From selling box lunches to becoming a famous Chinese chef

Chapter 405: Prompt the new apprentice (please vote for me)
In the back kitchen, Bao Feng led his two new apprentices to start processing fish fillets.

The fish was fresh sea bass. It had been slaughtered and cleaned in the morning, and the meat had been cut into pieces. The fish bones had been used to make soup in the morning.

Now there is a vinegar and pepper fish soup on the order in the private room, so I need to prepare the fish fillets.

Bao Feng led two apprentices to watch him operate one of the pieces first.

"After cleaning the fish, be sure to dry the water. When making vinegar and pepper fish soup, generally the fish fillets are not peeled. If you are just making a fish fillet, you need to peel it.

When slicing, tilt the knife blade in this way, and each slice will be about 8 mm. "

While Bao Feng was talking, he was also doing it seriously, which can be said to be very deft.

Soon half of the fish was filleted.

Then Bao Feng asked both apprentices to try the remaining half piece.

"You two can take half, Pianpian, give it a try."

It can be said that this service is also a feature of Huiquan Building, which is something that several large restaurants cannot provide for the time being.

Bao Feng's method of teaching the two new apprentices was more detailed.

When serving, chopped green onions and coriander are placed separately on small plates.

After all the fish fillets were finished, Bao Feng encouraged the two apprentices.

Guests in the private room will really feel comfortable eating in Huiquan Building just by experiencing this service.

Everyone praises the delicious food at Huiquanlou, and the overall service makes people feel very comfortable.

After all, Bao Feng was watching from the side, so the two apprentices obviously couldn't let go.

Choosing Huiquan Restaurant may not be the most famous restaurant in Quancheng, but Huiquan Restaurant will definitely make the local bosses feel good about having this meal.

"Before sizing, you must add a little bit of salt to the bottom, about three-thirds of the mouth. Don't put too much salt."

"It's pretty good. Although I'm not skilled enough yet, the effect looks pretty good. I'll just practice more in the future."

Almost all bosses who entertain guests at Huiquan Building will hear the guests praise Huiquan Building.

Bao Feng continued to explain to the two apprentices next to him while mixing the fish fillets.

After the flavor is adjusted, pour it into a large soup bowl.

Some bosses are afraid that they won't be able to book a reservation at night, and the guests they may entertain will come in the morning, so they will book a private room in Huiquan Building at noon.

"Remember, this fish fillet cannot be coated with a thick paste. It must be a thin layer that seems to be there and not there at all."

After a busy afternoon, the new apprentice gained a new understanding of the kitchen at Huiquan Building.

Almost all new apprentices regard coming to Huiquan Building for internship as a springboard.

Then use about half an egg white and add a little bit of dry cornstarch.

Because it was only half a piece of fish, the two apprentices finished it quickly after they dared to cut it.

After the dishes are delivered to the private room, the service staff will serve the fish soup and then ask the guests if they want soup?
Also, should I add chopped green onion or coriander to the soup?

In this way, you can ensure that the blanched fish fillets are very clean.

Bao Feng's meticulous teachings made the two new apprentices feel that they had gained a lot.

As he spoke, Bao Feng first gave the fish fillet a base.

But Huiquan Tower is different. The private rooms in Huiquan Tower at noon are usually fully booked.

With Bao Feng's words, the two apprentices naturally became bolder and became much more agile with their swords.

Before coming, these new apprentices would have thought that the chefs at Huiquan House were a group of young chefs, and the only thing that helped them in their internship was that Huiquan House was a time-honored restaurant in Quancheng.

Bao Feng said: "You two, don't be afraid. It doesn't matter if the slice is broken. At worst, we can eat the half slice ourselves. I will pay you for the fish later, so don't be timid."

"It has to be sticky. Don't say it's non-stick. That won't work. Just put a thin layer on the surface, and finally pour a little green onion oil to seal the fish fillets."

In the back kitchen of Huiquanlou, the battered fish fillets are blanched separately in boiled clean onion and ginger water.

It can be seen that Bao Feng is a very serious teacher.

Then Bao Feng taught the two apprentices how to starch the fish fillets.

The two apprentices stood in front of the pier and suddenly felt a little trembling.

If the customer wants to add chopped green onion or coriander, the service staff will first put some chopped green onion or coriander, or both, in a small soup bowl prepared separately, and then wash it with hot soup.

