Hardcore Chef Dad

After sending his daughter to class, Feng Yifan naturally had to be surrounded by a group of parents asking questions.

Basically, I want to ask when I can reserve a seat at Ruo Restaurant. The general response is that it is too difficult to book a seat at Ruo Restaurant.

Feng Yifan also gave a very serious explanation.

“Dear parents, this is originally a kindergarten classroom for children, and we shouldn’t talk about my restaurant here, but since everyone is very concerned about it, I will just say a few words here.

First of all, thank you for your love and support. I never thought that my small restaurant could attract so many people. Originally, we were in trial operation for the first three days, including the ingredients I purchased, which were only enough for three days. For angel use.

So we only opened reservations for three days.

But what I didn't expect was that after the three-day reservation was released, it was instantly booked. This was something I didn't expect, so my chef team and I were actively coordinating.

I have reached an agreement with the food suppliers yesterday, and a new batch of food ingredients will be delivered the day after tomorrow at the latest.

So tomorrow we will restart the next booking.

But I still want to tell you seriously: Although our restaurant is not a high-end restaurant, we still need to ensure the freshness of the ingredients, so we cannot purchase a large amount of ingredients at one time and stock up. We can only prepare the ingredients for five days at most. .

Therefore, once the reservation is opened, the seats should only be available for the next five days. After that, it still depends on the arrival time of the ingredients.

Another point is that because the ingredients are all fresh, the price of our restaurant will still be much more expensive than ordinary restaurants. I hope you will be prepared when making a reservation.

The prices will be posted on our restaurant reservation website later.

After listening to Feng Yifan's long explanation, the parents present all expressed their understanding.

It doesn't matter, we all understand Ruoruo's father.

Yes, you put it so clearly. If we don't understand it, then we parents won't be able to teach our children.

Dad Ruoruo, don't worry. Since we are going to book your restaurant, we also have expectations for the price.

Yeah, if it's too expensive we won't make a reservation.

Ruoruo's father is not afraid of your jokes,

We will not spend a lot of money to support you just because your child is in the same kindergarten class as Ruoruo.

…

Hearing that the parents were quite frank, Feng Yifan also smiled and said: Okay, okay, it's good that everyone can understand. I don't want everyone to go to our restaurant just because their children are in the same class as Ruoruo. Do you really want to Go only if you want to try the restaurant’s food.”

Naturally, parents understand this relatively well.

After Feng Yifan made it clear, he and the parents said goodbye to Teacher Fang and the children and left.

After leaving the classroom, a group of parents still surrounded Feng Yifan, asking questions as they walked.

Feng Yifan also tried his best to answer the various doubts of parents.

Even if it was some strange questions, Feng Yifan would try his best to answer them.

However, Yang Zhiyi couldn't stand it anymore, so he could only stand up and help out: Okay, don't keep asking. In fact, if you really want to know whether the food is delicious, you can know after eating it.

It is indeed difficult to reserve a seat now, but you can miss the opening peak. After all, everyone is local and the restaurant will not move.

Feng Yifan also said: Yes, you can wait until after the National Day holiday. I believe the number of reservations will decrease by then. It will be easier for everyone to reserve a seat. And if you come by then, I will give you a discount.

I heard that there will be discounts at that time, and parents also think it is very good, saying that they can wait until after the National Day to reserve seats.

Finally, the parents were settled, and Feng Yifan breathed a sigh of relief when he walked out of the kindergarten.

Chen Yaofei's father, Chen Jianming, said with a smile: Hahaha, Ruoruo's father is really hard-working. I didn't expect that even sending his children to kindergarten has to find ways to explain a lot of things.

Chen Yaofei's mother, Yuan Mei, also said: No, bosses are worried about not having business. Ruoruo's father is worried that business is too good. I'm afraid what Ruoruo's father is thinking now is, how can we make the restaurant less popular?

Feng Yifan also had a wry smile on his face: Feifei's mother was really right. Now I really want to lower my attention and popularity.

Yang Zhiyi asked: In that case, can your restaurant feed so many people?

Feng Yifan looked at Yang Zhiyi and said, But now, when Su Kee opens, won't I be too busy?

