National Tide 1980.

Chapter 751 Polar Regions
When they first arrived, the five people in the altar palace had the deepest impression on the back kitchen managed by the three French chefs——perverted!
First of all, the requirements for cleanliness and sanitation here are extremely abnormal.

There are two meals a day, and once the meal is closed, the back kitchen will start cleaning.

After cleaning, the French head chef on duty will personally check the sanitation.

Stove cabinets, knives and chopping boards, just look clean, but they actually wipe them with white towels.

As long as it is a little black, dirty or greasy, it is "screwed to death".

Guaranteed to give you a real babble, swearing with eyebrows raised.

After that, you will be asked to clean it three times again, and you have to fill in the fault form and deduct money.

Not to mention the hygienic standards of the back kitchen of ordinary Chinese restaurants these days, even the hygienic standards of Tan Gong are useless here.

There is no way to get away with it.

Therefore, white vinegar has become an indispensable treasure in Maxim's kitchen. It is a bottle of kitchen whitening fairy water!
French chefs are also abnormal in their treatment of personal hygiene in the back kitchen.

Not to mention the trimming of hair, beard, and nails, and the chef's uniform must be spotless.

They actually demand that as long as people who leave the back kitchen during working hours, no matter what the reason, the first thing they do when they step into the kitchen again is to sanitize their hands.

The chef's hat can only be taken off when the chef announces the bill!

But even if this is still good, what is more perverted than this is the unshakable cleaning day every Friday.

When cleaning, the workbench should be cleaned first.

The chefs in the back kitchen had to pour buckets of water with detergent onto the stainless steel worktops that had moved everything to other tables.

When the water rushes to the ground like a waterfall, wipe it with a rag first.
Then use a glass scraper to scrape the water off in one direction.

Finally, dry it with a dry paper, so far the workbench is considered clean.

Next, everyone used the same method to clean the refrigerated cabinet doors embedded under the cleaning workbench one by one.

After cleaning all the countertops and cabinets in the cold snow area, connect a thick water pipe to the faucet and wash the ground with a large flow of water.

Then use a giant mop-like scraper to push all the standing water and debris on the ground to the drain opening.

Finally, wrap up the garbage collected at the sewer mouth and throw it away.

At this point, the simplest ground work is completed.

However, this work is far from over. How can it be enough to clean up the personal workbench and the ground?
It must be ensured that there is no trace of dirt in the corners of the entire back kitchen.

So next, the more difficult aerial cleaning and the more troublesome wall cleaning began.

From the workbench to the refrigerator door to the tiles in the corner, the chefs in the back kitchen have to clean them several times.

I even had to climb up the stove, remove the windows of the oil fume ducts one by one, wipe them carefully with a steel wool ball, rinse them again, and wipe them again.

All exposed pipes, stoves, and shelves are cleaned according to this process until there is no oil stain.

It is not qualified until the back kitchen is shining, as if it has never been cooked.

Executive chef Dominique is in the back kitchen, and the most well-known sentence is "my kitchen will never have a place for oily smoke".

There is no doubt that in the eyes of Chinese people, all of this is an unimaginable exaggeration.

In addition, the preparation work before the meal is also very abnormal.

Every morning at [-] o'clock, the back kitchen warehouse of Maxim's restaurant is already in full swing, counting, reviewing, distributing, and managing, with cart after cart of freshly arrived ingredients.

In fact, this work is not complicated for veterans in the kitchen.

Because the purchase procedures of Chinese food and Western food are similar, it's just a little bit harder.

Almost all the goods are shipped to the warehouse, and all the receipts are checked with quality and quantity, and then the invoice amount is checked with the chef.

But how to deal with the ingredients later, Chinese food and Western food are quite different.

Chinese food is mainly harmonious, and the emphasis is on the harmony of the five flavors.

Although the texture of the ingredients is important, the cooking technique and seasoning are even more important.

Moreover, the chef of Chinese food can make both the original flavor and the changed flavor.

Regardless of frozen meat, dry goods, pickled products, even if the ingredients are not very fresh, they can still be used.

So in addition to washing the commonly used vegetables, chopping everything except the onion, ginger and garlic.

That is to say, in addition to cutting out the meat according to the parts in the red case, and then sending out dry goods.

Most of the goods are put into storage and stored.

Taking the kitchen of Tangong as an example, the most arduous daily preparation work is actually only the soup set and white table.

In addition to carrying an unknown number of cans of broth, the soup team is also responsible for making semi-finished dishes that consume a lot of heat.