At noon, most restaurants usually don't have many guests unless there is a wedding banquet.

After the chopped green onions and coriander float, add the fish fillets and bean sprouts, and finally add the soup until it is seven or eight full and place it in front of the guests.

Bao Feng added some salt, a little sugar, and a little rice wine, then picked up the fish fillet from the bottom with his hands and mixed it so that the fish fillet could take in the flavor.

This vinegar and pepper fish soup uses a relatively deep ocean bowl, with blanched bean sprouts on the bottom, and the blanched fish fillets on top, and then seasoning the milky white fish soup prepared in advance.

And during the blanching process, some bad smells from the fish fillets will also be removed.

"At this time, you must be careful when sizing. Do not add water. Add a small amount of dry corn starch to the egg white. After mixing it evenly, pour it on the fish fillets and mix it like this."

In the back kitchen of Huiquanlou, the blanching process of battered fish fillets is also different from what the apprentices saw in vocational school.

It was their chance to try out several other big restaurants in Quancheng.

When the business ended at noon, the new apprentices suddenly realized that they were lucky to be able to intern at Huiquan Building.

In the back kitchen of Huiquan Building, Feng Zhengming and his team of young chefs are really a group of very capable chefs.

Perhaps they are not very old and have not yet obtained the qualification of cooking technicians.

Therefore, in terms of professional titles, they cannot yet be called "masters".

But after allowing the new apprentices to see their craftsmanship at noon, the apprentices clearly understood that although they were not "master masters" yet, their abilities had actually reached or were close to the level of "master masters".

Especially the chef Feng Zhengming, he is worthy of being the number one young chef.

Whether it is his own cooking skills or the coordination and guidance of the kitchen, he can master almost everything.

The new apprentices have even experienced this noon and feel that Feng Zhengming is the king in the kitchen.

The aura of having everything under his control made the new apprentices have to obey him one by one.

After the business ended at noon, Feng Zhengming led everyone to clean up the kitchen. After all the cleaning work is completed.

Feng Zhengming said seriously to the new apprentices: "Your performance at noon today cannot be considered very good. Of course, you have just arrived and you don't know how to do many things? It is normal for you to be unable to keep up with the rhythm of the kitchen when working.

I hope you can catch up with the rhythm of Huiquanlou's chef as soon as possible. The most important thing is to have an eye for work. Don't always wait for the chef to teach you before cooking. Familiarize yourself with the steps of each dish first, and then guide you. When chefs get started, anticipate what they will need next.

In addition, from now on, all the cleaning in the kitchen will be done by you. Today’s noon is just a sample for you. From now on, you will clean the same way as today’s noon. Do you understand? "

Perhaps if Feng Zhengming asked this question in the morning, these new apprentices might not be willing to obey.

But now, after a busy afternoon, the apprentices realized their shortcomings.

They all nodded willingly and said: "Understood."

After finishing this lecture, Feng Zhengming asked the chefs to take the apprentices to their dormitories to have a rest.

"Lao Gu, please take them to the dormitory and let them take all the things they brought there. You can coordinate how to live in the dormitory. I won't go there. I want to talk to Uncle He about the business at night."

Gu Zhicheng and others nodded in agreement, then took the apprentices to change clothes, took the baggage they brought and went to the dormitory.

When Feng Zhengming came out of the kitchen, He Yunqing was already waiting for him in the lobby of Huiquan Building.

After sitting down, Feng Zhengming asked directly: "Uncle He, what do you think of these apprentices?"

He Yunqing smiled and said, "It's not bad. They all seem to be young men who really want to learn and become good cooks. However, they are also young people who lead them. Maybe there will be a little lack of authority in the future?"

Feng Zhengming said: "It shouldn't be the case. Lao Gu and the others are older than me. The youngest among them is already 28, which is ten years older than these apprentices. What's more, they all have advanced certificates. These apprentices They haven't even gotten the junior certificate yet, so they don't have the right to be arrogant in front of Lao Gu and the others. "

"Today's young people are not like when we were young. When they were apprentices, they had to please their masters as much as possible. Many times they had to rush to do the work. They just wanted to perform well and be recognized by the masters. If you win, you will really be accepted as a disciple, and you will feel happy for a while." He Yunqing couldn't help but think back to his youth.

Feng Zhengming laughed after hearing this: "Hahaha, I was very excited when I was accepted as a disciple by Master."

