From selling box lunches to becoming a famous Chinese chef

Any kind of aesthetics needs to be appreciated by people who understand its true meaning in order to reflect its value.

Kong Xingli and Cheng Guosheng are different.

Cheng Guosheng was always dissatisfied with Feng Zhengming, so even though he knew that Feng Zhengming's craftsmanship was very good, he was still unwilling to admit it, or rather, he was unwilling to appreciate Feng Zhengming's craftsmanship.

Kong Xingli admired Feng Zhengming from the bottom of his heart.

He is more aware of Feng Zhengming's contribution to Shandong cuisine as a whole.

If it weren’t for Feng Zhengming’s persistence and his unremitting efforts.

Shandong cuisine has long been in decline and can only be regarded as a local cuisine of the Qilu province.

Just like most cuisines in other places.

Even many Shandong cuisine techniques may gradually be lost, or simply become the skills of other cuisines.

If Feng Zhengming had not appeared, there would not be so many outstanding young chefs emerging in Shandong cuisine today.

Kong Xingli is able to communicate with many chefs from other places at Jufengde.

During the communication, Kong Xingli learned that in Beijing, for a long time, the salaries of Cantonese chefs were many times higher than those of chefs of other cuisines.

The level of respect that Shandong cuisine chefs receive is even ranked last among the four major cuisines.

Quite a number of Shandong cuisine chefs have gone to other places and can only turn to learning other cuisines like Cheng Guosheng.

However, the emergence of Feng Zhengming reversed the weak situation of Shandong cuisine.

Feng Zhengming uses his own way, adhering to the techniques of Shandong cuisine while absorbing and integrating some excellent elements of other cuisines and even Western cuisine, so that Shandong cuisine can be accepted by more people.

The fact that he was able to open four stores in Shanghai at once is already a very good proof.

Therefore, in Kong Xingli's heart, Feng Zhengming was worthy of the title of top scholar.

Because he admires Feng Zhengming, he will study and appreciate Feng Zhengming's craftsmanship more.

Perhaps Kong Xingli is the person who has the most thorough study of Feng Zhengming's craft, apart from his master and senior brothers.

Of course, he knew very well that each of Feng Zhengming's dishes was cleverly designed and what made them truly excellent?

It is just like the famous dish "Oolong Xizhu" that made Feng Zhengming the top scholar.

People who don’t understand it will just think that the dish is really beautiful.

Kong Xingli tasted it very carefully when he first ate it.

Every detail has been carefully observed.

He not only knows the three flavors of sea cucumbers, but also knows the ingenious design of the scallops used as beads in the Oolong Pearl Dish.

“As the pearl in the Oolong Xizhu dish, Feng Zhengming made it based on the Shandong cuisine’s hydrangea scallops, but he decorated it with bamboo shoots, mushrooms, and carrots to make it look like a real hydrangea.

What no one noticed was that by adding several kinds of silk to the outside, he also added different textures to the hydrangea.

He also added lobster balls in the middle, and used the lobster broth to highlight the deliciousness of the scallops.”

After this introduction, Kong Xingli looked at the investors who came to poach him.

"Everyone thinks that dish is probably a combination of two traditional classic Shandong dishes. In fact, only those who have eaten the dish can appreciate its exquisiteness, and only the chef who understands the essence of cooking can understand the difficulty of it."

The investors were obviously attracted by Kong Xingli's introduction.

"Where exactly is the difficulty?"

Kong Xingli smiled and said, "Think about it, how can you make the scallion sauce not compete with the golden soup below the dish?"

When asked this question, the investor was stunned for a moment, and after thinking about it carefully, he seemed to understand.

Kong Xingli: "I will go to Shanghai with you. We have opened a high-end Shandong cuisine restaurant. We have to avoid him."

This time the investor nodded.

"It doesn't matter. We will definitely not open a store near his store. We will open one in Pudong. In fact, we are mainly targeting some bosses in Shanghai. It would be best if we could attract some foreigners."

Kong Xingli: "I can't guarantee that. I can only say that I will do my best to make the dishes well."

After a brief pause, Kong Xingli also said: "Of course, I will make some changes, just like Feng Zhengming in Shanghai. Since we want to run a high-end restaurant, we must strictly control everything from raw materials to products."

Investors were quite satisfied with Kong Xingli's attitude.

At least it can be seen that Kong Xingli really wants to make some changes to adapt to the times while adhering to the traditions of Shandong cuisine.

