Hardcore Chef Dad

　　 It was still 6 o'clock in the evening. When a large number of people gathered in front of Ruo's restaurant, Feng Yifan opened the door from inside, and then led the chefs from the back kitchen out.

　　 Everyone stood apart at the door, and Feng Yifan stood in front of the shop in the middle.

　　 Facing the people on the ancient street, even all kinds of mobile phones, cameras and camera lenses, Feng Yifan is still very calm.

"Good dinner time, everyone. Today is the official opening of Ruo Restaurant. All the staff of Ruo Restaurant and I are here to sincerely invite all diners to give us more suggestions so that we can discuss the dishes, services, etc. Adjustments.

　　Of course, because the restaurant has limited tables, it may be difficult to reserve a seat now.

　　 Please don’t worry, because if the restaurant is open, it will not be closed in a short time. You can wait for this wave of heat to pass, and then make a reservation. If we are all the restaurants, we welcome everyone to have dinner at any time. "

　　 After Feng Yifan finished speaking, everyone on both sides immediately said in unison: "Welcome everyone to come and have dinner."

　　 Then amid applause, the others went back to the dining room first.

　　Feng Yifan and Su Liancheng were left to greet the guests who reserved their seats and enter.

　　 Of course, every guest who has reserved a seat must show one when entering the door. The icon sent to them by the restaurant today was also deliberately arranged by Feng Yifan.

　　The purpose is to prevent someone from rushing to book and resell the reserved seat at a high price.

　　 And this icon was also sent to each other after Feng Yifan asked his wife to make a call to confirm one by one in the morning.

　　 So basically all possible scalping behaviors have been eliminated.

　　 Enter the restaurant as one of the guests lights up the icon.

　　 There are more and more people watching on the ancient street, and everyone is very envious of these people who can enter the restaurant.

　　 is open on the first day tonight, if the restaurant only accepts such a group of people.

　　This is to ensure the quality of service and dishes.

　　Secondly, because Feng Yifan has limited ingredients, it can only support three days of business.

　　 From 6 to 6:30, for half an hour, the first group of guests who made reservations finally arrived, and they had already sat down in the restaurant.

　　 Feng Yifan and other guests were all there, and Su Liancheng was allowed to enter the restaurant first.

　　 He continued to chat with the crowd onlookers at the door.

　　 "Everyone, I understand everyone's feelings. Everyone definitely hopes to come to my Ruo restaurant for a meal. Here, I still have to explain in advance.

　　 Ruo restaurant is not a very high-end restaurant, but we still pursue the freshness of the ingredients, and every dish embodies the efforts of all the chefs in our restaurant, so the price is still higher than ordinary small restaurants.

　　Secondly, because if the restaurant has a limited space, there are only 22 tables now, and I will not specifically expand in the future, so I should still maintain the reservation mode.

Here, I would like to say that I hope that you will come to our restaurant to taste delicious food on a special day, either with children, or with wives, or with family members, instead of treating Ruo’s restaurant as one. This is a prominent place to punch cards.

　　 We sincerely welcome every friend who likes food to visit us.

　　 Feng Yifan is here, once again thank everyone for supporting me and every chef in my restaurant, thank you everyone. "

　　 After Feng Yifan said this, there was a burst of applause on the ancient street.

　　 His remarks were also recorded by many people.

　　People on the street applauded.

　　 "It's great, Chef Feng is the attitude a chef should have."

　　 "Yes, opening a restaurant is to make it delicious, not just to make a gimmick and become a so-called online celebrity check-in place, but in fact it is not delicious at all."

　　 "That's right, Chef Feng is great, just stick to the taste, not the marketing."

　　 "Support and support, Chef Feng, we will definitely support you."

　　 "Chef Feng, when can we start the next reservation?"

Faced with the question of reservations, Feng Yifan officially informed: "The day after tomorrow we will open reservations before the National Day based on the arrival of the ingredients. As for the National Day period, our restaurant will be open from noon to night. It should be open. Two-wheel seat reservations.

　　Of course, I personally do not recommend that you make reservations for the National Day. If you are a local from Huaicheng, you can wait for an important day after the National Day to come to our restaurant to make a reservation.