Needless to say, the white case, buns, dumplings, noodles, steamed buns with old noodles, how can they be sold if they are not made in advance?

But the good thing is that the Tang team and Bai An are working almost all day long, and the fire on the stove is never extinguished.

The soup group is always boiling, boiling, simmering, and stewing, and the white case will always have a steamer on and off, but there is no need for surprise work and hard work.

Conversely, Western food is not acceptable.

Western food is mainly pure, and it pays attention to the original flavor of the ingredients. The food is fresh, and most of the dishes are cooked and sold on the spot.

Even the sauce must be freshly made.

In particular, Maxim's restaurant not only has a lot of fresh vegetables and imported fruits, but also a lot of seafood and dairy products, and there are also many purely imported steaks.

There are too many fresh ingredients that need to be processed in advance.

Take the vegetables that are the easiest to clean up as an example, there are dozens of them.

Because most of them are extremely picky about humidity and temperature, such as: fresh spices, celery, asparagus, etc.

The processing procedure is actually not simple, and it also requires a series of a lot of work to complete.

To process vegetables according to the requirements of French chefs, first of all, the most beautiful leaves must be picked by category, torn into bite-sized pieces, placed in a large basin, and cleaned carefully.

In order to clean the sand and dirt, each blade needs to be cleaned at least twice, and the blades that are particularly easy to hide sand need to be cleaned three or four times.

After washing, use a huge salad draining bucket to dry the water, and then put them into the prepared fresh-keeping boxes by category, label them, store them in the storage room, and take them out when it is time to eat.

This is done to maximize the freshness of the vegetables.

To do these tasks well, first go to the dishwashing room to find a filter bucket and a few large basins for washing leaves, and then go to the storage room to find some fresh-keeping boxes, the ones with lids.

Go to another room, soak non-woven fabrics and put them in an insulated box and fold them up to separate different types of vegetables, and take more to cover the top vegetables.

After all the above preparations are done, the vegetables can be washed.

After all the work is completed, the work area should be cleaned up quickly, and all utensils should be cleaned and returned to their original places.

It is conceivable that even if it takes so much effort to prepare a simple salad, it will be a lot of work to prepare it according to the ingredients on the entire menu.

And because the food preparation work needs to be completed by shuttling back and forth between the freezer and the fresh-keeping warehouse at minus five degrees to minus five degrees, it takes more than two hours to start the work.

The chefs in the back kitchen also have to overcome the test of low temperature and frost, and need certain skills to survive in the polar regions.

Just like the TV show 30 years later, stay awake, slow your breathing, reduce body heat expenditure...

But this is just the tip of the iceberg. Speaking of which, preparation is still the easiest part of the day.

In fact, every day at [-] o'clock, when the morning preparations come to an end, the siren will officially sound half an hour later, and the real uncomfortable suffering is yet to come.

Among other things, just because all the staff in the back kitchen can take their positions when the meal starts at 11:30, the staff lunch time of just three to 10 minutes is very precious!

Don't think that the staff meal at Maxim's restaurant is so good.

Although the money here is not bad, even though the business is a world-renowned French cuisine, the job of the chefs is to deal with food all day long.

But in order to keep the employees clear-headed, the French chef usually arranges fruit juice, coffee and cold food for the lunch for the employees.

For Chinese people who are used to eating hot meals, this is simply the greatest physical abuse.

It was quite fresh at the beginning, and one or two meals was okay, but after a long time, who can stand it?

To be honest, it is purely a crime of accepting foreigners.

When it's time to serve meals, because the dishes must be served within the specified time according to the customer's order, the kitchen will become even more terrifying.

As soon as the restaurant's business hours arrive and the guests are seated, the order will be delivered to the kitchen.

Every link will be under the full control of the chef, and the time between hot and cold meals will be strictly controlled.

Plate temperature, texture, sauce, decoration, etc. can't tolerate the slightest difference!

The chefs in the western kitchen must also follow orders without any hesitation at all. Every job must be done quickly, accurately and well.

Therefore, the back kitchen is no longer a kitchen, but a battlefield without gunpowder!
The chefs, like soldiers, activated the first-level battle mode, On Fire!

Not only must they strictly follow the orders of the chef, it can be called a mountain of military orders!
And a loud and powerful "Oui Chef" will resound through the kitchen!

Needless to say, as generals commanding the three armies, the "temper tantrums" of the three French chefs were also extremely stinky at this time, incomparable.

Not only do they get mad, they get mad!
It's like three vicious thugs, or lunatics.

They must not see anyone doing unimportant things for even a second.

