From selling box lunches to becoming a famous Chinese chef

After leaving the island city, the next destinations are Weicheng and Yancheng, two coastal cities.

Like Daocheng, Weicheng and Yancheng are both located on the sea, and they also have their own characteristics.

Feng Zhengming and his colleagues also slightly lowered their requirements when evaluating local restaurants.

After arriving in Yancheng, Sixth Senior Brother Zhang Minghai came out specially to receive everyone.

In recent years, Sixth Senior Brother’s status and position in the Yancheng chef industry has changed.

Because of Feng Zhengming's strong support, especially after Zhang Minghai followed Feng Zhengming to participate in the state banquet for the return of Hong Kong.

Zhang Minghai received great attention when he returned to Yancheng.

Now Zhang Minghai is also the president of the Yancheng Chefs Association.

The boss of the big restaurant where he worked also gave Zhang Minghai half of the shares.

Zhang Minghai was invited back and the restaurant was redecorated according to some of Zhang Minghai's requirements.

Zhang Minghai learned some of Feng Zhengming's methods and did not invite outsiders to decorate and arrange the restaurant.

Instead, they found a local construction team in Yancheng and renovated the restaurant in accordance with the local characteristics of Yancheng.

The interior layout of the restaurant is also very characteristic of Yancheng.

Even the newly purchased dishes, cutlery and tablecloths were chosen in marine colors and patterns.

Therefore, the three groups of judges brought by Feng Zhengming, including the old masters, were all amazed by the decoration and furnishings inside the restaurant, which has now been renamed Yancheng Restaurant.

Master Cui: "Old Yan, it seems that your disciples have made great achievements."

Master Su: "This Zhang Minghai seems to be Zhengming's sixth senior brother? This style looks like Zhengming's work?"

Master Xia: "I'm afraid he consulted Zhengming, and then Zhengming gave him the idea."

Master Sun also nodded in agreement: "That should be it."

Master Yan smiled and said, "No, Minghai did learn a lot of new concepts from Zhengming, but he hired someone to design and redecorate the place, not consulting Zhengming."

After hearing what Master Yan said, the other masters naturally looked up to Zhang Minghai even more.

When it came to the subsequent evaluation of the restaurants, the old masters became very strict.

Especially Master Yan, he is quite strict with his apprentices.

Zhang Minghai was not nervous and served the dishes to the chefs one by one according to his preparation.

In terms of restaurant service, Zhang Minghai also received special training according to Feng Zhengming's method.

Therefore, the three groups of judges were quite satisfied with the overall experience of the restaurant.

But as a master, Master Yan still has to be picky.

After dinner, I waited for Zhang Minghai to come to the private room.

Master Yan pointed out some of Zhang Minghai's shortcomings quite seriously.

"Minghai, your restaurant should be able to get five stars this time, but don't be proud and complacent. I can tell you that since they all serve seafood, some of your food is not as good as Gao Fengyi's seafood restaurant in the island city."

Zhang Minghai was still quite respectful in front of his master and senior masters.

"Yes, Master, you are right. I still need to learn more about my craft."

Master Yan continued, "Another point is that you did not highlight the characteristics of Shandong cuisine. This kind of Shandong cuisine banquet usually has particularities in the way the dishes are served.

For example, the appetizer after the cold dishes should be the most important dish for the table, which is also the tone of the table. "

Zhang Minghai looked at his master in confusion.

Then he heard the master say: "For example, if you serve the sea cucumber first, then this table is a sea cucumber table. If you serve the shark fin first, then it is a shark fin table. Since your table is based on the dishes on the table, you must follow this rule."

Several other masters also nodded in agreement.

"Yes, the first dish is more important."

"You have to determine the tone of your table. You can't put flowers in the dishes."

"Yes, you need to plan the dishes for the banquet in advance and serve them in a certain order."

"Hahaha, you may need to learn this from our Confucius Mansion cuisine."

"Minghai, why don't you thank Master Xia? Master Xia asked you to go to Confucius Mansion to learn cooking."

Zhang Minghai quickly thanked Master Xia: "Thank you, Master Xia. I will definitely visit you and learn from you."

Master Xia smiled and nodded: "Learn from each other."

Master Yan then reminded: "Minghai, you must remember that we judged you so well this time, and you need to treat other customers in the same way in the future."

