Chen Yufei looked at the cigarette butt on the ground, and his brows furrowed.

Seeing that Wu Dong was about to take out another cigarette to smoke, Chen Yufei blocked his hand and said, "Manager Wu, what are you doing with me, just say it, we are very busy over there today, and I am still in a hurry to go back." ”

Chen Yufei didn't understand, didn't he tell Wu Dong yesterday, why did he come to him again today.

I saw Wu Dong put his hand on Chen Yufei's shoulder: "Do you know? Among the five judges this time, one of them values you very much, and he asked me to take care of you, and the critical moment ......"

Hearing this, Chen Yufei was surprised.

He asked Wu Dong what was going on, Wu Dong looked left and right, and then said to Chen Yufei very mysteriously: "You always tell me, who are you the principal of that chef school, and how can he be so optimistic about you?" ”

Chef School Principal?

Chen Yufei was very confused when he said this.

He didn't know what Wu Dong was talking about, Chen Yufei came to participate in this chef competition completely because of the recommendation of the chef of "Yangcheng Restaurant", and it had nothing to do with the new Western chef school.

After listening to Chen Yufei's words, Wu Dong didn't believe it at all.

When I worked with He Anna before, He Anna was in front of him, intentionally or unintentionally, revealing that some of these contestants were related.

As for who it is, the people in their organizing committee are not very clear.

So, everyone is cautious.

Just last night, Zhang Qiming made a phone call to Wu Dong and asked about the game.

In the knockout round, the judges did not come to the scene.

When the top 20 are produced, it is time for them to play a role, Zhang Qiming just learned about the current special situation through the phone, and when he learned that Chen Yufei's situation was not very good, he paused and asked:

"The gold medal dish from the last game, wasn't it Chen Yufei?"

"That's right."

"Isn't the contestant of the gold medal dish a privilege? What, he's useless? ”

“…… That, he gave up. ”

Hearing this, Zhang Qiming was stunned.

Just a few minutes ago, Zhang Qiming received a phone call from Yangcheng. The caller was Zhang Qiming's mentor more than 30 years ago, Wang Ruhai.

More than 30 years ago, Zhang Qiming was not yet 20 years old and was a little-known little cook.

When he was young, he went to many places, worked in some snack bars, and also helped cook in five-star hotels.

Because the chef profession requires not only qualifications, but also certificates.

Zhang Qiming is all wild, it is okay to fry two dishes casually in a small restaurant, but it is difficult to get on the elegant hall.

Later, under the introduction of a friend, he went to work in a restaurant in Yangcheng.

The people of Yangcheng are famous for their love of food.

Moreover, the people here generally have a higher income, and they are never stingy with themselves in terms of eating, and they are pursuing good ingredients and good taste.

A chef, if you want to develop well, Yangcheng is a must.

Zhang Qiming came to Yangcheng, but the result was still different from what he imagined.

Because he was a halfway monk and had no formal training, he could only do the lowest chores in some hotels.

Although knowing your own disadvantages.

Zhang Qiming never admits defeat, he knows that he is poor in knife skills and nutritional knowledge.

So, he bought a lot of books on nutrition and kept reading them after work. When I go to work, I also pay attention to those masters who have good knife skills, and see how they cut the tender water tofu into more delicate than a hair.

At that time, the most famous master of the entire "Yangcheng Restaurant" was Wang Ruhai.

Wang Ruhai's knife work and cooking skills made Zhang Qiming admire him very much.

As a result, Wang Ruhai became the object of Zhang Qiming's study.

Whenever the restaurant finishes work, he stands alone on the desk, holding the kitchen knife used by Wang Ruhai, and cutting the cucumber with a click.

Gradually, that cucumber was finally cut into a latte art by Zhang Qiming.

From left to right, it can be pulled until it is ten meters long.

One day, the store received a big order, and a certain big man wanted to make a running water table, and the time was three days, non-stop, so a large number of red and white case cooks were needed.

At that time, it was the Chung Yeung Festival, and the original chefs in the store were enough, but two or three chefs had taken leave to go to their hometown before, but they couldn't come.

So Wang Ruhai pointed at Zhang Qiming and said, "You can get on!" ”

As soon as this decision came out, the audience was in an uproar.

Everyone doesn't quite understand why the great chef Wang Ruhai would let such a person who works in the back kitchen take the position of the chef, and the chefs who left have red and white cases, and they belong to different positions.

One Zhang Qiming, how could he replace them all.

Not only can't everyone figure it out, but in fact, even Wang Ruhai himself is also worried.

Wang Ruhai never thought that the apprentices of the church would starve the master to death.

He feels that if an industry wants to progress, it must gather the strengths of everyone, and if everyone hides themselves and pinched them, in the end, it can only accelerate its demise.

The reason why Yangcheng's dishes are popular depends on the unremitting efforts of previous generations of chefs.

It is with them and their unreserved dedication that Yangcheng cuisine has today's glory.

Therefore, sticking to self-containment is always a dead end.

Faced with the opportunity that Wang Ruhai suddenly gave him, Zhang Qiming was very surprised.

I saw Wang Ruhai walk up to him, patted him on the shoulder and said, "Go and do it, show your true skills, there are not many opportunities in a person's life, and if you catch you, you will succeed!" ”

Zhang Qiming listened to it and was very moved.

He nodded, walked to the desk and got to work.

During the three-day running water banquet, the chefs changed batch after batch, and Zhang Qiming always stood on the front line and did not rotate once. Occasionally, when he was free, he leaned back in his chair and rested.

The banquet was a great success in those days.

The big man was also satisfied, and after the feast, he went straight to the back kitchen to thank the chef.

Wang Hairu pointed at Zhang Qiming and said: "The person you want to thank should be him, he has done the work of three people alone, if it weren't for him, you wouldn't have been able to hold a banquet for 100 people!" ”

Later, the big man often came to "Yangcheng Restaurant".

He became Zhang Qiming's loyal eater.

Every time he comes, Zhang Qiming must cook for him personally.

Zhang Qiming didn't know what this person was at first, he only knew that the other party was very rich, and every time he tipped himself, it was higher than his monthly salary.

Later, Wang Hairu told him that this big man was actually the boss of a big consortium who returned from overseas.

This man is very tasty and very good at eating.

There are very few chefs who can get his approval.

Zhang Qiming is one of the rare.