On Saturday the 18th, Liuweifang was still doing a prosperous business, but Chen Jian had to go out early in the morning, today was Yu Maolin's birthday, and Chen Jian had promised to be the chef for his birthday banquet.

Fortunately, he is no longer the only chef in the kitchen now, in addition to recruiting three chefs, he is most satisfied with digging up Ding Cai, the son of Lao Ding, the chef in charge of the "leaving the world".

Although Lao Ding's own craftsmanship is average, his son is a good hand, but unfortunately, like many strict fathers who watch their sons inherit their father's business, Lao Ding has always been worried about Ding Cai, and often trains his son in the kitchen, you can't even cut the vegetables well, how can you be a cook.

Chopping vegetables is indeed the weakness of Ding Cai's cooking skills, and the fat Ding Cai always uses his stubby fingers to cut out shredded meat of different sizes, and the slices have never been thin. But he has a natural sensitivity to the heat of stir-frying, but unfortunately it is his father who is in charge of the kitchen, and he rarely has the opportunity to make a move.

But Chen Jian, who would go to "leave the world" to help from time to time, knew Ding Cai's talent, so he persuaded Lao Ding to dig Ding Cai to Liuweifang. With him, the kitchen is not all about Chen Jian and his decathlon.

"Xiaoding, it's up to you today, call me if there's anything."

"Boss, I'm afraid I won't be able to control you if you're not there." Ding Cai has never been in charge of a kitchen alone.

"Be confident, I believe in you, a good chef will have to be in charge one day, and today is a drill. Anyway, I'm in a hurry to leave. Chen Jian waved his hand and got into the special car sent by Yu Maolin to pick him up.

Yu Maolin's birthday banquet was held in the largest five-star hotel in Nanshan City, Nanshan Star Hotel, of course, the big boss of this hotel is Yu Maolin.

And Qiu Song, the executive chef of the Star Hotel, looked at the young man brought by the hotel manager very unhappily.

"Where did you learn to cook?" He looked at Chen Jian with a critical eye.

"My dad taught me." Chen Jian replied honestly.

"Where did your dad learn to cook?"

"My grandfather taught me."

Qiu Song sneered and stopped asking.

"Our Executive Chef, Boris, is a graduate of Le Cordon Bleu. He also worked as a chef at a restaurant with a Michelin star. The chef of the restaurant's Western food department said on the side.

"Generally, a wild chef like you can't even pass the entry resume here, let alone become a head chef." The chef of the Chinese restaurant also said contemptuously.

"Oh, Blue Ribbon graduate, amazing, which one is Mr. Boris?" Chen Jian asked as if he had turned a deaf ear to the other party's malicious words.

Qiu Song's face darkened: "I am Boris, this is my French name." ”

"It's you, do you have any problem with your parents' names? Why don't you use your own Chinese name in China? Do you feel that you don't deserve the surname Qiu or how to drop? Chen Jiantu was a sarcastic triple attack.

"You...... You! ”

For this airborne young chef, Qiu Song originally wanted to humiliate him, so that this little guy knew who was the real boss in this kitchen. but was angry with the green tendons.

"Fake foreign devils." Chen Jian muttered in a low voice that the other party could hear.

Qiu Song was furious and almost burst into a foul mouth, but in order to maintain his demeanor, he forcibly suppressed his anger and brushed his sleeves away. In terms of quarrels, Qiu Song is not the opponent of Chen Jian who grew up in a small restaurant in the market.

The chef of the Western food department looked at Chen Jian with a smile: "You have sharp teeth and sharp mouths, but I don't know if the kung fu in your hands is as slippery as your mouth." ”

"Generally average, third in the world." Chen Zhixin said that I won't be cowardly when your big boss comes, just because you want to scare me.

"Let's go, I'll show you around the kitchen." After all, it was invited by the big boss, and although the chef of the Western food department was very repulsive to Chen Jian, he couldn't kick him out of the kitchen for no reason.

"These are the ingredients for tonight's birthday feast." The chef of the Western restaurant said, pointing to the counter in the preparation area.

"This is white caviar from Iran, with a market price of 120,000 yuan per kilogram."

"Damn, is this caviar or gold!" Chen Jian was deeply shocked by this price.

"It usually takes 12 years for white rayfish to spawn once, so the caviar is made every 12 years, and if you want to eat it again, you have to wait for the next 12 years. Rare, so expensive. And the one we source is processed in Belgium and is one of the best caviar in the world. ”

"You can't use a gold or silver spoon to taste this caviar, because the surface of the gold and silver will oxidize and rust, which will affect the taste of the caviar. That's why we use this special shell spoon. The chef of the Western cuisine department held up a delicate spoon of shells.

"Then instead of serving it in other utensils, pour it gently on the back of your hand so that you don't spoil the taste of the caviar. A unique way to eat can make people taste its unique flavor to the greatest extent. ”

Chen Jian was dumbfounded when he heard it, he couldn't imagine that it was just a dish of caviar, so expensive and so exquisite. Even the cutlery used has requirements for the material.

This is what the chef of the Western restaurant wants, so that this dirt bun can see clearly that this is not a small restaurant in his corner alley. It's a top-notch restaurant that truly serves the rich and famous, and there's no place for you here.

"This is the dog's claw snail, which grows at the confluence of the currents off the coast of Galicia, and every winter, snail catchers risk their lives to catch it on steep reefs, and more than five snail catchers die every year for this rare ingredient."

"This piece of Alba white truffle, only Italy and Croatia in the world produce white truffles, and the most famous white truffle in the Alba region of Italy, the most famous white truffle is only 3 tons per year, this 1.5 kg is this year's white truffle king, which was auctioned by the big boss in Macau for 300,000 US dollars."

"This is Spanish Iberian ham. And it is the best and most expensive acorn ham, made only from 100% pure Iberian black pigs, this pig is naturally raised, only wild acorns, drink mineral water, so its meat cholesterol content is low, the fat is also clear and transparent, you see how perfect this oil flower is. ”

Although I hate the face of the chef of the Western restaurant who hates the poor and loves the rich, I have to admit that the ingredients here are indeed the finest, the ham is rich in aroma, the lean part is crimson and firm like a ruby, and the fat part is as beautiful as a work of art.

Iberian ham is eaten raw, he pinched a slice as thin as a cicada's wings and put it in his mouth, it is moderately salty and sweet, the meat is rich and chewy, but there is a subtle taste of the meat that dissolves slightly in the mouth. And this thin slice costs hundreds of dollars on the dining table.

The head chef of the Chinese restaurant also led Chen Jian to visit the kitchen of the Chinese food area, where bear's paws, deer lips, wild humps, chicken feet of Vietnamese Dongtao chicken, golden thread eel, and so on are all expensive and rare ingredients.

Even desserts use special edible gold leaf for $15,000 per pound, which has no taste and is only used for good-looking and garnishing.

The cooking of the whole birthday banquet gave Chen Jian a strong sense of local arrogance, wantonly demonstrating the power of wealth, where to eat food, but force, money, and power.

But Chen Jian is not timid, he doesn't dare to say anything else, he is a man who is open in cooking!