From selling box lunches to becoming a famous Chinese chef

Chapter 382 Officially launched the army

Among the relatives and friends invited by Feng Zhengming this time, except for the master, several senior chefs and the table from the cooking association.

The only remaining ones at the table, Senior Brother Li Huidong and Third Senior Brother, may be considered more professional.

Some other relatives and friends are not very knowledgeable about the techniques of each dish.

So for everyone, the first thing to look at is whether the dishes on the table can almost match the photos on the menu.

This may be something that most restaurants, even many big restaurants, cannot do very well.

Just like a small line of words printed on the package of instant noodles.

the image is only a reference.

Maybe people can still accept it on some packages.

But if it is placed on the menu of restaurants and restaurants.

Master Cui first carefully observed the dishes on the table.

Several members of the cooking association present looked at the dishes on the table and observed them carefully after hearing the approval of the two master chefs.

Even though Feng Zhengming and the others had participated in the youth conference dinner, Feng Zhengming was the chef throughout the whole process.

But today, at Huiquan Building, Feng Zhengming let everyone see what it means to restore photos.

Every dish that came to the table was almost exactly like the photo on the menu.

Nowadays in Huiquan Building, it is definitely impossible to have a team of hundreds of people doing those menial tasks.

I want to find some problems and take the opportunity to hammer Feng Zhengming at this time.

Hearing this sentence brought Li Zhifeng back from his thoughts.

The photos on the menu were taken after carefully arranging the dishes when it was not busy.

Especially the plates used for different dishes were carefully observed.

In fact, Feng Zhengming's approach was that when taking photos of the menu, he did not arrange the dishes specifically.

Master Cui nodded with satisfaction: "Zhengming is indeed a chef who has participated in the Youth Conference dinner. His vision in choosing utensils is still very good."

Why is it that when I order something from the menu, the difference between what’s served and what’s in the photo is so big?
Especially in some restaurants and restaurants, the dishes served may be completely different from the photos on the menu.

But the overall appearance of the dish when served is really almost the same as the photo on the menu.

Maybe the photos of some of the dishes on the menu are not even as beautiful as the plating that Feng Zhengming and the others improvised today.

The relatives and friends who were invited today felt really terrible when they saw such a situation.

However, when eating in restaurants and restaurants, it is rare for anyone to cancel a dish because the dish on the table is different from the photo on the menu. It seems that this has become something that everyone should naturally accept.

There will be many people assisting Feng Zhengming and the young chefs at the catering reception of the Youth Conference.

The so-called layman looks at the excitement and the insider looks at the doorway.

There is a terrifying gap between the "goddess" photo and herself.

As someone who had been responsible for catering reception work in the province, Li Zhifeng knew very well that with the current scale of Huiquan Building, it was not easy to make the table in front of him look like this.

The master chefs and a photography enthusiast invited to Chang Zongfu's table could still see why the dishes and photos were so the same.

Aren’t the photos on the menu how the chefs in the kitchen prepared the dishes and then took photos of them?

When Li Zhifeng fell into silence, Master Yan suddenly asked: "President Li, I wonder what you think of Zhengming's table of dishes today?"

Master Su agreed: "Yes, these plates chosen by Zhengming are very beautiful, and he knows how to use different plates for different dishes."

Anyway, it doesn’t taste bad in the end, and many people can’t help but care whether the dishes served can completely replicate the photos on the menu.

This may be difficult for some customers to accept.

In real operating conditions of restaurants and restaurants, it is impossible for the kitchen chefs to cook exactly the same things as in the photos.

But the photos on the menu are definitely not specially designed for photography.

Before Li Zhifeng came, he still had some thoughts that he wanted to find fault with.

Even in the procurement of materials in the kitchen and the pre-processing of various materials, there are hundreds of people helping behind the scenes.

Even if there are some small differences, they are just irregular dishes on the plate and deviations in placement.

So what does it mean that Feng Zhengming can do this?
This shows that Feng Zhengming and the others have prepared all the things that need to be prepared in advance in order to open business at noon today.

It is precisely because of the large logistics team that the catering reception work can be completed to a very standard.

The result now is that Li Zhifeng can no longer find any problems.

Because the preparations are sufficient, we can cook and serve the dishes in such a standard way.

There may be some differences in lighting and framing during shooting.

In this way, the dishes on the table can easily be almost the same as the photos of the dishes on the menu.

