From selling box lunches to becoming a famous Chinese chef

Chapter 519 Cooking should first taste good
Nearly three hundred chefs from all over the country participated in the live competition of the national competition.

The judges felt somewhat tired as they evaluated each dish one by one.

Fortunately, quite a few audiences were invited to the event. After the judges evaluated and scored the dishes, they would allow the dishes to be placed in the display area for the audience to watch and taste.

This also reduces waste.

At the same time, through the invited audience on site, the audience watching the live broadcast can have a more intuitive understanding of the food.

After Feng Zhengming's dishes were evaluated by the judges, he, like other chefs, took the dishes to the display area nearby.

As soon as I put the plates down and arranged them, the family members immediately gathered around.

Uncle San first took a look and said, "It's really beautiful. It shows that your design of dish presentation is getting better and better."

Feng Zhengming turned to look at his family members, smiled and whispered: "Actually, if it were me, I wouldn't want to show off too much on the plating. It would waste time and be inconvenient to eat."

After hearing what Feng Zhengming said, the family members looked at each other in surprise, and then they all started laughing.

Mr. Situ smiled and said, "Zhengming still prefers to proceed from reality. It can be seen that when designing the dishes, you consider more about what the restaurant can do."

Feng Zhengming nodded: "Yes, although it is a competition, if the dishes we make cannot be served in the restaurant so that more people can eat them, I think it is meaningless to make them in the competition even if we win a prize."

These words made everyone in the family feel that this was indeed the truth.

In this regard, chefs who have participated in the competition in the past have considered it.

Most of the dishes they made in the competition were elaborate extensions of some of their everyday dishes.

However, in recent years, there are more and more competitions at home and abroad. When some chefs participate in competitions, they begin to consider more about how to make the dishes more exquisite on the field?

There are many award-winning dishes in competitions, but in reality they are almost impossible to eat in restaurants.

One reason is that restaurants may not prepare the corresponding ingredients due to cost considerations.

On the other hand, and more importantly, the exquisite dishes served on the field are very time-consuming to prepare.

If it is made in a restaurant or hotel, an award-winning chef will not be able to prepare many servings by himself.

Many times, award-winning chefs are unable to break down the process of making a dish.

As a result, other chefs in the kitchen don’t know how to assist?

In the end, the winning chef had to give up making the dish in his restaurant because he couldn't handle so many portions by himself.

Over time, many chefs in the culinary industry have developed a habitual way of thinking.

That is, the dishes served in the competition cannot be cooked in restaurants or hotels.

Then just cook the dishes as exquisitely and gorgeously as possible during the competition.

Just to get a high score in the competition, or win a prize in the competition.

With that award, the chef's value skyrocketed.

There will be better options for employment.

High-paid chefs may still cook some very common old dishes in restaurants and hotels.

This situation has caused the dishes of many restaurants and hotels to remain stagnant.

There are always the same old dishes on the menu, and they are rarely updated.

If diners eat the same dish for a long time, it will naturally lose its appeal.

This has become a dilemma faced by some old restaurants and hotels.

And this dilemma now seems to be somewhat unsolvable.

Because whether you invite award-winning chefs or ordinary chefs, the dishes they can cook are often almost the same.

Lacking the will to innovate, they are unable to come up with good ideas.

It is also gradually making Chinese cuisine, which has a long historical and cultural heritage, slowly become like an old man in his twilight years, unable to keep up with the development of the times.

Feng Zhengming was still a little excited and explained some of his ideas to his family.

He didn't notice at all that his words attracted the attention of many people around him.

“I think the original intention of the cooking competition is to allow our chefs to communicate with chefs from different places and with different techniques, and learn from each other through such exchanges.

Then we apply what we have learned from this exchange to the cooking in our restaurants and hotels.

It allows us to innovate more delicious dishes, so that diners who go to restaurants and hotels can taste different flavors and witness different delicacies based on traditional techniques.

Therefore, the competition should not be just for the sake of showing off skills, but should consider whether the dishes can be launched in restaurants. "

Feng Zhengming spoke this long paragraph in one breath with some excitement.

