Hardcore Chef Dad

A lunch allowed Lu Xigu and Quan Chengping to fully experience Feng Yifan's cooking skills.

The true art of cooking.

The two old men were completely convinced.

They already know very well that Feng Yifan should be the rumored shadow chef who once helped the Perovance restaurant regain three stars and regain the favor of a certain royal family.

The two old men felt that his two original Western dishes alone were of three-star quality.

Of course, if it is regarded as a three-star dish, these two dishes must be plated separately and need some modifications.

But even though Feng Yifan cooked it for his family and did not put it on the plate, it was still difficult to conceal the delicacy of the two dishes.

After Feng Yifan and the others had lunch and were sitting in the restaurant to take a break, Walsh came to him on his own initiative.

Chef Feng, I would like to ask, can we purchase the right to use the last two dishes you made today? Of course, we will pay you for the use as before.

When Lu Xigu and Quan Chengping heard this, the two old men looked at each other.

The two old people also had some surprises in their hearts. They did not expect to witness the so-called menu shopping.

Buying a menu is actually buying a license to use original dishes.

If the general public is familiar with the dish, there is no such thing as authorized use. Only in Feng Yifan's last two dishes today, he used some of his own original cooking methods, and the design of the finished dishes also showed his originality.

At this time, if the restaurant wants to cook and sell this dish, it must obtain authorization from the chef.

And when the dishes are sold, they also need to be signed by the creator.

For example, the one-star menu in the hotel restaurant has the signature of Feng Yifan on it.

This type of original dishes, especially menus that have received stars, are not allowed to be used to open a store for profit without the author's authorization and signature.

What's more, top chefs don't care about other people's imitations.

Just by following the recipe, a dish will have the same taste as it was cooked by the original cook.

Therefore, if the restaurant cannot invite the chef himself, it is naturally impossible to purchase the cooking method of a dish, because the taste of the dish imitated in that way may be completely different.

Feng Yifan looked at Walsh and said with a smile: Chef Walsh, you should understand that the menu of a dish, even if I give you all the recipe sheets and tell you how to cook it, if If there is a slight deviation, the taste will be completely different.”

Walsh nodded: I understand, but we still hope to get your authorization to use it.

Feng Yifan was a little helpless: Actually, I just made these two dishes casually for my daughter to eat. If they are really going to be served, some aspects need to be improved.

Walsh spoke again: No, Chef Feng, we know your skills very well. Please don't be modest.

Feng Yifan was really dumbfounded.

Lu Xiguo smiled at this time and said: Yifan, since they are so sincere, just authorize them. Besides, if you adjust the presentation of these two dishes, they will definitely be two very good dishes, which can be regarded as Let’s add some different choices to our restaurant menu.”

They are both chefs, and as Walsh and Yu Quan watched the whole process, they were naturally confident of recreating the scene.

It's just that the two of them may not be able to fully grasp some seasonings and heat.

But Walsh and Yu Quan were still very insistent, hoping to obtain authorization from Feng Yifan. They also had certain confidence in some of their respective craftsmanship, and felt that they could work out the appropriate heat and seasoning.

Feng Yifan finally nodded: Okay, since you want authorization, let me give it to you. The two dishes are actually not worth much.

Walsh breathed a sigh of relief: Okay, I will report it to the headquarters together with the general manager of the hotel here. After the headquarters has rated it later, we will give you a suitable quotation.

Lu Xiguo and Quan Chengping looked on, and the adults, including Shi Jiahui, were also a little shocked.

For Shi Jiahui, this is also the first time she has witnessed such a purchase of menu authorization.

After Walsh left, Feng Yifan saw that everyone was silent, so he smiled and said, It doesn't have to be like this, right? The licensing fee for two dishes is actually not much. It's not like my one-star menu, that one The licensing fees are quite considerable.”

Shi Jiahui thought for a while and suddenly said: So, does all your income in these years come from this aspect?

Feng Yifan did not hide anything and nodded: That's right. Among the menus I have authorized now, there are two three-star menus and about four or five one-star menus. However, there seems to be only one two-star menu.

Lu Xiguo and Quan Chengping were shocked, and Shi Jiahui also found it incredible.

