From selling box lunches to becoming a famous Chinese chef

Chapter 355 Complete the Dinner Party (please vote for me)

Even the service staff responsible for serving food have mostly experienced reception services many times and have been responsible for serving food at many dinner parties.

These service staff were also impressed by Feng Zhengming's presentation of various dishes.

It’s not that in other reception jobs, the dishes prepared by the master chefs are not beautifully presented.

But the presentation of the dishes by master chefs usually follows some basic routines, so the presentation has basically lasted for many years without much change.

Feng Zhengming's plating design this time did not use the traditional plating at all. He designed and plated each dish by himself.

Really, every dish can highlight the characteristics of each dish, and achieve the top level in terms of color, flavor, and utensils.

Grilled sea cucumbers with green onions were served, and the master chefs attending the dinner were once again surprised by Feng Zhengming's design.

The seemingly complete sea cucumber has actually been sliced ​​into pieces.

Therefore, people in China who are accustomed to using chopsticks can directly use chopsticks to pick up slices and eat them one by one.

For the leaders at the scene, everything Feng Zhengming and the others did was very satisfying.

Even Master Yan saw Feng Zhengming's dishes and had more expectations for him going south to Shanghai.

The leaders at the scene, accompanied by the senior chefs, came to the kitchen to express their gratitude to Feng Zhengming and the young chefs.

It is flavored with vinegar and pepper fish, paired with tender slices of large yellow croaker, some small pickles unique to Shandong Province, and the same thin hand-rolled noodles. The taste is no worse than tomato beef.

But if you look carefully, you will understand that it is not true.

Looking at these three snacks, the master chefs all felt that this was the best ending to the dinner party.

For guests from abroad, they can cut and eat with a knife and fork.

Because the size of the apple and the big red date on the plate are almost the same size.

After finishing the noodles at the dinner party, the last thing served was the snacks.

After finishing the roasted sea cucumber with green onion, the last two kinds of noodles were served.

Master Cui said: "This method of roasting sea cucumbers with green onions is really worth learning. In this way, the sliced ​​sea cucumbers are easier to taste, and it is more convenient to eat with chopsticks."

When the other two matching noodles were served, many young people at home and abroad were shocked.

The dinner ended successfully, and all the young people at home and abroad were very satisfied with the dinner.

Master Su’s words were indeed recognized by several masters.

Both of these are noodles made by Lu Chongshan and Bai An chefs using leavened noodles.

There will be no need to pick up a whole sea cucumber with chopsticks, put it into your mouth and bite it piece by piece, which is a bit crude.

Master Su said with a smile: "Hahaha, this presentation may not necessarily make it taste better, but after it is presented this way, the braised sea cucumber with green onion can be made more classy and can be sold at a higher price in a big restaurant."

This design really made the master craftsmen on site feel very good.

The design of Feng Zhengming's menu and the effect of the dinner party are really better than the previous individual dishes.

Guests who don’t have taboos are served hand-made noodles with tomato and beef.

It was a very small bowl, and Lu Chongshan also showed off his hand-rolled noodles skills.

Master Su thought for a while and suddenly said: "I heard that Zhengming has ambitions and wants to go south and open our Shandong cuisine restaurant to Shanghai? If that is the case, Zhengming's exquisite designs on the plates may be able to be used in The city of Shanghai comes in handy, and it also allows those rich guys to see what sophistication is.”

Feng Zhengming remained humble and attributed the success of the dinner to every young chef in the kitchen and the staff responsible for serving the dinner.

At first glance, they look almost exactly like real jujubes and apples.

Because on the serving plate, next to the golden oil swirl, everyone could see that there was a big red date and a small apple.

As for Feng Zhengming, he did not receive any individual honors.

In the end, the blending appeared in such a color that it can almost look like the real thing.

Master Wang agreed: "Zhengming's plate arrangement is also worth learning. This small green vegetable is also very beautiful when paired with it."

The province also agreed to give Feng Zhengming and all of them a bonus when the reception work is over.

There are three kinds of dim sum, one is Quancheng’s special oil spin.

Almost everyone would shake hands with Feng Zhengming and use all kinds of praise and praise when speaking to him.

Chef Cui added: "Don't tell me, Lao Yan, if this kind of presentation is placed in Shanghai or in Fujian and Guangdong, it will really be more popular than serving the whole plate."

Master Yan laughed after hearing this: "You old guys don't learn well, so you learn this kind of thing from Zhengming."

