From a barbecue stand to a global gourmet tycoon

Chapter 204 Zhong Chenglin's Disciples

"Junior brother hasn't taken the chef certificate yet? Why?"

It was Chen Chixian, the executive chef of Xiaguo Conference Center who spoke.

There is the largest kitchen in Asia, and Chen Chixian has hosted countless top-notch meals in Xia Kingdom.

The executive chef of the previous generation was a master of French cuisine. He worked there for 30 years and passed the position to Chen Chixian. He combines Chinese and Western styles. Now he focuses more on imperial cuisine. Most of the regular menus are various delicacies jointly launched by Chinese and French masters.

He is also a master of state banquets.

"I haven't had much time..." Chu Hao scratched his head in embarrassment.

He was too busy studying to start a business, so he had no time to get a certificate. And since he didn't have a certificate, he didn't feel any inconvenience because Qin Jiangyi was supporting him.

Although Shancheng's uncle doesn't even have a certificate, he is now the most popular master in Shancheng.

Here's Le's business already shows how powerful Chu Hao's reputation is.

Much more useful than a certificate.

Zhong Chenglin laughed beside him and said: "Look for a chance, let's take an exam. If you want to go up, you need a certificate. Moreover, after getting a certificate, this is also a sign of fun here. With your level, first find someone to get a certificate." Nakamoto, it’s okay to pass the high-tech exam.”

Chu Hao looked confused, "Mr. Zhong, this is going to take time, right?"

Chen Chi on the side smiled and said: "Special circumstances, special treatment. Normally, only people over 30 years old can get a high-level education, and high-tech is even more special. They need to take training exams and be evaluated by superior units. knowledge and skills requirements.”

Chu Hao nodded and said nothing.

Zhong Chenglin patted him on the shoulder, "It's not optional to get a certificate. This kind of thinking is one-sided, just like you let a very capable college student not want his diploma, and let a very experienced teaching The teacher does not need his teaching qualification certificate. Remember, every walk of life has its own certificate and its own stepping stone."

Chu Hao smiled, "I see."

"Little brother, we are here today not only to set up a dragon formation with you, but also to try your handicraft. The master can praise you to the sky. The brothers and sisters are not convinced. You show your hands and intimidate me!" Hit them."

Chen Chi said with a smile.

As soon as he finished speaking, the senior brothers and sisters around him also smiled embarrassingly.

"What you said can make the master's eyes. This already shows that Junior Brother Xiao Chu has a skill. In the end, you said it as if you were playing in a gymnasium or in a ring."

Beside him, there was a middle-aged man with a happy face, very small eyes, but a very kind smile.

Fang Daoguang.

Executive Chef of Jinmen Astor Hotel.

Lishunde means Lishunyide.

Founded in the 60s of the last century.

The products of port opening and trade have always been marked with ships.

It even has its own museum and is famous overseas as the first store in Xia Kingdom.

It is also the first foreign-related hotel in Xiaguo, and it is a place where modern times meet and celebrities gather.

A hotel has more than 3000 pieces of modern cultural relics alone, such as the Yipin Dingdai Hualing gifted to the shareholders of the hotel by Cixi in the former Qing Dynasty, the phonograph used by the last emperor, and some rare treasures and antiques.

Here, there is Furong River Shrimp, a must-order dish of Master Mei Lanfang.

Garlic bone and ghost horse beef tenderloin are the exclusive dishes of a certain big shot.

Many legends and rare treasures are in Astor, one can imagine how good the executive chef of this restaurant is.

However, Fang Daoguang is also Zhong Chenglin's apprentice, and his status is not low. He was one of the few apprentices Zhong Chenglin accepted in the early days.

"The master is so old, and he is still accepting apprentices to pass on his skills, but you guys, look at the apprentices the master has accepted, and then look at the apprentices you have accepted, there is no comparison at all."

The provocative man was wearing a gray Tang suit, was slightly bald, and had a thin body.

Lingding Mountain.

The origin is also extraordinary.

Currently working as a consultant for Ultraviolet in Modu.

This restaurant can be said to be very mysterious. All customers must make an appointment through the official website about three months in advance. Guests will be transported to the restaurant.

During formal dining, each dish will be paired with unique tableware, images, music, and smells. The relevant dish name information will be displayed on the screen wall. The shape and creative cooking of the dishes are also surprising.

It is a visual and auditory fusion enjoyment.

A few years ago, I got a three-star Michelin restaurant, and it was the only one in Shanghai with a three-star Michelin rating.

However, compared with Lingdingshan's identity, Ultraviolet's weight is still lighter.