Feng Yifan smiled and said: Actually, the income is not as high as you think.

Quan Chengping suddenly asked: So, do you authorize all the signatures on the menu to be your name?

Feng Yifan shook his head: No.

With that said, Feng Yifan asked for a restaurant menu and handed it to Quan Chengping.

The latter took a look at the signature on the restaurant's one-star menu and was suddenly a little surprised.

Sure enough, let me tell you, we often see this name in some top restaurants abroad, but we never know which restaurant this signed chef is in.

There is a dragon-fei-fengwu English name on the menu, and there are standard English and Chinese labels next to it.

The dish is created by the chef: Ai Xi.

If you hadn't seen Feng Yifan today and hadn't heard him say that the menu was his, many people might have mistaken this signature for a foreign female chef.

But knowing that it is Feng Yifan's menu, and comparing it with the Chinese characters above, you will understand the meaning of these two words.

Yang Zhiyi understood instantly, looked at Feng Yifan and said, Yifan, you have been thinking about your wife all the time while you were abroad for several years. You even signed the menu with 'Aixi'.

Lu Xiguo and Quan Chengping were still a little confused. They looked at Yang Zhiyi curiously and asked what he meant.

Yang Zhiyi smiled and explained: Chef Feng's wife is called 'Su Ruoxi', so I think the two old people should know what the signature 'Aixi' means, right?

The two old men suddenly understood after hearing this. Feng Yifan's signature showed that he loved his wife deeply.

Even though they haven't seen each other for five years and are separated by thousands of mountains and rivers, he still deeply loves and misses his wife.

Feng Yifan said with a calm smile: Because of some things, I couldn't return to China, so when I was first authorized to authorize this one-star menu, I signed my name. Later, I also asked everyone who uses my menu to Restaurants should put this name on their menus.”

Lu Xiguo sighed: I remembered that we had tasted Yifan's menu when we were at the Perovance restaurant. At that time, we asked if we could meet the chef, but the answer we received was that the creation of that menu The person has left the Perovance Restaurant.

Quan Chengping said: Yes, we were quite disappointed at the time and thought about when we could meet again in the future.

Lu Xiguo looked at Feng Yifan and said, I didn't expect that the creator of the menu would be my grandson.

Feng Ruoruo came close to her father at this time and asked with a smile: Grandma, is my father very good? Did I tell you? My father's cooking is very delicious.

Yang Xiaoxi came over and helped his good friend by saying, Yes, Father Feng's cooking is the most delicious.

Feng Yifan hugged the two little girls, with a doting smile on his face.

Thank you for my two wonderful daughters.

Lu Xiguo responded to Feng Ruoruo and said, Yes, your dad's cooking is indeed delicious, and it's all dishes we can't eat elsewhere. I'm really grateful to your dad.

Quan Chengping said: Well, I have to thank Ruoruo and Xixi. Without our two little darlings, we wouldn't be able to eat such delicious dishes.

Feng Ruoruo and Yang Xiaoxi were very happy after hearing this. They happily waved their little hands and shouted in unison: Dad (Father Feng) is great.

Feng Yifan asked the little girls to shout twice to stop them and said: Okay, let's not disturb others while they are eating. Should we go upstairs? It's time for you two to take a nap later.

The two little girls immediately lowered their voices and responded to Father Feng softly.

Okay, Dad, let's go. We've finished eating anyway.

Let's keep it quiet.

Everyone stood up. When Feng Yifan went to check out, the restaurant originally didn't want to charge money, but Feng Yifan still insisted on paying for the ingredients.

When Feng Yifan and the others left the restaurant and took the elevator back to the room upstairs.

In the back kitchen of the restaurant, Walsh and Yu Quan are trying out dishes.

The two of them made the two dishes again according to all Feng Yifan's previous recipes.

After making it, let the chefs in the kitchen help taste it.

After tasting it, everyone in the kitchen was relatively silent.

Walsh said, If you have anything to say, don't hide it. Let's take a look at the taste that your chef and I have recreated. Is it in line with your expectations?

There was another moment of silence, and then a young cook in the back kitchen spoke boldly.

