When Feng Yifan sent his daughter to class, he was naturally surrounded by a group of parents asking questions.
Basically, they all want to ask when they can book a table at Ruo Restaurant. The general response is that it is too difficult to book a table at Ruo Restaurant.
Feng Yifan also gave a very serious explanation.
“Dear parents, this is the kindergarten classroom for our children. We should not discuss the affairs of my restaurant here, but since you are all concerned, I will say a few words here.
First of all, thank you all for your love and support. I never thought that a small restaurant like mine could attract so many people. Originally, we were just in trial operation for the first three days, and the ingredients I purchased were only enough for three days.
So we only opened reservations for three days.
But what I didn’t expect was that the three-day reservations were snapped up instantly after they were released. This was also beyond my expectations, so my chef team and I are also actively coordinating.
I have already reached an agreement with the food suppliers yesterday, and a new batch of food will be delivered the day after tomorrow at the latest.
So we will restart the subsequent reservations tomorrow.
But I still want to tell you seriously: although our restaurant is not a high-end restaurant, we still have to ensure the freshness of the ingredients, so we cannot purchase a large amount of ingredients at one time and stockpile them. We can only prepare ingredients for five days at most.
Therefore, once the reservation is opened, seats should only be available for the next five days, and after that it still depends on the arrival time of the ingredients.
Another point is that because the ingredients are fresh, the prices in our restaurant will still be much higher than those of ordinary restaurants. I hope you will be mentally prepared when making a reservation.
I will publish the price on our restaurant reservation website later. ”
After listening to Feng Yifan's long explanation, the parents present all expressed their understanding.
"It's okay, we all understand, Ruoruo's father."
"Yes, you put it so clearly. If we still don't understand, then we parents won't be able to teach our children."
"Don't worry, Ruoruo's father. Since we are going to book your restaurant, we also have expectations for the price."
"Yes, if it's too expensive we won't book it."
"Ruoruo's father is not afraid of you laughing at us, but we won't go to your place of honor just because our child is in the same kindergarten class as Ruoruo."
…
Hearing the parents being quite frank, Feng Yifan smiled and said, "Okay, okay, I hope everyone can understand. I don't want everyone to go to our restaurant just because their children are in the same class as Ruoruo. You should go only if you really want to taste the restaurant's dishes."
Naturally, parents all understand this point relatively well.
After Feng Yifan explained everything clearly, he, together with the parents, said goodbye to Teacher Fang and the children and left.
After walking out of the classroom, a group of parents still surrounded Feng Yifan, asking him questions as they walked.
Feng Yifan tried his best to answer all the questions from parents.
Even if the questions were rather strange, Feng Yifan tried his best to answer them.
Yang Zhiyi couldn't stand it any more and could only step out to help: "Okay, don't keep asking like that. If you really want to know whether the food is delicious or not, you will know after trying it.
It is indeed a bit difficult to book a table now, but you can avoid the peak period when the restaurant just opened. After all, everyone is a local and the restaurant will not move away. "
Feng Yifan also said: "Yes, you can wait until after the National Day holiday. I believe that by then the number of reservations will decrease and it will be easier for you to book a seat. If you come by then, I will give you a discount."
Hearing that there will be discounts, the parents also think it is a good idea and say that they can wait until after the National Day to reserve seats.
Finally, all the parents were settled, and Feng Yifan breathed a sigh of relief when he walked out of the kindergarten.
Chen Yaofei's father Chen Jianming said with a smile: "Hahaha, Ruoruo's father is really hard-working. I didn't expect that even sending the child to kindergarten requires him to try his best to explain so many things."
Chen Yaofei's mother Yuan Mei also said: "That's right. Other bosses are worried about having no business, but Ruoruo's father is worried about business being too good. I'm afraid what Ruoruo's father is thinking about now is how to reduce the popularity of the restaurant, right?"
Feng Yifan also smiled bitterly: "Fei Fei's mother is right. I really want to reduce the attention and popularity now."
Yang Zhiyi asked: "In that case, can your restaurant support so many people?"
Feng Yifan looked at Yang Zhiyi and said, "But now, if Su Ji opens, won't I be too busy to death?"
