Food: How did I become a chef when I set up a stall.

In the evening, Wang Shulin hosted a banquet for Jiang Feng, and Jiang Feng happily went to the banquet.

Wang Shulin is a very good person, serious about cooking and enthusiastic about other people's affairs.

Of course, Jiang Feng didn't know that when Wang Shulin was a master master, his apprentices were almost scolded bloody by him.

When Wang Shulin was in charge of the state banquet, he was even more strict and intimidating.

Maybe it's because he's retired and no longer has to worry about management, so his temper has returned to its original state.

Jiang Feng was also willing to chat with him.

Wang Shulin said kindly:

"Your cooking skills are so good, you can definitely join the association. No matter which association you join, your status will definitely be high."

"And when you join such an association, not only will you not be asked to do anything, but you can also be a judge in some cooking competitions and cooking exchange activities."

"With your level, being a judge is more than enough."

"Isn't it a good thing to see how other people's dishes are?"

Hearing this, Jiang Feng thought for a moment.

Don't tell me, being a judge is indeed a good job.

On the one hand, you can taste the food carefully cooked by others, and on the other hand, you can also see the creativity of other chefs.

Of course, this kind of thing is hard to say. One of the judges was specially made to make an original "Nine-turn Large Intestine". This situation may also happen.

Jiang Feng responded:
"The main reason is that I don't like to socialize with others, especially things in associations."

"And there would have been a lot to deal with."

Wang Shulin nodded.

This kind of thinking is the thinking of young people.

As I get a little older, I think differently.

China is a human society, and we still need to pay attention to human relationships.

Jiang Feng is not like this. After all, he has several restaurants. It takes time to deal with the affairs of the restaurants, and there are many employees to manage.

In addition, both the city's government departments and the tourism departments of other places are contacting Jiang Feng to organize some activities.

Jiang Feng knew and socialized with quite a few people.

"There will be a chef creative exchange event in the future, where chefs from all over the world will exchange cooking skills."

"Only communication, no competition. On that day, everyone will prepare the dishes and put them out. Then there will be several awards."

"I am in charge of this event, and I would like to invite you to be the judge."

"what do you think."

Wang Shulin stated his purpose.

Jiang Feng has never been interested in competitions or anything like that.

After all, different people have different tastes, and it is difficult to judge which of two delicious dishes is better than the other.

However, the exchange activities are still very good. Everyone is diverse and can cook any dish.

"Being a judge?"

"Forget it, I'll just go and watch the excitement when the time comes."

Jiang Feng declined the invitation to be a judge, but he was quite happy to watch the fun.

I've been to see it before and it felt pretty good.

"That's no problem. You, Jiang Yuetai, can also send people to participate."

"As far as I know, Jiang Yuetai's chefs are not weak at all."

"In this Cantonese restaurant, there are relatively few Cantonese chefs, but you can recruit so many, which is also a benefit."

“It’s also good for their development to be able to come and participate.”

Wang Shulin took a sip of tea and said.

Jiang Feng smiled and said: "It depends on what they think. If they want to go on their own, I support them and will reimburse them."

Jiang Feng is very good to his employees.

If employees themselves want to seek greater development, as long as they are truly capable, Jiang Feng will support them.

He himself just needs to be the boss safely.

Jiang Feng chatted with Wang Shulin about some things in the industry, and also learned about the current situation within the industry from Wang Shulin, as well as the thoughts of top chefs, etc.

It's quite interesting to listen to.

Then Jiang Feng went home to rest.

Jiang Feng cooked in a Cantonese restaurant for a week. The first four days were all authentic Cantonese cuisine, and then he started cooking palace dishes.

Every time a dish is made, people praise it highly.

At the end of the week, the business of the Cantonese restaurant was on track. Jiang Feng left the Cantonese restaurant and went to his own Jiangsu restaurant.

He hasn't cooked here yet, so he definitely can't favor one thing over another.

Moreover, Jiang Feng likes Huaiyang cuisine very much among Su cuisine.

Some people say that there are only four kinds of Chinese cuisine: Sichuan, Shandong, Guangdong, Huaiyang
The status of Huaiyang cuisine is evident.

When they heard that Jiang Feng was coming, the employees of Su Restaurant were very happy.

After all, Su Cuisine Restaurant has just changed its brand name, with only a few changes in employees, and almost no changes.

After the opening ceremony, Jiang Feng did not cook at Su Cuisine Restaurant.

This makes the employees of Su Restaurant feel that they are stepmother's children and are not welcome.

The main reason was that there was nothing he could do. At that time, Jiang Feng was so popular because of the Zhejiang Restaurant incident. Many fans were looking for him frantically and rushed directly to the restaurant. Jiang Feng could only avoid the limelight temporarily.

Come back when the popularity stabilizes.

That’s normal.

After Su Cuisine changed its sign, business became better.

Moreover, many regular customers come back to eat and find that the taste of many dishes has become more delicious.

After asking carefully, I found out that the chefs have been trained by Jiang Feng, and their control over the dishes is more meticulous, and the taste is better.

"The boss is here. Many people say we are fake Jiang Yuetai!"

"How can it be fake if business is so good?"

