From selling box lunches to becoming a famous Chinese chef

In the back kitchen of Jubinyuan, almost everyone knew that the chef was in a very bad mood during this period.

Almost no one in the kitchen dared to talk to Cheng Guosheng casually.

Everyone was afraid of getting into trouble with him, causing Cheng Guosheng to use himself as an outlet.

Even Lin Guofu, who is a junior, and Zhu Xu, Cheng Guosheng's very proud disciple, try not to have too much communication with Cheng Guosheng most of the time.

In this state, the atmosphere in the kitchen of Jubinyuan became quite depressing.

Some apprentices who have worked in the back kitchen of Jubinyuan for many years even have the idea of ​​leaving.

These apprentices have actually received certificates and are considered official cooks.

Occasionally, when Jubinyuan is too busy, or when the chefs and chefs don’t want to work on the kitchen, they will also be given some opportunities to work on the kitchen.

In terms of experience in the kitchen, it can be said that they are not much worse than the chefs.

They know the entire kitchen process very well.

For a large restaurant like Jubinyuan, their chefs are the real main force.

For example, when making a dish of sweet and sour carp, the most critical fried fish is almost always done by the experienced chefs among the batch.

However, in a large restaurant like Jubinyuan, the status of the cook who cannot cook independently is always low.

Most of the dirty work in the kitchen will be done by them.

And many times, if anything goes wrong, the blame will be placed on them.

The treatment they can enjoy in big restaurants is not very high.

During this period, Cheng Guosheng was in a bad mood, and it was these cooks who suffered first in the kitchen.

Even those apprentices who were newly assigned to the kitchen as interns received less harsh criticism than them.

Cheng Guosheng's bad mood will not only bring no benefits to the chef, but will also make the chef more likely to make mistakes in a depressing atmosphere.

There are frequent problems with the food delivery at Jubinyuan, and there are even more food withdrawals than before.

I don’t know if it’s because Feng Zhengming became famous after the wedding banquet at Huiquan Tower.

Now, no matter which restaurant or restaurant in Quancheng, people like to compare the dishes with Huiquan Restaurant.

Many times, I am afraid of comparing like this.

Originally, there might not be much difference.

In other words, originally there was no standard for comparing each dish.

Nowadays, Huiquan Tower has become famous. Through newspaper reports and interviews on TV, everyone subconsciously regards Huiquan Tower as a benchmark.

Once there are standards, it is easy to compare the pros and cons.

It’s as if the diners in Quancheng have suddenly become gourmets.

When you go to any restaurant or restaurant to eat, you can give some advice on the dishes.

Faced with such a situation, different restaurants and restaurants have different responses.

In Jufengde, Master Su personally came to find Feng Zhengming and asked him to go to Jufengde to communicate with everyone.

Master Su is assuming a low profile and is willing to let the chefs of Jufengde communicate and learn with Feng Zhengming on an equal footing, so that they can find out the shortcomings of Jufengde and improve through mutual exchanges and learning.

Chefs from some restaurants also took the initiative to ask Feng Zhengming for advice in an attempt to improve themselves.

Others are confident and insist on themselves, but they are also looking for ways to improve their skills.

When customers raise issues, they will deal with them seriously.

Find ways to avoid repeating the problems pointed out by customers as much as possible.

This is another way to improve.

Of course, some people are willing to change, some are willing to improve themselves, and some don't want to make changes.

There are even some who feel sorry for themselves and even complain and curse Feng Zhengming and Huiquanlou behind their backs.

In Jubin Garden, Master Wang also reminded Cheng Guosheng.

"Be more modest. Feng Zhengming is much younger than you, but he is now better than you in terms of ability. You should ask for more advice and learn more, and you can't keep putting on airs."

Despite being reminded by Master Wang, Cheng Guosheng was still dissatisfied.

Therefore, seeing that he could not convince Cheng Guosheng, Master Wang simply stopped participating in the affairs of the chef of Jubinyuan during this period.

As a result, Cheng Guosheng faced greater pressure, and naturally his temper became violent.

But even so, Cheng Guosheng still shifted the responsibility to Feng Zhengming in his heart.

He always felt that Feng Zhengming did not know how to respect his seniors.

Ever since he started running the restaurant, he had been targeting Jubinyuan and Cheng Guosheng.

It was obvious that Jubinyuan was the absolute authority on this technique in the past.

No chef in Quancheng or even the entire Qilu Province dared to question the "explosion" of Jubinyuan.