For example, dedicated people are responsible for the preparation of various plates and tableware.

The photos of each dish on the menu are almost exactly what each dish looks like after it is taken out of the pot and plated.

As a chef who had been responsible for catering reception in the province, Li Zhifeng looked around and found that there was really no problem with the new tableware of Feng Zhengming Huiquan Building.

He looked at the senior chefs and then at the people in the cooking association.

In the end, Li Zhifeng could only say: "The dishes on today's table are indeed of a high standard. In Quancheng, not every restaurant can have such a table of dishes."

President Li opened his mouth, and naturally people from other culinary associations present also expressed their agreement.

After all, it is said that cannibals have short tongues. Today, when Feng Zhengming invited several people from the Culinary Association, he also invited their family members.

So today, almost all the private rooms in Huiquan Building were full.

Feng Zhengming's arrangement made everyone in the Culinary Association really admire him.

When Master Yan saw what Li Zhifeng said, he smiled and asked.

"In this case, President Li thinks, can Zhengming become a vice president of the Quancheng Culinary Association as the chef of Huiquan Building?"

Master Yan's words shocked several people from the Culinary Association.

Several old masters also looked at each other in confusion.

But soon, Master Cui agreed with this point with a smile.

"Zhengming's cooking skills are indeed very good and have been recognized by too many people. It is a good arrangement for him to become the vice president of the Quancheng Culinary Association. With a young man like him becoming the vice president, the strength of the Quancheng Culinary Association It will be stronger and I believe it will develop better and better in the future.”

Master Su, Master Wang and Master Sun all agreed with this point.

The old masters had already spoken, and Li Zhifeng had no choice but to nod in agreement.

Who made him promise before that Feng Zhengming would become the vice president of the Quancheng Culinary Association?

And Feng Zhengming became the vice president of the Quancheng Culinary Association, and he also had the status of a grade examination judge.

I can take charge of the qualification examination for junior chefs in Quancheng. Of course, if he wants to truly serve as a reviewer of the grade examination, he still needs to be appointed by the Labor Bureau.

Li Zhifeng still knew in his heart that with Feng Zhengming's current reputation and his qualifications as a dinner chef at the Youth Conference, the Labor Bureau should be very willing to hire him to be a judge for the examination.

Obtaining that status also shows that Feng Zhengming is considered a formal chef and has the qualifications to become an independent sect and recruit disciples.

That is to say, from the most traditional perspective.

Today, Master Yan and several master chefs, as well as several witnesses from the Culinary Association.

It can be regarded as a major test for Feng Zhengming.

Feng Zhengming successfully completed the entrance examination and was recognized by the five "highly respected" masters in Quancheng.

Then he entered the Quancheng Culinary Association and became the vice president.

If placed in the ancient martial arts world, Feng Zhengming would be considered the true founder of a sect. Next, he would be the founder of the new sect and would officially begin to recruit disciples and pass on the sect.

The five masters present, Master Cui, Master Su, Master Wang, Master Sun and Master Yan, are the assessors for today’s graduation.

Li Zhifeng from the Culinary Association and others are witnesses of this entrance examination.

Master Su, Wang and Sun congratulated Master Yan together.

"Congratulations to Lao Yan, my little apprentice has finally started his apprenticeship."

"Hahaha, Lao Yan has retired after success, and it will depend on the abilities of the young people in the future."

"Isn't there a saying that the waves behind push the waves in front, and the waves in front will be photographed on the beach? We old guys will be photographed on the beach by the young people."

Master Yan said: "This is a bit exaggerated. We expect young people to do better and better than us, but we are not old enough yet and can only be photographed on the beach. When it comes to the basic skills of old craftsmanship, we cannot We will lose to young people, and we still have a deeper understanding than the young people.”

These words made several old masters happy to hear this, with cheerful smiles on their faces.

The old masters are happy to see this happen.

If there are no young juniors who can surpass themselves.

So how can these old masters continue to pass on the craftsmanship passed down from the previous generation?
Perhaps in the past, there would still be the idea of ​​teaching disciples to starve their masters to death.

But now, old masters still hope to have excellent apprentices to pass on their skills.

From this point of view, several old masters were somewhat surprised by Feng Zhengming's appearance, and they all liked Feng Zhengming better.

However, several old masters have more or less outstanding apprentices who can pass on their craftsmanship.

The master craftsmen’s congratulations to Mr. Yan are naturally sincere.

