From a barbecue stand to a global gourmet tycoon

Chapter 198 Today's Global Food Tycoon, Noma
Shen Yuhai didn't come alone today.

He also brought his grandson Shen Xifeng.

This is the first time to visit Chu Shi's shop as a guest.

The whole family successfully made an appointment three days in advance, and finally grabbed a table here.

"Hey, Master Chu has opened the store for a year, and I've come here for the first time." Shen Yuhai sighed.

Shen Xifeng next to him smiled slightly, "Master, you have eaten Master Chu's barbecue, but you don't have to go there in person. I heard that Grandpa Zhong was also invited by him to be a consultant?"

Shen Yuhai snorted, "That kid didn't look for me, he just looked for him. What kind of consultant does he know, he's just a cook."

The corner of Shen Xifeng's mouth twitched, is this...jealous?

Grandpa Zhong is a professional after all. Why don't you ask him to be your consultant?
Shen Yuhai brought his grandson into the store, and immediately a cheongsam lady came up to serve him.

Shen Xifeng's face turned slightly red.

The waiters here...the quality is so high.

And also handed hot towels and hot tea.

Well, the environment in the store is good, the air conditioner is on, and the temperature is suitable. No matter how noisy it is outside, eating here must be a kind of enjoyment.

It's just that there are too many people, which is a bit out of proportion to the intimate and elegant environment of Zian Le.

Shen Xifeng couldn't figure out why Chu Hao didn't cook private dishes. President Qin had the resources after all, so why did he choose the most difficult public catering?
You know it's hard to say.

You are destined to fail to cater to the tastes of some guests if you take this path.

Can it really be so delicious?

Shen Xifeng took out his phone, and the comments on it looked like they were real. Some people even wrote a small composition with pictures, which is called a marketing flavor.

When they ordered food, waited for more than ten minutes, and finally brought it to the table, Shen Xifeng was dumbfounded.

It was hard for him to imagine what method Chu Hao used to make a pot of braised pork so delicious.

Everyone has eaten braised pork.

And this kind of dish is usually made at home and can be very delicious.

But in restaurants, customers are bound to have higher requirements for this dish.

Why can Chu Hao take into account the tastes and preferences of the public?
Now Shen Xifeng understood...

He couldn't help thinking of eating a pot of braised pork at his grandfather's house when he was a child. He didn't really feel very hungry at the time, but he ate four bowls of rice. He wanted to eat more after eating, but couldn't stop his chopsticks.

This pot of braised pork gave Shen Xifeng the same feeling.

It can even be described in four words: haunting and dreaming.

On the opposite side of the table, Shen Yuhai squinted his eyes, picked up a slice of fried kidney, put it in his mouth and chewed it carefully, no matter the texture, taste, or the color of the dish, it left people with endless aftertaste.

Shen Yuhai let out a deep 'um', it was rare to see him enjoying himself like this.

He ran across rivers and lakes, traveled all over the world, and ate most of the delicacies of Xia Kingdom.

I was also invited to go to high-end restaurants and taste the craftsmanship of famous chefs.

But he didn't have this 69 waist, which left him with a deep memory.

How did this kid do it?
He obviously can't cook.

At first, Shen Yuhai only thought that Chu Hao was an ordinary barbecue person, and it would not be an exaggeration to call him a barbecue master.

A person, he is so young.

The understanding of barbecue is already so profound.

But now, Shen Yuhai felt that he was going to change his name.

It seems that it is not an exaggeration to call him a master of Sichuan cuisine.

Is he really a genius?
A person's energy is limited. He has perfected his barbecue skills to such a state of return to nature, but then he turns to this kind of Sichuan restaurant.

Really so confident?

Who gave him confidence?

Or is it that he secretly became a master?

Shen Yuhai turned his head to look in the direction of the back kitchen, wanting to go in and have a look.

"You wait for me here, I'll go in and take a look."

Shen Xifeng nodded, and continued to pick up rice and vegetables without having time to say anything.

I saw Shen Yuhai strolling towards the back kitchen with his hands behind his back.

At this moment, a waiter came up to us immediately and said, "Old man, that's the kitchen over there. Guests can't enter."

Shen Yuhai nodded: "Call Lao Zhong out, I am his friend."

The waiter was a little confused, glanced at Shen Yuhai, and went to the back kitchen hesitantly. Not long after, Zhong Chenglin came out and glanced at Shen Yuhai, "You don't have any reason to wait for idlers to enter the kitchen." clear?"

