From selling box lunches to becoming a famous Chinese chef

The renovation of the old villa is indeed very time-consuming, and Feng Zhengming did not rush the progress of the renovation.

Instead, he started to cooperate with his junior uncle Huang Tao, Mr. Cai and Mr. Wei Ling from Hong Kong, and first with the Chefs Association and the Catering Association in Shanghai to launch a more professional food magazine.

This food magazine is a monthly publication, and this is the first issue of the first month.

Feng Zhengming and his colleagues gave a very detailed introduction to Shanghai's local cuisine.

It also introduces the old and great chefs with excellent skills in Shanghai.

The original restaurant recommendation guide was also divided into two parts.

One is a recommended guide for popular restaurants, which still includes the same popular and affordable restaurants as before, as well as various street food shops, and even recommendations for gourmet snack streets.

The other one is more professional, and provides recommendations for high-end restaurants and hotels in Shanghai.

Of course, the recommended guidelines are only released once a year.

It can be regarded as a concentrated recommendation of Shanghai's delicious food throughout the year.

After the first issue of Gourmet Magazine was released.

Soon it was sold in the streets of Shanghai and was bought and read by many people.

Many people gained a more systematic understanding of Shanghai cuisine for the first time through magazines.

The magazine's descriptions of some food culture aspects have also been liked by many people.

There is also an introduction to some old and great chefs.

At the beginning, Huang Tao, Mr. Cai and Mr. Wei Ling all felt that it was not appropriate to introduce it in this way.

Huang Tao’s meaning was clear: “You are doing a favour to others. We worked so hard to publish a magazine like this, but the first issue is full of Shanghai local cuisine chefs and masters.

Isn't this promoting them? Aren't other chefs from other places in Shanghai overshadowed by them in terms of fame?"

Mr. Cai and Mr. Wei Ling did not say it directly, but they also expressed their concerns about such a design in a tactful way.

“It does elevate the status of local cuisine.”

"Bangzhou cuisine is a fusion cuisine that brings together elements from different cuisines across the country, and also incorporates some Western elements. Introducing it this way and recommending their old and master chefs really elevates their status."

Feng Zhengming, however, had some plans of his own.

“I know that introducing it this way will indeed raise the reputation of these old chefs and master chefs of local cuisine.

But I just want to raise their reputation. We are in Shanghai now, and we need to give some recognition to our local cuisine first, and then we can recommend other cuisines to everyone."

Feng Zhengming's statement seems to make sense to everyone.

Huang Tao asked: "But aren't you bringing them business?"

Feng Zhengming: "Hahaha, Uncle Master's local cuisine has obvious shortcomings. It's still difficult to attract enough out-of-town customers, right?"

These words made Mr. Cai and Mr. Wei Ling stunned at first, and then they both agreed with Feng Zhengming's statement.

"It's true. Not everyone can accept the sweetness of local cuisine."

"Yes, this is a feature, but it can also be considered a shortcoming. The taste of local cuisine is still a bit heavy."

Feng Zhengming: "So don't worry. It can be said that the competitiveness of local cuisine is actually very small."

Mr. Wei Ling: “There is nothing we can do about this. When Shanghai cuisine was first formed, it was a fusion of cuisines from all over the country. Other cuisines have been around for a long time and each has its own set of characteristics.

There is still a lot of time that Shanghainese cuisine lacks to mature. Compared with other cuisines, it can only be considered home cooking.”

Feng Zhengming: “Yes, this local dish has obvious shortcomings, and putting it in the first issue is a respect for it.

At the same time, I also hope that through our food magazine, we can force the chefs of local cuisine to start trying to innovate and make progress.”

After hearing what Feng Zhengming said, Junior Uncle Huang Tao and Mr. Cai and Mr. Wei Ling from Gangcheng all nodded in agreement.

The launch of the first issue of Food Magazine was a success.

This also made the Shanghai Chefs Association and the Catering Association take a new look at Feng Zhengming.

In the first episode, Feng Zhengming introduced the local cuisine, as well as the old and great chefs who cooked the cuisine.

Both the Shanghai Chefs Association and the Catering Association feel that respect.

Therefore, the attitudes of the Chefs Association and the Catering Association towards Feng Zhengming have also changed.

In the past, they were more afraid of Feng Zhengming's strength and fame.

