Hardcore Chef Dad

When it was approaching noon, Su Ji hadn't officially opened yet, and there were already many people waiting at the door.

Today's Su Ji is really very famous in Huaicheng, and many people in Huaicheng come here every day.

This is partly due to Su Ji's reputation, and everyone wants to come and taste Su Ji's food.

More importantly, Su Kee is really good and cheap, especially at noon to eat a bowl of noodles or fried rice, it is really worth the money.

There are many combinations of noodles, and fried rice also has a lot of patterns to choose from.

So first of all, many people around will come to have lunch at noon, plus some people who come here especially, it will make Suji very crowded every day.

Of course, for many locals, especially those who live near the old street, knowing that the old street is about to be closed for reconstruction, they feel that every day they come to Suji is to eat less.

Finally, Feng Yifan was ready, and it was already 11:30 noon.

Su Ruoxi changed the door sign to Business.

Seeing that the sign was changed, the crowd waiting at the door poured into Su Ji almost instantly. After finding their seats and sitting down, they started clamoring to order food.

The proprietress, bring me a bowl of eel shredded noodles, put more scallions, and the eel shreds to be separated, add a portion of noodles too.

Miss Boss, let's have some fried rice with a lion's head.

Miss Boss, I want some beef brisket noodles.

Miss Boss, I want a serving of Three Prawn Noodles.

I want a bowl of catfish tofu and lion's head noodles.

A bowl of yellow croaker noodles, no chopped green onion, add a serving of noodles.

...

As the diners clamored to order, Su Ruoxi quickly began to record them on the list, and corresponded the numbers one by one, and distributed the number plates to the ordering guests.

This is also because there are too many guests recently, Su Ruoxi thought of a way to do it with her mother-in-law.

With a number plate,

Then check the number according to the number, and there will be no problem of going wrong.

After the first batch of number plates were distributed, Su Ruoxi immediately took the list and sent it to the back kitchen.

In the kitchen, Feng Yifan got the order and quickly started to make preparations. He first put the noodles in the pot, and at the same time put various toppings on it, and then he quickly fried the rice.

It can be said that during the cooking of the first batch, Feng Yifan spent almost all of his time, without delaying a single minute.

About half an hour after the first batch of diners ordered, the orders were delivered one after another.

Let the first batch of order diners eat at the same time, the second batch of orders will come.

Feng Yifan has to continue to be busy in the back kitchen. During this process, he can always adjust the time to ensure that the order can be served in time.

Of course, the most important reason for this is because Feng Yifan spent the whole morning preparing materials.

When all kinds of preparations are prepared, it can save a lot of time in the production process.

And in the time saved, other things can also be cooked.

For example, in the process of cooking noodles, fried rice can be fried, or toppings can be cooked out of the pan.

To properly arrange the various processes, one must have a good understanding of the entire process of making each dish, know to what extent the noodles need to be cooked, and how much time it takes.

There is also the cooking of the topping, how long it needs to be cooked, and then when it needs to be seasoned.

And how much time does it take to fry a piece of fried rice.

All of this is under the control of precise time. Feng Yifan will be like a robot, constantly operating according to the prescribed time, so as to ensure that everything in the back kitchen is orderly.

Zhao Daxia often stood by the door of the back kitchen, looking at Feng Yifan who was busy alone in the kitchen, and couldn't help sighing.

Boss, you are really amazing. You can do so many things well at once.

Feng Yifan took a break from his busy schedule, and he could still respond to Zhao Daxia: It's nothing, as long as you have mastered these procedures and can accurately calculate all the time and heat, then it will be easy to do. The key lies in your own understanding. Mastery of the cooking process.”

While talking, Feng Yifan took out the boiled noodles and put them into a bowl. At the same time, chopped green onion and soup were prepared according to the order.

After that, the topping comes out of the pot, or it is poured directly on the noodles, which is called gai pouring.

Or use a small plate to serve it out and put it aside. This is called crossing the bridge.

Hearing Feng Yifan's introduction, Zhao Daxia couldn't help but praise: Professional, boss, I really like watching your cooking, especially watching you introduce while cooking, I really feel unique.

