After coming back, Ye Feng told the two masters about the fact that No. 1 Middle School recorded himself as a juvenile class. Both masters scoffed.

Professor Wang said, "If you weren't too young, I would have really wanted to recruit you, and I would have graduated from college at the age of fifteen!"

"Wow, I graduated from college at the age of fifteen!" Ye Feng smacked his tongue.

Professor Zeng was not to be outdone: "If you are a little older, I can directly take you to study for a bachelor's and master's degree, and at the age of fifteen, you will graduate with a master's degree!"

"Wow, I graduated with a master's degree at the age of fifteen!" Ye Feng's eyes lit up with excitement.

Professor Wang was anxious, "I can continue to take you, I am a doctoral supervisor, you follow me, up to 8 years, doctoral graduation!"

"Graduated with a Ph.D. in 8 years!" Ye Feng was a little numb.

Professor Zeng said dismissively, "After graduation, I can recommend you to enter the National Academy of Sciences!"

"Academy of National Sciences!" Ye Feng was completely stunned.

It started with Ye Feng again and ended with the quarrel between the two masters. When the two masters were not present with Ye Feng, they were a pair of harmonious old friends.

When Ye Feng was present, the two masters turned into two vicious dogs competing for meat and bones, that's right, Ye Feng was the meat and bones. These are the original words of Mrs. Wang.

Ye Feng's life is very fulfilling now, not only has to study with the two masters, but also has to find time to go to the canteen to help, not because Ye Feng still needs the identity of this faculty member, but because Ye Feng really likes the canteen.

There are a total of four canteens on campus, the first canteen is the largest, that is, where Ye Feng works, this canteen is contracted by the restaurant chain company Meizhiyuan and is supervised by the school's logistics department.

The director of logistics has been on sick leave for a long time, and I heard that he will come down after finishing this term. Now the de facto number one is Deputy Director Lee Dong-ho.

Li Dongbao attaches great importance to Ye Feng, and does not treat Ye Feng as a child at all. For Ye Feng, Li Dongbao's intimacy got to the point of stammering. Maybe it's the special sensitivity of the little people, Li Dongbao just thinks that Ye Feng will definitely have a big future in the future.

Meizhiyuan has sent a strong team of chefs, with a national six-star certified chef as the executive chef, and Chef Deng is an old-school chef who pays attention to solid basic skills and rigorous operations. He led a team of more than 60 people to work in the first canteen.

At the beginning, he gave Ye Feng the identity of a handyman. But because he didn't get a salary, and the deputy director Li Dongbao personally arranged to come in, he didn't arrange specific things for him.

Every day, Chef Deng would convene a meeting to summarize the day's situation and assign tasks for the next day. Ye Feng also wore a trumpet uniform and blended in with the crowd.

Unlike most people's coping attitudes, Ye Feng sounded very serious. Because he learned a lot from Chef Deng's comments.

The color of this dish is ugly because it has been fried for too long and it has to be fried a little raw, this dish is a little chai because the boiling water is too old, this dish is too sweet because there is too much light soy sauce, and this soup is not clear because there is no skimming.

You can also learn to coordinate from Chef Deng's work arrangement for the next day. What ingredients should be cooked and then rinsed under running water, what should be soaked in cold water overnight, and what ingredients should be steamed before processing. After the ingredients are directly frozen, they should not be iced with water, and the materials should be fried with cold oil in advance.

While everyone was making preparations, Ye Feng had nothing to do, so he followed the head chef around. Originally, the head chef was equipped with an assistant, and the head chef called him Xiao Maozi, who was a maiden relative of the head chef's wife.

The head chef will casually explain some tasks, or where to go, and after giving instructions to that position, he will let Xiao Maozi implement it. But because the matter is relatively trivial, the amount of information is very large, and the chef's language jumps very much, the last sentence is on the board, and the next sentence is to indicate the work on the stove.

