Hardcore Chef Dad

When Feng Yifan stepped into the back kitchen of the hotel restaurant, he just bumped into Walsh.

No, to be precise, it should be that Walsh was inspecting in the back kitchen, but Feng Yifan, an unexpected guest, broke in.

Walsh is reviewing the restaurant's dishes, especially the one-star set menu left by Feng Yifan.

The hotel still attaches great importance to this menu. Walsh will be sent regularly to inspect the hotel branches around the world with the chefs of the restaurant at the hotel headquarters to confirm that the restaurant chefs in these branches can strictly follow the menu. Ask to finish the dishes on the menu.

Walsh came over this time to review the rest of the hotel, which was of course the focus of his trip.

But the more important one is to review the kitchen of the restaurant.

Because this menu is a certified one-star menu, it is naturally the hotel's signature, and it is also the most ordered menu in hotel restaurants.

In the back kitchen, Walsh looked like a majestic king, looking down on his generals and soldiers from a height.

But at this moment, a figure with a not so strong aura and a very leisurely step stepped into the back kitchen.

Even if Feng Yifan doesn't have Walsh's powerful aura, he is like a very ordinary hotel guest, an ordinary guest who strayed into the back kitchen of a hotel restaurant.

But the moment he stood in the back kitchen, the oppressive aura that Walsh originally brought was instantly dissipated.

Then everyone in the back kitchen will unconsciously focus on Feng Yifan.

Especially those chefs who were working on the one-star menu he left behind, each of them really became very serious, even more serious than Walsh supervised by the side.

He didn't even dare to be sloppy in every step, and didn't even dare to deviate in some movements.

Both Walsh and Chef Yu Quan were surprised to find that the chefs in the back kitchen seemed to have suddenly become very standardized robots, all of them became meticulous, and there seemed to be no mistakes at all.

Feng Yifan didn't care about that, he just walked up to Yu Quan and asked in a low voice: I want to ask, can I borrow your back kitchen? I can pay for all the materials used, my daughter wants Eat the lunch I made for her, can you make it for my daughter?

Feng Yifan deliberately moved closer to Yu Quan, and deliberately lowered his voice, in order not to disturb the other people in the back kitchen.

But his appearance is destined to alarm everyone in the back kitchen.

So the moment he opened his mouth to speak, the entire back kitchen would instantly quiet down, and even the sound of the collision of pots and spoons, or the sound of chopping vegetables disappeared instantly.

Everyone subconsciously lowered the noise and listened carefully.

Even Walsh would subconsciously hold his breath and listen carefully to Feng Yifan's words.

There was an instant silence in the back kitchen, which surprised Feng Yifan.

After finishing speaking, he looked at the people in the back kitchen, and then said with a smile: It's okay, you continue to work on your work, if it disturbs you, I will think of other ways.

When Feng Yifan turned around and was about to leave, Yu Quan hurriedly grabbed him and said, Mr. Feng, it's no problem, you can use everything in the back kitchen. If you have any orders, just ask, and we will try our best to cooperate with you. Guaranteed that there will be no deviations.

As soon as Yu Quan finished speaking, the other chefs in the back kitchen all said in unison: Yes, the chef.

In Walsh's eyes, this scene

It really made his blood surge in an instant, and it really had a wonderful feeling.

Then, tears welled up in Walsh's eyes, and he couldn't help saying: Yes, chef.

Feng Yifan was a little dazed, thinking to himself, isn't he just going to borrow some kitchens? Why are you all still like this? Aren't we going to war?

He could only quickly say: Everyone, don't get excited. I don't want to disturb everyone. I just want to use some kitchens. Give me a stove and some ingredients. I will definitely pay according to the price. There are knives and cutting boards that need to be borrowed.

Yu Quan spoke again: Chef, you are welcome, as long as you need, you can use everything here.

Afterwards, Yu Quan said directly: Give up a stove for the chef, and prepare the chopping board and knives. By the way, bring over the freshest ingredients today.

