"Head Chef Yuan, I've heard a lot about you. It's my honor to meet you today. I'm Huang Aishan, a chef from Malaysia." Huang Aishan reached out his hands enthusiastically.
Wearing a pair of 10cm high heels, he could barely reach the height of 1.6 meters. Thus, it was quite convenient for him to shake hands with him. Huang Aishan estimated the height difference and felt somewhat comforted inwardly.
Yuan Zhou had heard of the name Huang Aishan, the top chef in Malaysia. Seeing him being so enthusiastic, he also reached out his hands and shook hands with him, "Head Chef Huang, you are too polite. It's a pleasure to meet you."
Although Huang Aishan was small and delicate, he was quite hot-tempered. When he was young, he had the nickname of "Hot Monkey". Of course, now that he had become famous, nobody dared to call him that anymore.
Taking the opportunity of the introduction, Huang Aishan conveniently stood on the right side of Yuan Zhou and on the left side of Opello. Then they walked towards the venue together.
Looking from afar, it looked like Yuan Zhou was moving forward under the protection of his left and right Vajra.
After entering the venue, Yuan Zhou found a huge electronic screen was playing a short video, which was made by the Singapore Chefs' Alliance under the supervision of Opello. It showed the achievements that Yuan Zhou knew so far. Almost all of them were very detailed and there were even some comments about Yuan Zhou by some senior chefs in the Chinese cooking circle. They were quite meticulous.
From the camera, Yuan Zhou found some familiar faces. For example, Head Chef Yang who had already retired. He said straightforwardly, "Head Chef Yuan's culinary skills were already comparable to mine when I was at my peak. His current culinary skills are simply unimaginable. Head Chef Yuan has been pursuing improvement every day."
There were also some familiar faces as well as some unfamiliar but familiar names. All of them spoke highly of Yuan Zhou and said that it was only because of their age that they could stand there and evaluate Yuan Zhou that they had the honor of standing there and commenting on Yuan Zhou's cooking.
Originally, Yuan Zhou felt that the huge banner was already a shameful existence. Unexpectedly, there was such a video waiting for him.
The reason why he didn't see it just now was that it was too far away, more than 100 meters away. Besides, the huge banner was really too big.
Standing in front of it, not only did the other banners become the background, even the electronic screen became a supporting role. There was no one else who could do this.
"Head Chef Yuan, this banner represents the passion of all the chefs in Malaysia. I hope you like it," Huang Aishan said when he saw Yuan Zhou approaching.
This huge banner was prepared by Huang Aishan, and the electronic screen was prepared by Singapore's Ao Peleo. Although the venue was Singapore, almost half of the Singaporean chefs and the other half of the Malaysian chefs had come. Hence, when Huang Aishan suggested that they should also participate in the layout of the venue, Ao Peleo found it hard to refuse.
He didn't expect that his creative electronic screen would be defeated by a banner. This was more depressing than facing the dogs of the universe.
Yuan Zhou, who didn't look at the banner carefully, looked at it reflexively when he heard Huang Aishan's words. Only then did he realize that the banner was not only big, but it also contained a universe.
From afar, the words looked very beautiful and elegant. But when he looked closely, he found that they were actually words formed by huge flowers. The pure white flowers set off the bright red banner. The contrast between white and red was indeed easy to miss because the arrangement of the flowers was really perfect, with almost no flaws.
Even with Yuan Zhou's obsessive-compulsive disorder, he still felt it was quite comfortable. From this, it could be seen that what Huang Aishan said was true. This could indeed reflect the welcome of the Malaysian chefs to Yuan Zhou, not to mention what Huang Aishan said next.
"These are all the chefs who participated in the meeting pieced them together according to Mr. Jinyang's handwriting," Huang Aishan was merely stating a fact.
But Yuan Zhou definitely knew that it wasn't that simple. Even if it was a good handwriting, it still needed to be arranged properly. A slight carelessness would cause mistakes. Moreover, many people had to work together, which made it even more difficult. The area was too big, and it wasn't like a plate decoration that could be adjusted as far as one's eye could see.
"Thank you for your hard work," Yuan Zhou thanked him.
The national flower of Malaysia was the Fusang flower. Although red was the most common color, the white Fusang flower also showed the mood of the Malaysian chefs. Although he didn't know who Jinyang was, he knew he was definitely not an ordinary person just by looking at the majestic handwriting.
That was right. Jinyang was the number one calligrapher in Malaysia and was extremely famous in Malaysia. It was also because Huang Aishan had spent a lot of effort to invite this old man, who was nearly 60 years old, to write this piece of calligraphy.
Yuan Zhou didn't know that, but it didn't prevent him from feeling everyone's enthusiasm from this piece of calligraphy. Therefore, he thanked him very sincerely.
"It seems that I made the right decision to come here to give a lecture." Yuan Zhou felt very lucky in his heart.
At the side, Opello almost became a pufferfish. He simply felt that he had made a wedding dress for Huang Aishan. After shaking his head to shake away the strange thought, he began to introduce the contents on the electronic screen to Yuan Zhou. The welcome of the Singaporean chefs to Yuan Zhou was definitely not inferior to that of the Malaysian chefs.
Opello firmly believed that!
The trifling matters before the meeting had nothing to do with Yuan Zhou. Almost after Yuan Zhou greeted Zhou Shijie and chatted with them for a while, Huang Aishan and Opello came to invite Yuan Zhou to the rostrum in front to give a lecture.
At the request of Yuan Zhou, the rostrum was different from the usual ones. There were no ordinary long tables or chairs, but a huge open kitchen. There was really everything in the kitchen. On one side, there were many local ingredients, seasonings, and various kitchen utensils from Singapore and Malaysia.
Except for the two huge electronic screens for synchronized photography, the rest were almost all the kitchen. It was much bigger than the kitchen in Yuan Zhou's restaurant.
Yuan Zhou's kitchen only looked small. With the support of the system's black technology, he could even make a dinosaur and stew it!
Standing in front of the kitchen, Yuan Zhou gave the opening speech of the lecture.
"Hello everyone, I am Yuan Zhou. Today, I am very happy to be here to share some of my insights on cooking. Every day, after the lecture, I will leave ten minutes for you to ask questions. Therefore, during the lecture, I hope that you will not speak, so as not to affect other people's attention."
Different from the usual speech, Yuan Zhou started to talk about the rules after the simple introduction. He fully released his aura and the pressure was overwhelming. Even though the hall was full of people, there was no noise. It could be seen from this that Yuan Zhou didn't make a single noise.
Except for the seat reserved for Yuan Zhou, the rest of the seats were occupied by chefs from Malaysia and Singapore. It was rare for Yuan Zhou to give a lecture, so everyone wanted to go in and listen. However, not everyone had the opportunity to come.
Coincidentally, Huang Aishan and Opello insisted on the same principle in this regard. The selection was very strict. After all, if ordinary chefs came, they might not be able to keep up with Yuan Zhou's pace. Wouldn't that be a waste of Yuan Zhou's time?
After Yuan Zhou finished his speech, he directly went to the kitchen and started working.
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