Hardcore Chef Dad

Feng Yifan made a total of three portions of the three-head banquet, two of which he placed on the large round table outside to share with the diners who came to the ancient street to observe and celebrate New Year's Day together.

And in order to allow everyone to get a share, Feng Yifan also made very detailed arrangements.

First, two pieces of Braised Silver Carp Head were served in small dishes, separated out for everyone to queue up to receive.

Then he asked Chen Xu to steam a large number of hollow steamed buns, take apart the two Grilled Whole Pig Heads with a knife and fork, put them in the hollow steamed buns and distribute them to everyone.

In the end, Feng Yifan, his father-in-law and his uncles made a large batch of small braised lion heads with wind chicken, and each of them gave one to the people who came to the ancient street to queue up to receive it.

As for the various dishes on Su Ji's other two tables, it was almost up to the people present to help themselves.

It's like a big buffet.

But for the buffet in front of Su Ji Heruo Restaurant, every ingredient was very fresh, and every dish was carefully prepared by every chef in the kitchen.

In the back kitchen, Feng Yifan has almost completed the three-head banquet, and the next busy people are Shi Jiahui and Catherine leading the team.

The chefs arranged by Feng Yifan and Chen Wei quickly arrived at the scene and joined the kitchen to follow the orders of Shi Jiahui and Catherine.

There are also four professional pastry chefs who are also making desserts beside Chen Xu and Luo Yu.

As Feng Yifan explained, Shi Jiahui, Catherine, Chen Xu and Luo Yu must stick to their own ideas and not let anyone influence their leadership of the dishes.

The four of them also performed very conscientiously. Whether it was Shi Jiahui's Chinese food team, Catherine's Western food team, or Chen Xu and Luo Yu's dessert team, every dish and dessert was reported to Feng Yifan in advance with them. Category to produce.

Moreover, many details of cooking are also controlled by Shi Jiahui, Catherine, Chen Xu, and Luo Yu.

Feng Yifan, his father-in-law and his uncles came out of the kitchen and gave the kitchen completely to them.

Seeing Shi Jiahui, Catherine, Chen Xu, and Luo Yu directing and dispatching in the kitchen, Yanran was already looking good.

Zhuang Daozhong smiled and said to Feng Yifan: Yifan, it seems that all the chefs in your kitchen are capable of doing their own thing.

But they are such a group of excellent chefs, but they are willing to work at Su Jihe Ruo Restaurant and under your command, which is enough to show your strength.

Feng Yifan responded with a smile: Uncle Master, what you said is not right. In fact, everyone is willing to stay at Su Ji and Ruo Restaurant because it allows them more freedom and can try some of their own cooking according to their own ideas. Way.

Zhuang Daozhong was a little surprised when he heard this: Oh? You let them all cook in their own way?

Feng Yifan nodded and said: Yes, Su Kee originally had a saying about seeking taste and eating taste. In my understanding, Su Kee's ancestors should have hoped that guests can find their own taste and taste what they like at Su Kee. Delicious, not just a certain dish or a certain taste.

Therefore, my idea is that Suji's chefs must have their own characteristics and be able to create dishes that suit the guests' tastes.

We want guests to find their own taste at Suji Heruo Restaurant.

Zhuang Daozhong and Feng Yifan's uncles present, including aunt Su Lanxin, were a little surprised when they heard this.

After a moment of silence, Zhuang Daozhong couldn't help but sigh: Yifan is indeed still young. He dares to think and do, and he is also very ambitious. Not only does he want to create a set of restaurant ratings in our country, but he also wants to do this kind of thing that will make guests taste more. The private kitchen restaurant is really amazing.

Su Jinrong knew that these words were meant for him, and said with a smile: These are the decisions of Yifan, the master of the spoon, and naturally we, Su Ji's disciples, must fully support them.

When Su Jinrong said this, Shi Jinbin was the first to express his stance: Yes, I definitely support the person in charge.

As soon as Shi Jinbin opened his mouth, Sun Mingxing followed up and said, I also support the person in charge.

Naturally, other junior uncles also expressed their willingness to support Feng Yifan, the person in charge of the spoon.