After Feng Yifan cleaned up, he said with a smile: That's good. If the restaurant business is not good in the future, I will make a cooking show for others to watch. It will also be a good job. I feel that it will be better than that. I'm so much more relaxed now.

Zhao Daxia laughed immediately after hearing this: Hahaha, boss, are you willing to give up such a good business?

Feng Yifan thought for a while and said, Well, I really don't want to part with it. The key is that if it's like that, Ruoruo will definitely not be happy.

Zhao Daxia was taken aback for a moment, then laughed loudly and said, Hahaha, that's right, in that case, if you lose the job of delivering the menu, it will really lose a lot of fun.

Feng Yifan nodded with a smile: So we still need to keep the restaurant going.

After saying that, Feng Yifan put the noodles and fried rice on the big tray, and then went out to serve the meal with the big tray.

This time, just as Feng Yifan walked out of the back kitchen, the restaurant suddenly fell silent. Then I don't know who took the lead, and there was applause in the restaurant.

Feng Yifan was a little confused by the applause.

What's happening here?

Why did you suddenly give yourself a fault?

After the thunderous applause, someone in the restaurant stood up and said, Chef Feng, you are really too good. You didn't participate in the cooking competition, but in the end it affected the whole competition.

Feng Yifan still delivered the order first, and then asked strangely: What does this mean?

Zhang Fenglin, who came to lunch with his father, stood up and said: At the Fujinglou competition that day, many people overturned because they imitated you. Your influence is really great.

Hearing the sound, Feng Yifan turned his head to look at Zhang Fenglin, and then at Zhang Maosheng who was sitting beside Zhang Fenglin.

Some asked strangely: Is it that exaggerated?

Zhang Fenglin smiled and nodded: It's not an exaggeration at all. It's true that many people overturned their cars because of imitating you. I was there. The first group of chefs who went up were deliberately imitating your cooking process, but they all overturned. The first group almost died. They were all eliminated.

Then Zhang Fenglin talked with some diners in the restaurant in detail.

After listening to everyone's narration, Feng Yifan suddenly couldn't laugh or cry: Why do you want to imitate my cooking movements? My movements are my habits, and they are not standard?

But Zhang Fenglin shook his head and said, No, Yifan, have you forgotten that the first lesson master taught was standing posture?

Being reminded by his senior brother really made Feng Yifan react.

Not to mention that it was true, when he came to Suji to learn cooking, the first lesson was really standing in front of the chopping board.

When he was teaching Lin Ruifeng, he also corrected him many times, about the standing posture when cutting blocks in front of the chopping board.

But then, Feng Yifan asked strangely again: As a cook, isn't standing posture a basic skill?

Zhang Fenglin was a little bit dumbfounded and said: Maybe it's just a basic skill for you.

Speaking of this, Zhang Fenglin is also a little helpless: Nowadays, many cooks are indeed not as strict with themselves as before. All kinds of actions are relatively nondescript, so they will imitate you, but the result is embarrassing at the competition scene. Unfortunately, now No one cares.

This can be regarded as the current status of the domestic kitchen industry. In the past, a cook must have a strong waist and a strong horse.

Because as a cook, you need to stand for a long time, and the waist and horse are solid and strong to support.

Therefore, at the beginning of learning how to cook, the master will require the standing posture, and it is very strict.

This is also the reason why many people who learned to cook in the past may have been eliminated from the beginning, and they could not bear the hardship.

But now, many cooks are half-way monks, and they may not even have studied systematically. Then there are some culinary schools, and many of them will not emphasize this point.

As a result, some chaos in the kitchen business today.

On the scene of the competition, he would be embarrassed by imitating Feng Yifan's basic movements.

Hearing what the senior brother said, Feng Yifan smiled helplessly: Looking at it this way, I have done a good deed to let everyone understand that being a cook is not so easy, and some basic skills still need to be picked up, otherwise if you want to become a good cook, I'm afraid it can only be an idiot's dream.

Zhang Fenglin and most people in the restaurant nodded in agreement.

Zhang Maosheng also said at this time: The reason why cooking is called cooking is because it is also an art, an art of cooking. If you want to make cooking an art, you need solid basic skills. , this should be applicable in any business.

Mr. Tang Zhuochen, who came over for lunch today, said: So Yifan has re-established the benchmark of the kitchen industry, and let those cooks understand how difficult it is to become a real master chef.