Although they respect him on the surface, in fact, they would try their best to avoid allowing Feng Zhengming to attend many meetings of the Chefs Association and the Catering Association.

Now that Feng Zhengming has given them respect, they will naturally reciprocate.

Soon, both the Chefs Association and the Catering Association took the initiative to invite Feng Zhengming to attend the meeting.

Even the Shanghai Chefs Association invited Feng Zhengming to join and wanted Feng Zhengming to be the vice president of the Shanghai Chefs Association.

In fact, the Shanghai Chefs Association originally wanted to be polite.

I think Feng Zhengming will definitely politely decline.

At that time, the Chefs Association can also choose to respect him, and everyone should have such a tacit understanding with each other.

When the Catering Association saw what the Chefs Association did, they followed suit.

But what the two families didn't expect was that Feng Zhengming was an honest man.

He didn't even try to refuse and immediately agreed to join after receiving the invitation.

This also made the two associations a little helpless for a while.

So in the end, Feng Zhengming was invited to attend the meeting.

The Chefs Association and the Catering Association also publicly announced that Feng Zhengming would join them and directly serve as vice president.

After this incident was made public, it received unanimous praise from Shanghai locals and outsiders.

Leaders at all levels in Shanghai also expressed their approval of Feng Zhengming's employment.

The Chefs Association and the Catering Association found that Feng Zhengming's appointment as vice president had become what the people wanted.

After joining the company, Feng Zhengming immediately took on the responsibilities of vice president.

The first step is to require a re-examination of some of the time-honored brands in Shanghai.

The second is to inspect the hygiene conditions of the catering industry in Shanghai.

Finally, he also organized the Shanghai Chefs Association and the Catering Association, respectively setting up training programs for young chefs and support programs for specialty restaurants and snacks.

Feng Zhengming can be said to have made three big moves as a new official.

In the past, other presidents and vice presidents of the Chefs Association and the Catering Association may not have had the ability to accomplish these things.

Most of them are famous and authoritative, and it is difficult for them to obtain financial support.

People who have a certain amount of capital themselves may not be qualified in terms of fame and authority.

Now Feng Zhengming has become the vice president, and he has fame, authority, and funds.

In addition, he has some support from local people in Shanghai.

So after Feng Zhengming announced the three things, local people in Shanghai immediately cooperated.

Inspect the hygiene of the catering industry in Shanghai.

Small restaurants and street snack bars are often given a certain degree of leniency, requiring them to simply make some improvements themselves, and they are also supported by funds to support small restaurants and snack bars.

However, inspections on high-end restaurants and hotels are more stringent, and direct penalties will be imposed if hygiene problems are found.

Then there is the training of young chefs and the support of small restaurants and snack bars, and there will always be people following up.

Finally, some of the time-honored brands in Shanghai will be reviewed again.

This is indeed a rather offensive thing.

After all, many time-honored brands have been using the time-honored brand name for many years. If they are to be re-examined now, they will inevitably become nervous.

Even some owners and chefs of Shanghai's time-honored brands want to boycott.

It’s just that they invited Feng Zhengming to join, and they were the ones who promoted him to the position of vice president.

What's more, Feng Zhengming is able to re-examine the time-honored brand with the support of local Shanghai residents.

So the united boycott was not united at all.

Fortunately, Feng Zhengming did not take any harsh measures. After finding out the problem, he only asked the time-honored brand to rectify it within a time limit, and did not directly remove the brand's sign.

After Feng Zhengming's commotion, there really were some significant changes in Shanghai's catering industry.

Whether it is those truly capable young chefs, or small merchants from other places who come to Shanghai to do business with their special snacks.

They became the main beneficiaries this time.

Young chefs have more opportunities and have the chance to receive training organized by the Chef Association's Feng Zhengming, where they can learn cooking skills from top chefs including Feng Zhengming.

Small businesses from all over the country that come to Shanghai to do business have also received some support, making it easier for them to get started.

The general public in Shanghai also has more food choices.

You can continue to choose the time-honored brands in Shanghai.

You can also choose unique snack shops on the street.

There are also various overseas delicacies to choose from.

With such a rich variety of choices, Shanghai has become the food capital in many people's minds.

The locals in Shanghai did not expect that Feng Zhengming's first three actions after taking office would actually earn Shanghai the title of "Food Capital".