Very quickly, the chefs in the back kitchen acted immediately.

Before Feng Yifan could speak, the chefs had already vacated space and piled up all the fresh ingredients for today.

Feng Yifan felt a little helpless when he saw this, he really never thought that everyone would cooperate like this.

But in the face of everyone being so active, he really couldn't say anything more?

Then, Feng Yifan walked over to look at today's fresh ingredients.

Among them, there are really high-grade Shenmeng seafood, as well as a lot of hard food ingredients, such as pork with two black heads among the four famous pigs in China, some very fresh river seafood, and some rare mountain products , is really very fresh and well stocked.

Yu Quan introduced from the side: Chef, these were delivered this morning, and they are all absolutely fresh. Let's see what you need? You can use whatever you want.

When Feng Yifan watched, everyone in the back kitchen still focused on him.

In the eyes of other chefs in the back kitchen, Feng Yifan is really a very peaceful person.

He didn't have the sense of oppression that Walsh gave everyone. He was really like an unrelated person who accidentally broke in. He would not point fingers at anyone, nor would he disturb everyone's work.

He is just a person, walking and watching, and at the same time, he will take some ingredients he may need.

Feng Yifan chose a piece of excellent five flowers with two black ends.

Then I chose some very fresh prawns.

Then he stayed at the seafood for a while, thought carefully, and chose a small Bolong and a fresh perch.

If it is only from the appearance, many people may regard the side tooth perch as the eastern star spot.

But in fact, there is a difference between the two, and the prices of the two are also very different.

When Feng Yifan chose a perch, he still did not forget to tease Yu Quan: Should we confirm first that this is a perch? Don't count it as Dong Xingban, I can't afford that. Money.

Yu Quan quickly said with a smile on his face, No, no, chef, don't worry.

It's just that everyone is really curious, what kind of dish will Feng Yifan use Boston lobster and side tooth perch?

As for the remaining vegetables, Feng Yifan chose more freely.

Only after careful observation, I found that the vegetables in the back kitchen of the hotel restaurant should not be purchased from the parent's vegetable base.

Feng Yifan still asked, Didn't you purchase your vegetables from Yanghu Township?

This sentence made Yu Quan a little surprised, he hesitated and said: Our place is a little distance from Yanghu Township, and we have indeed used it before, but there may be some problems in transportation, so we did not choose to continue to use it, but the nearest one. Make purchases.

Feng Yifan nodded and said, Well, it's not wrong to purchase nearby, but if you want to pursue quality, you should use vegetables from Yanghu Township.

Yu Quan also hurriedly said: It's the chef, I will purchase suggestions from the hotel.

Feng Yifan hurriedly said: Don't, I'm just saying it casually, and the Yanghu Township Vegetable Base was actually founded by my parents, so I don't want people to think that I'm doing public affairs for personal gain.

When he said this, Feng Yifan still did not forget to glance at Walsh who was standing not far away to review.

Walsh heard the words, noticed the gaze, and then turned his head to look over.

Then, Walsh said without any hesitation: Yu Quan, you don't need to make suggestions, I will tell the general manager of your hotel, and all purchases will be made from Yanghu Township in the future.

Feng Yifan smiled and said: Thank you so much. I thank my parents and the folks in Yanghu Township.

Walsh said with a serious face: The quality of vegetables must be guaranteed, and hotel restaurants must have fresh vegetables every day.

Feng Yifan nodded and said: No problem, I will ask the village to send you a car every day.

But then, he added: Of course, if you send a car here, the price...

Walsh made a direct decision again: The price is fine, as long as it meets the hotel's requirements.

Feng Yifan smiled and gave Walsh a thumbs up: OK, deal.

Feng Yifan is still very happy with this result, and helped his parents to confirm a business. As long as a hotel starts to use vegetables from Yanghu Township, other hotel restaurants in Shanghai will definitely use them one after another. Then the vegetables from Yanghu Township will be used. , you can easily enter this metropolis formally.