Zhang Minghai immediately looked serious: "Master, don't worry, our restaurant will definitely maintain this level of service and quality control."

At this time, Feng Zhengming walked in from outside.

"The quality control of Liuge's dishes is the most important, and the service should be maintained at a basic level. We rely on our craftsmanship to open a restaurant, so we don't need to pursue the ultimate service."

Seeing Feng Zhengming coming in, Grandpa immediately smiled and said, "Zhengming, why are you still eavesdropping outside the door?"

Grandpa Situ: "It seems that Zhengming is also worried about his senior brother."

Feng Zhengming did not hide anything. He responded directly to the two grandfathers and the masters present.

"Grandpa Situ, you are right. I am indeed a little worried about my senior brother. In fact, from the moment we came in here, I believe everyone should have felt that my senior brother is very attentive to this restaurant."

After a brief pause, Feng Zhengming's expression became serious: "Even I didn't expect that my Sixth Senior Brother would do such a transformation of the restaurant himself."

This statement was also recognized by everyone.

This time when we came to Yancheng and saw the restaurant run by Zhang Minghai, everything really surprised everyone.

Whether it is the decoration inside and outside the restaurant, or the various furnishings in the restaurant.

The most important thing is the dishes cooked by Zhang Minghai and his apprentices.

It can be said that it gave everyone a great surprise.

If we say that in the island city, Gao Fengyi's seafood restaurant makes everyone think that it is natural for it to get five stars.

It was beyond everyone's expectation that Zhang Minghai's Yancheng Restaurant received five stars.

Master Cui: "Zhengming is right. Minghai really gave us a great surprise. Your five stars this time are well deserved."

Master Su: "Compared with Minghai, Jufengde seems a little behind."

Zhang Minghai quickly said, "Uncle Su, you are too polite. Jufengde is our benchmark. We still need to learn a lot."

Master Su waved his hand and said, "In the past, Jufengde was indeed a benchmark, but in recent years, you brothers have surpassed Jufengde by a lot."

Master Sun also spoke up: "Yes, in recent years, whether it is Zhengming Huiquan Restaurant, Lao Xia's Shili Restaurant, Daocheng Xiaogao Seafood Restaurant, as well as Jubinyuan and Minghai's Yancheng Restaurant.

Many places are doing better than Jufengde and our Taifenglou, and we really should learn a lot from you.”

Master Su: "Old Sun also feels the pressure."

Master Sun: "It's very stressful. I'm worried that Taifenglou won't get five stars in Zhengming's recommendation guide next year."

Master Su burst into laughter: "Hahaha, don't worry, we will go back and make improvements and keep the five stars next year."

Master Sun nodded: "Okay, let's go back and improve it."

This time, Master Su and Master Sun really saw the strength of the younger generation. It was not just Feng Zhengming, the young national champion.

Including Feng Zhengming's senior brothers and Cheng Guosheng, as well as Gao Fengyi from Daocheng and Zhang Minghai from Yancheng, they all performed very well.

Moreover, many of their things are worth learning for the younger generation of Jufengde and Taifenglou.

For Feng Zhengming and others, inheriting and developing Shandong cuisine is no longer just a slogan.

In Yancheng, Luo Qing took her daughter, her sixth sister-in-law, and her sixth brother's children to play for a few days.

The little girl is loved very much by Sixth Sister-in-law.

The two children of the sixth senior brother also like this little sister very much.

When they went to the beach, the older brothers and sisters always protected their younger sister.

Feng Zhengming couldn't stay in Yancheng and couldn't be with his wife and children.

He spends most of his time accompanying his two grandfathers and old masters, giving lectures in the vocational school in Yancheng.

Yancheng’s vocational schools have always been an important training base for Shandong cuisine chefs.

This time, the vocational school also specially invited the old masters and Feng Zhengming to give lectures.

Because the invitation was made by Sixth Senior Brother Zhang Minghai.

Feng Zhengming, his master and several senior craftsmen agreed.

When giving lectures to young students in vocational schools.

Feng Zhengming left the professional matters to the old masters.

The lessons he taught to vocational school students were more about concepts.

"Everyone should know me to some extent, and everyone should have the same idea, hoping to be recognized by many people with their craftsmanship like me in the future."

The large lecture hall where Feng Zhengming gave lectures was almost full.

Even many students from vocational schools who were not majoring in culinary arts came to listen.