The rhythm of the order is chaotic, the speed of serving dishes is slow, the color of the sauce is wrong, and the operating table is not clean enough...

These are all reasons for them to utter insults.

Any subordinate in their mouths may become a big fool who caused a hundred stupid troubles!

And in this kind of rush and race against time, no one can explain for themselves.

Even if you are really innocent, you will be wrong if you scold him wrong!

You still want to argue?That's a deliberate mistake, and you will be kicked out of the kitchen!
So when the chef reprimanded and even threw things, the "little soldiers" could do nothing but admit their mistakes and "Oui Chef".

Not to mention burns, cuts, and scratches!

This is not supposed to happen.

If it really happens, no matter who it is, they must wrap it up immediately, and return to their posts after 1 minute to continue the work they just did.

This is the military discipline of a western kitchen chef!

Seriously, those gentlemen and ladies who sit in the restaurant, listen to the elegant and beautiful background music, and eat carefully and elegantly.

It is absolutely impossible to imagine what the kitchen looks like.

The chef is next to him, urging him to death. "Hurry up!"

The chefs' minds are desperately trying to remember the list, as well as various special needs for not eating meat, seafood, mushrooms, and dairy products.

At the same time, you have to make, arrange, and clean up in a hurry, and you can't make mistakes.

The pressure, like food in a pressure cooker, can only be described as an adrenaline rush.

It was only after the meal delivery mission was over that the three Frenchmen would regain their sanity and regain their human appearance.

"Voilà c'est fini merci à tous!" (Just the sauce, call it a day, thank you everyone!)
This is a sentence in French that all the "little soldiers" in the kitchen look forward to hearing from several French chefs every day.

It's a pity that the cleaning work is imminent again, and the exhausting "scrubbing" task is about to start again.

This made everyone who was exhausted still unable to relax completely, so they could only force their spirits and continue to work hard...

So it is conceivable that the five chefs of the altar palace came to such a place.

The sudden mental stimulation and the feeling of being at a loss is so great.

Not for anything else, mainly because there are too many rules here that require them to adapt and learn!
When the back kitchen walks up and down the stairs, it must be fast, but not run.

If the number of tasks that need to be processed is less than one hundred, the time to complete these tasks should not exceed half an hour, and other tasks should be done immediately after completion.

You can't spend more than 30 seconds looking for something, or the chef next to you will ask what you are looking for.

And help you find it quickly, if you can't find it, give up quickly.

The time to wash things is even measured in seconds.

In order to be safe and save time, when moving in the kitchen, you must shout "hot" loudly and with a long tone to remind others to avoid.

Cutting things should be measured with a ruler, and the soup should be accurately measured with a measuring cup and poured into the dishes... and so on.

It is not an exaggeration to say that they are completely dizzy, and it is inevitable that they will be the ones who receive the most scolding.

The three Frenchmen didn't care that they were working as head chefs in the altar palace, and they didn't care that each of them was the leader of their respective groups in the altar palace.

Not only did he still scold them, but he was even harsher than the people in his own kitchen, and he wished he could run them away as soon as possible.

When it comes to teaching them how to cook French dishes, there is no such thing as using them as handymen.

The only chance for the few of them to learn a little French cooking is probably to catch up with three French chefs every week in a good mood, and maybe cook a dish in the kitchen.

It's a public class, anyone can watch it.

And because of the language barrier, they didn't even have a chance to ask questions.

As for the reason for this kind of cold reception, it is actually not difficult to understand.

Whether foreigners teach apprentices to starve their masters to death, although it is still unclear.

But the three French chefs definitely don't want to spend their energy in vain on the few of them who are destined to leave, that's for sure.

And even this, even the others in the kitchen thought so too.

Even if they are their own compatriots, no one believes that the five of them can adapt to the difficult environment here.

Think about it, most of the long-term workers hired by Maxim's Restaurant couldn't adapt to it.

Let alone these few outsiders, and two of them are women.

Of course, I am afraid that there are also some reasons why peers are inferior.

The chefs who can stay here are, after all, the first batch of masters who learned French cuisine in China. They are more or less conscious that it is extremely difficult to persevere, and they have the air of being superior to others.

In particular, I have seen the advantages of Western food, and I feel the style of Maxim's restaurant every day.

They were somewhat dissatisfied with and questioned the Tangong restaurant, which opened almost at the same time as Maxim's restaurant, but quickly became popular.

For this reason, not only were some people helping the evildoers to commit crimes, but some even made a private bet that when they couldn't take it anymore, they would leave voluntarily.

(End of this chapter)