Hardcore Chef Dad

When sending her daughter to the class, Feng Yifan naturally had to be surrounded by a group of parents and questioned.

Basically, I want to ask when I can book a seat in Ruo restaurant, which generally reflects that it is too difficult to book a seat in Ruo restaurant.

Feng Yifan also gave an explanation very seriously.

"Parents, originally this is the classroom for children to go to kindergarten. We shouldn't talk about my restaurant here, but since you all care about it, let me just say a few words here.

First of all, thank you for your love and support. I did not expect that one of my small restaurants could attract so many people. Originally, we were all considered as a trial operation for the first three days. Including the ingredients I purchased, it was only enough for three. Days of use.

So we only opened a three-day booking.

But what I didn't expect was that after the three-day reservation was released, someone rushed to book it in an instant. This was something I didn't expect, so my chef team and I are also actively coordinating.

Yesterday, I have negotiated with the food suppliers, and the day after tomorrow, a new batch of food will be delivered.

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 have to ensure the freshness of the ingredients, so we can't purchase a large amount of ingredients at once. We can only prepare ingredients for five days at most. .

Therefore, the reservation is open, and the seat should only be available for the next five days, after which it still depends on the arrival time of the ingredients.

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

The price, I will announce it on our restaurant reservation website later. "

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

"It's okay, we all understand Ruoruo father."

"Yeah, you said so clearly, if we still don't understand, then we parents won't be able to teach our children."

"If you can rest assured, Dad, since we are going to book your restaurant, we also have expectations for the price."

"Yes, we won't book if it is too expensive."

"If Dad is not afraid of you laughing, we won't be very costly to cheer you up because the child is in the same class as Ruoruo in kindergarten."

…

I heard the parents are more frank, Feng Yifan also smiled and said, “Okay, it’s good for everyone to understand. I don’t want everyone to go to our restaurant just because the kids are in the same class as Ruoruo. Or everyone really wants to. You have to taste the restaurant’s dishes before going."

The parents naturally understood this by comparing each other.

After Feng Yifan made it clear, together with the parents, he bid farewell to Teacher Fang and the children.

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

Feng Yifan also tried his best to answer all kinds of doubts from parents.

Feng Yifan tried his best to answer even some strange questions.

But Yang Zhiyi couldn't stand it a bit beside him, so he could only stand up and help out the siege: "Okay, don't keep asking like this. In fact, if you really want to know if the food is delicious, you will know after going there.

It is indeed difficult to book seats now, but you can stagger the peak of the opening. Anyway, everyone is local and the restaurant will not move out. "

Feng Yifan also said: "Yes, you can wait after the National Day holiday, I believe there will be fewer reservations at that time, and it will be easier for you to book seats at that time, and if you come, I will give you a discount."

I heard that there will be a discount at that time, and parents also think it is very good, saying that they can wait for the National Day to book a seat.

Finally, all 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, smiled and said, “Hahaha, Ruoruo’s father is really hard. I didn’t expect that he would have to try his best to explain a lot of things even when sending his children to kindergarten.”

Chen Yaofei’s mother Yuan Mei also said: “No, other bosses are worried about not having a business. If my father is worried that the business is too good, I’m afraid Ruoruo’s father’s mind is now, how can we reduce the popularity of the restaurant?”

Feng Yifan also smiled bitterly: "I really made Fei Fei's mother right. I really want to lower my attention and popularity now."

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

Feng Yifan looked at Yang Zhiyi and said, "But now, when Su Ji opens, I will not be too busy to die?"

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

Yang Zhiyi also said: "Daddy Faey is right. If you really want to change some business strategies, you can't do everything yourself. In that case, you are indeed too hard."

Feng Yifan smiled bitterly and said: "I also think, just at the beginning of the opening, everyone is rushing to my reputation, and I am not good for others to take over, even if other dishes can be gradually taken over by them, but the main course still requires me. do it yourself."

Yuan Mei thought for a while and said, "In that case, if Dad, you should launch your assistant chef, so that someone can take over for you."

Hearing this, Feng Yifan looked at Yuan Mei.

The latter smiled and said: "I see many restaurants abroad, they are arranged like this, and the assistant chef will be the one who mainly cooks."

Feng Yifan nodded: "Well, this is indeed the case. I am also urging my assistant chef, hoping she can take over as soon as possible. Make the main course."

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

Feng Yifan laughed upon hearing this: "Hahaha, did you just say that I don't want business to prosper?"

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

After laughing, several parents also slowly left the door of the kindergarten.

When Feng Yifan walked to the corner of the ancient street, he turned to ask Chen Yaofei's parents: "You two are about to leave, right?"

Chen Jianming and Yuan Mei looked at each other.

Then Chen Jianming nodded solemnly: "Yes, we are leaving again the day after tomorrow."

Yuan Mei suddenly felt sad, took a deep breath to adjust his emotions, and then said to Feng Yifan: "After we are gone, we have to trouble our child's father Feng. It is really hard work for Feng's father to take care of our family."

Feng Yifan also said with a serious face: "You don’t need to be so polite. Although we have only met a few times, I believe that we are all more honest people. Since Fai Fei called me Dad Feng, then I would definitely treat her as my biological daughter. Take care the same."

Yang Zhiyi followed up and said: "Don't worry about the two. If the three girls stay together, something will happen. We will take care of them."