He himself is a master of Taiwanese cuisine.

He was born in Sichuan cuisine, but he has made unique achievements in Hunan cuisine and Cantonese cuisine. He belongs to the three-line masters that are rare in the chef world.

Strictly speaking.

Ling Dingtian is not the same.

Instead, he was given a chance to play with the three major cuisines.

Currently in an academic circle, I am working with some culinary masters on some projects that integrate the three departments into one and master them well.

The innovative dishes he developed not only have the freshness, mellowness, spicy taste of Sichuan cuisine, but also the fragrance, tenderness, oiliness and rich color of Hunan cuisine.

As for Cantonese cuisine, he has integrated the three cuisines of Cantonese, Chaozhou and Hakka. The five flavors and six flavors, such as mountain cuisine, water cuisine, individual cuisine, and local cuisine such as Dongjiang, are all his current research directions.

Except for the three big bosses, Chen Chixian, Fang Daoguang, and Ling Dingshan.

There is also Hong Chengle, the executive chef of Shanghai Sifang Xinhong Capital.

Li Shanhe, the master of Lijia cuisine at No. 11 in Yangfang Hutong.

As well as the Meifu family banquet in Houhai, Beijing, Duan Weihong, the close disciple of his chef Wang Shoushan, and others.

They are not Zhong Chenglin's disciples.

But it is also a very good relationship with Wangnian friends or juniors.

Most of them are from Shangjing, and they are all top-notch buildings.

Chu Hao was numb.

What is a network?

What is this called a network?
Mr. Zhong knew too many big shots, and he was overwhelmed these few days. Many people were just in a hurry, but they all had a lot of background.

He just tries to be as comprehensive as possible.

Zhong Chenglin was very proud, and attributed most of Chu Hao's achievements to himself. If Chu Hao was said to be too talented and independent, he was still unwilling and would sulk.

Chu Hao knew that it was Mr. Zhong who thought highly of him.

If it weren't for Mr. Zhong, these people wouldn't have come to the mountain city to meet his little-known junior brother.

Chu Hao rolled up his sleeves, "Brothers and sisters, seniors, I'm going to make a fool of myself today, Qingzi, follow me back to the kitchen!"

Li Changqing stood like a minion during the whole process.

But he still had fun.

Apart from anything else, just seeing these famous seniors made him want to go up and sign their names or something. He never thought about making friends with them.

I really can’t make this friend.

It’s not that you just need to take the initiative.

It depends on whether people are willing or not.

From the current point of view, people are willing to make friends with Chu Hao because Chu Hao has the support of Mr. Zhong.

As for him, he has nothing.

Li Changqing sighed. After returning to the kitchen, he stayed by Chu Hao's side, helped him, and asked indifferently, "Haozi, these people think highly of you. You can seize the opportunity."

Chu Hao: "Huh?"

He looked puzzled.

"I mean, if you can get in touch with these people, it will be a smooth road for happiness here. These big shots are all put out, and they are all top people in our industry. They no longer bother to earn fame and money."

Chu Hao smiled, and while working, he skillfully handled a carp that had just been caught, and the scales bounced off the cutting board.

His saber skills are light and skillful, and he lifts the weight as lightly as possible. Even the scaled carp is cooperating with him. Every time he squirms and jumps up, it will be convenient for Chu Hao to find the right position for the saber.

Seeing that he was busy, Li Changqing was not used to Chu Hao's cooking skills, and saw that he was silent, so he asked, "What kind of food do you want?"

"Let's fix a few special dishes. I'm just here for a meal, so don't think too much about it."

Li Changqing rolled his eyes, "Haozi, are you really stupid or fake?"

Chu Hao: ...

"In the past few days, haven't you seen the guests coming and going?"

"I see, what does that mean?"

"It means that people not only want to see you, so many people gathered in the mountain city and came to our shop, one is to taste your craftsmanship, and two, of course they want to draw you into their circle."

Chu Hao scratched his head: "Is that so?"

"That's not!"

Chu Hao smiled, "So, you have to treat me well. Pass me the boning knife, come on."

Li Changqing, with black hair, was about to speak.

Chu Hao then smiled and said: "Cooking first. If you don't have all the skills, you can't do anything. If you have all the skills, people will listen to whatever you say."

In this business, it’s all about craftsmanship.

Networking may be important.

But aren't these people all disciples of Mr. Zhong?
Li Changqing obviously didn't understand the priority.

"No matter who they are, even if they are dignitaries or presidents of any country, sitting here, they are guests, and our task is to entertain the guests, make them feel at home, and have a good meal."