Although for the time being this title is only spread among the general public.

However, only by gaining public recognition can this title be further solidified.

When the chefs from other places who came to Shanghai saw Feng Zhengming's operations, they all admired his abilities.

Kong Xingli once again expressed his feelings to his disciples.

"Feng Zhuangyuan is really smart. He was able to think of such a way to use the support of the majority of people to deal with some people from the Chefs Association and the Catering Association in Shanghai."

Kong Xingli said this based on some personal experience.

He has been in Shanghai for so long and has tried to contact the Chefs Association and the Catering Association here.

It's just that most people remain polite on the surface when they meet.

But every time Kong Xingli tried to fit in, he would be rejected by the other party.

Kong Xingli was a little angry about this at first.

Later, I simply stopped trying to join.

Kong Xingli wanted to run his restaurant well and try to suppress other local restaurants in Shanghai. Then he would naturally be invited by the Shanghai Chefs Association and Catering Association.

The ideas and strategies are exactly the same as Feng Zhengming's.

It’s just that Feng Zhengming is faster.

And Feng Zhengming's attack was obviously more ruthless.

He didn't give the locals any time to react and did things that were both necessary and unnecessary.

The key point is that after he finished his work, the local people were quite supportive of him.

Some people from the Shanghai Chefs Association and the Catering Association suffered a setback, but they could do nothing about Feng Zhengming.

Kong Xingli really admired Feng Zhengming's methods more and more.

Duan Jinsheng asked, "Master, can our restaurant be included in the list of recommended high-end restaurants and hotels in Shanghai this year?"

Kong Xingli thought about it and said, "It's really hard to say."

Another disciple couldn't help but speak first.

"Master, Master Feng and you are both Shandong cuisine chefs, and you have a good relationship in Quancheng. He won't get in the way of this matter and not let us go to the restaurant, right?"

Kong Xingli smiled and said, "Friendship is friendship. If we only talk about friendship, then there is no need for that recommendation guide."

Then Kong Xingli stood up and said, "Okay, if we want to be included in the recommended guide, we must rely on our own efforts."

He glanced at each of his apprentices, including those in the kitchen.

"Do you all have confidence that we can be listed in the Shanghai Recommended Guide in the first year of opening in Shanghai?"

Everyone looked at each other in confusion at first, and then answered almost in unison.

"Have."

Kong Xingli was very satisfied: "Okay, since we all have confidence, then we must go ahead."

After rectifying the Chefs Association and the Catering Association, Feng Zhengming officially began the selection of this year's recommended guidelines.

Huang Tao, Mr. Cai and Mr. Wei Ling, together with two old masters from Shanghai, form a more professional judging group.

In addition to them, there are two other groups of judges, all of whom are selected from all walks of life in Shanghai.

The three groups of judges will cross-experience restaurants, snack bars, high-end restaurants and hotels of all sizes in Shanghai.

For small restaurants and snack bars, the evaluation is mainly based on the characteristics and taste of the dishes.

There won't be too high a service requirement.

There are no specific requirements for the layout of the store.

As long as basic hygiene and cleanliness are ensured, it will be fine.

There will be more requirements for high-end restaurants and hotels.

The first is the service attitude towards guests.

The second thing is to look at the various decorations and layouts in the store.

Including store tablecloths, table decorations, plates and tableware, etc.

These will all be part of the review.

Of course, the most important thing is the ratings of the dishes in high-end restaurants and hotels.

Color, aroma, taste, utensils and shape.

Each of the five aspects will be scored separately.

During the meal, the experience of the overall environment and some basic services provided by the restaurant staff.

There was no interaction between the three groups; they all experienced, tasted and scored separately.

Afterwards, the results will be summarized and some review will be conducted on the scores at different points.

The whole process will also take a long time.

Just experiencing all the restaurants, street food shops, high-end restaurants and hotels in Shanghai is a very time-consuming process.

After all, it is impossible to let the judges eat more than ten meals a day.

The extension of the cycle is also a responsibility to each store.

In fact, in Feng Zhengming's design, Huang Tao, Mr. Cai, Mr. Wei Ling and two Shanghai masters are more like judges in the open.

It does put some pressure on high-end restaurants and hotels.

This allows the other two groups of people to experience, taste and score with greater freedom.

Doing so can basically ensure that the final result is basically fair and just. (End of this chapter)