From selling box lunches to becoming a famous Chinese chef

Chapter 353 Designing and demonstrating dish cooking

After the menu was approved, Feng Zhengming and the young chefs split up and asked young people at home and abroad about their tastes and taboos.

Thousands of young people from home and abroad came to participate in the youth conference.

But after Feng Zhengming and the others made the assignments, everyone tried their best to make detailed inquiries.

In the end, all the tastes of different people were collected.

Feng Zhengming also made separate labels according to different countries and ethnic groups.

Determined how the dishes should be distributed, and even simulated serving them in the kitchen.

This effort was naturally noticed by many people.

Especially those who are responsible for hosting this conference, some leaders in the province appreciate the serious attitude of Feng Zhengming and his young chefs.

There was even a desire to keep Feng Zhengming in the province to be responsible for reception work.

These days, the cooperation between the other party and Feng Zhengming is also very good.

But generally speaking, most young people can eat the menu prepared by Feng Zhengming.

According to Pei Yu, many service staff are busy with their daily work and do not have much time to interact with young men, let alone fall in love.

Of course, in addition to preparing for the dinner, Feng Zhengming and the others also need to prepare daily meals.

When they are needed, they must rush to the scene.

And every day, Feng Zhengming would ask the chef to leave meals for the service staff. Naturally, he received the gratitude from all the service staff, including Pei Yu.

Feng Zhengming also gave special instructions to the service staff responsible for serving the dishes.

Feng Zhengming also heard in private that it seemed that after these days of working together and getting along with each other.

It would be a good thing to fall in love with young chefs and even get married.

There will be no confusion on the spot, causing eating problems for young people at home and abroad.

The foreman of the service staff is a pretty-looking but vaguely older woman named Pei Yu.

The service staff also wrote it down very carefully, and the foreman of the service staff ensured that there would be no mistakes.

After all, everyone can be regarded as colleagues in a sense.

The first is the shrimp and broad beans as an appetizer, and Feng Zhengming plans to give it a more beautiful presentation.

Feng Zhengming led the young chefs to investigate the tastes and taboos of the young people attending the conference, and everyone prepared different solutions.

"During the dinner that day, please be sure to cooperate with us. We will specially mark the dishes for young people who have taboos. When you serve them, you must pay attention to them and make sure you don't serve them by mistake."

In this way, when serving food, young people with dietary restrictions can be served separately.

"Chef Feng, don't worry, we will take it seriously. In fact, you don't need to tell us, we will not serve the wrong dish, because we are responsible for service work. If the wrong dish is served, we will also be responsible. I will I will personally take the people and follow Chef Feng’s arrangements to serve the guests with dietary restrictions.”

Feng Zhengming and the others are still working hard to prepare for the dinner.

After all, Feng Zhengming and the others just need to prepare the dishes and clean the kitchen.

With the acquiescence of Feng Zhengming and Pei Yu, naturally the female waiters had more contact with the young chef.

However, the service staff works in two shifts and needs to be on call 24 hours a day.

The tasks assigned by Feng Zhengming can be completed without any compromise.

"When it comes to plating, the first thing to do is to choose the utensils. I think since it's broad beans and shrimps, you can't use a shallow plate, which may be inconvenient for guests to eat."

Moreover, when Feng Zhengming and Pei Yu talked about this matter before, they found that Pei Yu seemed to expect that the service staff and the young chef would get together.

Therefore, some of the dish designs for the dinner can only be put in place after dinner.

Whenever the service work is finally over, every service staff is very moved to see the meals left for them by Feng Zhengming and the young chefs.

These changes made Feng Zhengming feel that maybe love is really a good thing for everyone.

Many times, maybe because the work is not over, they don't have time to eat at the meal point.

All this makes the service staff work harder than Feng Zhengming and the chefs.

There was actually a young chef who had some feelings for the young waitress.

Feng Zhengming and Pei Yu did not interfere too much in this regard, they just asked everyone not to affect their daily work.

After dinner, Feng Zhengming and the young chefs discussed in the kitchen.