Young people really admire Feng Zhengming very much.

After all, everyone knows that Feng Zhengming has achieved his current success through his own efforts.

So everyone will naturally feel that they can succeed in the future through hard work.

After hearing Feng Zhengming's words, a bold student immediately spoke up.

"Feng Zhuangyuan, can you tell us how you became the number one scholar? Are the dishes you cooked imagined by yourself?"

"Yes, Mr. Feng, please tell us about it."

"Mr. Feng, is your store still hiring? Can we go to work in your store after we graduate?"

"Feng Zhuangyuan, can we do an internship in your store?"

Faced with these questions, Feng Zhengming answered with a smile.

"First, to answer the question about internships in my store, my store recruits interns every year. The internship period is usually at least three months and at most half a year.

If you want to intern in my store, you need to pass the assessment of your school and then pass the assessment of my store.

For interns, we don’t have any requirements on creativity; the key is to look at your basic skills.

As long as you have passed the basic skills test, you can come to my store for internship."

After answering questions about internships, Feng Zhengming also explained some of the recruitment criteria for his store.

After answering all these questions, he began to talk about what everyone was more concerned about: how to become a national cooking champion like him?
“I’m afraid I have to pour a bucket of cold water on you all. It’s probably hard for any of you to become the national culinary champion like me.

This doesn’t mean that you don’t have the ability, but you may have missed a good time.”

Hearing Feng Zhengming's words, the culinary students present were somewhat surprised and disappointed.

Feng Zhengming then explained it to everyone very seriously.

“When I won the national cooking champion title, our catering industry was still in a traditional development period, but now the catering industry has entered a period of flourishing.

If a restaurant or hotel wants to do better, the ability of one person alone is not enough.

So while you are improving your own skills, you also need to learn to work in a team. You need to know how to cooperate with your colleagues in the kitchen and how to get your colleagues to cooperate with you.

Under such a premise, most people can only be ordinary chefs. "

Most of the vocational school students present agreed with Feng Zhengming's words.

Because these students in vocational schools, besides learning cooking, are also very concerned about employment issues.

Naturally, they have already been paying attention to the development of the catering industry for a long time.

Through observation, it is easy to understand the changes in the domestic catering industry.

Just as Feng Zhengming said, if you want to become a famous chef in China and enter the kitchens of those big restaurants, you first need to learn to cooperate with other people in the kitchen.

In a kitchen that emphasizes scale and coordination, if you want to succeed like Feng Zhengming did, you have to rely solely on your personal ability.

It is indeed much more difficult than when Feng Zhengming became the national champion in cooking.

Feng Zhengming then said: "Don't be discouraged, you still have to believe that through personal efforts, you can still reap your own rewards.

You can't be impatient at this time, you must be able to calm down, no matter which restaurant kitchen you enter, you must be able to calmly learn and study step by step. "

Feng Zhengming then carefully recounted some of his own experiences.

In fact, many of Feng Zhengming’s experiences are known to his students who admire him.

We know that he started out by selling lunch boxes in front of the train station, then opened a dry rice shop selling braised pork, and then used his skills to gradually become a restaurant chef, and finally he successfully emerged in a national cooking competition.

It can be said that Feng Zhengming's experience is quite legendary.

But many people tend to overlook the fact that he sells boxed lunches, runs a food stall and a rice shop.

More people are paying attention to the fact that he later became the national champion in cooking.

Then how did he improve Shandong cuisine?

And how he revived Huiquanlou which was on the verge of bankruptcy.

By focusing on these, it is easy to ignore the hardships Feng Zhengming has gone through to get to his current position step by step from the bottom.

What Feng Zhengming shared with vocational school students was his experience of selling boxed lunches, running a rice shop selling braised pork with steamed buns, and running a food stall near the train station.

Bursts of laughter could be heard from the large lecture hall from time to time.

Feng Zhengming incorporates many interesting stories to make the seemingly difficult process more interesting.

This is to make more people willing to listen.

Also to avoid giving people the impression that he was educating people to endure hardships.

Feng Zhengming’s class did not teach everyone how to cook specifically.

However, it has planted the seeds in the minds of many students that no matter what time, a chef must rely on his skills, and if he wants to have good skills, he must work hard on his own.

I believe that for a long time to come, these students will practice the idea of ​​learning skills and cooking well. (End of this chapter)