Chapter 1510: Sword Skills Become Famous in France

Chu Xiao's video has sound. After all, his video was taken during internal communication between Yuan Zhou and other chefs.

When Chu Xiao clicked on the video, it immediately started playing smoothly.

The originally noisy banquet suddenly fell silent. After all, Chu Xiao's words were in front of them, and everyone wanted to see how this knife skill, which they couldn't do, was like.

In fact, not every foreign chef can achieve the ultimate in knife skills. After all, there are special cutting tools for cutting vegetables, and foreign chefs also adhere to the rule of doing their own thing well.

But for a master chef, his knife skills are naturally good, even if foreign chefs don’t pay much attention to knife skills.

For example, August's knife skills are very good. For example, if a customer requires 200 grams of steak and the side dishes require 35 grams, then the steak after his fine trimming will be exactly 200 grams. , the vegetarian dish is 35 grams without weighing.

Precision is also part of knife skills.

And what is the video playing at work? That's Yuan Zhou's ultimate knife skill. Even Huaiyang cuisine master Hang Tian couldn't help but come to talk to him after seeing it.

And what is the ultimate in knife skills? No one can explain this clearly. In fact, many dishes can demonstrate knife skills. For example, the squirrel mandarin fish in Jiangsu cuisine, the hot dried shredded fish in Huaiyang cuisine, the Tengchong large slices, and even the pheasant rolls all demonstrate knife skills.

Just the simple needle threading of tofu shreds that everyone is familiar with, and the cucumber in coir raincoat are all things that can test your knife skills.

But Yuan Zhou in the video didn't do that. What he was cutting was beef, the thin and transparent beef with light shadow.

Yes, just cut it, not slice it.

When cutting large pieces of meat, such as Iberian ham, everyone uses a broach. You use a knife to carefully cut the opening, and then slowly cut out a complete thin slice.

Yuan Zhou held the whole piece of beef shank with his left hand and cut it straight with a shining silver kitchen knife in his right hand. He did not hesitate at all during this process. He used the skillful force to make the texture of the cut beef clear and flawless. , the slowly falling beef slices only have the continuous texture of the beef itself, but no trace of the knife cutting it.

Just this one cut of the knife stunned the chefs present. It was impossible to cut such a large piece of beef in one go. The knife must have been moved left and right to generate tension and then cut off quickly.

But Yuanzhou held the knife firmly with his hand.

The cut was made in one straight stroke, very quickly, and the cut was completed without even squeezing the meat.

The cut texture is also complete and beautiful, and the person who took the photo is also an experienced person, so he directly gave the beef slice a close-up.

Everyone present looked at the enlarged close-up of the beef and couldn't help but hissed.

"This chef's strength is really masterful." August couldn't help but admired.

"More." Chu Xiao crossed his arms and said calmly.

"Yeah." August had already put away his slight dissatisfaction, and instead watched Yuan Zhou chopping vegetables in the video seriously.

The slight sound of "swish, swish, swish" is the subtle sound produced by the knife touching the air, which is particularly obvious in the quiet banquet venue.

Everyone watched as Yuan Zhou's men kept going. Soon the chopping board was filled with a row of beef slices, and each slice was the same size and cut in the same way. Beef slices larger than the size of a palm were piled together.

But when the camera showed a close-up, one chef couldn't help but said: "It's incredible that every piece is the same, without any extra cutting marks."

Someone spoke and broke the silence again, and someone immediately started discussing.

"I don't know if you have noticed that this is a complete piece of beef tendon meat, but the size of the beef tendon meat is clearly different, but the meat on the chopping board is all about the size of a palm, and each piece is the same."

"I've discovered it a long time ago." A chef nodded seriously and replied.

"How is this done? Even a machine can't do it so perfectly."

"Of course a machine can't. You see, the person presses the beef with different strength every time, so the cut beef has no indentation or cut marks at all. How can a machine do it?"

"This control of one's own strength is simply abnormal."

The chefs present stared at Yuan Zhou in the video and exclaimed from time to time, their voices not quiet, which made August dissatisfied.