Feng Yifan clasped his fists to all the uncles and said, Thank you, all uncles.

Then he bowed to his father-in-law again and said, Thank you, Dad, for supporting me.

Su Jinrong smiled and said, Of course I want to support you. You are my son-in-law, and you are also the person in charge of Su Ji. From now on, everything about Su Ji will depend on you.

Feng Yifan nodded and said, Dad, don't worry, I will be a good spoon master.

Rodney also asked at this time: Chef, for you, what kind of rating is more suitable for a restaurant?

Feng Yifan looked at Rodney and smiled and said: Actually, no rating is completely suitable for every restaurant, because a restaurant should not do it just for those ratings. A restaurant is a place to eat, and a place for guests to enjoy delicious food. .

However, because of restaurant ratings and recommendations, many restaurants are trying their best to obtain high ratings, even at the expense of giving up and losing some of their own characteristics. I think this is actually unnecessary.

There is no point in getting a high rating if the restaurant's own identity is lost.

Rodney was stunned when he heard this. He looked at Feng Yifan with a slightly complicated expression.

In fact, he could still tell that Feng Yifan's words were actually pointing out that many foreign star ratings were meaningless.

Feng Yifan saw that Rodney was speechless, and then said: I think that a good restaurant should focus on some of its own characteristics, rather than simply doing it for some reviewers, otherwise it will lose its value. Lose the independent characteristics of the restaurant itself.

It is impossible for a restaurant to be liked by everyone, so the restaurant must maintain its own characteristics. Maybe some customers do not like those special dishes, but they cannot give up their special dishes just because the guests do not like them.

The most important point is that a good restaurant does not care about the top-notch tables, tablecloths, tableware, etc. It does not care about how the service must make guests feel at home, but it must try to make guests feel comfortable and at the same time. Able to taste delicious food.

In this way, a good restaurant must win with taste.

After hearing these words, Rodney recalled the dishes in the Perovance restaurant.

Nowadays, the classic set menu of Perovance Restaurant and the dishes that have always been loved by many people are almost all created by Feng Yifan at Perovance Restaurant.

After hearing Feng Yifan's words today, Rodney seemed to understand why those dishes would always be popular.

It can even be said that Perovance Restaurant can rely on those dishes to continue forever.

Because each of those dishes has been carefully polished by Feng Yifan, it can be said that the taste is already very well blended.

So those dishes stand the test of time and can be regarded as timeless classics in Perovance restaurants.

Look at the Chinese restaurant in front of you. It doesn't look very big.

And it's located on an old street.

But this Chinese restaurant has its own characteristics, with the restaurant's unique taste and restaurant-style dishes.

In Rodney's opinion, anyone who knows Feng Yifan can quickly tell that this is Feng Yifan's restaurant as soon as he steps into this restaurant.

Because maybe he is the only one in the world who can run a restaurant like this.

After all, it is still impossible for most restaurant operators to give up profits.

Perhaps under the pressure of profitability, many chefs cannot be more free like Feng Yifan. They still have to participate in some ratings to gain some advantages in ratings and some recommendations, so that their restaurants can gain a higher reputation. .

However, in Rodney's opinion, Feng Yifan really didn't need other reputations when he was at Su Ji and Ruo Restaurant.

Feng Yifan is well-known, and his own reputation may even be higher abroad.

Under such circumstances, he does have the capital to carry out various innovations and attempts.

And his insistence on cooking based on the taste of his customers will indeed only gain him more customer support.

Rodney had to admit that Feng Yifan was indeed much higher than many chefs in terms of his attitude towards cooking.

Therefore, it seems that Rodney feels that Feng Yifan's success is destined.

Rodney looked at Feng Yifan and said: Chef, maybe I can only admire you in this life, because many of the things you have done and persisted in are indeed beyond my ability.

Feng Yifan smiled and said: Rodney, actually you don't need to be discouraged. Our lives are still very long. If you don't try some things, how do you know you can't do it? Now you are the owner of the Perovance Restaurant Chef, I hope you can cheer up and be a good chef.

Rodney looked at Feng Yifan, his expression was complicated for a moment and he didn't know how to respond?