After I finished speaking, I realized that the originally lively scene seemed to have suddenly become quiet.

He came to his senses and looked around, and found that he and his family were surrounded by many people at the scene.

And he even saw that the TV station's camera was actually pointing at him.

The next moment, someone in the crowd started applauding.

There was applause at the scene for Feng Zhengming's words.

What Feng Zhengming didn't know was that his explanation of his ideas had been broadcast live to audiences across the country through the on-site TV camera.

Perhaps it will be many years before Feng Zhengming realizes how much impact his words today had on his future?

After the applause, Feng Zhengming came to his senses and said quickly: "I'm sorry, I was just expressing my thoughts."

As soon as he finished speaking, Mr. Cai in the crowd smiled and said, "Your idea is very good."

The crowd naturally made way and Mr. Cai walked out of the crowd.

"Chef Feng, I have benefited a lot from listening to what you said just now. It made me think in my heart, what should our food look like?

Your words reminded me that food is like many works of art, but also different.

The same thing is that food can be made as beautifully as a work of art.

The difference is that in addition to providing visual beauty, food must also smell good and taste palatable.

Therefore, a delicious dish must first have the three characteristics of "color, aroma and taste", and then the combination of shape and utensils.

But in many of our competitions over the years, many dishes only focus on shape, utensils and color, and only care about whether the presentation is exquisite and whether there are various showy techniques in the cooking.

But they ignore the fragrance of the smell and whether the taste is palatable. "

I have to say that Mr. Cai's remarks were very impolite.

It directly points out the problem of vanity that has appeared in some cooking competitions in recent years.

At this time, someone in the crowd asked Feng Zhengming questions.

"Chef Feng, what you just said is very good. Will the cold dish you made today appear in your restaurant and hotel in the future? Is this dish you made just for the competition?"

This issue can be said to be very acute.

Feng Zhengming smiled and replied: "You can try my dish first."

The crowd watching suddenly felt like rushing forward.

Fortunately, there were staff on site to conduct diversion.

Let everyone line up to try Feng Zhengming's dish.

After seeing most people tasting his cold dish, Feng Zhengming began to explain.

"My cold dish is a combination of traditional Chinese cold dish platter and Western appetizers. This dish may seem complicated and I made it very delicately. But in fact, if this dish is served in my restaurant, it may be the simplest dish in the restaurant."

These words stunned the crowd.

Could it be the simplest dish in the restaurant?
Feng Zhengming saw that everyone found it incredible.

He continued to explain: "First of all, the key to this dish is knife skills. I believe that many chefs with solid basic skills can easily do this. After slicing the various vegetables and marinated food, they can then assemble them.

What do you want to assemble it into? That depends entirely on personal preference, or you can create different arrangements according to the seasons.

Then it’s time to prepare the several dipping sauces I’m going to use for this dish.

You can prepare more dipping sauce in advance and draw it on a blank space on the plate before serving.”

After hearing what Feng Zhengming said, everyone suddenly felt that the dish he made in the competition was really simple.

Listening to what he said, it really seems like: first this way, then that way, and then combine them together.

But when everyone thinks it is very simple.

Some people thought about it carefully and savored the taste of the dish.

I soon realized that this dish, which Feng Zhengming mentioned as very simple, was actually not as easy to make as he said.

Feng Zhengming's ideas made many audience members fall into deep thought.

Everyone seemed to suddenly realize that the young chef Feng Zhengming was really different from other chefs.

Other chefs are more focused on cooking techniques, and their most simple idea is how to cook the dishes well and get a good result in this national competition.

Feng Zhengming's ideas are obviously different from other chefs.

He has his own understanding of food.

Therefore, the dishes he cooks also illustrate his understanding of food.

People who understand this aspect will think he has a lot of ideas.

People who don't understand think he is being mysterious.

But whether you understand Feng Zhengming or not.

The dishes he described for the competition should not just be cooked for the competition, but should be more considerate of whether they can be served in restaurants and hotels.

This point was supported by almost everyone present.

