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

Chapter 143 is endless! It can’t be finished!

 Yipin tofu and sea cucumber roasted with green onion are very popular.

 In the restaurant, I remembered the exclamations from time to time.

 “This tofu is so delicious! It’s so fragrant!”

“It’s my first time to eat sea cucumber. No wonder the men’s football team loves to eat it, and so do I!”

 “I almost blamed the sea cucumber by mistake!”

 “Soft, smooth, and so fragrant!”

Table after table of customers outside are still coming in.

 Since the opening, business has not stopped until three o'clock in the afternoon!

This place is a downtown area and there is no shortage of people.

Jiang Feng’s name is well-known, so naturally more people come.

At the same time, Chef Jiang is among the diners.

 But skipping work is not practical, and we can only wait to go there as soon as possible after get off work.

 “Okay.” The waiter gave them a ticket.

"good."

 “I’m also at Jiang Yuetai!”

 Jiang Yuetai's business is really not bad, more and more people are queuing up.

Hearing what his girlfriend said, the man nodded, "Then let's wait in line first, then go to a movie and go shopping. We should be able to eat at 9pm."

“Recommended! I feel so good eating this sea cucumber!”

 After he posted the photo, many people also posted photos of the meal.

There are also diners and people who like to eat delicious food also come here.

 A couple came to the door of the restaurant and said to the waiter:

“Hello, let me take a seat. How many tables are there in front of me?”

 The man asked his girlfriend tentatively.

The waiter glanced at the computer and smiled apologetically:

“There are more than fifty tables in front of us. I’m really sorry. It may be difficult to get in line.”

Unexpectedly, the orders would not stop at all.

 Many people were checking in and taking photos.

 Some people are still at work, and they immediately become greedy after seeing the delicious food, and always want to skip work and eat it.

 Business was still booming in the afternoon.

 It’s normal to queue up with so many people.

“But Chef Jiang won’t be making Yipin Tofu tomorrow. I saw the photo my friend took and the Yipin Tofu is super delicious.”

 After the tofu is deep-fried one by one, the lids are lifted, the flesh inside is taken out, and delicious fillings are added.

Hearing this, the couple was a little confused.

　　"She can be in the queue, and I will be in the queue too."

 After seeing the news about these people, many people could not sit still.

 “It’s really good to talk about one thing!”

“Shall we come back tomorrow? Anyway, the restaurant is always there, so we’re not in a hurry.”

“How many? More than fifty tables? So many people waiting in line?”

Young lovers in the city had nothing to do, so when they heard that Jiangyue Terrace was opening, they all came to join in the fun.

 Until about 6 p.m.

 Time passes minute by minute.

Jiang Feng originally thought he could take a rest in the afternoon.

The two of them made an agreement and said to the waiter:

 “Make a table for us.”

 The waiter brought out the dishes one after another and placed them on the guests’ tables.

 Many people took the subway to come to Jiang Yuetai to support the event.

“Sea cucumber, matsutake and abalone juice are all things I have never eaten before!”

 It can’t be finished, it can’t be finished at all!

I don’t even know how many sea cucumbers have been made.

 This time is exactly the time to start eating in the evening.

 Today is a weekday, even so, there are so many people outside, it seems like it is the weekend.

This area is a bustling area. There are not many guests during the week, and it is only busy on weekends and holidays.

“Who would have thought that behind the stall owner is the restaurant owner!”

 Look around, the rest chairs are already full of people.

  A netizen posted a photo of Yipin Tofu and then said:

 “Hurry up and eat it, it’s really amazing, it’s so delicious!”

“Chef Jiang will only cook for this day, if you miss it, it will be gone!”

 Gourmet food is in short supply.

 We were busy until after 10 o'clock, finishing the last wave of customers.

 Jiang Fengcai left the stove.

 He sat on a chair and an employee poured him a cup of tea.

 “Good guy, I’m really tired.”

“Old Zhang, please quickly find two people who can cook Shandong cuisine for me. If the test results are good, I will apply for them both.”

“The wages of all service staff will be increased by 20%, and the wages of chefs will be increased by 30%.”

 “If you are a chef, you will get extra salary.”

“It’s not a big deal to come to my place, and the treatment is definitely top-notch in the same industry, as long as you have real skills.”

Jiang Feng took a sip of water and said to Zhang Hu.

 “Okay, boss, I’ll contact you right away.” Zhang Hu agreed quickly.

"If you are good at it, I will see it myself." Jiang Feng said again.

Although he treats his employees well, his requirements will not be lowered.

 Those who are not qualified will definitely not be accepted.

“Don’t worry, boss, I understand. The one I found is absolutely powerful.” Zhang Hu said again. "Also, I'm going to make the White Braised Four Treasures tomorrow. How about the Guangdu Fafa? Are the abalone and chicken breast ready?"

