Starting from winning the food competition

Chapter 32

At 9:55 in the morning, a group of people came out.

Then the host began to arrange today's event flow.

First, the leader of the Culinary Association spoke as the sponsor.

After two more speeches, the activity officially began.

According to the arrangement, the first round is for master chefs to come to the stage to explain their cooking experience.

The host announced with a smile: "Next, I would like to invite Master Liu Qingfeng. First of all, I will tell you some skills and precautions in the cooking process for young masters. Everyone applauds and welcomes."

Then I remembered the thunderous applause, and they all welcomed Liu Qingfeng's appearance.

As the first teacher to appear on the stage, no one has any objections.

It feels like something that deserves its name and should happen.

It can be said that none of the masters invited is more qualified than him.

Liu Qingfeng came to the stage and looked around for a week, and said with a smile: "I'm very glad that so many outstanding young chefs are here to participate in this culinary exchange meeting today. chef."

"In the following time, I will share some things that I will notice during the cooking process and some methods that I think are good. If you are useless or do not match yourself, you can also choose, ignore it and I will officially start.”

Liu Qingfeng didn't come up with the manuscript he had prepared in advance, and it seemed that he wanted to reject the manuscript to tell the story.

It shows that he is very confident in himself and knows what to say.

From Lin Beiyang's point of view, it is normal. It is certainly not the first time he has participated in the cooking exchange meeting held.

It is estimated that I have been on stage to explain many times, so I am naturally familiar with the road.

The whole explanation process lasted about 20 minutes.

Among them, 15 minutes are mainly for him to explain, and the remaining 5 minutes are randomly selected from several masters to ask questions and answer them.

It's a simple interaction.

With the end of the explanation, the whole venue once again burst into thunderous applause.

Needless to say, he deserves to be a master who has been in the industry for decades.

After talking for more than 10 minutes, Lin Beiyang learned a lot from it, which is definitely useful to him.

Maybe you can continue the taste of the five-star dishes you have already obtained.

Zhang Shengwei asked with a smile, "Master Xiaolin, how do you understand what Master Liu said?"

There is nothing to be modest about, Lin Beiyang said truthfully.

"I think Master Liu's speech is very good, and it is of great help to me. It is estimated that two-thirds of it will be useful, and I understand it well. As for the rest, I can't say it is good or bad, I can only say that I put it here. It would be inappropriate."

Zhang Shengwei couldn't help but nodded: "As expected of Master Xiaolin, he can understand so much. It seems that I can only understand a very small part at most. As for the rest, it is really difficult."

Hearing this, Lin Beiyang shook his head directly: "Master Zhang, you can't say that. Your cooking taste is very good. It's actually not easy under such circumstances. The reason why I can understand so much is that, My cooking skills are not particularly good now."

Knowing that it was a joke and a humble remark, Lin Beiyang certainly didn't take it seriously.

He has also been a master chef for decades, so naturally he has nothing to say in terms of cooking skills.

"Okay, okay, then let's not compare, just keep watching."

"no problem."

Next, three master masters gave explanations.

It is essentially the same as what Liu Qingfeng said, but each master will have a different understanding of cooking.

There is still a difference in what is said.

You can also learn other things.

The whole morning passed quickly, Lin Beiyang didn't notice at all, he just felt that the time passed too fast, it would be great if he could slow down.

They are indeed master chefs who have been chefs for decades, and they understand why they are so famous.

Lin Beiyang only felt that he had benefited a lot, and felt that he had new ideas in his mind.

Fortunately, I came to participate in such a cooking exchange meeting today. If I didn't come to participate, it would be a great loss.

The lunch meal is prepared by the culinary association, so there is nothing to say about the taste.

It is said to be a break at noon, but in fact, many masters did not choose to go to the designated place to rest.

The explanations given by several teachers in the morning gave everyone a different understanding.

I believe that as long as I use it well after I go back, I should be able to improve my cooking skills.

With such benefits, everyone has only one idea now, that is to communicate more.

Although the other young chefs are not as good as the four senior chefs in the morning, they are not too bad.

Maybe you can get good results in the communication process.

Then at noon, many people chatted with each other in the association, talking about cooking.

Naturally, Lin Beiyang didn't go to rest and joined the team.

Zhang Shengwei did not stay to communicate, and the two masters of Jincheng Hotel did not leave, they were with Lin Beiyang.

Soon came the afternoon cooking exchange time.

The main thing is the culinary exchange among the young masters, and a few masters will be selected to cook.

Then some comments will be made according to the cooking process and results, so that other chefs can pay attention to this.

In the afternoon, apart from being able to communicate, there is actually not much to do.

Because during the time period of the noon break, many people have communicated and contacted each other.

In the afternoon, I used this time to learn more, and what everyone looked forward to most was the cooking session.

At this point, all the young masters want to be drawn.

After a while, the four masters will comment. How can there be such an opportunity in normal times.

After finally encountering it once, I naturally hope that I can grasp it.

However, in order to ensure fairness, the Culinary Association prepared a random selection.

Then the host said: "Masters, there are five slips of paper with numbers written on them in the carton, and the rest of the slips are all white paper. The masters who draw the numbers can cook on the stage in order according to the numbers on the slips. At that time, the four master chefs will comment on the cooking results."

This is the fairest kind.

If it is randomly selected, it will give people a feeling that it has been predetermined in advance.

But it is different when it is drawn out in this way, and the probability is the same for everyone.

There are 26 people in total today, it depends on who has better luck.

Then everyone took turns to go up to draw the note.

At the first moment, Lin Beiyang opened it and took a look.

It was blank, and he was a little disappointed by the result.

Of course, I still hope that I can go up and cook a dish.

You don’t have to cook the two 5-star dishes you got, but you can change to another dish that tastes good.

It's a pity that since there is no chance, let's look at other people's.

One of the two master chefs at Jincheng Hotel, Zhong, got the number 3, representing the third one. It was obvious that he was in a good mood.

(End of this chapter)