Food: How Did I Become a Chef When I Set Up a Stall?

Chapter 274: Jiangyue Terrace opens, unexpected guests!

Jiang Feng is really hot in setting up a stall this week.

The popularity is quite high, and there is an endless stream of people coming to see him every day.

There are also many ways to prepare crabs.

Spicy fried crab, soy sauce crab, crab egg custard.

Every day is a feast for crabs.

It is crowded every day.

He is now more popular than other stall owners. After all, Jiang Feng does not only sell one kind of snack, but also sells everything.

Wave after wave of customers come, and nearly 700 people eat Jiang Feng’s delicacies every day.

Sometimes it is done quickly, and the passenger flow can even reach 1,000 people.

Jiang Feng received many additional rewards as a result.

Busy days always pass by quickly, and before he knew it, Jiang Feng realized that seven days had passed.

Wuma Street has been bustling for seven days and it is finally over.

“I need to get training as a chef, so I won’t be setting up a stall for a while.”

People looked at him reluctantly.

The West Lake will be dry by then.

“It’s right on the edge of the West Lake, in a prime location, and the value of that building is not low.”

O living God of Wealth!

The Bureau of Culture and Tourism also sent people to remove the stalls and surrounding guardrails.

The road was soon restored to its original condition.

Then, Jiang Feng waved to everyone, ending the week of stall setting up.

There were so many people around him that the Bureau of Culture and Tourism provided him with a microphone and speakers so that everyone could hear what he said.

“Let’s prepare for the opening of Jiangyuetai Zhejiang Cuisine Restaurant next week.”

“When Jiangyuetai opens, everyone is welcome to come.”

Someone asked loudly.

“Yes, it will end tomorrow. Thank you all for your support during this period!”

Jiang Feng can only say that it depends on his next arrangements.

Given the current popularity of Jiang Feng, there is no doubt that the opening of Zhejiang Restaurant will be very lively.

“Where did it open? I forgot that Boss Jiang is a big boss with a net worth of over 100 million!”

Hope Jiang Feng can appear in their official live broadcast room to set up a stall.

On the day he finished setting up his stall, several city cultural and tourism bureaus sent people over to talk to him about cooperation.

The surrounding merchants looked at the open space and chatted after tea and dinner.

“Yes, you can go to his house to try it in the future!”

People are talking about it.

Such excitement may never happen again.

Jiang Feng said again.

After hearing Jiang Feng's words, everyone realized it later.

After Jiang Feng left, people gradually dispersed.

It’s a pity that Jiang Feng left soon, as always.

During this period, due to the Jiang Feng, the business of surrounding stores surged by more than 400%.

“Boss Jiang, are you leaving tomorrow?”

“Jiangyuetai Zhejiang Cuisine Restaurant is going to open?”

The atmosphere at the scene was very lively.

“In the first week, I will be the chef in the restaurant for a week.”

Until this afternoon, Jiang Feng finished the last pot of fried crabs.

Hearing this, everyone shouted to confirm the passage.

“Where are you going to set up a stall next?”

Is this traffic?

Jiang Feng shouted to the crowd.

Someone asked again.

They are eager to offer Jiang Feng.

Wenzhou has received a large wave of passengers, and Jiang Feng is more popular than he thought.

Jiang Feng would not miss such a good publicity opportunity, so he said to everyone:

Next, Jiang Feng’s focus will be on the opening of Jiang Yuetai Zhejiang Cuisine Restaurant.

The restaurant is almost decorated and is losing its smell.

The overall feel still combines classical and modern styles, and from the outside, the entire restaurant fits well with the scenery of the West Lake and is comfortable to look at.

Jiang Feng returned to Hangzhou to rest and interviewed chefs every day.

Sun Zhuangfei was not idle when he was interviewing chefs. He cooked food there every day and let Jiang Feng taste it.

Sun Zhuangfei brought over a plate of fish-flavored shredded pork, "Boss, how about you try the fried vegetables today?"

Jiang Feng looked at the fish-flavored shredded pork on the plate, picked up one and tasted it, nodded and said, "The taste is okay, the proportions are all right."

“What about the heat? How is it?” Sun Zhuangfei was a little nervous and asked again.

"It's a little bit worse. It should have been cooked a minute earlier. It's a bit old."

“Okay, boss, I’ve written it down.”

Sun Zhuangfei said seriously.

Then he brought over another plate of ribs.

“Boss, how about the ribs?”

"The sugar color is too heavy." Jiang Feng just took a look and expressed his judgment, "The sugar color is too heavy and it will taste greasy. Moreover, the pork ribs are too slow to pass through the water, and the meat is very loose."

Hearing this, Sun Zhuangfei silently wrote it down again.

Sun Zhuangfei’s ideal is to become a chef.

He had no other means of making a living. He first started as a chef apprentice and worked step by step.

Later on, I was very lucky and became an employee of Jiang Feng. Because he worked carefully and conscientiously, could endure hardships, and had a simple mind, he was taken by Jiang Feng and became an assistant.

In the following time, Jiang Feng will focus on the opening of the Zhejiang cuisine restaurant.

Sun Zhuangfei couldn't do anything to help him, so he took the initiative to apply to go back to Chengdu Jiangyuetai Sichuan Restaurant, where he could work and go home for a visit.

Jiang Feng naturally agreed.

