From selling box lunches to becoming a famous Chinese chef

The one hundred challenge chefs who entered the second round actually didn't have much preparation time.

Fortunately, considering that many of the challenging chefs are from other places, they also need a place to prepare before the competition.

Therefore, under the coordination of the Provincial Cooking Association, some large restaurant kitchens were arranged for the challenging chefs to prepare.

Naturally, it is now a well-known restaurant in Quancheng.

It is also a base for overseas Chinese to appreciate and exchange Shandong cuisine.

Huiquanlou also arranged some challenging chefs to prepare here.

Feng Zhengming had just returned to Huiquanlou when the Cooking Association brought people to Huiquanlou.

When Feng Zhengming saw the ten chefs assigned to Huiquanlou to prepare the food, he received them with a smile.

"Welcome everyone. Our Huiquan Building is not very big right now, but if you need anything, we will definitely provide enough help."

Among the ten challenge chefs assigned to Huiquanlou, there happened to be Qiu Zhonghui, who also scored high in cold dishes.

Qiu Zhonghui was really excited about coming to Huiquanlou to make preparations.

He even came with a feeling of admiration.

Seeing Feng Zhengming welcoming them, some of the ten challenging chefs were surprised to find out that the head chef of Huiquanlou was Feng Zhengming.

"So the head chef of Huiquan Restaurant is you, Chef Feng?"

Feng Zhengming smiled and said, "Yes, Huiquanlou is now under my contract and I am the head chef."

Hearing this news, the ten challenging chefs were filled with awe.

Perhaps some of them did not care much about Feng Zhengming's reputation before.

But in the first round, Feng Zhengming's cold dish was the most outstanding.

Whether it is the display of knife skills or the artistic innovation in plating.

It makes all the challenging chefs feel inferior.

Now the challenging chefs really respect Feng Zhengming, and their respect comes from the heart.

Their skills are there, you can't look down on them just because they are young.

What's more, he is so young and has such skills.

This makes the challenging chefs have to respect them even more.

Feng Zhengming led them in, took them to the locker room to put down their things, and prepared chef uniforms for them.

After changing clothes, Feng Zhengming took them into the kitchen of Huiquanlou.

As soon as they stepped into Huiquanlou’s kitchen, the challenged chefs could immediately see the difference.

It was the same feeling that Xia Mingye had when he came here before. The kitchen of Huiquanlou was so clean.

Especially for chefs from other places, they feel that the kitchen of Huiquanlou is a bit too clean.

Let’s take a look at the staffing in Huiquanlou’s kitchen.

Just as the rumors said, the kitchen is full of young chefs.

Feng Zhengming led them around and gave them a brief introduction to the kitchen.

"Huiquanlou's business is still going on, so they are also preparing ingredients. Huiquanlou has many banquets booked in the evening, so we need to prepare everything that needs to be prepared."

After the introduction, Feng Zhengming led them to the water platform inside.

Then take out the chicken that was prepared in advance.

"Here is a slaughtered chicken. You can try your hand at it first. I think it shouldn't be difficult for you to disassemble the bones of a whole chicken. It's just that you may not be very good at it after a long time."

Feng Zhengming's words still made the challenging chefs feel comfortable listening to them.

One of the challenge chefs asked: "Chef Feng, I wonder if you can provide live chickens? I haven't killed a chicken myself for a long time, and I want to try it in advance."

After hearing this, several other chefs who were taking the challenge also expressed their wish to try with a live chicken.

Feng Zhengming thought for a moment and said, "I'm afraid we'll have to wait for the live chickens. I've already arranged for someone to go and buy them. In fact, I haven't killed a chicken in a long time, so I might as well give it a try."

In the evening, He Yunqing helped purchase a dozen live chickens.

As Feng Zhengming needed to prepare dishes for Huiquanlou, he simply gave live chickens to the chefs who were assigned to challenge him.

"How about this, you guys study first, and feel free to use the kitchen sink if you need anything. We have to prepare for business at Huiquan Restaurant, so I won't accompany you."

The chefs who took on the challenge all understood Feng Zhengming and said they would do their own research first.

Feng Zhengming no longer bothered to challenge the chefs and led the kitchen staff of Huiquanlou to start preparing dinner.

The ten challenge chefs got together and carefully studied how to kill a chicken.

How to catch a live chicken, how to twist the chicken's neck, and how to cut the neck to drain the blood.

The ten people were really serious about their research.

