Although Yuan Zhou's cooking speed was fast, with the addition of the various seasonings and the deliberate slowing down of the speed to allow the chefs to see more clearly, the dishes that could be cooked in three hours were limited. Soon, it was time for the lesson to end.
"That's all for today. I hope everyone can learn something useful. We'll continue at the same time tomorrow." Yuan Zhou checked the time. It was time for the lesson to end.
The tasting of the last dish had just ended, and the rhythm was just right.
When Yuan Zhou finished his words, the reaction of the chefs below was not applause but disbelief.
"It's time already? Why does it feel like it hasn't been long since the lesson began? "
"It's really time now. This is the first time I feel that time passes too quickly."
"I didn't expect to learn so much. It's a pity that the lecture time is too short. If only it could be a little more."
The chefs were all talking at once. They all felt that time passed too quickly and they had learned a lot.
To be honest, even the direct disciples taught by their masters could only give such a detailed lecture. It wasn't that they hadn't listened to the lectures of some famous chefs. There were some practical knowledge, but only a few. No one would give a lecture as casually as Yuan Zhou. The lectures were all about practical skills and were very solid. Many of them didn't understand, but that didn't stop them from knowing how valuable the knowledge was.
Therefore, every chef looked at Yuan Zhou with a gaze full of reverence. Nowadays, there were very few people who were willing to contribute selflessly.
Yuan Zhou didn't feel anything, but when he felt everyone's fervent gazes, he thought, Today's difficulty should be suitable for everyone to understand. Then tomorrow's preparation should also be understood. In this way, the completion of the main mission should slowly change.
It was neither easy nor difficult to increase the admiration of the three countries. He accomplished it effortlessly. As for the remaining two, it was a little more difficult. However, Yuan Zhou didn't feel there was anything wrong with it. Only when there was difficulty would there be generous rewards.
"Thank you, Head Chef Yuan, for your lecture today. On behalf of the chefs of Singapore (Malaysia), I thank you, Head Chef Yuan, for your hard work."
When Opello and Huang Aishan saw the scene, they immediately took the lead and bowed slightly to Yuan Zhou to express their gratitude.
Pa! Pa! Pa!
Only then did the 5,000 people at the scene completely come back to their senses. They put their palms together and clapped with all their might. The thunderous applause echoed in the spacious hall for a long time. It seemed that everyone had integrated their gratitude and admiration for Yuan Zhou into the applause. Even if their palms were red, it could not stop their enthusiasm.
The first day of class went smoothly. After the class ended, Yuan Zhou was surrounded by Opello as usual. This time, Huang Aishan was also there.
Yuan Zhou still had a lot of questions about the authentic Japanese cuisine, especially about some local customs and habits. The information collected by the system was very comprehensive, but there was a difference between cold words and people's narration. Therefore, he had long wanted to know more about it from Huang Aishan. That would be helpful for the progress of his Japanese cuisine.
Fortunately, Yuan Zhou did not directly say that he wanted to improve the Japanese cuisine. Otherwise, Huang Aishan would probably feel very ashamed and resentful. As an authentic Japanese cuisine, the dishes cooked by her were not as delicious as those cooked by Yuan Zhou. This already showed that her culinary skills still had a lot of room for improvement. But the fact that her culinary skills were better than hers and she was even more motivated than her was unbearable.
Not knowing what was on Yuan Zhou's mind, everyone chatted happily.
The first day of class ended smoothly. Naturally, the second day was also very smooth. With the foundation of the first day, the enthusiasm of the chefs was high and they were extremely focused. They all wanted to gain more knowledge from Yuan Zhou's lecture.
Of course, people's aptitudes were different. Their practical and theoretical abilities were different. Therefore, the degree of new knowledge they received was also different. Regardless of whether they understood or not, everyone followed Yuan Zhou's train of thought very seriously. It was not only to be able to answer questions when they got the chance to ask questions, but also to study it slowly in the future.
Even if Yuan Zhou slowed down and broke down many knowledge points, not all chefs could understand it. After all, their standards were different. Of course, because the knowledge points were carefully prepared by him, most of them could understand it. It could be imagined that Yuan Zhou was very attentive.
Time flowed like water. In the blink of an eye, it was time for the class to end.
Yuan Zhou ended the lecture with a dish from Singapore, which was a combination of the cuisine cultures of Malaysia, China, and India, as the finale dish of the lecture.
"Curry fish head. As one of Singapore's local dishes, I believe many chefs can make it. The dish I'm going to talk about today is curry fish head. Everyone can take a look at my processing method," said Yuan Zhou.
As he spoke, he picked up a red snapper and began to process it. In the beginning, Singapore's red snapper was used to cook curry fish head. The fish head was big and the meat was tender. It was a rare breed, so many people used it. Of course, if it was in Huaxia, the bighead carp would definitely be used. That was the model fish head soup. However, this dish was originally made by the Indians for the Huaxia people who loved to eat fish head. Therefore, the ingredients were all from Singapore.
Swish! Swish!
Swish! Yuan Zhou removed the scales and chopped off the fish head in an orderly manner. Every move he made was a common knife technique. However, when it was done by Yuan Zhou, it looked elegant no matter how one looked at it. It was as if the common knife technique had become a powerful knife technique in Yuan Zhou's hands.
At the beginning, the chefs all felt that Yuan Zhou must have created some unique knife technique. After all, it looked very interesting and useful. However, after three days, not only did they ponder over it during class, but they also discussed it in groups of three to five after class. Naturally, they realized that what Yuan Zhou was using was not a powerful knife technique at all. It was just something that everyone could use.
Therefore, they were even more reluctant to blink. They wanted to see more of how he could use some common movements in such a wonderful way.
Curry fish head was actually a very simple dish. There were two parts that were more difficult. One was to process the fish head, and the other was to stir-fry the curry. This was the most important step and also the essence of the entire dish.
After witnessing Yuan Zhou's superb skills with their own eyes, even if he was only making an ordinary curry fish head, everyone leaned forward slightly and watched attentively. Even Opello and the others were no exception.
To be honest, even the three of them had learned a lot in these three days. They couldn't help but be serious. Like the chefs below, they had prepared their own pens and notebooks to record some of the things they wanted to record. Their attitude was very proper.
After the curry fish head was done and a few lucky ones tasted it, the class came to a successful end.
"I'm very happy to be able to come to Singapore this time to share some of my experience in cooking with all of you. That's the end of the class. Thank you, everyone." Yuan Zhou stood in front of the open kitchen. It was almost the same place where he stood at the beginning of the class.
Saying the end here could be considered as a start and an end.
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