The "first batch of top-level chefs" that Lao Wang mentioned refers to the new technical grade assessment regulations promulgated by our country last year, in the spring of 1983, which fully restored the technical title examinations for workers.
Subsequently, in the second half of the year, the "Standards for Technical Grades in the Catering Industry" were promulgated, which specifically divided the red-cooking (cooking) section into seven grades: Level 2 Chef, Level 1 Chef, Level 3 Chef, Level 2 Chef, Level 1 Chef, Special Grade Chef, and Special Grade 1 Chef.
And Master Lu was one of the first batch of nationally recognized top-level chefs.
The surprise came so suddenly that even the fat man was a little nervous. The old man was going to give him a helping hand!
When Grandpa Lu saw that the fat man was stunned, he thought he was hesitating, so he asked him, "Let me ask you, with such good skills, why don't you open a Shandong cuisine restaurant, but instead open a Huaiyang cuisine restaurant?"
The fat man smiled wryly and said, "You're asking a question you already know the answer to. What else could it be? Shandong is too close, and Jiangnan is too far away."
The old man pondered these eight words carefully and couldn't stop laughing: "Good, good, no wonder you can be self-taught!"
Only Old Wang couldn't understand: "What kind of riddle are you playing?"
"..."
This is a question that more than one person has asked.
Fatty, aren't you a master of Shandong cuisine? You're awarded proficiency in Huaiyang cuisine by the intermediate cooking skill level and proficiency in Shandong cuisine by the advanced cooking skill level. Why did you choose intermediate over advanced and open a Huaiyang cuisine restaurant?
Why else? Because ordinary people can afford it.
Ladies and gentlemen, where is this? It's in the four walls of the capital, right at the foot of the imperial city, where there are eight great buildings!
As the saying goes, "The swallows that once graced the mansions of the wealthy and powerful now fly into the homes of ordinary people," from the late Qing Dynasty to the present, almost all upscale restaurants primarily serve Shandong cuisine. It can be considered the representative of the entire Northern Chinese culinary system!
So, trying to compete with a long-established restaurant that has been around for so many years is futile for someone like Fatty, who has no reputation and no lineage.
Small-scale operations are fine, people won't bother with you! But if you want to make a name for yourself and become a big player, you won't even know how you died!
That's why he chose Huaiyang cuisine. Huaiyang cuisine is so good! Jiangnan is so far away. No matter how skilled the Huaiyang cuisine masters in Jiangnan are, they can't reach the capital.
There are 360 professions, and a cook is considered a "laborious profession," just like a comedian. It's a place that values tradition, lineage, and seniority.
Seeing that the fat man was so clear-headed, Old Master Lu was even more satisfied with him: "Have you thought it through? I'll take you in. From now on, everyone in this area who makes Lu cuisine will have to call you senior brother."
The old man wasn't bragging; his status speaks for itself! He participated in the compilation of "Chinese Famous Dishes Recipe" in the 1960s, and throughout his life, he mentored countless students.
It's no exaggeration to say that if the old man were to go to Fengzeyuan Restaurant today, they would have to treat him with utmost respect, arrange a private room for him, and do everything in their power to prepare a few dishes for his guidance.
I wouldn't even dare say I've tasted it; I'd have to offer my guidance. Could you please point out any shortcomings in our dish?
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In the TV series, the scene where Sha Zhu smashes the plate is so distracting.
Sha Zhu, a cook from a steel mill with an unclear apprenticeship, dared to boast to his apprentice, "This is Sichuan cuisine, this is authentic, what he ate before wasn't authentic!" Just based on that, he could make Lou Xiao'e's restaurant go out of business!
Who do you think you are?
That's why Fatty didn't give a definite answer when Liu Lan suggested inviting Sha Zhu.
He had to give Liu Lan face, but he couldn't very well cause trouble for her, so he decided to leave it for now...
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The fat man becoming an apprentice is a very important matter.
Yu Li, Chen Mengqi, and even Aunt Pang, the kitchen supervisor, all stood at attention and, together with Lao Wang and Lu Laoye's two apprentices, witnessed the process of Fatty offering tea and becoming an apprentice.
From today onwards, Fatty will start calling Lu Xingbang and Old Master Lu "Master"!
This mentor is different from the one assigned to him when he first entered the Red Star Factory.
As an ancient profession, the trade has a very long history. It is characterized by ancient rules, strict schools of thought, and noble lineage.
Therefore, the master-apprentice relationship in Qinxing is different from other relationships. It is a relationship that uses the transmission of skills and the absorption of innovation as a bond, and achieves the goals of each other through their life aspirations.
That's why there's the saying "A teacher for a day is a father for life," rather than the disobedient "to give," the "to pay" in "to give."
And there's the saying, "If the teaching is not strict, it is the teacher's laziness."
When the apprenticeship ceremony began, Lu Xingbang solemnly told the fat man, "Being a chef is a dirty, tiring, and demanding profession. In the past, it was often looked down upon. So, the first thing I want to teach you is to love what you do. You must have culinary ethics! What are culinary ethics? It's about being dedicated to your work, learning diligently, and ultimately understanding that for us chefs, cooking is about being a good person!"
After the fat man bowed his head to accept the instruction, Lu Xingbang said, "You and I are connected through our networks. I can teach you some things, but not much, as your level is already very high. As for me, we are connected through generations of connections in the martial arts world, so we have a mutually beneficial relationship."
Yu Li and Aunt Pang, who were watching the ceremony from the sidelines, couldn't help but feel deeply moved after hearing these words...
From today onwards, their fat men finally have a legacy to carry on and a powerful backer!
Lu Xingbang admonished the fat man: "In our lineage, we don't have too many requirements or rules, only three: First, you must have a patriotic heart; second, you must love the culinary profession; and third, you must be loyal, trustworthy, diligent, and dedicated. Can you do that?"
The fat man bowed deeply and said, "This disciple will remember Master's teachings."
Grandpa Lu was very satisfied. He took the tea from the fat man, took a good sip, set it aside, and personally helped the man up: "Get up quickly. I came in a hurry and didn't bring much, so I'll give you a book; it's one I wrote, but it's not quite perfect yet. I heard from Brother Wang that you're a cultured person, capable of teaching two college students on your own? Could you take a look and polish it a bit, so we can publish it together in our names later!"
The fat man hurriedly said he didn't deserve it. Other masters were stingy, like Sha Zhu; how come he was so generous?
This is ridiculously generous! What makes this fat guy think he can write a book and put his name after the teacher's? It's just laughable.
But the old man had a somewhat old-fashioned, patriarchal style, and slammed his hand on the table: "You're so fussy, if I say you can do it, then you can do it!"
Well, since the old man insists, the fat man has no choice but to accept it.
The ceremony was completed, and everyone was happy.
Grandpa Lu was overjoyed to have the fat man as his apprentice, and laughed heartily, saying, "How can such an occasion be without wine? Bring me the wine!"
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