Who doesn’t want to taste a chef’s award-winning dishes in a restaurant or hotel?

If you cook in a chef competition, you do it just for the competition.

Although the dish won the gold medal in the competition, it is actually not available in his restaurant or hotel.

An ordinary diner always wonders, what is the point of a chef winning this gold award?

The first dish for the individual competition is finally finished.

The audience also tasted dishes from other chefs.

After eating all these dishes, I found that some of the chefs' dishes did feel a bit flashy.

First of all, I have to admit that the other party’s dishes are indeed very beautiful.

But when everyone tastes it, they will find that the taste of the dish is not as good as it looks.

There are even a few dishes that actually taste weird.

It's really just a facade.

This situation made the audience more convinced of Feng Zhengming's ideas.

As expected, there are chefs who make dishes that are flashy just for the sake of competition. We should support Chef Feng’s ideas even more.

Feng Zhengming didn't care too much about it. After the first dish competition was over, the score would not be announced directly.

Next, the judges will have a process of scoring and discussion.

Feng Zhengming accompanied his family to leave the competition venue first.

When I walked out of the banquet hall, I happened to meet the chef from Hongcheng who was also coming out.

Jiang Chengzhe took the initiative to step forward and greet Feng Zhengming.

"Chef Feng, you have made quite a splash today."

Feng Zhengming smiled and responded: "I don't mean to show off, I just want to share some of my thoughts. Since we are cooking, it should be delicious first."

Jiang Chengzhe agreed with this: "That's right, cooking must first be delicious, and other things are based on deliciousness."

As he was speaking, Jiang Chengzhe saw a group of people around Feng Zhengming.

He asked curiously, "Who are these people?"

Feng Zhengming introduced them with a smile: "This is my grandfather, this is my uncle, and this is my girlfriend."

Jiang Chengzhe was surprised when he was introduced as his girlfriend.

"Wow, you have such a beautiful girlfriend? She, she looks like a movie star."

Feng Zhengming laughed and said, "Azhe, you have good taste. You can tell that she is a movie star."

Jiang Chengzhe exclaimed: "Is she really a movie star?"

Luo Qing quickly patted Feng Zhengming and explained, "No, don't listen to him. I'm not a movie star, and I'm not as pretty as you say. I'm just an ordinary little woman."

Jiang Chengzhe said confidently: "If you were in Hong Kong, you would definitely be discovered by a scout."

Jiang Chengzhe's words also attracted the attention of other chefs in Hong Kong.

Dai Long, Long Kunbao and several other chefs from Gangcheng also looked at Luo Qing.

They also thought that Luo Qing was indeed very beautiful.

Especially the natural and pure beauty of Luo Qing.

Dai Long couldn't help but say, "She's really beautiful. Ah Zhe wasn't exaggerating. If she were in Hong Kong, she could really become a movie star."

Seeing Dai Long, Luo Qing couldn't help but ask, "Have you ever acted in a movie?"

This made Dai Long laugh: "Hahaha, you read that right, I did act in a movie."

Jiang Chengzhe said: "Uncle Dai has made cameo appearances in Stephen Chow's movies and has also been a food consultant in many of them."

Luo Qing suddenly realized: "No wonder he looks so familiar."

Dai Long pointed at Feng Zhengming and said, "If Xiao Feng is willing to go to Hong Kong, his skills will probably be noticed. Plus with his looks and figure, he will definitely be discovered and become a movie star."

Feng Zhengming smiled and waved his hand: "I still prefer to be a chef."

Long Kunbao then said: "If you go to Gangcheng to be a chef, you will become a top chef."

Just at this moment Li Guansheng came out and when he heard what Long Kunbao said, he immediately agreed.

"Abao is right. If you go to Hong Kong City, you will definitely become a famous chef of great importance in Hong Kong City, and will be treated as a guest of honor by many wealthy people in Hong Kong City."

Seeing Li Guansheng say this, Feng Jiandong smiled and said, "Zhengming, it seems that you should take some time to visit Gangcheng."

Feng Zhengming just smiled and did not respond to this topic.

(End of this chapter)