Chen Jianming said: "Ruoruo's father, actually at this time, I think you should let go more and let other chefs in your restaurant do the work, especially let your apprentices do it. Let them try it out. This way they can improve and you can be more relaxed."
Yang Zhiyi also said, "Fei Fei's father is right. Ruoruo's father, you really need to change some of your business strategies. You can't do everything yourself. If you do that, it will be too hard for you."
Feng Yifan smiled bitterly and said, "I want to, but at the beginning, everyone comes for my reputation, so I can't let others take over. Even if they can gradually take over other dishes, I still have to make the main dishes myself."
Yuan Mei thought for a moment and said, "In that case, Ruoruo's father, you should push forward your sous chef so that someone can take over from you."
Hearing this, Feng Yifan looked at Yuan Mei.
The latter smiled and said: "I have seen that many restaurants abroad arrange it this way. The sous chef will be the main cook."
Feng Yifan nodded: "Yes, that's true. I am also urging my sous chef to take over as soon as possible. But at least the sous chef needs to be trained and have enough skills before she can cook the main dishes."
Chen Jianming said: "We don't know much about cooking, so we can't help much. We can only wish Ruoruo's father's restaurant business a prosperous future."
Feng Yifan laughed when he heard this: "Hahaha, you just said that I don't want business to be prosperous?"
Hearing this joke, Chen Jianming and others couldn't help laughing.
After laughing, several parents slowly left the kindergarten gate.
When Feng Yifan reached the entrance of the ancient street, he turned around and asked Chen Yaofei's parents: "Are you two leaving soon?"
Chen Jianming and Yuan Mei looked at each other.
Then Chen Jianming nodded seriously: "Yes, we will leave again the day after tomorrow."
Yuan Mei suddenly felt sad. She took a deep breath to adjust her mood, and then said to Feng Yifan, "After we leave, we have to trouble the child's father Feng to take care of our Feifei. It's really hard for father Feng."
Feng Yifan also said seriously: "Don't be so polite. Although we have only met a few times, I believe that we are both honest people. Since Feifei calls me Daddy Feng, I will definitely take care of her like my own daughter."
Yang Zhiyi followed up by saying, "Don't worry, the two of you. If three girls are together, something bad will definitely happen. We will take good care of them."
Chen Jianming reached out his hand and shook hands with Feng Yifan and Yang Zhiyi respectively, saying, "Thank you both."
Then, Chen Yaofei’s parents also said goodbye. They had a lot of things to deal with in the next two days, but they would try their best to spend more time with their daughter.
Feng Yifan watched Chen Yaofei's parents leave, and then asked Yang Zhiyi: "Is Xixi's mother leaving too?"
Yang Zhiyi said: "It's too early for our Li Fei'er. She will wait until after the National Day holiday to go."
Feng Yifan smiled and said, "It looks like you still have two or three weeks of leisure time left."
Yang Zhiyi was stunned at first, then said seriously: "How can you say that? I am very busy every day now. I am the one who takes care of many things in our family."
Feng Yifan's smile widened: "Hahaha, really? Father Yang must have worked really hard."
Yang Zhiyi wanted to continue to accept it calmly, but he finally became discouraged.
"Okay, I know that compared to you, I seem a little unreliable as a father, but I am also trying to correct it. At least now I no longer stay up late to write, and try to adjust my work and rest schedule so that I can get up early every day to make breakfast for our Xixi."
Feng Yifan nodded: "That's great, it's a good start."
Yang Zhiyi was quite satisfied: "Yeah, it's a good start. Next, I will work hard and learn from the children and Dad Feng."
Feng Yifan laughed again when he heard this: "Hahaha, actually you don't have to learn from me. I've been so busy lately and haven't taken good care of Ruoruo."
Yang Zhiyi still said: "I still need to learn more. I still lack a lot."
Feng Yifan patted Yang Zhiyi seriously and said, "I believe you will be a good father."
The two fathers also parted at the intersection of the ancient street.
Yang Zhiyi still needs to rush home. After all, since he no longer stays up late at night, he needs to finish writing the manuscript during the day.