Feng Zhengming was directing and dispatching things inside Huiquan Building and began to prepare for the evening business.

Qiu Zhonghui did not discuss with others how to kill the chicken.

Instead, he paid close attention to Feng Zhengming and the kitchen of Huiquanlou.

I saw that Feng Zhengming's command and dispatch were quite high-level.

In particular, most of the time he would not shout loudly, but would walk to the chef in charge and explain his requirements clearly and seriously.

This may be quite different from many chefs in traditional kitchens.

In Qiu Zhonghui's impression, his apprentice and the chef he is currently following often have hot tempers.

Especially when there is a backlog of food, they often get angry in the kitchen.

Even if you don't get angry, you will never see the chef being so careful and meticulous, explaining the requirements and details to the chefs who are cooking.

Feng Zhengming explained the method patiently and went into detail.

It really makes the chefs in the kitchen respect him.

I will listen to his explanation carefully and do as Feng Zhengming explains.

Qiu Zhonghui knew very well that Feng Zhengming's approach would allow the kitchen to complete each dish very well.

In fact, it was Qiu Zhonghui who took the initiative to ask to come to Huiquanlou this time.

He came to the kitchen of Huiquanlou because he wanted to see it with his own eyes.

How did a chef manage his kitchen when he was able to turn Huiquanlou, which was on the verge of bankruptcy, into an increasingly famous restaurant in Quancheng in just half a year?

Now seeing Feng Zhengming's expression, Qiu Zhonghui seemed to understand something.

It can mobilize the enthusiasm of everyone in the kitchen to the greatest extent.

It can give more positive affirmation to each chef.

Be able to truly trust your subordinates in the kitchen.

These are what Qiu Zhonghui saw after the first round of dishes were prepared in the kitchen under the command of Feng Zhengming.

The overall performance of Huiquanlou's kitchen is tacit understanding, positivity and efficiency.

In contrast, Qiu Zhonghui felt that several people on his side had to discuss for a long time about killing the chicken, and even quarreled with each other.

It would really be embarrassing, and he was even a little worried that the chefs in the kitchen of Huiquanlou would look down on him.

However, Qiu Zhonghui soon discovered that he had overestimated himself and his people.

No one cared about Feng Zhengming and the other people in Huiquanlou's kitchen. The ten chefs who challenged had already entered the second round of winners.

It seems that the kitchen of Huiquanlou is transparent.

In fact, the reason is very simple. The kitchen of Huiquanlou becomes really busy at night.

No one in the kitchen had the time to observe a few people who had to discuss and research how to kill a chicken.

Feng Zhengming finished the first round in the kitchen and asked Gu Zhicheng to help watch over it.

He walked over to the ten challenge chefs and took a look.

At this point, each of the ten people had killed a chicken.

Feng Zhengming looked at the last chef who was still waiting for blood control.

He smiled and said, "Not bad, you guys are just new to it. I've been cooking for so many years, it's not easy to kill a chicken."

Hearing this, the ten challenge chefs all laughed as if they were relieved.

Qiu Zhonghui laughed secretly in his heart.

At the beginning, the ten of them had a very heated discussion, and everyone could come up with their own set of methods.

But in reality, everyone is a little bit timid in their heart.

The oldest chef among the group started first.

After having the first proof, Qiu Zhonghui and his team were able to do things more smoothly.

Feng Zhengming saw that there were still a few chickens left in the cage, so he reached out and grabbed one.

The big hand grabbed it and twisted it easily, holding the wings and claws in the hand, and then used the other hand to twist the chicken's neck behind the wings.

He reached out and took the knife placed aside, and cut the chicken's neck with great skill.

The chicken was in Feng Zhengming's hands and didn't even have the space to struggle.

It’s just that Feng Zhengming’s palms are too big and his strength is too strong.

The chicken lost its life in a short while.

Seeing Feng Zhengming's efficient approach, the chefs were a little stunned.

The oldest chef said, "Chef Xiao Feng, you are really amazing. None of us were as efficient as you just now."

Feng Zhengming said with a smile: "Uncle, this is just brute force. When I was an apprentice, my master often said that I relied on my brute force to do things. "

At this time, Qiu Zhonghui discovered another unique advantage of Feng Zhengming.

He always gives people the feeling of an ordinary boy next door.

The oldest chef who came along this time is indeed almost fifty years old.

In terms of age, he is also qualified for Feng Zhengming to call him "uncle".