After almost all the dishes were served in each private room, Feng Zhengming finally had some free time. He first went to the private room where the master, several senior chefs, and a few people from the cooking association came.

I saw Feng Zhengming knocking on the door first, then gently opening the private room door and walking in.

The old masters immediately looked at him with a smile.

Master Su spoke first: "Okay, Chef Feng's chef uniform is very beautiful."

Hearing Master Su talk about chef uniforms when he came up, Feng Zhengming was stunned for a moment, and then responded with a smile: "If you like it, I will ask them to make two sets for you later."

Master Su waved his hand and said, "I don't want it, but don't let them do it for me."

"Hahaha……"

After such a joke, everyone in the private room laughed and the atmosphere became relaxed.

Master Cui, as the oldest person present, is also the president of the Provincial Culinary Association, the director of the Provincial Culinary Technology Assessment Center, and a national-level culinary reviewer.

Regardless of age or status, Master Cui is considered the most virtuous and respected among everyone present.

Master Cui was the first to speak.

"Zhengming, the dishes at Huiquan Restaurant today are really great. It can be said that whether it is classic old dishes, some of your own innovative dishes, and some dishes from other places, you all do a very good job."

After receiving such praise, Feng Zhengming quickly said: "Thank you, uncle, for the compliment. We haven't done enough. Although we have been preparing for a long time, we are still a little rushed today, and some things are not perfect."

Master Cui said with a smile: "Hahaha, perfect? ​​Zhengming, your ambition is not small. No restaurant dares to say that it can be perfect. The performance of Huiquan Restaurant today was at least 95 points or above. Even if I were to grade it, I would give you 98 points today.”

Feng Zhengming immediately said: "No, it's still two points away."

These words stunned everyone present.

Then the old masters couldn't help laughing.

Master Su interrupted and said: "You boy, you are not satisfied with 98 points? You are still two points short? Can't you be more modest?"

Master Wang said: "Yes, it's two points away, which gives us hope of catching up."

Feng Zhengming nodded and said: "We are two points short. Huiquan Tower still has room for improvement. We will definitely work hard to make up for the two points difference as soon as possible."

Seeing that Feng Zhengming said this seriously, Master Cui stared at him for a long time.

Finally, Master Cui said: "Okay, I hope Zhengming you can improve by those two points."

Feng Zhengming responded: "Master, don't worry, I will definitely work hard to catch up."

Master Cui brought the topic back to today’s dish itself.

"Tell me about the dishes on today's table and the small details of the cooking. I won't go into details. You all cooked them with no problem. In terms of taste, you are already a top chef and you did a good job with the seasoning.

So let’s talk about your tableware. It’s good that you choose different plates according to the appearance and color of different dishes.

You have successfully achieved the best choice of color, flavor, utensil and shape, which reflects your artistic pursuit in cooking. I hope you can maintain this and come up with these dishes of yours in the future to show our food culture to more people. "

Master Cui’s words are an encouragement to Feng Zhengming and an expectation for him.

Several other master chefs, including Master Yan, also have high hopes for Feng Zhengming.

Regarding the recognition and expectations of the old chefs, Feng Zhengming also said seriously: "Master, fellow masters and uncles, don't worry, I will never forget this original intention, and I will lead my team of chefs at Huiquan House to If Huiquanlou is well run, it will also show the beauty and culture of our Shandong cuisine to more people.”

These words made all the masters satisfied.

Finally, Master Cui said to Li Zhifeng in front of Feng Zhengming: "President Li, you must implement Zhengming's appointment as the vice president of your Quancheng Cuisine Association as soon as possible."

Feng Zhengming was a little surprised when he heard this. He didn't expect that several old chefs would win him the position of vice president of the Quancheng Culinary Association.

Surprised, Feng Zhengming thought carefully and realized the intention of the masters' arrangement.

Look at his master.

Master Yan happened to be eye-to-eye with Feng Zhengming.

"Okay, starting from today, Feng Zhengming, you have passed the entrance examination and are considered an official chef. You must stick to and pass on these skills of yours in the future."

After listening to Master's words, Feng Zhengming was stunned for a short time and then walked up to Master.

When Master Yan turned around, he was sitting upright facing Feng Zhengming.

Feng Zhengming knelt down, kowtowed respectfully to Master, and thanked Master for completing his missionary work.

(End of this chapter)