“Boss, it’s all ready, I’m keeping an eye on it.”

 Zhang Hu is indeed very reliable in his work.

And what Jiang Feng admires about him very much is that as a chef, he doesn't put on airs, doesn't show off his qualifications, and doesn't have those bad habits.

Zhang Hu said that in today's era, everyone can do what they want and leave if they don't want to. This is not the era where you had to wait for the master. This is good.

 Zhang Hu is the executive chef, and Jiang Feng’s salary for Zhang Hu is also the highest among chefs.

“Okay, you can keep an eye on the kitchen, I’m leaving.”

Jiang Feng rested for a while, then took off his chef uniform and changed into another set of clothes.

 The restaurant has a special private room for resting and bathing.

Jiang Feng went to wash up again before going to the finance department to check today's income.

“The daily turnover is more than 600,000 yuan, so high?”

Jiang Feng was a little surprised.

Generally speaking, when a large restaurant is doing well, its monthly turnover is 6 million yuan and its net profit is 1 million yuan.

In other words, Jiang Feng expected to earn 1 million a month.

 This is quite a lot.

 And now the daily turnover is more than 600,000 yuan, and all dishes are at 20% off, and the dishes he cooks are at 50% off.

But the actual situation is uncertain. On the one hand, the opening is bustling, there is a constant flow of customers, and the tables are never empty. On the other hand, the passenger flow is different during the week and on weekends.

 The specific income situation depends on the specific situation.

Finance was specially invited by Jiang Feng, who graduated from the National People's Congress in finance, and was responsible for handling various reports, sorting out accounts, and other matters.

 The current financial system is open and transparent, and there is no need to worry about anything fishy.

Jiang Feng read the financial situation, briefly explained a few words, and left gracefully.

                                        ​

 The chefs are cleaning the stove and preparing ingredients for tomorrow.

“Our boss is so fierce. Except for a bite to eat in the middle, he is always there.”

 A young chef said with emotion.

“I have practiced this for at least ten years, otherwise I wouldn’t have the basic skills.”

 The other young chef was amazed.

“Even though the boss is young, he is a serious chef, and his skill is evident from his first-grade tofu dish.”

 “When can I have this ability and become a chef?”

 The discussion was lively.

Jiang Feng’s Lu Cuisine Restaurant is indeed popular.

Relevant videos soon appeared on the Internet.

　　even appeared on the local hot search list.

  #江大chuulucai restaurant opens#

 This entry is now number one in the city list.

 After clicking in, many people shared the delicious food they had at Jiangyue Terrace.

 There are also many people who have posted videos and pictures specifically talking about their eating experiences.

“The environment of Jiangyuetai is really great, and the atmosphere is full. Two people can eat in the lobby without being disturbed by the people around them.”

“Yipin tofu is definitely the best tofu I’ve ever tasted! It contains sea cucumbers and matsutake mushrooms, you can believe it, and it’s also topped with abalone juice. It really opened my eyes.”

“What kind of dishes did I eat before? Why didn’t I eat such delicious dishes? That plate of sea cucumbers is my favorite dish!”

“Chef Jiang’s cooking skills are really unparalleled, absolutely amazing.”

“This is my most satisfying dining experience, and the food tastes very good. In addition to the two dishes prepared by Chef Jiang, I also recommend everyone to eat the sweet and sour pork loin and mu shu pork, especially with rice!”

On the first day of Jiangyuetai’s opening, everything was booming.

But the situation on the first day doesn’t mean much.

 Persistence is the most important.

The big waves, the emerging catering brands have sprung up after the rain, and there are very few brand restaurants that can continue.

 Many brands died quickly, and even some century-old stores were submerged in the torrent of modern food.

 Jiang Feng has his own principles.

 In his eyes, the most important thing is the chef.

 He knows cooking skills, so he can always choose the right chef.

 After some further improvements by him, the taste of Shandong cuisine will not be bad.

As long as the food tastes good, there will be no shortage of customers.

His principle for opening a restaurant is just two words:

tasty.

  There are not so many bells and whistles in the corporate culture, and just the word "delicious" is enough for Jiang Yuetai to stand firm.

Jiang Feng returned home and fed Xiao Hei.

 It is already 11 o'clock in the evening.

 Seeing Xiao Hei's appearance, Jiang Feng took him out for a walk for 20 minutes.

“I’ve been very busy at the restaurant these days, so I have to go there in the morning.”

“How about I put you over there in the pasture to recuperate for a few days.”

 “I’ll pick you up when you’re done.”

Jiang Feng held Xiao Hei and said to him.

 Xiao Hei has a good relationship with several border sheep in the pasture. He can also herd sheep and has fun playing there.

Sure enough, when Xiao Hei heard the word "pasture", his tail wagged happily.

 Seeing its appearance, Jiang Feng also laughed.

 (End of this chapter)