Before leaving, Jiang Feng happened to be interviewing chefs in the kitchen every day. Sun Zhuangfei took the opportunity to ask Jiang Feng for some guidance.

Every time he received guidance, Sun Zhuangfei gained a lot.

Jiang Feng never hides his clumsiness. After all, it does not involve any recipes. It is just a comment on Sun Zhuangfei’s control of heat and proportions. He has improved and can be a chef in a Sichuan restaurant in the future. The person who assisted Jiang Feng in the interview was chef Zhao Cheng.

Zhao Cheng is also a talented person. He is less than thirty years old and has very good cooking skills. He is also very good at management.

Jiang Feng handled everything he had to do properly.

It can be seen that he has an idea.

He not only wants to be a chef, but also an executive chef.

At present, in so many big restaurants, a thirty-year-old executive chef has an unlimited future.

However, he also knows that his foundation is relatively shallow and he does not have many apprentices to follow him, so he is very polite to the chefs who apply for jobs.

After all, from Jiang Feng’s point of view, he definitely hopes that the kitchen will be harmonious.

With continuous interviews like this, Jiang Feng finally selected seven chefs.

Once the chef has been selected, all that remains is to apply for positions such as waiters and side dishes. These positions are not that complicated, so you just need to apply for them smoothly.

The chefs selected by Jiang Feng are all very powerful. Almost all of them are serious students of Zhejiang cuisine. Three of them have been chefs for more than 20 years and their cooking skills are very good.

Jiang Feng was surprised that these people would come here to apply for jobs.

There is no way, this industry is in recession now.

Jiang Yuetai has a good reputation and good treatment, so it will definitely attract many powerful chefs.

And Jiang Feng himself knows how to cook.

He is also able to judge the quality of the chef's skills.

So, all seven chefs were finalized.

Jiang Feng gave them a meeting, and then everyone gathered together and started listing the menu.

The menu of a restaurant is far from simple.

Main dishes, cold dishes, and side dishes should be listed in detail, and then a menu should be made.

Jiang Feng’s plan is to cook all the Zhejiang dishes that can be seen on the market.

He first listed all the Zhejiang dishes he knew.

A total of thirty-six ways.

Jiang Feng said to others:

"I will divide these dishes. Each of you must be proficient in at least five dishes, and at least fifteen."

　　　"At that time, we will pass each dish one dish at a time."

“I’ll show you how.”

“If you have any other ideas, everyone can mention them.”

When Jiang Feng was in a meeting, he was completely different from when he was setting up a stall on weekdays. He looked quite majestic and spoke with great weight.

The chefs were impressed by his aura.

“Boss, don’t worry, we have all been chefs for many years, and there will be no problem with these dishes.”

“Let’s total it up and divide it up later.”

“Boss, it’s no problem. We can definitely fulfill the orders for these dishes.”

Everyone responded in a flurry of voices.

They are all old chefs, and the ones who have been working in this industry for at least five or six years.

As long as the restaurant is open and all aspects are running in place, Jiang Feng does not need to worry too much about the kitchen.

Jiang Yuetai’s opening was a matter of great turmoil.

Jiang Feng didn't take any more tasks and just dealt with the restaurant affairs here.

Him is needed to finalize candidates for lobby managers, finance, logistics management, etc.

Interviewing is also a tiring job.

Fortunately, Hangzhou has a lot of outstanding people and a lot of talents. Some people are very capable at work, have very good academic qualifications and work experience, and passed the interview quickly.

Everything is finalized.

Until one day in April, an auspicious day, Jiangfeng’s Jiangyuetai Zhejiang Cuisine Restaurant opened grandly by the West Lake.

The news quickly became a hot search topic.

Countless Internet celebrities come here to eat.

Not only internet celebrities, but also celebrities came here this time.

The private rooms in the restaurant were booked very early.

When the waiter was serving the food, he was surprised to find that the person who entered the box was actually a celebrity.

But he was very low-key. He just came with his family and didn’t do any publicity.

This star is very beautiful, her name is Zhang Ruonan.

The waiter was shocked when he saw her.

Zhang Ruonan is from Wenzhou, which is where Jiang Feng previously set up a stall and cooperated with the Culture and Tourism Bureau.

Actually, at that time, Zhang Ruonan had a particularly favorable impression of Jiang Feng when he heard the news about Wenzhou.

After all, Chinese people have a strong sense of country.

Even if I don’t live in my hometown, I still hope that my hometown will be better.

Zhang Ruonan happened to be filming a commercial here in Zhejiang, and he heard that Jiangyuetai Zhejiang Cuisine Restaurant was about to open, so he booked a private room with someone, thinking of having a meal and tasting it.

The waiter reported the incident to the lobby manager, who then told Jiang Feng.

“You said a celebrity came to our restaurant?”

After hearing the news, Jiang Feng was not too surprised.

“Yes, he is a star, very popular.”

The lobby manager replied.

Jiang Feng nodded, "Treat me as a normal guest, don't make any difference, and don't disturb me."

At the two Jiangyue platforms in front, celebrities often come to eat, but Jiang Feng never thinks anything of it.

　　Celebrities are also human beings and they also want to eat delicious food. This is normal.

“Who is coming?”

Jiang Feng asked again.

“Zhang Ruonan, the particularly beautiful one.”

The lobby manager replied.