This scene in the TV series is quite good. In order to make the audience happy, a very strong plot is arranged for Lu Yuan. However, if you look beyond the perspective of the protagonist, you will find that what Chef Lu does is very similar to that of Hong Kong movies. The plot of going to a martial arts gym to compete in martial arts dramas is no different. The key is that others can at least show some recklessness, what about him? He is completely a villain.
There were so many people eating in the restaurant, and the chef was yelled at like a dog, and then he said I was here to apply for a job.
EXCUSE ME?
Lin Yue originally thought that this kind of plot could only be seen in Shuangwen.
Will a restaurant manager accept a retired chef as head chef? Doesn't that mean telling everyone that you can come to my restaurant to challenge me? If you win, you will be the chef. Is this a business? What about the arena?
Some people may say that it was Jiang Haokun who told the manager to keep Lu Yuan no matter what, and the manager had to do this.
But looking at the problem from another angle, he can become a chef without quitting the restaurant. Why must he do this?
I can only say that I want to watch a drama, put my mind aside for now, and that’s it.
Lu Yuan didn't know what Lin Yue wanted to do, but no matter what he wanted to do, there was no way he could make a fuss about the origin of Beef Wellington.
"Steak Wellington comes from England in the 18th century. The then prime minister, the Duke of Wellington, yes, the Wellington who defeated Napoleon, liked to eat baked dishes that mixed beef, mushrooms, wine, and truffles in pie crust, so this dish The dish was named Steak Wellington.”
"Historical allusions, blessings from celebrities, well, it's a good marketing strategy." Lin Yue said seriously: "But you are mistaken. Strictly speaking, Beef Wellington is not a British dish. It should be regarded as an American dish, because until 1939 The name Wellington Steak only appeared in American food culture. It does not come from the Duke of Wellington, but from immigrants from the Wellington area of Ireland who wrapped the meat in pie crust and baked it, which has been popular since the 19th century. The method was brought to the United States, and meat pie can be traced back to France in the 14th century, so Western food not only includes Wellington steak, but also pork Wellington, mushroom Wellington and a series of other foods."
Lu Yuan blinked his little eyes with a surprised look on his face.
You might want to say that Jiang Haokun lied, but looking at the citation of scriptures and the way he speaks so clearly, it's hard not to believe him.
At this time, Lin Yue changed his serious expression and laughed: "It's okay, I just want to help everyone learn about the origin of Beef Wellington. Everyone should eat and drink, so don't take it to heart."
The diners sitting at the surrounding tables did not think much and turned back to continue eating. Among them, a foreign girl with blond hair, a high nose, and smooth lines raised a glass to him from a distance and seemed to be very interested in him.
Lin Yue raised his glass politely and drank while looking at each other.
As for Lu Yuan, he had already stood up under the leadership of Steven and walked towards the kitchen while looking at the annoying guy in the corner with suspicion.
Other guests could not think too much, but could he?
The answer is no. Jiang Haokun appeared here unexpectedly and made a fuss about Beef Wellington, which gave him a disincentive.
He is very confident in cooking. It is not difficult to compare with Steven. However, Jiang Haokun knows about his lack of taste. If he tells the restaurant manager, his plan to become the back chef of Gray Whale Restaurant will be in vain. ?
Of course, worry turned into worry, and anxiety turned into anxiety. When things had developed to this point, for him, there was no turning back.
After arriving in the kitchen, he forced himself to forget Jiang Haokun's existence. With the frying pan in his left hand and the right hand, he began to skillfully cook his best steak Wellington.
Bake the filet, wrap it in puff pastry and sauce, and put it in the oven...
His movements were very skillful and he controlled the heat very well. At first glance, he looked like an experienced cook. The second chef and head anvil behind him, as well as the handyman Xiao Cai, all looked at him eagerly, feeling that this man had real skills. At least in terms of cooking Wellington steak, it's a little bit better than Chef Steven.
More than half an hour later, the oven finished working. Lu Yuan took out the cooked Wellington steak and cut it into several small pieces with a knife, made some sauce, and made a small shape with peppers. Everything was OK.
After taking one look and feeling satisfied, he pushed the plate in front of Steven very gracefully.
"Try it."