Since the investor approached Kong Xingli and wanted to recruit him to Shanghai, he must have done some investigation.

After the competition, the chefs returned to Quancheng to rest and the first thing they did was to visit Cheng Guosheng's Jubinyuan.

At Xinjubinyuan, they also tasted some of the changes that Cheng Guosheng made to Shandong cuisine.

I have to say that some of Cheng Guosheng's changes are indeed very good.

This also made the investors who approached Kong Xingli realize that Shandong cuisine can be made very fashionable.

But investors also felt that it was not that the changes made by Cheng Guosheng were bad, but that his approach was not suitable in Quancheng, or in Qilu or even the North.

Perhaps if it were placed in Beijing, there would be a certain market for it.

It is indeed difficult to find a sufficient market in Quancheng.

What's more, there are traditional restaurants such as Jufengde and Taifenglou in Quancheng.

Huiquan Tower is famous for being home to the top scholar Feng Zhengming.

And private restaurants like Yan's Restaurant.

Jubinyuan is almost uncompetitive in terms of price alone.

Not to mention Cheng Guosheng's innovative things, which are actually not as good as the scallion-fried sea cucumber at Jufengde, the pork elbow at Taifenglou, or the cabbage-fried prawns at Huiquanlou in the eyes of locals.

However, these investors who approached Kong Xingli still valued some of Cheng Guosheng's fusion ideas.

They thought it would be good to develop those things in the south, like Shanghai.

As a commercial metropolis, Shanghai has too many demands for grand business banquet scenes.

If you open a high-end Shandong cuisine restaurant in Shanghai.

It combines the characteristics of other local cuisines and presents them with a high-end feel similar to French cuisine.

It should be able to meet the needs of some business banquets.

So after some contact, the investors chose Kong Xingli.

This is not only because Kong Xingli ranked third in total score in this competition.

Also, Kong Xingli’s third dish also showed some of his own creativity.

Although Kong Xingli is not as innovative as Cheng Guosheng, he makes people feel more down-to-earth than Cheng Guosheng.

In particular, he adheres to the most traditional Shandong cuisine techniques.

Plus he was born in Jufengde.

The investors finally chose him.

The moment the other party touched him, Kong Xingli had already decided to walk out of Jufengde and try outside.

This is different from the situation when Cheng Guosheng was forced to leave.

Kong Xingli was completely shocked by the creativity displayed by the young chefs who followed Feng Zhengming in the competition.

So Kong Xingli wanted to step out of Jufengde, out of his comfort zone, and try to challenge himself.

Of course, the more important point is that Kong Xingli also wanted to go to Shanghai to try whether he could fight with Feng Zhengming.

It’s not a head-on confrontation between two people over just one or two dishes.

Instead, they competed in restaurant operations with creativity and teamwork. Kong Xingli finally shook hands with the investor.

"The team of chefs I may bring with me will only be a small part. We will also need to recruit some apprentices at that time. I will also contact vocational schools in various parts of Shandong Province in this regard.

In terms of salary, the team I lead and I will definitely get the same salary as the kitchen staff in those big restaurants in Shanghai.

As for the apprentices I recruit, their wages can start with apprentice wages, but you have to arrange accommodation for them. "

The investor agreed earnestly: "Okay, Chef Kong, please rest assured, we will arrange everything so that you don't have to worry about anything and you can run a high-end Shandong cuisine restaurant in Shanghai."

Kong Xingli smiled and said, "No problem. I can open a high-end Shandong cuisine restaurant in Shanghai before Feng Zhuangyuan, which is something I am very proud of."

The investor laughed: "Hahaha, we will definitely help Chef Kong realize it."

He did not directly announce the fact that Kong Xingli had been poached.

His investors were also not made public.

This is partly to stabilize Jufengde and give Kong Xingli time to recruit personnel.

On the other hand, it is also necessary to allow Kong Xingli to successfully complete the next challenge.

Of course, there is no wall that is completely airtight.

Although Kong Xingli and the investors who approached him remained silent.

But it was still analyzed by some people who were interested.

Among them, the investors behind Cheng Guosheng were almost certain that Kong Xingli had been poached.

However, the investors behind Cheng Guosheng have no intention of making an announcement.

Because Feng Zhengming's competition has caused such a big response, a large number of top 100 chefs will definitely be poached.

So in the eyes of the investors behind Cheng Guosheng, there is no need to make a fuss about this kind of thing.

During the few days when the competition was temporarily suspended, Quancheng was really caught in a strange atmosphere.