"After all, the boss has never come to our place to cook, so someone must be suspicious." "I have always wanted to see the boss, but I have never seen him. This time I finally have the chance."

"The real person is so young and handsome!"

As soon as Jiang Feng arrived, the restaurant employees started talking.

A restaurant has a lot of employees, including kitchen, cleaning, finance, management, security, etc.

Every time Jiang Feng comes over, the restaurant management staff will gather everyone together and ask Jiang Feng to say a few words.

After all, you are the boss, so this is normal.

"Boss, you're finally here."

The lobby manager of Su Cuisine Restaurant is called Li Jiao. She is thirty-five years old and has very good abilities.

The executive chef is called Li Wenhai, who is Wang Shulin's apprentice and has superb cooking skills.

The restaurant's development was particularly good before.

"Well, I will be cooking here for a week this time. I will prepare the ingredients tomorrow and post the announcement. Then starting from the day after tomorrow, I will be responsible for one dish every day."

Jiang Feng said to Li Jiao.

Li Jiao said: "This is great. This way, there will definitely be more customers coming, and the restaurant's performance will also improve."

"It can be considered an improvement."

Excluding Jiang Feng's newly opened Cantonese restaurant, among the current four restaurants, Su Restaurant's profit is relatively last.

This is not to say that Jiangyuetai Jiangsu Cuisine Restaurant is not good. On the contrary, Jiangyuetai is still the number one Jiangsu Cuisine Restaurant.

It is true that the other Jiangyue Tai stores are doing very well.

Shandong Cuisine Restaurant is a local signature. Not to mention the lobby, even a private room is hard to find. Many people have to rely on connections to book a private room.

The Zhejiang Cuisine Restaurant is located next to the West Lake. Prices there are not cheap. Many customers order expensive food, so the price per customer is high and the profit is high.

The business of the Sichuan restaurant is very booming. Jiang Feng has a good reputation in the local area and has many fans, making the restaurant popular.

Not to mention the newly opened Cantonese restaurant.

Let’s put it this way, good Cantonese cuisine uses top-quality ingredients and is inherently expensive. Not to mention that there are few chefs in Cantonese cuisine, so it is really difficult to train them.

So the income will definitely not be low.

In comparison, the income of Su Cuisine Restaurant is less.

Jiang Feng doesn't make horizontal comparisons, because the situation of every restaurant is different, not to mention that the profits of Su Cuisine Restaurant are very good.

But the employees will compare themselves, especially several lobby managers who have a group and share information with each other. Jiang Feng still sends tasks in the group from time to time.

There are several groups in Jiang Yuetai.

Each restaurant has a large group of employees, and Jiang Feng hands out red envelopes in the group during holidays.

There is no other way. If you don’t need money, you just need to spend it.

Employees are waiting to grab red envelopes during holidays.

The management naturally has a group.

Then, Li Jiao and Li Wenhai both told Jiang Feng that they hoped to do better business at Su Cuisine this month, with more customers and more profits.

After all, when Jiang Feng comes here, his income will not be low this week.

Jiang Feng was very happy to see that his employees were so motivated.

If that's the case, then he's also going to make a name for himself.

The news that Jiang Feng came to Su Cuisine spread out the next day.

The diners at Su Cuisine Restaurant were very happy.

"Boss Jiang is here, and I just want to eat what he cooks. Every dish after dish makes me really greedy."

"Yes, we also want to try the state banquet dishes!"

"To be honest, in all these years, I have only known him as a top chef. No matter how great the other chefs are, I have never heard of him."

"Just look at the quality of the dishes he cooks and how many portions he cooks. Who can do that?"

"Some chefs raise their prices when they become popular. A dish is too expensive to sell to ordinary people."

The diners chatted about Jiang Feng.

Even though Jiang Feng has never set up a stall here or opened a small shop, the locals still recognize him very much.

This is Jiang Feng's unique treatment.

At the same time, Li Wenhai, the back cook of Su Restaurant, asked Jiang Feng what he planned to do tomorrow.

"Just make Wensi tofu."

“Among all Chinese cuisines, the one that tests your knife skills the most is Wensi Tofu.”

"I'll ask the operation to come over and take another video."

"Jiang Yuetai's video also needs to be updated."

Jiang Feng expressed his thoughts.

"Wensi Tofu?"

Li Wenhai was a little surprised.

Wensi Tofu is a very famous Huaiyang dish.

The most difficult step is shredding the tofu.

The shredded tofu used in Wensi Tofu is not ordinary old tofu, but lactone tofu that is extremely soft and will break apart with a little force. If you want to shred it, the chef's knife skills are extremely demanding.

Without ten years of skill, I really can’t cut such shredded tofu.

Jiang Feng makes Wensi tofu when he comes up, which is really amazing.

And looking at him, he seemed very confident.

Jiang Feng is indeed confident.

The preparation of this dish is not complicated, the difficulty lies in the knife skills.

As long as you have good knife skills, it is very convenient to make Wensi Tofu.

Make sure every table has something to eat.

This dish can also be served at a state banquet.

Cooking this dish from the beginning can also let everyone see Jiang Yuetai’s heritage. (End of chapter)