As soon as Feng Zhengming started running the dry rice shop, he challenged Jubinyuan's "explosion" and did not lower his attitude to say hello to Jubinyuan and him. He clearly did not take Jubinyuan and him seriously on purpose.

So no matter how great achievements Feng Zhengming has achieved or how famous he is.

Cheng Guosheng couldn't swallow this feeling in his heart. He felt that he was not authentic traditional Shandong cuisine, but just using trendy gimmicks to attract people.

Nowadays, many diners use Huiquanlou’s standards to compare Jubinyuan’s dishes.

This made Cheng Guosheng even more difficult to accept.

In the depressing atmosphere, the kitchen in Jubinyuan is like a dynamite barrel that may explode at any time.

It's just that there's an opportunity missing, and I haven't waited for the igniting match.

Master Wang did not come to Jubin Garden today because he had something to do at home.

I don’t know if it’s because I saw the master’s absence, or maybe because I’ve been holding my breath for the past few days and finally couldn’t hold it in anymore.

Cheng Guosheng has been unable to control his anger since he was preparing ingredients in the morning, and would get angry with some cooks from time to time.

They are completely intolerant of some cooks who fail to prepare ingredients properly, and scold them all the time.

At noon, a sweet and sour carp was canceled, which completely detonated the atmosphere in the kitchen that had been suppressed for many days.

The sweet and sour carp that was returned had been broken into pieces by the service staff.

The customer at the table who took out the dish directly stated that the fish was not fried at all, and the fish was not processed well, and it still tasted fishy.

The most critical thing is that the waiter at Jubinyuan broke the fish into pieces before serving it to the table, and did not show the complete fish to the guests.

So the customer wondered whether the shape of the sweet and sour carp met the requirements when it was served.
"We have eaten at Huiquan Restaurant. The requirements there are that the two sides should be spread open, the head and tail should be raised, and the knife edge, two gills, fish mouth, and fish belly should be opened. You have torn them all apart. , how can we see if it meets the requirements?”

The customer's request to withdraw the dish also made the waiter feel very aggrieved.

After all, most of the sweet and sour carp needs to be broken up before serving.

Because if the sweet and sour carp is not broken into pieces, it will not be easy for customers to eat it.

Although according to the requirements, it should be opened in front of the guests after being served.

But if you are not a very serious customer, you will generally not have to cancel the meal because of this matter.

In fact, the guests at that table didn’t want to withdraw their food at first. I feel like it has to be broken into pieces to eat anyway, so it’s okay to break it up in advance and serve it.

But when I ate it, I found that the fish was not crispy at all, and more importantly, the fish inside even had a fishy smell. This was completely unacceptable to the customer and he had to withdraw the order.

Because it was lunch time, a table of customers started making a fuss like this, which quickly attracted other customers of Jubin Garden to watch.

In desperation, the boss came forward to return the dish to that table of guests, and also gave the other table a free order.

The plate of sweet and sour carp was returned to the kitchen.

When the waiter repeated the guest's original words to Cheng Guosheng.

Especially when it comes to the standard that guests said they saw at Huiquan Building.

Cheng Guosheng really seemed to be touched to the breaking point of the depression in his heart.

"It's Huiquan Restaurant again. If they think Huiquan Restaurant is good, then they can go to Huiquan Restaurant to eat. Why are they coming to our Jubin Garden?"

After shouting like this, Cheng Guosheng picked up a piece of fish with his chopsticks and tasted it.

After eating, Cheng Guosheng became even more annoyed.

Not only was the fish meat fishy, ​​but it was not fried to a crisp at all.

The fish inside seems to have not been fried.

Cheng Guosheng dropped his chopsticks and asked, "Who is doing the pickling, battering, and frying of the carp today?"

When asked this question, everyone in the kitchen looked at each other.

Not long after, two cooks came forward who were responsible for handling the carp from marinating to battering and frying.

Seeing the two people standing up, Cheng Guosheng almost said without asking, "You two pack up and get out of here immediately."

This statement stunned everyone.

Everyone guessed that Cheng Guosheng would definitely get angry.

Even the two people who stood up were prepared to be scolded.

But no one expected that Cheng Guosheng would directly tell the two of them to get lost.

The air in the kitchen seemed to freeze instantly.

Everyone looked at each other and didn't dare to say a word.

No one knew that Cheng Guosheng said this casually out of anger?
Or do we really want to drive away the two cooks?