The sixteen winning chefs among the top 100 chefs did not show much interest in challenging Feng Zhengming and the old masters.

Instead, they were frequently contacted by some people, and they all seemed to be showing signs of wanting to leave.

Feng Zhengming had certainly noticed it, and he specifically reminded several old masters and the current managers in charge of Jufengde and Taifenglou.

“You should all prepare early. I dare not say that your masters will definitely be poached, but it is already 2000 and job-hopping is nothing new.

This time, organizing this competition has indeed promoted Shandong cuisine, increased its popularity, and made the chefs famous.

Therefore, it is really not a new thing that they are poached by others with more favorable conditions.

Everyone must make preparations early, so that your business will not be affected by the poaching of the chefs."

The managers of Jufengde and Taifenglou looked at each other. They were really disgusted by this kind of thing.

"Isn't this a bit unfair? Why do you just poach our people?"

"Yeah, if everyone does this, how can we do business?"

"No, if this happens, we must sue them."

"That's right, we can't let the master go easily."

I heard the managers of several famous restaurants in Quancheng, including Jufengde and Taifenglou, say this.

Feng Zhengming could only appease them first.

"Everyone, this kind of thing is inevitable. My Huiquan Restaurant and several dry restaurants are also ready to be poached, unless you can offer more favorable conditions. Can you?"

These words stunned everyone present.

The people who had just been clamoring that their master chef must not be let go now don’t know what to say?
At this time, several old masters spoke up.

"There's no point in people staying if they want to leave, so let them go."

"Yes, can we in Qilu still lack a chef?"

"Master chefs also grow up step by step. If the current master chefs leave, it will give more opportunities to young people."

"Yes, we should have listened to Zhengming and made some preparations early. If the master chefs of each family are poached, there must be someone to take their place."

"In fact, the chefs going abroad are also a kind of promotion for Shandong cuisine."

"Yes, just like Zhengming's going to Shanghai."

The old masters are more open-minded and are not willing to force their apprentices to stay in Quancheng.

From the perspective of the old masters, it is good for the development of Shandong cuisine that their proud apprentices go beyond Shandong and promote Shandong cuisine in other parts of the country.

If someone could gain a foothold in other places like Feng Zhengming did, it would be great for the prosperity of Shandong cuisine.

Therefore, it is impossible for the old masters to stop it, and they may even intentionally want to add fuel to the fire.

Of course, now that their proud apprentices have left, the masters will have to work harder.

We must train a group of young chefs so that the tradition can continue.

Seeing that the masters were prepared, the managers and bosses had no choice but to accept it.

The fact that the master chefs were poached will not attract much attention for the time being.

Everyone is still paying attention to the next challenge between the master chefs and Feng Zhengming and the old masters.

This is a show that many people are looking forward to.

You can see the craftsmanship of Feng Zhengming and the master craftsmen.

You can also see whether the master chefs can successfully challenge it.

Feng Zhengming and the masters also made serious preparations.

The masters did not ask their apprentices or students for help; they each prepared the ingredients on their own.

During this preparation process, the TV station will naturally not miss the opportunity to film.

Soon after Feng Zhengming and the masters began to prepare.

The sixteen winning chefs also began to prepare.

Among them, Feng Zhengming’s senior brothers started preparing almost at the same time as the master craftsmen.

Some other master chefs still had to wait for half a day or a day before starting.

During the preparation process, the TV station almost tracked and filmed the entire process.

Feng Zhengming and the masters were not stingy. They even led the TV station staff to the countryside early in the morning to purchase all the necessary materials.

During the purchasing process, the experienced craftsmen also shared their many years of experience.

After the TV station filmed, did they hesitate for a while whether to broadcast it?
Because the TV station feels that the things they filmed are the experiences of the masters, and are what the masters pass on to their apprentices.

Broadcasting it directly on TV so that people all over the country can see it, isn't that disrespectful to the masters?
Then the TV station also specifically sought out Feng Zhengming and the old masters for discussions.

As a result, Feng Zhengming and the masters' attitudes were very clear.

"Why not broadcast it?"

"That's right, we asked you to film it because we hope more people will know about it through TV stations."

"Cooking is something that every family should have. What we teach everyone is that we hope everyone can become a chef at home."

"That's right. Broadcast it so that audiences all over the country can see it and learn real things and real skills."

After hearing the attitude of the masters, the TV station immediately edited and produced a special episode, which was broadcast nationwide before the challenge began. (End of this chapter)