　　 If you are visiting Huaicheng from other places, you can reserve a seat in Ruo restaurant during the National Day. "

　　 Speaking of this, Feng Yifan simply said directly: "In addition, Su Ji will resume business on the National Day, and then everyone can go to Su Ji.

　　 The seats in the lobby of Su Ji do not need to be reserved. Of course, reservations are required for the restaurant on the second floor of Su Ji. "

　　 I said everything again, and Feng Yifan can be regarded as an explanation for everyone on the street.

After 　　, he bid farewell to the supporters on the street and turned around and entered the restaurant.

　　 If the door of the restaurant is closed, but the crowd on the street outside is still enthusiastic, all of them are discussing with excitement on their faces.

　　 "Su Ji is about to open."

　　 "Yes, I have been waiting for a long time."

　　 "Su Ji doesn't need to reserve a seat, it's great."

　　 "Hahaha, it's really great, you can go to Su Ji to have a good meal."

　　 "But if Su Ji doesn't need to make a reservation, then Su Ji will definitely have a lot of people."

　　 "I don't have to sit in Su Ji to eat, I can take it away."

　　 "Yes, I just want to eat Su Kee's fried rice, noodles and small wontons, and I don’t have to eat them in Su Kee. I can take them away."

　　 "I can pack and take away Su Ji's dishes."

　　 "Hey, if you all pack, I will come to Su Ji to have a good meal."

　　People on the streets are looking forward to the opening of Su Ji. After all, most of those who come to the ancient streets know that Feng Yifan still passes through Su Ji, so everyone is still full of expectations for Su Ji.

　　 At this time, in Ruo Restaurant, after the customers have basically sat down, Feng Yifan and Su Liancheng also showed the menu for everyone to choose.

　　 There are two sets on the menu. In addition to the two sets, of course, you can also add some dishes.

　　 This all depends on the personal wishes of the diners.

　　 Of course, as far as the main course is concerned, Feng Yifan still cannot allow guests to order two dishes like Rodney.

　　 After all, the total quantity of ingredients is there. If customers are allowed to order so many main dishes, the business in the next two days may be affected.

　　 Therefore, among the guests who came today, when someone watched yesterday’s live broadcast and asked for two main dishes, Feng Yifan would be very polite to explain.

　　"Sorry, I cannot order two main dishes now, because the main dishes have limited ingredients, so please bear with me.

Moreover, each main dish must be matched with other dishes in the corresponding set of dishes to create a complete set menu. Therefore, from the perspective of food taste, I do not recommend that everyone is like the professional chef guest yesterday. , Order two main dishes. "

　　 After listening to Feng Yifan's explanation, everyone said they could understand it.

　　 and Su Liancheng is completely incarnate as a polite receptionist, and recommends some dishes for everyone today.

　　"The restaurant recommends two set meals for you today, one is a set meal based on various mushrooms and meat, and the other is a set meal based on fresh seafood and seafood.

　　 You can order one of the two packages. Both packages have their own characteristics. I hope you can choose according to your own preferences. "

After the introduction of 　　, Su Liancheng will also approach some guests and ask very quietly.

　　At this time, some soft music sounded in the restaurant, which suddenly made the atmosphere in the restaurant very elegant.

　　 Soon, some customers ordered dishes, and they all chose their favorite set meal.

　　 After Feng Yifan saw someone ordering, he also took the menu and entered the back kitchen, saying to everyone, "Okay, let's start."

　　 Following Feng Yifan's order, everyone in the back kitchen became busy.

　　Because it is a semi-open back kitchen, the guests present can see the busy figure in the back kitchen.

　　 Many people hurriedly took out their phones and took pictures of the busy process in the back kitchen.

　　 Soon the appetizers were delivered one by one.

　　Feng Yifan personally delivered this one, and other chefs also delivered it.

　　 Every dish is delivered to the guests, and the person in charge of the dish will gently inform the guests the name of the dish, some of the ingredients used in the dish, and some general cooking techniques.

　　 is just an appetizer of two set meals, which already amazes the guests.

　　 On the live broadcast, when you see others tasting, it will not directly impact your vision.