Shen Yuhai: "Don't bullshit with me, let me go in and say hello to the chef, Master Chu must be inside, right? Let me see how he cooks."

Zhong Chenglin shook his head and shook his head: "Wait for the idlers, the kitchen is a forbidden place, you are going to see the chef with just one sentence, who do you think you are?"

Shen Yuhai snorted coldly, rolled his eyes, and walked straight in.

The waiter followed Zhong Chenglin, seeing the old man laughing and shaking his head, "General Counsel..."

"fine."

Zhong Chenglin walked back to the kitchen with a faint smile.

Shen Yuhai was already greeting Chu Hao now.

Chu Hao was a tall man, and he was standing next to the stove, shaking the pot. The gas from the pot was sprayed, turned into mist, and rose upward.

The dishes in the pot can't be seen clearly, and they are dazzled.

Shen Yuhai was a little surprised to see Chu Hao's extremely professional movements, just like those master chefs who have studied cooking for decades.

In fact, while learning cooking, due to the accumulation of experience, some knowledge points were strung together and turned into a system, which made Chu Hao do very well in some details.

"Mr. Shen is here!" Chu Hao turned his head to look at him with a smile, "It's rare, Mr. Shen will come to my house for dinner, how do you feel?"

The corner of Shen Yuhai's mouth twitched, when did Master Chu become so rude?I had no choice but to say: "If I have time today, I will come here to take a look."

In fact, he asked his grandson to make an appointment three days in advance, and he took the time to come here today.

In his mouth, he said it upside down.

At this time, Zhong Chenglin also came in, "Old Shen, come and sit down, don't stand in the way of others' cooking."

Shen Yuhai nodded, and walked to Zhong Chenglin's side. He also brought a bench over, but it was not tall. As soon as Shen Yuhai sat down, he was a few heads shorter than Zhong Chenglin.

Zhong Chenglin smiled and said, "How is it? Be surprised."

Shen Yuhai fell into deep thought.

"Master Chu's talent is rare in this world, and there is no one in hundreds of years."

Shen Yuhai glanced at him: "Is this the reason why you came out of the mountain again?"

Zhong Chenglin: "I have accepted him as a registered disciple."

Shen Yuhai was a little surprised, "No wonder...you haven't returned to Shangjing during this period, and your apprentices don't miss you?"

Zhong Chenglin snorted and said, "All of them are state banquet masters, and they always ask me to go over to supervise them. What's the matter? When did the standard of state banquets get so low? Come over to be a supervisor, isn't it just running around the cold storage to handle some chores?"

Shen Yuhai sighed: "There are not many cooks nowadays who can go into a place like that casually. You are one of them. Why don't you know the bad guys?"

Zhong Chenglin smiled and said: "Don't talk nonsense with me, you have seen the reason why I don't go back to Shangjing..."

Shen Yuhai sighed, looked at Chu Hao and said, "Wonderful..."

As Zhong Chenglin said.

Chu Hao is really a genius among the geniuses they have seen for hundreds of years.

If he continued to study like this, he might be invited to Shangjing to cook for others in less than five years.

This rising speed is so fast that it makes people sigh and even feels a little false.

But Shen Yuhai knew that everything in front of him was real.

Chu Hao grew from a little Mengxin who couldn't even hold a knife steadily and had poor knife skills, in just one year... no, half a year, he instantly grew into such a posture.

The dishes made by him are memorable and the ultimate enjoyment on the tip of the tongue.

Shen Yuhai has eaten so many delicacies, it has to be said that Chu Hao's restaurant can be ranked in the top ten in his heart.

For the elderly, it is more traditional and it is not easy to accept innovative dishes, but Shen Yuhai thinks that he is still relatively trendy.

But he still can't bear the so-called innovation in high-end restaurants. Combining any ingredients at will, can this be called innovation?

Of course, there are many real masters among them, who combine ingredients from all over the world at will to cook truly innovative delicacies without losing their beauty.

But at the same time, there are not many cooks who can stick to this traditional dish.

Let alone young people.

Xia Guo is facing the difficulty that the traditional dishes are unbalanced and no one can inherit them.

The appearance of Chu Hao undoubtedly gave Shen Yuhai and Zhong Chenglin a shot in the arm.

Zhong Chenglin has so many apprentices, he is considered successful.

Now that he has picked up such a talented Chu Hao, Shen Yuhai is so jealous.

He thought for a while and asked loudly: "Master Chu, have you thought about appraising diamonds?"

