefs watched the young chef bow to them in unison.

Faced with the persuasion of Feng Zhengming and Grandpa Feng, the third senior brother Yang Bin finally learned how to make meat from Feng Zhengming.

At the same time, the advisory group and young chef Feng Zhengming were also arranged to stay in the hotel.

The pork belly must be tied with cattails.

Yang Bin wanted to refuse at first: "I don't need to know the recipe. I can come over every morning and help the old man make it together."

Feng Zhengming wants to use this opportunity to completely establish the reputation of the Feng family.

So we five old men can rest assured that you will be in charge of catering this time. "

The other four masters also nodded in agreement after hearing this.

Master Cui paused and continued: "We five old men are just consultants. We are not supervising you. In terms of specific cooking, it is up to you to use it yourself. However, we will check some nutritional combinations and the quality of the main dishes. I hope You can also control yourself and try to avoid making mistakes."

Then Chef Su, who has hospitality experience, said: "The key is to ensure that the food and beverages must be hygienic, and to respect the habits of different countries and ethnic groups, and not to provide them with dishes that violate their ethnic customs."

Master Yan said: "You, Master Su, are right. You must not serve dishes that go against the other's ethnic customs. You must confirm this carefully when you get the list of countries and ethnic groups."

At this time, a young chef raised a question.

"Then if we can't eat pork, does that mean we can't even use it in soups?"

Upon hearing this question, the old masters at the scene looked at each other.

Then Master Cui said with a smile: "Why can't we use soup? Can't we make soup without adding pork bones?"

Master Wang then said, "You can use chicken soup."

Master Sun said: "There is also fish soup."

Chef Su added: "You can also use beef bones and sheep bones. The soup does not necessarily have to use pig bones."

The young chefs were suddenly enlightened.

And after the instructions of the masters, please pay attention to it. Everyone also understands why they were asked to announce the raw materials and seasonings used in each dish.

After it is fully announced, it will also be convenient for the waiters responsible for reception to distinguish.

Avoid disrespecting other people's folk culture because of a dish.

Master Yan said seriously: "I know that this time you young people are all motivated and want to make some unique dishes. In this catering reception, you will show yourself and want to make some innovative dishes." .

You must remember that innovation cannot abandon the roots of our Shandong cuisine, let alone ignore some of the taboos of our customers. "

With five masters explaining the precautions.

It also gave Feng Zhengming and the others more ideas about this catering work.

In the next period of time, Feng Zhengming and his young chefs conducted some relatively unexpected training under the guidance of five senior chefs and advisors.

The masters are quite satisfied with Feng Zhengming's overall standard.

After all, they were able to participate in the provincial young chef cooking exchange competition, which shows that their personal abilities are still there.

Now under the guidance of five senior chefs as consultants, the young chefs have become more calm one by one.

In particular, young chefs pay more attention to many cooking details.

Chef Feng Zhengming has become the focus of five master chefs.

Many times, during the simulated command and dispatching in the kitchen, Feng Zhengming often made some deviations, and five master chefs would hold a small meeting to teach him.

For example, today, Feng Zhengming directed everyone to simulate serving dishes at a buffet.

Feng Zhengming originally asked the young chefs to divide the work and cook various dishes in the buffet separately, with each group responsible for certain dishes.

However, during the exercise, some deviations occurred.

Because the dishes are not universal, the cooking process and time may vary.

Therefore, the originally arranged serving time was not able to be served together.

Afterwards, Feng Zhengming naturally had to have a small meeting with the five masters.

Master Cui directly pointed out that Feng Zhengming’s division of labor was wrong.

"You can't divide them into groups and ask them to cook different dishes, because there will be a very large number of young people from abroad and young people from all over the country. When grouping, you need to take into account the difference in cooking time of different dishes, so you You can’t dictate which group will cook what.”

Master Su continued: "You should be flexible in scheduling. You can focus on cooking dishes that require a long time to stew together at the beginning, and then arrange some quick-fried dishes to different groups."

Chef Yan said: "The menu must be set in advance. According to the menu, you can prepare the ingredients in advance to ensure the cooking and serving time."

After listening to the instructions from the five masters, Feng Zhengming was silent for a moment carefully.

"I understand, should we focus on the dishes that take time to prepare first? Process and prepare those dishes first. We should be flexible when grouping them. When we need to focus on cooking some dishes, everyone We have to work together and not put too much emphasis on groups.”

After hearing what Feng Zhengming said, the five masters nodded together to express that they were right.

Master Wang said: "For some dishes that can be prepared in advance, you must prepare them in large quantities in advance so that they can be plated and served in advance."

Master Sun said: "Remember not to make mistakes while busy. You should pay special attention to some things that others are taboo about when cooking."

Feng Zhengming thought for a moment, and then he made a decision.

"In this way, we don't use lard. After all, some foreign people may refuse pork, so we might as well not use lard in all the dishes. This way, there will be no mistakes in the cooking process. Note that lard is used in some dishes, which can cause problems for guests.”

Feng Zhengming's idea was recognized by the five masters present.

"It's right not to use lard. We have peanut oil in Shandong Province, and the flavor is no worse than lard."

The old masters agreed, and Feng Zhengming nodded.

He then suggested: "Lv Chongshan may be too busy making pasta by himself. Can some white-collar workers be assigned to work with him? We can improve the efficiency of pasta production. We can also find some Western pastry chefs and let them work with Lu Chongshan. They cooperate."

The five old masters all agreed on this point.

With the support of five senior chefs, a group of pastry chefs were quickly transferred.

Feng Zhengming learned from the previous chaos and made some adjustments.

When the process of preparing dishes was simulated again, the kitchen was obviously more efficient and there was no confusion as before.

Especially under the command and control of Feng Zhengming, the young chefs in the back kitchen are able to make almost a variety of combinations.

Everyone can also swap positions with each other.

After about ten days of assault training, Feng Zhengming and the others had gradually developed a tacit understanding of each other.

The cooperation with the young chefs became more and more tacit, and a group of chefs responsible for cutting and mixing were recruited.

Because according to the news received, there are many young people from various countries participating in the event.

In addition, there are young people from all over the country, so the amount of dishes in the buffet will be relatively huge.

It is really difficult for Feng Zhengming and his group of more than 20 people to keep busy as they have to prepare and cook.

Fortunately, Feng Zhengming had the support of the province and quickly transferred a group of chefs responsible for cutting and matching.

Feng Zhengming also asked several young chefs to serve as his assistants, and they were responsible for the team of chefs in all aspects of cutting, cooking, and stir-frying.

When the staff is complete, a complete scale will be built.

Feng Zhengming and his team's efficiency in serving food has been improved.

And at the same time as the buffet, some dishes can be cooked on-site for people who want to order food.

In the end, there were nearly a hundred people responsible for the overall catering work.

Although the number of people was large, with the help of his deputies, Feng Zhengming still completed the command and dispatch work very well.

Everything is ready.

The province also came to conduct a special inspection on Feng Zhengming and the others.

This inspection can be regarded as a mock exam before the official start of the reception work.

After hearing the news, although everyone has a tacit understanding of cooperation these days, they are still a little nervous.

Feng Zhengming saw everyone's nervousness, smiled at everyone and said, "Don't be nervous. Anyway, if something goes wrong, I, the chef, will definitely be the main person responsible."

The young chefs relaxed a little after hearing this.

Feng Zhengming also reminded: "What has been emphasized many times must not be wrong again. Remember that we want to show our craftsmanship and food to young people from all over the world."

This reminder made everyone prepare for it.

(End of this chapter)