And all service staff must be neatly dressed and always smile on their faces.

However, this matter has been put aside for the time being, because the Youth Conference is not over yet and there are still many things to deal with.

The service staff worked harder than Feng Zhengming and others.

And I don’t know if it was because of his love, but Duan Jinsheng suddenly worked harder.

Feng Zhengming listened to Pei Yu's words and did not interfere. He just warned the young chefs to be careful not to affect their work and to keep the bottom line as much as possible.

What Feng Zhengming knew was that Duan Jinsheng seemed to be having a lively chat with a female waitress.

"Yes, we should use something deeper, such as a bowl, with a spoon for the guests. Then the guests can use the spoon to scoop up and eat."

For those young people at home and abroad who had taboos, Feng Zhengming arranged for them to sit at a table with the approval of the provincial receptionist.

"It must be served with a spoon. I asked the waiter, and it will be served with a spoon at the dinner." Duan Jinsheng spoke actively. When he mentioned that he asked the waiter, he was vaguely proud and sweet.

It's just that no one here paid attention. At this time, everyone was focused on discussing the dishes.

"But if you use a bowl, will it feel like you are letting people eat directly?" Xia Hui expressed a different opinion.

Sun Hai followed up: "It does seem a bit strange that the first appetizer is served in a bowl."

Then Zhang Minghai said: "How about we use a deeper plate? It is best to use a smaller plate that is concave inward. This will make it easier for us to arrange the dishes and eat with the guests."

Everyone immediately felt that Sun Minghai's idea was very good.

Then everyone searched among various tableware and found a more suitable plate.

The plate is not big, but there is a slight depression in the middle, but it is not a very deep depression.

After finding a suitable plate, everyone tried it out together.

I found it to be quite suitable.

After having the container, Feng Zhengming and others then designed and arranged the dishes according to the container.

After some design, the final way to arrange the plate was to put the broad beans underneath to form a mountain peak, with shrimps dotted among them. The white space on the plate was painted with olive oil and some sauce. The emblem of this youth conference. This design looks really beautiful to everyone.

Then everyone also specialized in learning how to draw the emblem.

Feng Zhengming instructed everyone: "During the dinner, all these patterns must be drawn in advance. Before serving, the broad beans and shrimps should be piled underneath so that they can be served directly to avoid mistakes."

After planning the appetizers, followed by the fried conch slices in vinegar pepper fish soup, Feng Zhengming chose the small soup cup prepared in the kitchen.

"We can't cook this dish in front of the guests, so we have to calculate the serving time to ensure that the conch slices can still maintain their tenderness when pushed in front of the guests."

Such a request is not easy to meet, so Feng Zhengming and the others naturally conducted some drills and attempts.

Finally, calculate an approximate time, and then process it in the kitchen according to the time of serving.

Cut the conch slices into thin slices, rinse them with water, put them into a soup pot, and then pour the prepared vinegar and pepper fish soup over them.

In this way, there will be a continuous heating process during the process of pushing it to serve.

If you calculate the time well, it is a better time to taste when the food is served.

These small details really cost Feng Zhengming and the others a lot of thought.

Although the design is very laborious, everyone's enthusiasm is very high.

Because everyone wants to show the unique beauty of Shandong cuisine in front of young people at home and abroad.

Since we want to leave a deep impression on young people at home and abroad, we must do our best.

Next, for the first dish, fried fish, Feng Zhengming decided to come up with a more beautiful design.

In order to make it convenient for customers to eat, Feng Zhengming chose sea bass as the fish, so that the fish meat would be clean and there would be no fish bones.

According to Feng Zhengming's design, the seabass should be covered with a knife, then battered and fried first.

During the frying process, the seabass is rolled up and shaped into a cylinder.

Then stir-fry the sauce separately, and finally place the two fish segments, and pour the stir-fried sauce over the fish segments.

According to Feng Zhengming's design, the appearance of the dishes is really amazing to everyone.

After Feng Zhengming completed the design, he personally made it in the kitchen to demonstrate it to everyone.