The corner of Li Changqing's mouth twitched.

Then he stopped talking.

Sometimes Chu Hao's ideas are really straightforward, and can directly point to the essence of a problem.

So he also entered the state.

Immediately, one after another, the dishes were released from the fire.

[comprehension——]
[Innovative Snack: Lily in the Cloud]
As the ready-made dishes were produced in front of the stove, suddenly, a stream of information and experience and skills poured into Chu Hao's mind.

Alas?
He was even stunned for a moment, and then he realized that it was the ability of [opening the road of thorns], activated!
This is an innovative tapas dish.

The unique flavor of this snack even appeared in Chu Hao's memory.

Fresh lily slices soaked in rose water, chewing lightly will make the mouth full of sweetness, this kind of sweetness is not attached to the surface of the lily, but emanates from the inside out.

Next comes the recipe.

After Chu Hao browsed through it, it still felt rather novel.

Either he has never heard of it, or suddenly he can master it, and he can turn flowers into vegetables.

Anyway, it's outrageous.

However, at this moment, Chu Hao did not have time to pay attention to this snack, but focused on the preparation of the current dish.

This time, we are entertaining distinguished guests on the second floor.

Chu Hao did not serve herbal cuisine and molecular cuisine.

Instead, they really launched their own specialty dishes.

The dishes themselves, and understand the difference between high-end and low-end.

Chu Hao is only cooking traditional Sichuan cuisine, all of which are +18 level, boiled pork slices, fish-flavored pork shreds, crab roe snacks, spring water bean curd, dry-roasted carp, bamboo fungus liver paste soup, etc...

The ingredients and seasonings in Chu Hao's hands are like spring snow, exquisite and detail-oriented, and he even has an admirable belief and pursuit in him, from material selection, knife skills, fire skills, pot use, frying skills, and even eye skills. Can be picky, for a traditional dish, this is the high standard in Zhong Chenglin's mouth.

Of course, it's not completely traditional.

There are also new and improved dishes.

But for Chu Hao, having [dialogue with food] brought him into a state of returning to basics.

Don’t stick to factional methods.

Just focus on filling a mediocre dish with all the hexagons.

This is true master craftsmanship.

Forget about the bells and whistles and innovations of modern restaurants.

It is the Kangzhuang Avenue, an old road that countless people have walked, but Chu Hao, on this old road, can walk out of a fierce and vigorous way, and walk out of a rapid progress!
……

When the dishes with the evaluation of [unfathomable] are served one after another.

The bosses at the table all showed curiosity.

"These dishes..."

Chen Chi was the first to speak. After seeing these dishes, he suddenly had a desire to move his chopsticks to tease him.

Fang Daoguang, Ling Dingshan... they are all people who have seen a lot of big things in the world.

But just talking about food, it was the first time that Chu Hao served these dishes on the table, which gave them a different feeling.

It was as if something was attracting them somewhere.

It seems that these delicacies are beckoning to them, and there is an inexplicable force pulling their appetite.

Just seeing and smelling it can make people have a lot of mood swings.

This is entirely the ability [dialogue with food] at work.

Ordinary people will control the ingredients.

Chu Hao, on the other hand, has reached the state of reconciliation with the ingredients, working together to stimulate the full potential of the ingredients.

For example, Chu Hao's current state can even use some stale or almost spoiled food to make dishes that are no worse than fresh ingredients.

In Chu Hao's senses.

This carrot isn't about to go bad and limp.

It's like, the carrot is dying, it's waiting for redemption, this kind of skeuomorphic feeling.

Chu Hao put his hands behind his back with a smile and stood behind Zhong Chenglin. Li Changqing followed him and said with a smile: "Brothers, sisters and seniors, please feel free to teach me."

Fang Daoguang picked up the chopsticks with a smile: "Okay, then I won't be polite, everyone, please!"

After finishing speaking, he picked up a chopstick of fish-flavored shredded pork and put it in his mouth to chew.

Li Changqing was nervous.

He glanced at Chu Hao several times.

It seems to be asking him, can these dishes catch people's eyes?
Chu Hao stood with his hands behind his back, without saying a word, but his expression was very indifferent.

next second.

Then I heard Fang Daoguang '噫', and then picked up another chopstick with shredded fish-flavored pork.

He even closed his eyes and tasted it carefully.

Originally, I didn't think a fish-flavored shredded pork could make any flavor.

But this one was a bit beyond his expectation.

The taste is very precise, the selection of ingredients is extremely fresh, the knife skills are like a world, and even the taste, there is nothing wrong with it...

(End of this chapter)