Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in oicq.net -> Romance -> Rebirth of a food empire

Volume 2: Cooking Skills Chapter 300: Who is in charge?

Previous page        Return to Catalog        Next page

    While Suman was observing, a group of young chefs filed in from outside the warehouse door and stood in front of other dining tables in an orderly manner, nodding to each other and not communicating too much.  Many people looked at Suman curiously, and when they saw her appearance clearly, they all looked surprised. Obviously, Suman was too young.  After all the players stood still, Master Sun answered Suman¡¯s question.  He was already confident and said loudly: "We have already discussed that with so many chefs and short time, any competition format is unfair, so we decided to adopt a buffet model." Buffet?  Suman became interested. Obviously, the other players were not informed in advance. They all raised their heads and looked at Master Sun with great interest.  Master Sun grinned, smiling like a Maitreya Buddha, "Including Master Su, there are a total of eighty-six chefs. One dish for each person, enough for a buffet." "The raw materials are behind you, you can have unlimited quantities.  All of us here are the referees, and the outcome of the final game will be determined by the number of times the dishes are eaten. To put it simply, the more people eat your dishes, the closer you are to victory. "  This test method was novel and interesting, and at the same time quite fair. Suman nodded without any objection: "Okay, I agree." Suman also did some homework before coming to Hong Kong.  Speaking of which, Hong Kong people are really awesome. First of all, it is necessary to understand the Michelin restaurant grading system. There are three stars in total. One star means that among similar-style meals in the same industry, it is very good and worth eating.  A meal; two stars, and the cooking skills are even better. It is worth going out of the way to have a full meal.  If the first two are acceptable, three stars is an exaggeration - arranging a special trip just to taste the delicious food of a three-star Michelin restaurant.  In Hong Kong, there are four Michelin three-star restaurants.  Of these four, two have set new records in the Michelin Gourmet Book.  Among them, Lung King Heen is the only three-star Chinese restaurant in the Michelin Gourmet Book. From this point of view, Michelin¡¯s rating criteria should not be overly trusted. After all, most of Michelin¡¯s inspectors are Westerners and their tastes are more inclined to Western food.  , is also understandable.  Another restaurant, B2tteM, is an Italian restaurant, but it is the first restaurant in the world outside of Italy to receive this rating.  From this point of view, Hong Kong is really a very international metropolis. The Italian restaurants in Hong Kong are as good as those in Italy. The other two Michelin three-star restaurants are all French cuisine.  With a small view, the starting point of Hong Kong's local catering industry is quite high, so from the beginning, Suman has no heart.  When Master Sun's voice fell, the young chefs around Suman heard the sound and trotted towards the ingredients at the back. Although the ingredients are unlimited, some precious ingredients are definitely not available in unlimited quantities, such as abalone and bird's nests.  And so on, but they are regular guests at the tables of big hotels. Many hotels have their own cooking secrets.  Suman did not move.  She was thinking, putting herself in their shoes, if she were a judge, what kind of food would she choose to eat in such a gluttonous feast.  Or in other words, everyone will choose whatever kind of food there is.  In the eyes of the judges, the young chefs in Hong Kong are retreating like the tide, while Suman is like a stubborn reef, emerging from the sea.  Master Sun touched his double-layered chin and murmured: "Interesting." Master Chen beside him put his hands behind his back and nodded in agreement: "He is a calm kid." After a pause, Master Chen was dissatisfied.  Said: "Old Sun, what's going on in your restaurant? Several of my regular customers complained to me yesterday, saying that the Longjing shrimps we make are not as delicious as the ones in your store." Master Sun laughed twice and said inscrutably.  Waving his hands: "Don't say it, don't say it -" His eyes fell on the lonely girl standing in the center of the field, and he said softly: "Why don't we make a bet on whether Miss Su will win?" Master Chen was suspicious  Looking at him, he looked up and down. Could it be that Old Ghost Sun had something inside? No matter how he thought, the girl couldn't win. He said happily: "Okay, I'll bet with you." Master Sun raised the corner of his mouth proudly:  "If you lose, put your son's wedding banquet in our Tianxiang Building." The corners of Master Chen's mouth twitched twice. This old ghost Sun would have thought that he would shout rudely: "Okay, if I  If you win, your old man¡¯s eightieth birthday banquet will be placed in our Yongji.¡± The two people raised their right palms at the same time, high-fived each other as an oath, and the bet was announced. While the two people were high-fiving, some chefs had already been selected.  My own ingredients are backOn the stage, he started cooking nervously, and Suman finally moved.  She was not in a hurry, and walked slowly to the back. She selected carefully, and soon came back with the selected ingredients.  The judges had been paying attention to the girl, and were slightly startled. What she brought back was actually two huge golden pumpkins. At that time, all pumpkin recipes were filtered through the judges' minds - pumpkin pie, pumpkin porridge.  , salted egg yolk and pumpkin, after thinking about it, it seems that there are only three famous ones.  What does this girl want to do?  It seems that no matter what she does, she can't win.  As we all know, in a buffet, although the dishes are dazzling, there must be a few that can be called the main course to guard the place, such as roast leg of lamb, steak, foie gras, abalone, etc.  These dishes with relatively expensive ingredients will become the first choice of diners. ?????????? Pumpkin?  Ha, it won¡¯t be the main dish anyway. Under the watchful eyes of everyone, the young girl actually took out the blender and pureed all the pumpkins. Master Chen smiled from ear to ear and slapped Master Sun on the shoulder repeatedly.  : "Old Sun, when the time comes for the old gentleman's birthday banquet, I will make the decision and give you a 20% discount." Master Sun snorted, staring closely at the girl in the center of the field, frowning, what is she going to do?  What?  Could it be that you gave up because you looked at your opponents too much?  After seeing Suman start making pumpkin porridge with their own eyes, the judges gradually gave up and their eyes gradually fell on the other contestants.  "Master Lin, Xiao Nie in your store is pretty good. Look at the beef and foie gras burgers he makes. It's really a match for your French chef." "Hehe, I think Anzi in your store is pretty good too. He's really brave.  So many people are making potpourri crispy suckling pig." The conversation between the two was heard by several other chefs not far away. They all snorted, and one of them shouted dissatisfied: "The foreign devils' things are all lies.  With money, how can we have Chinese food that is comfortable and cost-effective?" "It's Lao Shen, I think the young apprentice you brought out this time is good, the bird's nest stuffed phoenix wings is the finale at first glance" Master Shen immediately turned angry  He was overjoyed and said modestly with a smile: "Children are not sensible, how can they cook this kind of food randomly? But Master He, your eldest apprentice, you didn't let him come out to compete in the past few years. Now, is this ten years of hard work?"  A sword?" Several people laughed together, and the laughter was heard by Master Lin who was chatting next to them. They glanced at each other, shook their heads at the same time, and said one by one: "It's so old-fashioned, I can't see it.  Western food is the mainstream, haven¡¯t you seen that when the holidays come, all the Western restaurants are full?¡± Another interface: ¡°They are just hanging on to their laurels. I heard that Din Tai Fung has been downgraded by Taiwanese gourmets.¡± The judges all said.  They are chefs from major restaurants in Hong Kong and Kowloon. They know each other well. While chatting, they use their eyes to scan the players on the field.  All the young chefs in this field have been apprentices for at least ten years, and the judges off the field are even more amazing. None of them have twenty or thirty years of experience in the kitchen. They all have very sinister eyes. Just look at the young chefs.  The chefs roughly guessed the dishes they were going to cook based on the ingredients they picked up.  As soon as they start cutting and preparing the ingredients, they are inseparable. They often know what they are going to cook before putting it in the pot.  As time went by, one dish after another began to be placed on the long table in front of the dining table. The person who arranged the dining table was also a wonderful person. The dining table was a small pocket kitchen, and each person had one hand. The long table where the dishes were placed was on top of each other.  They are connected and formed into a string, which is very suitable for buffet guests to take on their own.  "Master Sun, please" "Master Chen, please go first" The judges showed humility to each other, smiled and walked hand in hand to the long table, in groups of three and two, each took a plate to eat, whispering to each other and commenting from time to time.  Suman stirred the pumpkin porridge in the stainless steel bucket with a spoon. Looking at the golden porridge, he felt a sense of accomplishment.  When her vision went dark, Suman raised her head, looked at her expressionlessly, and moved the bowl in her hand forward. Suman smiled knowingly, and gave him a large spoon full of pumpkin porridge, just enough to fill the bowl.  It's eighty percent full.  Next came little Andrew who couldn¡¯t wait, then George VIII, and one after another, the members of the big foodie group came to Suman with great support.  For a group of carnivores, this behavior is really touching.  After finishing their meal with a bowl of porridge, the foodies wandered to the nearby stalls. Not far away, the roasted suckling pig stall was already surrounded by people on three levels inside and three outside. Everyone was drooling and staring at the roasted pig.  Golden little suckling pigs, salt and pepper rich shrimps, pig trotters, stewed palace swallows in coconut and apricot juice, and dozens of signature dishes of major hotels are all displayed in a dazzling array that makes people dizzy.  Even the chefs who work with food every day are full of praise.  In addition to the dishes, there are also several ingenious preparations.They had snacks or soup. Each person only had a small cup. Some people made cold dishes, but there were eight small plates on a tray. Each cold dish only had one bite. The emerald green was sprinkled with shredded red pepper. Watching  Extremely tempting.
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report