Xiao Maozi was like this, and he heard it in a fog, and he couldn't write it all down with a pen, and the completion was only two or three out of ten. was always scolded by the head chef, and complained by the people below.

Seeing his predicament, Ye Feng always secretly told him which of the tasks arranged by the chef just now should you prioritize, and then which one to deal with.

Because Xiao Maozi couldn't express himself clearly, he always begged Ye Feng to help him convey it. As for himself, he secretly followed the master of the board to learn carving, and often bribed Ye Feng with the rabbits, pigs, and birds carved with turnips.

Ye Feng studied under Professor Wang, and his art skills are much stronger than Xiao Maozi, and he often gives Xiao Maozi some professional advice, so that the small animals carved by Xiao Maozi are more and more vivid.

Obviously, the head chef had noticed Ye Feng and Xiao Maozi's small movements in private. After looking at Xiao Maozi's carvings, I patted Xiao Maozi on the shoulder and didn't blame him.

The head chef removed Xiao Maozi's position as an assistant, and Xiao Mao officially followed to learn carving. Ye Feng didn't care so much, he still followed the head chef around the cafeteria, and the head chef didn't catch him up.

Next, the head chef still arranges the work, and the people below are bitter, some places are not very clear, I want to ask, and I am afraid of being scolded by the head chef. came to Ye Feng's side and asked Ye Feng to ask the chef.

Which Cheng thought, Ye Feng answered as soon as he opened his mouth, without hesitation. If you do what Ye Feng said, there is really no problem. Slowly, Ye Feng almost became the head chef's mouthpiece, and since then the canteen has been peaceful.

Many people who started to learn to cook at a young age basically had a hard time at home and didn't study much, or simply didn't want to study, and dropped out of school to learn to cook, because the level of education was relatively low and their comprehension ability was not strong. Some of the chef's words have been repeated many times, and the people below may not be able to understand them.

Compared with them, Chef Deng also felt that Ye Feng was too smart and used it too easily. Many things, as long as he started a head, Ye Feng knew that he would continue to talk about it. The problems that Ye Feng had dealt with didn't need to be emphasized by the chef again, so Ye Feng would do it casually.

So much so that later, when he made routine rounds in the cafeteria, Ye Feng walked in front, and the head chef walked behind with a teapot. Ye Feng gave the order, and he only had to be responsible for nodding in the back. That's a comfort.

Of course, Ye Feng didn't just move his mouth and didn't use his hands. After arranging the work, Ye Feng will take the initiative to help with the work. Mastering the essentials, Ye Feng's vegetable cutting technique quickly stood out in the canteen.

Cutting vegetables is too simple for Ye Feng, call out the little crab, make a vegetable cutting script, coordinate the left hand and right hand, and then start the plug-in to start cutting.

I only heard the sound of a kitchen knife cutting shredded carrots, continuous, neat and rhythmic, and there was basically no pause or hesitation in the middle. The size, thickness, and length of the shredded radish are basically the same specification. It's breathtaking.

A large number of knife exercises gradually made Ye Feng form muscle memory, the speed is getting faster and faster, and the cutting is getting better and better.

Once, Ye Feng simply let go of his speed and soared his hand speed. The sound of knives and cutting boards is like someone beating a hurried drum. The people in the kitchen put down their work and surrounded them. There is also a small video recorded with a mobile phone. In an instant, a pot of radishes was cut. Everyone applauded and cheered enthusiastically, and the scene was as enthusiastic as a celebrity meeting.

The head chef also came over when he heard the sound, grabbed a handful of shredded radish and glanced at it, and said to Ye Feng, "You don't have to practice cutting shredded radish, starting tomorrow, follow me to cut tofu, and I will teach you to make Wensi tofu soup." ”

"Hiss-" Everyone took a deep breath, this is one of Chef Deng's signature dishes, when he was young, the chef once won the best skill award in the Chef God Competition, with Wensi tofu soup that cuts a piece of tofu into 12,000 shredded tofu.