For guests who have taboos or do not eat beef, Feng Zhengming serves yellow croaker hand-made noodles.

In order to make it look like, they also went through a long period of color grading experiments.

The hand-rolled noodles are not only uniform in thickness, but Lu Chongshan also cuts the noodles very finely. There is hardly much in a small bowl of hand-rolled noodles, but paired with the slightly sour tomato and the rich aroma of beef, it really makes a lot of sense. The guests liked it very much.

"That's right. If you arrange the dishes like this and seat the guests when the time comes, it will really fetch a higher price." Mr. Sun from Tai Feng Lou agreed with this point.

When the young people were surprised, they reached out and touched it gently and found that there were no dates or apples on the plate.

It has the characteristics of Shandong Province and has a very good meaning.

Golden oil spin, red dates, red and white apples.

Under normal circumstances, it seems that there would not be such big dates or such small apples.

But privately, the province has determined that by signing a long-term consultant contract with him, he will receive a fixed stipend.

Of course, the most important reward for Feng Zhengming is that he will truly become famous.

The fame he gained this time will be of great help to his future business.

In addition to the blessing of fame, there are also young chefs in the kitchen this time, who have already recognized Feng Zhengming's status as chef.

As they said before, as long as Feng Zhengming is in need, many of them will respond to Feng Zhengming's call.

This can be regarded as preparation for Feng Zhengming to open his own restaurant in the future.

After the catering reception, the leaders and masters were sent away.

Feng Zhengming and the others cleaned up the entire kitchen as usual.

After that it was time for everyone to move around freely.

Feng Zhengming no longer restrains everyone.

"Okay, the dinner is over, and our work this time is also over. If you want to go to the dance hall tonight, you can go and have fun, but remember one thing, don't cause trouble, otherwise we have just Being famous, if someone gets into trouble, their reputation will be greater than mine.”

Feng Zhengming's words made everyone laugh.

Then Duan Jinsheng attracted many people, and the group went back to the room to wash up and change clothes, and then left the hotel to play together. Among them, most of the people who went out with Duan Jinsheng were young chefs from other places.

Originally, everyone wanted to ask Feng Zhengming to go with them, but Feng Zhengming refused.

His reason was: "I haven't seen my girlfriend for so long. I'm going back to see my girlfriend tonight. You bachelors don't want to disturb my two-person world."

This reason made it difficult for everyone to persuade Feng Zhengming to go together.

As a result, even Sixth Senior Brother Zhang Minghai, Sun Hai, Xia Mingye, and even Yang Peng followed.

Feng Zhengming left the hotel with Xia Hui, and they were going to the food stalls at the train station.

But when I walked out of the hotel, I met Master Yan.

"Master? Are you waiting for me here? Why don't you go upstairs if you want to find me?"

Master Yan said: "I know you should go back at night, so I will wait for you here and go back with you."

Xia Hui asked strangely: "Grandpa Yan, why don't you stay in the hotel for one more night? It's such a good hotel, we can stay at no charge tonight."

Master Yan laughed when he heard this: "Hahaha, what? Do you think my old man has never stayed in such a good hotel?"

"No, no." Xia Hui quickly waved her hand to explain.

Master Yan interrupted her with a smile: "Okay, let's go together."

Then Feng Zhengming and Xia Hui left the hotel with Master Yan.

On the way back, Master Yan took a serious look at Feng Zhengming.

Finally, the old man sighed: "I didn't expect how long have you been learning to cook? Being able to complete such a big dinner and cook the dishes so well makes me feel old all of a sudden."

Feng Zhengming heard his master's sigh and said quickly: "You are not old yet, you are in your prime now."

Master Yan immediately became happy when he heard this: "Hahaha, what is the prime of life? You might as well just say that the master can be regarded as a young chef."

Feng Zhengming said with a smile: "Yes, the master is indeed a young chef."

"Hahaha..." Master Yan threw his head back and laughed.

After laughing, Master Yan said: "You have designed the dishes for this dinner with great care. Each dish shows the characteristics of our Shandong cuisine. If you can make it so that guests at home and abroad can accept it, Master must also learn from you."

Feng Zhengming quickly said: "Master, don't say that. I should continue to learn from Master."

Master Yan said: "Learn from each other."

After walking for a while, Master Yan suddenly asked: "Have you ever thought about opening a restaurant by yourself?"