Feng Yifan then said: Do you know why I insist on opening a restaurant there? The main reason is to put some pressure on you and Perovance Restaurant. Don't you think that without competition, you and Perovance Have restaurants lost a lot of their gumption and creativity?”

These words instantly awakened Rodney.

He realized it all at once, after such a long time.

He actually didn't notice that he and the senior management of Perovance Restaurant had always wanted to get rid of the various influences brought by Feng Yifan.

But in fact, Feng Yifan’s various influences are almost everywhere.

And when they tried every means to remove the influence, they also developed a kind of slackness.

It must be admitted that the menu at Perovance Restaurant has not changed for a long time.

Even though some new dishes have been added, the classic set meal left by Feng Yifan is still the most popular.

That set meal is almost irreplaceable. It can be said that many guests who come to Perovance Restaurant go there for that set meal.

Indeed, as Feng Yifan said, Perovance Restaurant has been going very smoothly in recent years.

It has almost no rivals and has been rated as the top restaurant by many well-known food magazines.

Therefore, whether it is the senior management of Perovance Restaurant or Rodney, the chef, in fact, many times they no longer seek breakthroughs and innovations.

Under such circumstances, it is true that Perovance Restaurant has never launched a new set meal.

Now Feng Yifan has made it clear that he is going to open a restaurant in the neighborhood where Perovance Restaurant is located, and he has made it clear that he will put pressure on him.

After being stunned for a short time, Rodney took over this time very seriously.

Okay, Restaurant Perovance and I will definitely look forward to competing with your restaurant, Chef.

Feng Yifan then laughed: Hahaha, okay, let's work hard together then.

After talking to Rodney, Feng Yifan also asked the last table of the three-head banquet to be brought out and served, and invited many relatives and friends present today to taste it together.

First of all, I would like to thank all my relatives and friends for coming to support me today. This is the first time I have tried to do such a traditional thing in Su Ji since I returned to my hometown from abroad and returned to Su Ji. A famous classic banquet.

Maybe there are still flaws in what I did, maybe I haven't reached the level of my grandfather in the past, maybe I still have a lot of room for improvement.

Here I promise you that I will definitely work hard to correct it and strive to make further progress.

As a chef, I will not stop here, I will continue to catch up with Grandpa.

As two restaurants, Suji and Ruo Restaurant will not stop here, and will definitely become a delicious place where everyone can enjoy the collision of traditional and innovative dishes.

When Feng Yifan was talking, not only Su Jili's relatives and friends, but also the people queuing up outside to eat the three-headed banquet, all fell silent and listened to Feng Yifan's words.

Finally, Feng Yifan also raised his glass and said to everyone inside and outside: Thank you everyone for coming, cheers.

Su Jili's relatives and friends, as well as the guests on the street outside, all shouted together: Cheers.

Then everyone applauded Feng Yifan together, which was regarded as recognition of his three-head banquet.

In fact, everyone does recognize Feng Yifan's three-head banquet.

Especially Su Jili's relatives and friends, who have witnessed Feng Yifan's cooking process, naturally understand how cumbersome the cooking process of the three-head banquet is.

So everyone knows that tonight's three-head banquet is really full of Feng Yifan's sincerity.

Next, Feng Yifan also asked his relatives and friends to start.

Okay, everyone, hurry up and taste it together to see how the three-head banquet I'm serving tonight is going to be.

Relatives and friends also started to taste it one after another.

In fact, everyone has been impatient for a long time. Before, they could only watch the customers eating outside. Seeing those customers, especially the hollow steamed buns with Grilled Whole Pig Head, eating with big mouthfuls, really made Su Jili's relatives and friends waiting. My friends are all greedy.

Now I can finally taste it in person, and my friends and relatives can’t wait to eat the Grilled Whole Pig Head.

Even Feng Ruoruo and his friends gathered around his father, and the children were all clamoring for food.

Feng Yifan took matters into his own hands and filled hollow steamed buns with sliced ​​pig head meat for each child.

Everyone inside and outside Su Ji was tasting it, and everyone's face was filled with joy, and the joy was also full of satisfaction with the delicious food.