Feng Yifan turned around and walked along the ancient street towards Ruo Restaurant.
Today, it was the first time in such a long time that Feng Yifan opened the main door of the restaurant and went in.
I opened the front door of the restaurant and saw that everyone was already gathered in the restaurant.
When they saw Feng Yifan coming in, everyone immediately shouted in unison, "Good morning, chef."
Feng Yifan smiled and walked slowly inside while responding: "Good morning, everyone. Well, this really feels a little like being back in the kitchen of Perovence Restaurant. Thank you all for your hard work, and please continue to work hard today."
Once again, everyone responded in unison: "Yes, Chef."
Feng Yifan went to the back to change his clothes and washed his hands carefully, then went into the kitchen and started preparing things with everyone.
First of all, of course, you still need to clean up all the ingredients. Since the restaurant is officially open at night, many things still need to be prepared in advance.
For example, fresh fish needs to be cleaned, all the fish meat needs to be removed, and then cut into regular-sized fish fillets.
The next step is to vacuum the fish fillets and put them in the refrigerator for temporary storage.
This is to preserve the freshness of the fish to the greatest extent possible.
Therefore, the fish must be processed fresh on the same day, and the processed fish meat can only be used on the same day. If the ingredients are not fresh enough the next day, it will affect the quality of the finished dish.
During the process of slaughtering and processing fish, Feng Yifan would call Ning Cheng, Chen Xu and Luo Yu, and ask the three of them to carefully watch his every step, and he would also teach the three of them how to handle some key details.
For example, when cleaning fish scales, you need to know how to clean them and how to remove the mucus on the surface of the fish body.
And when removing the fish fillet from the bone, how to cut it and how to use different types of knives better.
"You must know that there are many kinds of Japanese and Western kitchen knives, while our Chinese kitchen knives seem to have fewer styles and can be used for everything with just one knife, but that's not actually the case."
He picked up a knife and said, "For example, the one in my hand is very heavy, and it looks like the blade has a little bit of curvature, and the blade is also relatively thick. This knife is called a 'civil and military knife', or it can also be called a 'cutting knife'.
This is because the knife can be used for both chopping and cutting.”
At this point, Feng Yifan chopped the fish bones with the meat removed into large pieces.
"See? This is what this knife is for."
Immediately afterwards, Feng Yifan took out another thinner knife.
"This one is a knife."
He picked up another knife that was almost identical.
"This is a mulberry knife."
The two knives don't look very different, but the mulberry knife is slightly wider, and the top of the mulberry knife is black, with only the blade being silver-white. The slicing knife is silver-white throughout, and the blade also looks a little narrower.
"The mulberry knife is the lightest and can only be used for slicing and shredding. It cannot be used for chopping or cutting. And when deboning fish, it is best not to use the mulberry knife. Although it is very light, it is easy to damage the knife during the deboning process."
Then, Feng Yifan picked up the Wenwu knife and cut into the fish tail very accurately.
Then push the knife upwards along the fish bones to slice off the main piece of fish meat.
Finally, use a knife to cut the part below the fish gills to cut off the main piece of fish meat.
After Feng Yifan sliced off the whole piece of fish, he said, "See? Although the Wenwu knife is a bit heavy, it is easier to do these. If you think it is too heavy, you can try using a Western or Japanese knife."
At this point, Feng Yifan reminded in an unusually serious tone: "There is one thing you must remember, that is, the knives used for meat and vegetables must be separate. You cannot use the same knife to cut meat and then to cut vegetables. Also, knives used to cut fish cannot be used to cut other meats."
After listening to Feng Yifan's on-the-spot instruction, Ning Cheng, Chen Xu and Luo Yu all nodded seriously and took notes.
Next, Feng Yifan continued to take three people to process the fish.
He also boldly asked three people to try it, instead of just letting three people watch from the side.
"You must be bold to try. Just watching from the side may not be able to learn no matter how long you watch, so you must also be bold to try. You must remember every step and how to do it. Try again and again. Don't pursue speed at the beginning. Do you understand?"
The three people also agreed with a serious look: "Understood, Chef."
…
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