Feng Zhengming was stunned for a moment, and then said: "I have thought about it, I am planning to open a restaurant, and I plan to buy back the Yanxi Tower sign in the future, and then reopen Yanxi Tower."

Master Yan waved his hand: "It's not that Yanxi Restaurant reopens. I mean, you open a restaurant by yourself, your own restaurant."

This time Feng Zhengming was stunned. He didn't quite understand what Master meant?
When Master Yan saw no reply from his apprentice, he turned to look at him.

"Look at you, you speak so clearly to other young people, but when it comes to you, you are a little timid? Are you always thinking that you need to have enough accumulation before you do it?"

Before Feng Zhengming could answer, Chef Yan continued: "You should know very well that your accumulation is enough. You don't have to have everything ready to open a restaurant, because there will be various problems during the operation. Only if you really do it and find problems and solve them in the process can you do things better.”

After listening to Master's words, Feng Zhengming probably understood what Master meant.

"Master, what you mean is that I should strike while the iron is hot?"

Master Yan nodded: "Yes, strike while the iron is hot. The catering service you provided for this youth conference has been recognized and praised by young people at home and abroad. This is the moment when you are most famous.

There are also young chefs who work with you in the back kitchen. Many of them are already convinced by you. At this time, if you open a restaurant so that they can stay in Quancheng, they will definitely follow you and work hard. You should seize this momentum. You cannot wait until this energy is removed before you gather people again to do it. "

Xia Hui couldn't help but said: "Grandpa Yan is right, uncle, you should seize this opportunity."

After hearing Xia Hui's words, Feng Zhengming and his master looked at each other and thought about it seriously.

He was still a little hesitant: "But I haven't finished decorating my dry rice shop. Is it too rash to start planning to open a restaurant now? And I can't come up with the funds."

At this time, Master Yan came up with an unexpected plan for Feng Zhengming.

"I know you probably can't afford that much money right now to re-rent enough space, renovate and decorate a new restaurant, plus keep the wages of the young people in the kitchen. The total cost of these expenses is too much for you. big."

Master Yan paused for a moment and gave his plan: "You can open a restaurant through borrowing money."

These words surprised both Feng Zhengming and Xia Hui.

Xia Hui couldn't help but ask: "Open a restaurant under the cover of a shell? How can Grandpa Yan use a shell to open a restaurant?"

Master Yan smiled and said: "First contract a restaurant, run it first, you will be the chef, and let the young chef who is willing to stay with you this time form a team with you in the back kitchen."

After hearing this, Feng Zhengming felt that Master's idea was indeed a good one.

Instead of directly opening a new restaurant yourself, you can indeed contract to run a restaurant first.

This is an attempt, and you can also practice yourself by contracting a restaurant.

Feng Zhengming asked curiously: "Master now has a suitable restaurant, would you like me to take over it?"

Master Yan was also very happy to see his young apprentice being tempted.

"There is indeed a company that has some connection with the master. Now it is facing huge competitive pressure. The current contractor wants to change hands. Maybe you can give it a try."

Before Feng Zhengming could ask, Xia Hui couldn't wait to ask: "Which family is it?"

Master Yan smiled and replied: "Huiquan Tower."

When this name was spoken, both Feng Zhengming and Xia Hui were a little surprised.

Huiquan Building is an old restaurant in Quancheng that was once as famous as Jufengde and Yanxi Building.

Chef Yan also served as the chef at Huiquan Building.

However, in recent years, Huiquan Tower, like Yanxi Tower, has gradually fallen behind in the tide of the times.

Although Huiquan Tower still exists today, both its reputation and business are not as good as before.

Not to mention compared with the three top restaurants such as Jufengde, Jubinyuan and Taifenglou, the business may not be as good as some newly opened private restaurants.

Master Yan proposed to let his young apprentice take over Huiquan Building, and he obviously already knew a lot about it.

Of course, Master Yan’s selfishness is also part of this. Master Yan once worked as a chef at Huiquan House, but now that Yanxi House is no longer there, Master Yan naturally doesn’t want Huiquan House to follow in the footsteps of Yanxi House.

Master Yan did not force his young apprentice to agree immediately: "You can think about it carefully. There is no need to make a decision in a hurry. You still need to think clearly about how you want to run the Huiquan Building after you take over it."

Feng Zhengming was indeed not in a hurry to make a decision, and nodded to his master: "Okay, I will think about it carefully."

(End of this chapter)