The Cheat Emperor of the Culinary World

Is the treatment at the Four Seas Banquet really that good?

At Qianlima, even if Yao Shi had friends or family visit, they could only get an employee discount at most, with maybe two extra dishes secretly sent from the kitchen.

But the Four Seas Banquet has clear regulations that chefs of a certain level can invite guests without any charge, just by signing.

It’s true what they say, comparison breeds resentment!

With the conversation at that point, Fu Yu just went along with it and expressed gratitude verbally.

When leaving, Shi Xueshuang personally saw Fu Yu and his companion to the door, waving goodbye enthusiastically.

This left several of the greeters dumbfounded.

A greeter who was familiar couldn’t help but ask, ”Sister Shi, is he your friend?”

Shi Xueshuang shook her head, ”No, he’s a friend of Chef Luo, a top chef at Qianlima Restaurant, a really impressive person!”

The greeters expressed their amazement.

The person looked only in his early twenties, quite decent-looking, and he’s a top chef at Qianlima Restaurant, and also a friend of Chef Luo, which is really something.

After all, Chef Luo is practically second-in-command at their restaurant.

This guy is no ordinary person!

Fu Yu took a taxi to send Lin Minghao back to school.

Minghao fiddled with his phone for a while, then showed the screen to Fu Yu, ”Bro, is this ’Gala Ha’ thing you were talking about?”

Lin Minghao found the picture online.

A few thoroughly cleaned sheep bones with some small text beneath describing them.

Fu Yu nodded, ”Yes, that’s it.”

Looking at those bones, Lin Minghao shuddered, ”Bro, do they have some sort of special collecting hobby?”

Some people collect stamps, some collect antiques, some collect pretty candy wrappers and cigarette boxes.

But... collecting eaten sheep bones, what kind of bizarre hobby is that?

Fu Yu explained, ”It is said that in their childhood, elders in the family made toys for them, so there’s nostalgia, probably something like ’savoring old memories with the objects.’”

Now it made sense.

Curious, Lin Minghao asked, ”Bro, how did you guess it was this thing?”

After all, ’Gala Ha’ is something old folks played with when they were kids, and few people from their generation have heard of it.

But Fu Yu could accurately guess just by the customer’s brief description, which was amazing.

Fu Yu smiled, ”Oh, I’ve just heard people talk about it once, then I connected the dots, but I was just guessing, being right was pure luck.”

Fu Yu was telling the truth.

Who would have thought someone would specifically go to Four Seas Banquet for sheep bones?

The reason Fu Yu knew was because he used his newly acquired kitchen skills to peek into the customer’s mental image video, allowing him to accurately judge it as ’Gala Ha.’

Otherwise, only relying on a simple description, he would never have figured it out in a million years.

...

After dropping Lin Minghao back at school, Fu Yu didn’t get off the taxi, but instructed the driver to turn around and head back to Qianlima.

He arrived just in time for the busiest lunch rush, and with Fu Yu around, Zhao Meng’s team felt the pressure lift significantly.

After a busy afternoon, when it was time for the early shift handover, Fu Yu routinely headed to the Shangshi Private Kitchen.

Recently, Liu Yunong had developed a habit.

After returning home in the evening with nothing to do, she would sneakily watch Fu Yu’s daytime cooking videos at Qianlima once her sister Liu Yuqing was asleep.

It had to be said, videos shot with a high-end camera were indeed very good.

Not only did they provide a direct view of the entire cooking process, but the capturing of details was also extremely clear.

Of course, Liu Yunong wouldn’t be idly passing time watching Fu Yu’s cooking videos.

It was because Liu Yunong found that after watching Fu Yu’s cooking videos, she would gain some inspiration.

Although Fu Yu’s seasoning skills indeed needed improvement, his handling of other cooking skills and techniques were somewhat unique.

However, Liu Yunong thought these should be attributed to the influence of a few chefs in Qianlima’s kitchen, being constantly exposed to their work.

Seeing them often and learning by imitation, Liu Yunong felt that through Fu Yu’s cooking operations, she could glimpse the cooking skills and experience of Qianlima’s chefs.

And with more videos watched, Liu Yunong’s impression of Fu Yu improved significantly.

Although it was just some daily cooking operations without notable features, considering Fu Yu’s earnest attitude towards work and his increasingly mature cooking methods, it wouldn’t take long for him to easily elevate his abilities in culinary arts.

Liu Yunong was truly amazed by Fu Yu’s talent in cooking.

What she didn’t know was that these were mainly due to the system’s cultivation.

The educational practice in the classroom, although not making Fu Yu a culinary god instantly, through detailed repetitive practice, allowed him to truly grasp many cooking knowledge points and experience in operational details.

Though the difference may not be visible now, as his cooking skills elevate in the future, this solid foundation would naturally begin to show its advantages.

As a successor to Liu Family Cuisine, Liu Yunong, compared to other renowned chefs, was more adept at traditional cooking techniques and favored the traditional, step-by-step learning approach.

In her view, learning cooking should be done step by step, steadily, and through practice and operation, integrating the cooking techniques learned.

This is the most standard learning method.

There are no shortcuts in learning culinary arts.

To progress and succeed, one must achieve goals through effort and dedication.

Therefore, whenever she had time, she would watch Fu Yu’s daily cooking videos, perhaps finding some inspiration.

Actually, every chef has their own culinary philosophy.

Improvement and innovation are certainly ways to showcase oneself.

But to accomplish a table of authentic-tasting dishes is another way for a chef to prove themselves.

So in Liu Yunong’s view, one shouldn’t judge if someone is a great chef from one aspect.

Nor should it be easy to determine which chef is better and more outstanding.

After all, there are many criteria to judge culinary skills.

There might be a slight disadvantage in one aspect, but in others, where one is a benchmark that others can’t chase, perhaps.

However, in the current environment, any level of evaluation relies on connections, reputation, publicity, and reviews.

This forces people in the kitchen to create innovations, trying all possible means to stand out in the circle and become top chefs or famous chefs.

Now every restaurant is vigorously bringing in chefs with a small reputation.

Of course, so-called famous chefs are a mixed bag.

And Liu Yunong is one of the few in the circle with real skills and knowledge.

Her strength and reputation have been recognized by her peers.