Chen Jianming said: Dad Ruoruo, actually at this time, I think you should let go and let other chefs in your restaurant do the work, especially your apprentices, let them try, so that they can make progress. You can also relax a lot.”

Yang Zhiyi also said: Feifei's father is right. Ruoruo, father, you really need to change some business strategies. You can't do everything yourself. In that case, it will be too hard for you.

Feng Yifan smiled bitterly and said, I think so too. It's just that when I opened the business, everyone came here because of my reputation, so I couldn't let others take over. Even if they can gradually take over other dishes, I still want the main course. do it yourself.

Yuan Mei thought for a moment and said, In that case, Dad Ruoruo, you should introduce your sous chef so that someone can replace you.

Hearing this, Feng Yifan looked at Yuan Mei.

The latter smiled and said: I have seen that many foreign restaurants have arrangements like this. The sous chef will be the main cook.

Feng Yifan nodded: Well, that's true. I'm also supervising my sous chef, hoping that she can take over as soon as possible, but at least the sous chef must have some experience and have enough level to let her Make the main course.”

Chen Jianming said: We don't know much about cooking, so we can't help. We can only wish Ruoruo's father's restaurant a prosperous business.

Feng Yifan laughed after hearing this: Hahaha, you just said that I don't want business to prosper?

Hearing this joke, Chen Jianming and others couldn't help laughing.

After laughing, several parents slowly left the kindergarten door.

When Feng Yifan reached the intersection of the ancient street, he turned around and asked Chen Yaofei's parents: Are you two leaving soon?

Chen Jianming and Yuan Mei looked at each other.

Then Chen Jianming nodded seriously: Yes, we have to leave again the day after tomorrow.

Yuan Mei suddenly felt sad, took a deep breath to adjust her mood, and then said to Feng Yifan: After we leave, Father Feng, who has to trouble the children, can take more care of our family Feifei. It's really hard work for Father Feng.

Feng Yifan also said seriously: Don't be so polite. Although we have only met a few times, I believe that all of us are relatively honest people. Since Feifei calls me Father Feng, I will definitely treat her as my biological daughter. Take the same care.”

Yang Zhiyi then said: Don't worry, you two. If we have three girls together, something will happen. We will take good care of them.

Chen Jianming reached out and shook hands with Feng Yifan and Yang Zhiyi seriously and said, Thank you both.

Then, Chen Yaofei's parents also said goodbye. They also have a lot of things to deal with in the past two days, but they will try their best to spend as much time with their daughter.

Feng Yifan watched Chen Yaofei's parents leave and asked Yang Zhiyi: Is Xixi's mother leaving too?

Yang Zhiyi said: It's still early for our Li Fei'er to go there after the National Day holiday.

Feng Yifan smiled and said: It seems that you still have two or three weeks of leisurely days.

Yang Zhiyi was stunned at first, and then said seriously: How can you say that? I am very busy every day now. Many things in our family are done by me on the side.

The smile on Feng Yifan's face became even brighter: Hahaha, really? That's really hard work for Father Yang.

Yang Zhiyi wanted to continue to accept it calmly, but in the end he was discouraged.

Okay, I know that compared to you, my father seems a little unreliable, but I am also trying to correct it. At least I no longer stay up late writing, and try to adjust my work and rest as much as possible, so that I can do it every day. Get up early and make breakfast for our Xixi.

Feng Yifan nodded: That's good, it's a good start.

Yang Zhiyi was still relatively satisfied: Yeah, I've made a good start. I will work hard next and think about the children's father Feng's study.

Feng Yifan laughed again when he heard this: Hahaha, you don't need to learn from me. I've been so busy recently and haven't taken good care of Ruoruo.

Yang Zhiyi still said: I still need to study more. What I do is indeed lacking a lot.

Feng Yifan patted Yang Zhiyi seriously: I believe you will be a good father.

The two fathers also parted at the intersection of the ancient street.

Yang Zhiyi still needs to rush home. After all, since he no longer stays up late at night, he needs to write the manuscript he needs to write during the day.

Feng Yifan turned around and walked along the ancient street towards Ruo Restaurant.