"Quiet." August said in a moderate voice, and the scene fell silent for an instant.

At this time, Yuan Zhou in the video said something, and Chu Xiao very considerately translated it in French: "Chef Yuan said that this dish is a simple cold dish, not too difficult."

August looked at Yuan Zhou's face in the video, and then looked at Chu Xiao's indifference, and couldn't help but sigh: "Sure enough, China is an ancient place. Either geniuses don't appear, but if they do, they will definitely be top-notch."

The video is not long. After a while, the Dengying beef has become a finished product. It is dried on the small railing on the plate, and a fire is lit below. The beef is dripping with bright red red oil slowly, and there are white bits. The sesame seeds make this dish look delicious.

The person who took the photo obviously wanted everyone to suffer a little bit of the torture of seeing it but not eating it, so he took photos of the finished dish from front to back, left to right, and left to right.

Everyone present swallowed secretly.

The more powerful the chef, the more he can see the difficulty of the dish and how it tastes.

Some chefs have even imitated the taste of this dish in their mouths, which is commonly known as drooling.

"No, I don't believe it. It's just knife skills. What's important about knife skills? The most important thing is the taste." The brown-haired middle-aged chef saw everyone getting caught up in the taste of the dish and interrupted everyone loudly, breaking into a cold sweat. Imagine.

This sharp voice immediately brought everyone back to their senses, but regardless of whether they discriminated against Chinese people or not, the chefs present were even more dissatisfied with the graceless brown-haired chef, and they all frowned at him.

It's like the brown-haired chef is some kind of funny clown.

Chu Xiao, on the other hand, didn't even give him a look. Fortunately, the banquet was hosted by August, so he would naturally come forward.

"Not only have you made the mistake of being short-sighted as a chef, but now you have also lost your grace. A chef not only needs to have noble cooking skills, but also needs to be pious in his cooking skills. Obviously you don't have either." August looked at him with a disappointed face. he.

"No, no, no, Mr. August is not like this, no..." The brown-haired chef looked at August in shock, shaking his head in denial.

"I don't want to see you in my future banquets. Please leave immediately." August said directly without giving him a chance to defend himself.

"No, you can't do this, you can't..." The brown-haired chef immediately stared at August in disbelief.

You must know that August's expulsion is not ordinary. What is August's identity? He was a MOF winner and had a high prestige in the French chef world. He said that he did not want to see him at his banquets in the future, which basically cut off the possibility of him moving up the ranks.

After all, August said he didn't want to see him again, so who would invite him in the future? We didn't want to offend Chu Xiao and August in vain.

Even the restaurant he works for now will fire him in the future, and this is the reality.

"No, I'm sorry, I apologize, I was wrong, Chu, I'm sorry." Thinking of the consequences, even if he was being held up by security guards, the brown-haired chef kept calling Chu Xiao.

"It's him you should apologize to." Chu Xiao turned his head and pointed at Yuan Zhou on the screen.

"I'm sorry, I'm sorry, Yuan Zhou." In his nervousness, the brown-haired chef pronounced Yuan Zhou's name correctly.

But apparently there was no point in apologizing now, because he was quickly whisked away by on-site security.

"Thank you." Chu Xiao nodded to August and thanked him. This time, he didn't even look at the brown-haired chef.

"You're welcome. He deserves it for offending two master chefs." August said and continued to watch the video with eager eyes.

Chu Xiao has already started playing Yuan Zhou's next communication video, and he doesn't know where he has so many Yuan Zhou videos on his phone.

Obviously the two people August mentioned were Chu Xiao and Yuan Zhou.

It was obvious that August was a discerning master chef. Just by watching the video, he knew that Yuan Zhou’s cooking skills were extraordinary, and he even thought of going to China to see it.

This is the joy of meeting an opponent in chess, even if this person does not cook French food.

…

ps: Today is the Lantern Festival. Caimao and Yuanzhou wish everyone a happy Lantern Festival~Reunion~

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