Chen Jianming stretched out his hand and shook hands with Feng Yifan and Yang Zhiyi seriously, and said, "Thank you both."

Then, Chen Yaofei's parents also bid farewell. They have many things to deal with in the past two days, but they will also spare as much time as possible to accompany their daughter.

Feng Yifan watched Chen Yaofei's parents leave, and then asked Yang Zhiyi: "Mother Xixi is leaving too?"

Yang Zhiyi said: "Our Li Feier is still early, and she will not go until after the National Day holiday."

Feng Yifan smiled and said, "It seems that you have two or three weeks left in your leisure time."

Yang Zhiyi was taken aback for a moment, and then seriously said, "How can I say that? I am very busy every day. Many things in our family are all my work."

The smile on Feng Yifan's face was even stronger: "Hahaha, isn't it? That's really hard work for Dad Yang."

Yang Zhiyi wanted to continue accepting frankly, but in the end he was still discouraged.

"Okay, I know, compared with you, my dad seems a little unreliable, but I am trying to correct it too, at least I no longer stay up late to write, try my best to adjust my work and rest, so that I can do it every day Get up early and make breakfast for our family, Xixi."

Feng Yifan nodded: "This is great, it's a good start."

Yang Zhiyi was still quite satisfied: "Yes, I have a good start. Next, I will work hard, thinking of my children, Father Feng, to study."

Feng Yifan laughed again after hearing the words: "Hahaha, in fact, you don't need to learn from me. I have been so busy recently and haven't taken good care of Ruoruo."

Yang Zhiyi still said: "Then I still need to learn more, I really lack a lot of what I do."

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

The two fathers also parted at the corner of the old street.

Yang Zhiyi still needs to hurry home. After all, since he doesn't stay up late at night, he needs to write down the manuscript that should be written during the day.

Feng Yifan turned around and walked towards Ruo's restaurant along the ancient street.

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

I opened the front door of the restaurant and saw that everyone had gathered in the restaurant.

Seeing Feng Yifan entering the door, everyone immediately shouted in unison: "Morning, chef."

Feng Yifan smiled slowly and walked inside and responded: "Good morning everyone, ah, this is really a little bit of the feeling of returning to the chef of the Perovence restaurant. Thank you for your hard work, and please continue to cheer today."

The crowd responded in unison again: "Yes, chef."

Feng Yifan went to the back to change into his clothes and carefully washed his hands. Then he also went into the back kitchen and started preparing with everyone.

First of all, it is natural to clean up all kinds of ingredients, because it is officially open at night, so many things still need to be prepared in advance.

For example, fresh fish needs to be cleaned out, all the fish meat is removed and cut into pieces of regular-sized fish steaks.

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

This is to preserve the freshness of the fish to the utmost extent.

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

Feng Yifan will call Ning Cheng, Chen Xu, and Luo Yu in the process of slaughtering and handling the fish, so that the three people will carefully watch each step of their operations, and will teach the three people how to deal with them in some key details.

For example, in the process of cleaning fish scales, how to clean up, how to wash off the surface mucus of the fish body.

And how to remove the knives and how to make better use of several knives in the process of removing the bones of the main piece of fish.

"You must know that there are usually many types of Japanese and Western style kitchen knives, and our Chinese style kitchen knives don't seem to have so many tricks. It's just a kitchen knife to do everything, but it's actually not that way."

Speaking, picking up a knife and saying: "For example, this one in my hand is very heavy, and the blade seems to be a little bit curved, and the blade is relatively thick. This knife is called a'civilian sword', or it can be used. It's called'cutting knife'.

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

Speaking of this, Feng Yifan slammed his knife and quickly chopped the shaved fish bones into large sections.

"Did you see it? Here is the purpose of this knife."

Immediately afterwards, Feng Yifan took out another thinner knife.

"This one is a knife."

He picked up another knife that was almost the same.

"This is a mulberry knife."

The two knives don't look very different, but the mulberry knife is slightly wider, and the upper edge of the mulberry knife is black, and only the blade is silver. The slicing knife is silver-white all over, and the blade looks a little narrower.

"The mulberry knife is the lightest. Usually it can only be used for slicing and shredding. It cannot be used for chopping and chopping. It is also best not to use a mulberry knife when deboning fish, although it is very light. , But it’s easy to hurt the knife during the deboning process."

Then, Feng Yifan picked up a military sword and made a very accurate cut at the tail of the fish.

Then he pushed the knife upwards all the way against the fish bones, and sliced ​​down the positive slices of fish.

Finally, a knife was used to cut the underside of the fish gills to cut off the main piece of fish.

Feng Yifan took down the whole piece of fish and said: "See? Although the weight of the sword is a bit heavy, it is easier to do this. If you think it is too heavy, you can try to use Western or Japanese knives."

Speaking of this, Feng Yifan reminded me very seriously: "There is one thing you must remember, that is, the knives for meat dishes and vegetable dishes must be separated, and you must not cut the meat dishes with one knife. Then cut the vegetarian dishes, and the knives for processing fish, which cannot be used to process other meats."

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

And then, Feng Yifan also continued to take three people to deal with the fish.

He also boldly asked three people to try, not just let them watch.

"You have to be bold to try, just by watching it, you may not learn it for a long time, so you have to try it boldly, remember every step, remember how to do it, try again and again, start Don't pursue speed, understand?"

The three also agreed with a serious face: "Understood, chef."

…

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