He Yunqing shook his head and said, "You are different. You were accepted as a disciple by Master Yan. You know how many people want to become Master Yan's apprentice."

After a slight pause, He Yunqing added: "Why did Quancheng Vocational School only have one student come this time? Aren't you thinking about going to other restaurants and restaurants in Quancheng? Are you looking for a chance to meet a master chef or be a master of the master? ?”

Feng Zhengming laughed at himself: "Hahaha, so I am just unlucky."

He Yunqing quickly waved his hand: "You can't say that. I heard Master Yan say that before you became a disciple, in the back kitchen of Yanxi Building, you were busy doing all kinds of chores. In the end, you were impressed by your hard-working spirit. Mr. Yan.”

Feng Zhengming also nodded: "Actually, after seeing these new batch of apprentices today, I understand why when Master and others accept apprentices, they only accept those who are promising and can endure hardships and stand hard work."

"Hahahaha..." These words amused He Yunqing.

He Yunqing could also see that Feng Zhengming was not very satisfied with the performance of these apprentices today.

Perhaps later on, this batch of apprentices gradually caught up with the rhythm of the kitchen, and he was somewhat satisfied.

But at the beginning, the apprentice could not keep up with the pace and did not know how to take the initiative to work, which really made Feng Zhengming very dissatisfied.

When he was working in the back kitchen of Yanxi Building, he didn't think about becoming an apprentice at first. He just wanted to do more work and learn some skills from the seniors in the back kitchen.

Moreover, at that time, Feng Zhengming was very popular among his senior brothers because he took the initiative and was willing to work more.

Therefore, in their spare time, the senior brothers would take the initiative to teach and explain many things to Feng Zhengming.

The chef is a standard worker.

What is diligence?

That means you must be diligent with your eyes and hands, and be able to work practically.

If you can't take the initiative to work and learn through work, you really can't be a chef.

Not to mention becoming a real chef, master chef, or master chef.

Which chef didn't start as an apprentice and learn and hone bit by bit?

The master chef has to suffer a lot.

It can be said that the old chef devoted his whole life to the stove.

Feng Zhengming sighed: "Maybe it's because the Xia Hui and Sun Hai introduced to me by the master last time were both selected by the master and have gone through some training. Therefore, compared with the two of them at the beginning, this batch of apprentices My requirements are naturally much higher.”

He Yunqing said with a smile: "Your requirements are indeed high. Think about it for yourself, when Xia Hui and Sun Hai first came? And Chen Anbang when he first started working in the kitchen, what were they like?"

After hearing this from He Yunqing, Feng Zhengming recalled the situation of Xia Hui, Sun Hai and Chen Anbang.

His perception of these apprentices has changed a lot.

When Xia Hui and Sun Hai first arrived, they couldn't keep up with the pace of the kitchen at first.

But what makes the two better than these new apprentices is that both of them will take the initiative to find work.

Especially when the two of them first arrived at the restaurant, they put on aprons and washed all the dishes in the kitchen.

From this point alone, he is still more positive than the new apprentice this time.

However, Feng Zhengming thought about how Chen Anbang knew nothing at the beginning, but was taught step by step by himself in the kitchen.

In his mind, he had relaxed his requirements for these new apprentices.

At least these new apprentices all graduated from vocational schools and their basic skills are still passable.

There is no need to teach everything from scratch like when I first taught Chen Anbang.

After thinking about the new apprentice, Feng Zhengming then asked He Yunqing about the reservation of the private room in the evening.

He Yunqing showed the notebook to Feng Zhengming.

"The private rooms are all booked for tonight, but several of the bosses who come here often and have relatively high-end expenses didn't come tonight. I think they chose to go to some big restaurants."

This record book is the real "magic weapon" in He Yunqing's hands.

He Yunqing will use his own way to gradually get acquainted with the bosses who book private rooms.

It's like building a relationship to understand the spending power of different bosses.

When dealing with bosses with different spending power, He Yunqing will specifically instruct the service staff in charge of ordering to recommend dishes with approximate price ranges, or recommend suitable packages based on the other party's requirements for the day.

This is also the reason why Feng Zhengming persuaded He Yunqing to stay in Huiquan Tower.

I carefully read the records in He Yunqing's notebook.

Feng Zhengming thought for a moment and said: "Let's observe first. If they don't come to book a private room for several consecutive nights, we will think about countermeasures together."

(End of this chapter)