After hearing what the two old people said, Feng Yifan quickly waved his hands: Don't, you two old men, don't flatter me. I'm just a chef now. I'm not a culinary master. I really can't be called that. As long as everyone likes to eat the dishes I make, I will be satisfied.

Such words were immediately praised by others: Chef Feng is really good, he can not be arrogant or impetuous.

Feng Yifan didn't know whether to laugh or cry: You guys, are you not letting me talk? Okay, I'll go back and continue cooking. Let's order first.

After saying that, Feng Yifan ran away from the scene all the way.

I feel that if I continue to stay, I may really be blown away by the people in the restaurant for a while.

Back in the back kitchen, Lin Ruifeng was already busy in the kitchen.

Feng Yifan is very satisfied with Lin Ruifeng now, he can bear this hardship, and he will take the initiative to work, and he will not forget to practice the basic skills, which is the foundation of becoming a good cook.

The master and apprentice had nothing to say, Feng Yifan reported what he had ordered in front of the menu.

While listening, Lin Ruifeng responded one by one, and began to prepare.

Although Lin Ruifeng is still in the basic stage, he can still help Master with a lot of things because he can't go to the kitchen alone.

In the restaurant ahead, the discussion about the game was still going on.

Everyone is still looking forward to the next game.

The ones who can enter the top 16 are very good.

Yes, yes, I also think they are all very good, especially our Chef Zhang, who got a perfect score to advance. I think Chef Zhang has a chance to win the championship.

Hearing this statement, Zhang Fenglin quickly waved his hands: I just happen to be able to cook two dishes well, and there is still some distance from winning the championship, and I still need to work hard.

The diners in the restaurant immediately encouraged: Chef Zhang, please work hard, you must be fine.

That's right, I'm also Chef Feng's senior brother, so I can't just lose it casually.

With Chef Feng here, I will definitely win.

Zhang Fenglin said with a smile: It is precisely because I have a junior like Chef Feng that I am very nervous. I am afraid that if I do not do well, I will embarrass my junior and master.

Su Jinrong said, No, you are fine.

Zhang Fenglin quickly stood up and bowed to Master: Thank you, Master. With your encouragement, Fenglin will definitely do his best to enter the final.

Zhang Maosheng is still more serious to his son: Don't be proud, you have to do well, and the key is to remember what Yifan said before, and you must do a good job in the foundation.

Zhang Fenglin responded seriously to his father: Dad, don't worry, I will definitely do my best.

Zhang Maosheng was very satisfied with his son's serious answer.

Once upon a time, Zhang Maosheng wished so much for his son to be like this, but at that time his son was young and rebellious, and now his son is also a father, and he really has the responsibility of a father.

Zhang Maosheng felt very relieved at this moment.

In fact, Zhang Maosheng still has another idea, hoping that his son can return to Suji and make Suji bigger and better with Feng Yifan.

But even though he had such an idea, Zhang Maosheng never said it out.

There is no other reason, because Zhang Maosheng understands that his son may not be qualified to be a cook in Su Ji.

Don't look at Lin Ruifeng as an apprentice in Su Ji, but everyone knows that Lin Ruifeng is not qualified to be in charge for the time being, and being able to cook occasionally is just some training for him by Feng Yifan.

In Su Ji's back kitchen, Feng Yifan is the only one who can seriously cook.

Only the dishes made by Feng Yifan can make Suji's business so prosperous, so many people are willing to come and wait in line every day.

Thinking of this, Zhang Maosheng could only give up his thoughts in the end.

He can only hope that his son can continue to work hard. If he can become the menu chef of Chinese Cuisine this time, it can be regarded as fulfilling Zhang Maosheng's expectation.

Thinking of this, Zhang Maosheng looked at his son and suddenly smiled slightly: I should be content, my son is already very good.

Zhang Fenglin was a little confused when his father suddenly said such a sentence?

It was Su Jinrong who patted Zhang Fenglin with a smile: Okay, your father is finally satisfied with you.

Zhang Fenglin turned his head to look at his master, and then at his father. Looking at his father with a smile on his face, he finally understood that he had his father's approval.

Smiled to his father and said, Thank you, Dad.

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