Today, for the first time in so long, Feng Yifan directly opened the front door of the restaurant and went in.

Opening the main door of the restaurant, I saw that everyone had gathered in the restaurant.

Seeing Feng Yifan enter the door, everyone immediately shouted in unison: Good morning, chef.

Feng Yifan smiled and walked slowly inside and responded: Good morning everyone, well, it really feels like I'm back in the kitchen at Perovance Restaurant. Thank you for your efforts, and please continue to work hard today.

Everyone responded in unison again: Yes, chef.

Feng Yifan went to the back to change his clothes, washed his hands carefully, and then entered the kitchen to start making preparations with everyone.

First of all, it is natural to clean up various ingredients. Because it is officially opened at night, many things still need to be prepared in advance.

For example, fresh fish needs to be cleaned, all the fish meat removed, and cut into regular-sized fish fillets.

The next step is to vacuum the fish fillets and put them in the refrigerator for temporary storage.

This is to preserve the freshness of the fish to the greatest extent possible.

Therefore, fish must be processed fresh on the same day, and the processed fish meat can only be used on the same day. If the ingredients are not fresh enough the next day, the quality of the finished dish will be affected.

During the fish slaughtering and processing process, Feng Yifan would call Ning Cheng, Chen Xu and Luo Yu to have the three of them carefully watch every step of their operations, and teach them how to handle some key details.

For example, in the process of cleaning fish scales, how to clean it and how to clean the mucus on the surface of the fish body.

And in the process of trimming the fillet of fish to the bone, how to cut it and how to make better use of several types of knives.

You must know that there are usually many kinds of Japanese and Western kitchen knives, but our Chinese kitchen knives don't seem to have that many tricks. They are just one kitchen knife that can do everything, but in fact it is not like that.

He picked up a knife and said: For example, this one in my hand is very heavy, and the blade seems to have a slight curvature, and the blade is relatively thick. This knife is called a 'civilian sword', or it can be It's called a 'cutting knife'.

This is because this knife can be used for both chopping and cutting.

Having said this, Feng Yifan sharply slashed the knife and quickly chopped the shaved fish bones into large pieces.

See? This is what this knife is for.

Immediately afterwards, Feng Yifan took out another thinner knife.

This one is a blade.

He picked up another knife that was almost the same.

This is a mulberry knife.

The two knives don't look much different, but the Mulberry knife is slightly wider, and the top of the Mulberry knife is black, and only the blade is silver. The slicing knife is entirely silver-white, and the blade looks a little narrower.

The mulberry knife is the lightest. It can usually only be used for slicing and shredding. It cannot be used for chopping or chopping. And when deboning fish, it is best not to use the mulberry knife, although it is very light. , but it’s easy to hurt the knife during the deboning process.”

Then, Feng Yifan picked up the civil and military knife and made an incision at the tail of the fish very accurately.

Then push the knife all the way up against the fish bones to slice off the fish meat.

Finally, use a knife to cut the part below the gills of the fish to cut off the full piece of fish meat.

Feng Yifan cut off the whole piece of fish and said, See? Although the Wenwu knife is a bit heavy, it is easier to make these. If you think it is too heavy, you can try using a Western or Japanese knife.

At this point, Feng Yifan reminded him very seriously: One thing you must remember is that the knives used for meat dishes and vegetarian dishes must be separated. You must not cut the meat dishes with one knife and then cut the vegetarian dishes. And The knives used to handle fish cannot be used to handle other meat.

After listening to Feng Yifan's on-site teachings, Ning Cheng, Chen Xu and Luo Yu also nodded seriously and took notes.

Next, Feng Yifan continued to take three people to handle the fish.

He also boldly let three people try it, not just letting three people watch from the side.

Be bold and try. Just by watching, you may not be able to learn no matter how long you watch, so you must also be bold and try. Remember every step, remember how to do it, try again and again, and start Don’t pursue speed, understand?”

The three of them also agreed with serious faces: Understood, chef.

…

It's the end of the month, and this book is almost finished. I finally ask everyone for a monthly pass. If you have a monthly ticket, please vote for it, thank you.