Chef, chef, we have not tasted the dishes made by Chef Feng, so we cannot make an accurate judgment. However, the two dishes you made have some flaws. Among them, the grouper It feels a little old, the juice is not retained well, and the lobster also feels a bit overcooked.”

Walsh and Yu Quan looked at each other. In fact, they had already discovered this problem while eating.

After the grouper meat was fried, the two of them felt that the juice was not enough when they ate it.

The lobster was obviously older, and it felt like it had lost its tender, juicy and chewy texture.

Walsh said: It seems that we may still need to explore for a long time, or we need to ask Chef Feng for advice, otherwise the two of us will not be able to fully master it.

At this time, the young chef who stood up boldly said: Chef, chef, I saw that when Chef Feng fried the fish, it was not completely cooked, but it seemed to be left to dry for a while. During that time, he worked on the sauce and then just plated the fish.”

After hearing the young cook's words, Walsh and Yu Quan fell into deep thought. They thought seriously for a long time.

Walsh suddenly said: I understand, Chef Feng first fried the fish skin over low heat until crispy, then fried the surface of the fish over high heat to lock in the juice inside the fish, then put it aside and fried over high heat. The residual temperature slowly allows the fish meat inside to mature on its own.”

Yu Quan also understood immediately: Yes, the same is true for lobster.

When the two of them figured it out, there was a burst of clapping in the kitchen, and everyone turned around to see Feng Yifan back again.

I didn't expect that you guys actually figured it out. There is such a very observant young chef in the back kitchen of your restaurant. Chef Yu Quan, this is your treasure.

Yu Quan quickly recruited the young chef to his side and introduced him a little embarrassedly: Chef Feng, this is my nephew. He has only been here to learn cooking for half a year.

The young cook quickly said to Feng Yifan: Hello, Chef Feng, my name is Yu Chao.

Feng Yifan took the initiative to reach out and said, Hello, your observations are very careful.

Yu Chao and Feng Yifan shook hands, their faces full of excitement.

Feng Yifan then put on his chef uniform, walked to the stove and said, Let me demonstrate it again, and tell you some of the details. I think both the head chef and the head chef are here, so it should be If you can understand it clearly, if there is anything you still don’t understand, I won’t leave for another week, so you can ask me at any time.”

Hearing this, Walsh was a little surprised: Chef Feng, we haven't finalized the purchase of your authorization yet.

Feng Yifan responded with a smile: It's just two dishes, so don't be so nervous. Besides, do you think that if I don't cook these two dishes, my restaurant won't be able to operate?

Such words made Walsh, Yu Quan, and all the cooks in the back kitchen a little surprised.

Later, Walsh realized that his structure was too small.

The creation of the two dishes indeed took Feng Yifan's hard work, but as a chef, he probably prefers that the dishes can be spread wider and allow more people to taste the dishes.

Instead of sticking to your own original menu, you only make it in your own restaurant.

When Feng Yifan was preparing, he added: However, I still hope that all my colleagues in the kitchen can use their own efforts to innovate their own delicious dishes.

Most of the chefs present might not take this sentence seriously, but Yu Chao's eyes lit up when he heard it.

After that, Feng Yifan made it again seriously. Although there were no fresh ingredients this time, he used the leftovers left by Walsh and Yu Quan.

But even so, when the two dishes were cooked and plated by Feng Yifan, they were still very exquisite.

When putting the plate on the plate, Feng Yifan also reminded without hesitation: You have to pay attention to this fish. You need to trim off the outer layer when putting it on the plate, because the outer layer has become old when it was quickly fried. If it is left on. It will affect the overall taste, so it must be removed when plating and serving.”

Such small details taught Walsh and Yu Quan a lot in an instant.

Next, everyone tasted the two dishes made by Feng Yifan.

One bite and you will instantly taste a completely different taste than before.

The meat of the grouper is fresh and tender, and the oil and juice in the fish are well preserved. When eaten with hazelnut jam, it has a unique flavor and will not feel greasy at all.

Similarly, the lobster meat is also very firm and elastic, and there is plenty of juice inside after biting into it.

The two dishes were truly perfect in Feng Yifan's hands.