Steven took the knife and fork with a trace of hesitation, cut a piece and put it in his mouth. After chewing it twice, his expression changed slightly. Indeed, this guy was more delicious than the steak Wellington he made. At the same time, he was also stocking up. I found an adjective in many Chinese lexicon to describe the scene in front of me - smashing the place.
"It's ruining the place! You're ruining the place!"
Just when he was about to lose his temper, someone patted him on the shoulder from behind: "It's okay to be inferior in skills. The most important thing is to have self-awareness in what you say and do."
Steven turned around and saw that it was the man who popularized the origin of Beef Wellington. He didn't know when he walked into the kitchen, but no one noticed.
snort!
The French chef left in frustration.
"How about you let me have a taste?"
Lin Yue said politely.
The rich-looking second chef next to him looked at the things on the plate, then at him, and handed over the knife and fork.
Lin Yue took it, cut a small piece, put it in his mouth, and chewed it slowly.
Lu Yuan stood opposite, perfectly interpreting the adjective "nervous" from his expression to his movements.
"Come on, come on."
Lin Yue put down his knife and fork, waved to Lu Yuan, and the two of them walked to the cold storage.
"You dare to tear me down, believe it or not, I don't care about the old lady."
Lu Yuan can also see now that Jiang Haokun's behavior of impersonating Grandpa Peng Jiahe is disgusting, but it is undeniable that he is still very good to the old lady. Now that the old lady has saved all her money, the responsibility of supporting the family falls on him On his shoulders, if he can't get this job, then he will just lie down and ignore the Peng family.
"Don't get excited." Lin Yue smiled and patted him on the shoulder, whispering: "I want to tell you that this restaurant uses the wrong sauce. They use big brown mushroom sauce, which is used in the most authentic Wellington steak. It’s the little brown mushroom sauce, you should be lucky that this is not the specialty of the French chef Steven.”
Is Jiang Haokun kind?
Judging from the results, it is good.
But Lu Yuan's expression was ugly, because people without a sense of taste can't tell the difference between small brown mushroom sauce and big brown mushroom sauce. In fact... even tricky diners can hardly tell the difference. Only picky ones can. Only top food critics can tell the subtle differences in one bite.
Jiang Haokun is a rich second generation, but I have never heard that he is so picky about food. You must know that he and Gan Jing often go to Malatang. No food critic will abuse his tongue and ruin his job. .
Lin Yue patted Lu Yuan's shoulder again, said to Feng Yufang, "Not bad, it tastes good," and turned to leave the kitchen.
"Mr. Lu, right? I think we should have a good talk. Please come over here."
Manager Feng took Lu Yuan to negotiate terms.
The second chef, Tou Zhan, Tou An and other chefs from the back kitchen rushed forward and divided the Wellington steaks on the plate. When it was the turn of the handyman Xiao Cai, he was frustrated to find that all the dishes had been divided.
…
Lu Yuan was very happy and wished he could hug the big tree on the roadside and kiss it.
Because he successfully joined the Gray Whale Restaurant and got the position of chef, his monthly salary is 65,000 yuan. Although it is not comparable to what he used to do in the United States, it is definitely a high salary in China.
He was hard again, he was swollen again, and his little heart was ready to move again.
In the evening, I first went to the studio to stop Gan Jing and tell her the good news.
Because they met the old lady together last time, their relationship had eased and they started talking again. Gan Jing was very happy, but Lu Yuan could also see that her smile was a bit insincere, so he asked her if she had anything on her mind. , Gan Jing didn’t say anything, he just gave him the previous recipe.
In the evening, he invited Peng Jiahe and the old lady to have a nice meal. Of course, Jiang Haokun's name was not mentioned from beginning to end.
On the other side, Feng Yufang, the manager of Gray Whale Restaurant, signed his name on the purchase order, looked up at the retro clock on the table, picked up his mobile phone, found the number of the eldest daughter of the Jiang family, and dialed it.
At this moment, Jiang Lai was on his way to the Bund bar. When he heard the phone ringing and looked at the center console, he was stunned. The name Feng Yufang...it took her a long time to remember who this person was.
There is a Gray Whale restaurant under the Jiang Group. Feng Yufang is the restaurant manager and has worked there for several years.
She pressed the connect button on the multi-function keyboard: "Hey, who is it?"
"Miss, it's me, Feng Yufang, the manager of Gray Whale Restaurant."
Jiang Lai said calmly: "What do you want from me?"
(End of chapter)