But given Feng Zhengming's identity, no one would say he was impolite if he didn't call him "uncle".

After all, although he is young, he is a disciple of Master Yan, who has a high seniority in the culinary industry.

But Feng Zhengming can happily call the oldest chef "Uncle".

Such a common name, coupled with his smiling attitude towards people, will naturally make people feel that he is easy to approach, and thus can bring everyone closer.

Qiu Zhonghui observed this and began to understand why the atmosphere in Huiquanlou's kitchen was so good.

Everyone at Feng Zhengming's place had practiced slaughtering chickens, and after watching others slaughter chickens, they all had some experience.

Then, Feng Zhengming asked the kitchen to bring the prepared boiling water.

Feng Zhengming gave everyone a basin, and he took the initiative to squat beside the chicken-killing pool.

Put the killed chicken into a basin, pour hot water on it to scald it, and then start plucking the feathers.

He took the lead in doing so, and other challenge chefs naturally followed suit.

A group of people squatted and plucked the hair, while chatting happily at the same time.

"Chef Xiao Feng, your cooking skills are amazing. I just took a look at your kitchen and I also saw that you are in charge very well."

The oldest chef was the first to speak.

Feng Zhengming smiled and said, "Uncle, to be honest, I have loved eating since I was a child, and gradually I also liked cooking, so I find these things in the kitchen that others find hard work interesting.

So there aren’t too many rules in my kitchen. I hope everyone likes it and can cook more freely.

It doesn’t matter if you can’t cook well, but you have to be able to try. If you don’t do it well, I can teach you again.

But if you don't dare to do it, you shouldn't stay in the kitchen and delay others.

Uncle, don’t you agree? You have to love this line of work, otherwise you won’t have the motivation to do it.”

This statement was recognized by the ten challenge chefs.

The oldest chef, Liu Dewei, said: "Chef Xiao Feng is right. Although cooking is our job, we must also love our work. If we don't love it, it will be more difficult and we won't be able to cook good food."

Several other chefs also said that they also found it hard at the beginning.

But later, as I worked in the kitchen, I gradually came to like this job and didn’t find it so hard anymore.

Qiu Zhonghui took the opportunity to talk about his own mental journey.

“I was forced to learn cooking by my family because my family was relatively poor at the time and they thought that if I worked as an apprentice in the canteen, I would at least have enough to eat.

But I really don’t like cooking. The key point is that when I entered the cafeteria, I was asked to do all the dirty and tiring work at the beginning.

I worked there for a week and started thinking about quitting.

But I also knew that I couldn't resign. If I really resigned and went home, I would be letting my family down and letting them work in the cafeteria. Also, going home would add to the burden on my family.

My younger brothers and sisters at home also needed the monthly salary I earned from my job in the cafeteria.”

When Qiu Zhonghui mentioned his experience as an apprentice in the canteen, Liu Dewei also lamented the hardships he had experienced.

But later on, Qiu Zhonghui talked about a turning point: "Later, I saw the canteen chef cooking, and I was really fascinated by his skills.

His knife skills and the elegant way he cooks, especially the fragrance of the last dish.

I really thought at once, how beautiful it would be if I could be as beautiful as her one day in the future?

At that time, I made up my mind to work hard in the canteen and started to ask the chef for advice. "

Hearing Qiu Zhonghui talking about his transformation, Feng Zhengming naturally recalled that he actually started wanting to become a chef because he watched the chefs’ cooking skills.

Later, he entered Yan Xilou and saw the craftsmanship of his master and senior brothers, which deeply attracted him.

So after this transformation, Feng Zhengming began to fall deeply in love with cooking.

While chatting and laughing, everyone had completely removed all the chicken feathers.

For small areas, everyone used tweezers to clean them carefully.

After removing the feathers, Feng Zhengming and his team then emptied the chickens' stomachs.

It has to be said that scooping out a chicken's stomach with your hands is a challenging job.

Fortunately, we have all worked in the kitchen for many years, so this kind of work is not unbearable.

After cleaning the chicken's stomach, everyone began to practice deboning the whole chicken.

However, at this time, the kitchen of Huiquanlou needed to start serving the dishes, so Feng Zhengming naturally let the others practice first.

That night in the kitchen of Huiquan Restaurant, Feng Zhengming and the ten challenged chefs established a certain friendship through the process of killing, depilating, and deboning the chicken. (End of this chapter)