Until Cheng Guosheng said to the two cooks very seriously: "Didn't you hear? I told you to pack up and get out."

This time, everyone confirmed that Cheng Guosheng really wanted to drive away the two people.

The kitchen immediately exploded.

Everyone looked at Cheng Guosheng and the two cooks who were about to be driven away in disbelief.

It was Lin Guofu who stood up first, pushed the two of them aside, then walked up to Cheng Guosheng and whispered: "Can you calm down? This is not the first time this has happened. There is no need to drive them away. Bar?"

After hearing this, Cheng Guosheng looked at Lin Guofu and asked, "You also know that this is not the first time?"

This question stopped Lin Guofu.

Then Cheng Guosheng pushed Lin Guofu away and said: "This is not the first time. This week, how many times have we had to withdraw or change dishes? How many guests have compared it with Huiquan Restaurant?"

This question left everyone in the kitchen speechless.

Cheng Guosheng broke out completely and said what he had been holding in his heart.

"I really don't understand. When will you remember the things I emphasize to you time and time again? Even if you have a bunch of pig brains, shouldn't you remember it after so many times?
I think you are indeed a bunch of pigs. You always focus on eating but not on beating. You will make the same mistakes over and over again. "

Having said this, he looked at the two cooks who were about to be driven away.

Cheng Guosheng asked: "Is this your first day handling carp? Is this your first time marinating, battering, and frying fish?"

Faced with Cheng Guosheng's questioning, the two cooks finally responded softly.

"No."

Cheng Guosheng's expression instantly turned extremely ugly: "It's not the first time, and you know it's not the first time. You should be very aware of the process, right? So there was such a big flaw?
So do you think you are still qualified to stay in the kitchen? "

The two cooks were silent. Although they were dissatisfied with Cheng Guosheng's constant anger these days, they had thought of leaving Jubinyuan.

But if they were to be fired like this, the two of them would not be able to accept it.

Because leaving like this will have a big impact on their reputations.

Maybe after they leave Jubinyuan, it will be difficult for them to find a suitable job.

There was a brief stalemate, and one of them said, "Master Cheng, it's our fault, please forgive us this time."

These words completely ignited Cheng Guosheng's temper.

"Forgive you this time? What will you do about the damage you caused to Jubinyuan and my reputation this time?"

Cheng Guosheng's voice rose again.

"What kind of place is Jubinyuan? It was and still is the most famous restaurant in Quan City. However, this year, among some people, it has been reduced to a position that needs to be compared with Huiquan Building.

What grade is Huiquan Building? A restaurant that was about to close down was not qualified to be as famous as our Jubinyuan.

It is run by a group of young chefs, and their chefs are not even older than you.

As a result, now they have become the benchmark and we all have to compare with them. Don’t you feel embarrassed? "

Then Cheng Guosheng shouted to almost everyone.

"Let me tell you, I am older and more senior than him, Feng Zhengming. Jubinyuan must surpass Huiquan Tower in terms of reputation. If any of you make mistakes in the future, you will get out of your own accord."

Seeing that Cheng Guosheng had reached this point, no one dared to persuade him anymore.

Even if the two cooks were unwilling, they could only go to the dressing room to change clothes and prepare to leave.

Go find the boss before the two cooks leave.

The current owner of Jubinyuan went into the back kitchen to find Cheng Guosheng.

But even when facing his boss, Cheng Guosheng's attitude remained firm.

"You've made such a big mistake, shouldn't you get out? Aren't you afraid of keeping those two boys and asking you to pay for someone else's meal tomorrow?"

These words made the boss speechless.

I can only swallow all the words of persuasion later.

However, the boss still advised Cheng Guosheng: "Old Cheng, I believe in your craftsmanship, but now everyone is learning from Huiquan Tower. I think you should put down your self-esteem and take the initiative to communicate with Huiquan Tower. "

Cheng Guosheng instantly fell out with his boss: "Then why don't you fire me and invite Feng Zhengming to be the chef?"

After hearing this, the owner of Jubinyuan could only smile bitterly and have nothing to say.

After hesitating for a moment, the boss reassured him: "Okay, Lao Cheng, please control your emotions and take care of the kitchen affairs."

After leaving the kitchen, the owner of Jubinyuan felt that he could not persuade Cheng Guosheng, so he decided to go to Master Wang.

The boss bought Jubinyuan, a time-honored brand, because he didn't want to follow in the footsteps of Yanxi Tower. (End of chapter)