The whole cooking process may be a little difficult for people who don't know cooking skills.

It’s not complicated for the young chefs in the kitchen.

The fish meat is cut with a very basic mesh knife.

After being marinated and powdered, it is fried in a pan. The first pass is to set the shape, and the second pass is to fry until the shell is crispy.

The final step of stir-frying the sauce is not difficult. The dishes will be served on the day of the dinner. The step of stir-frying the sauce is actually to make a lot of juice in one pot and then pour it separately into each plate.

Feng Zhengming gave everyone a complete demonstration in the kitchen, and also asked everyone to give some opinions.

But no one expected that after watching Feng Zhengming's detailed demonstration, everyone really couldn't give any opinions.

Feng Zhengming demonstrated the whole process in great detail. When frying in the pan, you must roll the fish with your hands first, so that the fish meat can be ridged after being cut, and the fish meat can be fried more thoroughly.

During this process, he even deliberately slowed down his movements just so that everyone could see clearly.

After frying the fish pieces, he stir-fried the sauce directly in the pot.

During the demonstration of the traditional sweet and sour sauce, he reminded the chef in charge of frying the sauce: "When the onion and ginger are stir-fried, the aroma comes out. After cooking the vinegar and adding the clear soup, remember to clean the minced onion and ginger before seasoning."

Feng Zhengming added some pomegranate juice to the original sweet and sour sauce, so that the juice would appear rosy in color.

After the sauce is adjusted to taste and stir-fried, and then thickened, put the fried fish segments into the pot and gently turn the spoon to allow the sauce to evenly coat the surface of the fish segments.

Taking it out of the pot and putting it on the plate is a complete demonstration of this dish.

After such a dish was completed, the young chefs on site couldn't help but sigh that Feng Zhengming's design was so beautiful.

Feng Zhengming gave a detailed explanation and re-divided the steps so that everyone in the kitchen could understand how to make this dish?
The key is who is responsible for the different steps in the kitchen.

After being divided in this way, this dish can be made in large batches in the kitchen to improve the efficiency of cooking.

In fact, these days, many dishes in the back kitchen are divided into steps after Feng Zhengming demonstrates them, and then the chefs in the back kitchen work together to complete them.

Even the cooking in the kitchen has an air of being processed separately and finally assembled in a factory.

But this approach will make the dishes come out more quickly, and the quality of the dishes can also be guaranteed.

The last dinner was the key closing song of this youth conference.

Feng Zhengming and the others can be regarded as the final protagonists. Naturally, every step must be confirmed, and there should be no mistakes in even one step.

Feng Zhengming also carefully divided the other dishes after the fried fish so that each dish could go smoothly.

At the same time, Feng Zhengming also consulted with the young chefs on the plating design of each dish, all of which showed the artistic ability of their chefs.

You may only finalize one or two dishes in one night.

It took Feng Zhengming and the others several nights to finalize the design of all the dishes.

After the dish design was completed, Feng Zhengming and the others invited an advisory group of senior chefs to taste the dishes.

Seeing Feng Zhengming and his team's design of each dish, the master chefs also praised them one after another.

"It's true that the waves behind the Yangtze River push the waves ahead. Your design this time is really beautiful."

"It's very thoughtful. It really makes us old guys suddenly grow old in front of you."

"You are old, you are old. Young people have great ideas."

"We should all be happy to have such a backlash."

"Yes, you should be happy. Each generation is getting stronger."

The master chefs recognized Feng Zhengming's specific dish design, and even the whimsical ideas in the presentation of each dish were praised by the master chefs.

After many days of preparation, the dinner menu was finally decided.

But Feng Zhengming and the others still couldn't rest, because they still needed to be energetic and fully prepared for the final dinner.

Every young chef prepares carefully, and even when returning to the hotel room to rest at night, everyone often discusses the specific details with their roommates over and over again.

In such a tense state, the last day finally came, and Feng Zhengming and the young chefs had to face the ultimate test.

(End of this chapter)