Thinking about it, this trip to Shanghai is really worth it, especially staying in this international hotel where I used to work.

Holding the selected ingredients, Feng Yifan sighed with a smile: Our Peiwangao Hotel really deserves to be an international hotel chain.

Walsh nodded with a serious face: Well, that's natural, our hotel will definitely pursue the best.

Feng Yifan took the selected ingredients, put them in the place vacated for him, and started cooking alone.

Originally, Yu Quan wanted to ask someone to help, but when he saw Feng Yifan cooking alone, everyone in the kitchen was stunned, and no one dared to step forward to help.

Starting from the preparation of some vegetables, Feng Yifan completed all the preparation work by himself.

Vegetables are washed and all pre-conditioned and set aside.

The next step is to cut those meat dishes, such as pork belly with two black heads, into suitable squares.

The chopping board chef in the back kitchen watched helplessly. Feng Yifan was able to cut a whole piece of pork belly into square and square pieces, and the size of each piece was almost Similarly, the knife workmanship alone is impeccable.

The subsequent pretreatment of the pork belly is also smooth and smooth, first blanching, and then dry-stirring to get out the oil.

The last piece of square pork belly is placed aside, even if it has not been cooked, it is already very attractive.

After everything was ready, everyone thought he was going to start cooking, but he was not in a hurry.

Taking off his chef uniform, Feng Yifan said with a smile: I'm sorry, you guys help me look at things, I need to go upstairs first, I want to see if my daughters have taken a bath I can't start cooking until they all come downstairs and sit in the dining room.

After saying this, he still didn't forget to add: By the way, you should also remember this. You must wait for the guests to sit down and order and confirm before you start cooking, otherwise the dishes will not be fresh if they are too early. The dishes need to keep that freshness.

The chefs in the back kitchen responded almost subconsciously: Yes, chef.

At this moment, Feng Yifanyan became the chef in the back kitchen.

After he left, all the chefs gathered around his desk to watch.

Look, this is called a master. With this knife, each piece can be extremely accurate. There is no need to measure it. Every piece is square and square, and all of them must be the same size.

By the way, have you noticed that the chef has already determined the size when he chooses it?

I saw that when the chef chose this piece of pork belly, he measured it with his hands.

That's right, and the chef's choice of these ingredients, and these vegetables, seem to be in controlled quantities, and he has been muttering that they should have determined the exact amount.

Is it so exaggerated? How much does everything need to be calculated?

Top chefs are like this, so as to avoid waste as much as possible.

It's not that top chefs can do it, but state banquet chefs can do it, because there can't be too many errors when submitting the purchase order for the state banquet, so every amount must be guaranteed. If too much waste is wasted If there are too many, there may be no ingredients available.

Wow, is that really the case?

Of course, I heard from my master when I was learning how to cook.

Your master? Is he the chef of the state banquet?

No, my master once learned from a state banquet chef.

Hey, I thought your master was.

Hahaha, if his master is, he will be the chef.

Yu Quan saw a group of people discussing around Feng Yifan's stove, so he could only say, Okay, okay, don't look at it, go back to work, the food is still waiting, you have been delayed for a long time. For a long time, if the delay is too long, the review will pass.”

After being reminded like this, the chefs realized that Walsh was still in the back kitchen.

But when everyone looked back, they saw that Walsh was watching with everyone.

Walsh saw everyone turning their heads to look at him, and immediately smiled and said: You're welcome, today is a bit special, the chef finally came to show his skills, we all have to learn with an open mind, so today's review, I can relax a bit, As long as everyone can make no mistakes.

Everyone is naturally very happy to get such relief.

When everyone was happy, Walsh added: But at dinner, it's business as usual.

The chefs froze a lot for a moment, but soon they all cheered up and returned to their respective positions to work hard.

It's not to pass the review, but not to disappoint the former chef.