Chu Hao turned his head to look at Shen Yuhai, and said with a smile, "I thought about it, but no one contacted me, maybe I'm not famous yet."

Shen Yuhai and Zhong Chenglin looked at each other, "I happen to know someone. Your restaurant needs a review so that it can move forward. Mass catering always has limitations."

Chu Hao wiped his hands, and after cooking a dish, he patted Li Changqing on the shoulder, letting him take charge of the cooking for a while, and then walked up, "Old Shen knows Black Pearl's official gourmet expert group?"

Shen Yuhai snorted coldly and said: "Their group of food experts still has something, and they can still try their best to be objective in the serious evaluation. Now the atmosphere is a bit bad. Although the evaluation of the first diamond is chaotic, the evaluation of the second diamond and the third diamond It has always been pure, I can guarantee that."

Zhong Chenglin said beside him: "I almost forgot that Lao Shen is also a member of their expert group, but it's just a name."

Shen Yuhai smiled and said: "I know the leaders of Meituan who are in charge of the evaluation of black pearl food, and they have a place in the expert group. I think they should sell me face. Your restaurant, you don't need to review it once you drill into it. , and I think the second diamond is also very stable, except that the dishes are relatively simple, it is estimated that it will be more difficult to evaluate the three diamonds."

Chu Hao scratched his head: "Old Shen means..."

Shen Yuhai glanced at him, got up and put his hands behind his back, with a smug expression on his face, "Let's rate a diamond first, it's good for you, and then run around and find a way to get a star, but Michelin has more rules, and people do it." It has been many years, you think it should be easy to get one star, but it is difficult to get two stars and three stars."

You know, there are not many Michelin three-star restaurants in Xiaguo.

There are only about thirty of them.

Every year or [-]-month cycle, Michelin will re-evaluate the starred restaurants. In the annual re-evaluation, some restaurants or chefs will drop from three stars to two stars, or they may be directly removed from the stars.

There is no shortcut to becoming a Michelin-starred chef. You must use the best and freshest ingredients, and cook with seasonal vegetables. Try not to use frozen or canned ingredients. The chef must have superb cooking skills, rich cooking experience, and high-quality food. Cooking tools must also be innovative.

Even though there are only 113 three-star Michelin restaurants in the world, three-star restaurants mean excellent cooking. They are worthy of travelers to deviate from the original route and spend extra time to visit. They were once regarded as delicacies by many restaurants and chefs. The highest praise in the world.

But even so, Michelin is not yet the big brother of global dining.

There is a list, which is reviewed once a year, called The-World's-Best-50-Restaurants (the list of the world's 50 best restaurants).

No. [-] is Noma led by Rene-Redzepi. This is the fifth time that Noma has won the top spot of the world's best restaurant.

So far, there are at least three Noma series publications, two feature-length films and a documentary series. Academic papers about Noma can also be found on the Internet, all over the world, and there are also a group of loyal Noma eaters.

By the early 10s, much had been written about Noma’s charismatic chef hunting wild produce, planning and targeting projects such as hyper-locality, micro-seasonal food, and new food movements. launched.

To be able to do this in a restaurant is to reach the level of a global tycoon.

Their focus has always been restaurants. Someone once wanted to change every link in the long chain of food production and consumption, from the soil to the guest's table. This is the so-called gourmet cooking movement. They emphasize sustainability, Locality and respect for the natural world.

Not kidding, the sport has been transformed by the myriad of achievements Noma's followers have made.

They are good at expressing purity, freshness, simplicity and ethics, reflecting different seasons in food, choosing the best ingredients in the local climate, landscape and water, and combining people's demand for delicious food with modern health and happiness.

At the same time, they promote many Nordic products and the diversity of Nordic producers and the culture behind them, promote animal rights protection in marine, artificial and wild landscapes, develop new applications for traditional Nordic foods, and The best of Nordic cooking procedures and culinary traditions incorporate foreign influences, combining local self-sufficiency with the exchange of quality goods between regions.

Most importantly, Noma collaborates with consumer representatives, other culinary artisans, agriculture, fisheries, food industry, retail and wholesale trade, researchers, teachers, politicians and authorities on this joint project that benefits all Nordic countries .

In any supermarket over there, you'll find ready-to-eat meals made with organic produce from Copenhagen's cooperative kitchen, who've also opened restaurants and cooking schools to revive the local hospitality industry.

From Shen Yuhai's mouth, Chu Hao also learned about the most powerful restaurant in the world today and what they are doing...

(End of this chapter)