　　 But now that I actually saw it, it still made everyone feel very amazing.

　　Because this appetizer is too small and delicate.

　　 is like a piece of art on a plate.

　　 Many people even watched it carefully for a long time, and took photos from multiple angles with their mobile phones, and they couldn't bear to eat such a small bite.

　　 Of course, in the end, the diners picked up the dishes and put them in their mouths with their hands.

　　Because the appetizers are to be eaten well, the restaurant is also equipped with sterile tissues so that everyone can clean the palms before eating.

　　The exquisite appetizers are imported, and the complex taste surprises the diners.

　　 The taste buds on the tongue have a feeling of being suddenly opened.

　　 is really tongue and tongue, and my appetite is quickly aroused.

　　 When the first appetizer is finished, Su Liancheng will take the initiative to help the guests take away the appetizer plate after the guests have a taste for it, and inform the back chef that they should serve the dishes behind the set meal.

　　" Table 8, Table 9, Table 10, the second course of Shanghe Fresh Seafood.

　　 Table 11, Table 6, Table 17, Table 20, Shang Shan Zhen's second course. "

　　 After getting the feedback, Feng Yifan led the chefs to immediately serve the guests a second course.

　　 just presented one dish after another.

　　 All the guests who came today thought it was worth it, because just watching the food in the live broadcast and video, it is not as visually impactful as seeing it in person.

　　 Besides the visual impact, you can also taste every dish.

　　Of course, among the people who came today, there are some more professional food critics.

　　The purpose of their coming today is naturally to find out the inappropriateness of Feng Yifan's dishes, and then take the opportunity to promote it so that they can gain a little bit of their own prestige and benefits.

　　 But when they saw these dishes with their own eyes and tasted them, the food critics were a little speechless.

　　Because every dish here is almost perfect.

　　 Whether it's the presentation or the taste of each dish, it is really amazing.

　　 What's more, the various ingredients behind these dishes are more of the domestic local ingredients.

　　 This alone is actually making many food critics who come over today speechless.

　　 can not use the most top ingredients, but can produce very top flavors. This really makes it a bit difficult for food critics to write, and each one eats while trying to figure out how to evaluate the restaurant after returning?

　　 Feng Yifan naturally saw those people in his eyes.

　　 Feng Yifan knows several well-known food critics.

　　 In foreign restaurants, he often sees them.

　　Different from China, any restaurant in foreign countries may instantly become uninterested because of an article or even a sentence from these people.

　　 Therefore, such a group of people are regarded as enemies to many foreign restaurants.

　　 There are even many restaurants that refuse to eat.

　　 Feng Yifan didn't care. Even when he was abroad, one or two of them once wrote bad things about his chef's restaurant, and he received a lot of bad reviews.

　　 But even if he was criticized and criticized badly, Feng Yifan was still able to attract enough diners.

　　 The same is true today.

　　 Feng Yifan felt that he didn't need to please them.

　　 If the restaurant does not need their evaluation.

　　 So when Ma Xiaolong, Catherine, Hans and Tom all quietly reminded him, Feng Yifan still looked confident.

"Don’t worry, just do your own~www.readwn.com~ how they evaluate it and write it freely. We are not going to participate in star evaluation. We want to create our own standards, so we don’t need them. These commenters come to make comments, we only need to be responsible to the diners."

　　 Feng Yifan said so, so that several people were excited a little in an instant.

　　 Then, several people also went back to work seriously, and stopped paying attention to the comments of the reviewers.

　　 Although Feng Yifan and the others have made a lot of preparations in advance, it still takes a lot of time to actually start cooking.

　　 So on the whole, after everyone had eaten for about 30 minutes, they finally started to get to the main course stage.

　　 And this, in fact, in a western restaurant, it may already be relatively fast.

　　 When the main course of the two set meals is on the table, it really surprises the diners again.

　　 I thought that the various appetizers before are already unique.

　　 But when the main course was on the table, including food critics, the diners finally realized that they still underestimated Feng Yifan after all.

　　 One portion of hazelnut pan-fried grouper, one portion of naturally roasted beef tenderloin.

　　 Tonight's diners, especially food critics, think it can be called the top main course.

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