The story of a cook

Chapter 544
Don't do good because it is small, and don't do evil because it is small.

Everything in the world is led from the small to the big.

When I came to the store, I was not in a hurry to go to the new store, so I held a regular meeting for the staff first.

Call out Xianglong and the two brothers, and stand in front of the group with me.

"I invite the three of you out today, and the four of us will hold a regular meeting for everyone. Will you talk first or I will talk first?" I asked.

The three brothers didn't say anything, knowing they made a mistake.

I asked everyone: "Do you know Confucius?"

"Know--"

Everyone answered in unison.

"If Confucius doesn't know, I have to wonder if you are Chinese." I said, "Confucius is the founder of Confucianism and a great educator. At that time, there were 72 graduate students, including doctoral students. There are 36, who is the best mentor now."

"Confucius was great, and his students were also great. Someone asked Confucius, among these students, who do you think is the most progressive? Confucius said Yan Hui. People wondered, why Yan Hui? Confucius said that Yan Hui is the best. Everyone Do you know what’s the best thing to do?”

Some people said yes, some shook their heads.

"Let me tell you, the same mistake is never to make the same mistake a second time. We ordinary people say it again and again, but not over and over again. We often say this. Now let's calm down and think about it. Are there really so many repetitions? A person’s life is only once, and if it is gone, it is gone. There is no second time. If you break the law, you will be arrested and sent to prison. Can we tell the judge to give another chance, this time here? Impossible, right? Let’s think about it carefully, growing up so big, the parents who allow us to make mistakes repeatedly are the ones who don’t want us to make mistakes.”

"Tell everyone that people must be careful in this life, and tell themselves that there are not so many repetitions in the world, and the same mistake can only be made once in this life, and never a second time. Because no one is like parents. Forgive us, and no one gave us a second chance. As the saying goes, people with ambition set up long aspirations, and those without ambition often aspire. We all hope that we are a person with ambition, and we all hope that we will be famous, but we have to have a heart. You have to tell yourself not to make the same mistakes, or even not to make them at all!"

"You know, brothers and sisters, everything in this world has a price!"

"We made mistakes when we were young. It seems that there is no price. Do you know who pays for our mistakes? It is our parents. Parents pay for our mistakes again and again, just so that we will not make mistakes in the future. Which parents do not want their children to become dragons and daughters Chengfeng, they hope that we will just do it again and again, and never repeat it again and again. Do you know? It is said that children are copies of parents, the shadow of parents, but another meaning of it is that once we make mistakes, we will not be seen by others. What is reflected in the eyes is that our parents did not discipline us well, and we have lost their parents' face---"

"Tell everyone that when I came out to work, I told myself that there was no way out, I could only move forward unsteadily, and I couldn't take a wrong step, because no one would pay for my mistakes, and I couldn't afford that bill either. We all want not to be looked down upon by others. If we want to avoid being looked down upon by others, we must first look down on ourselves, tell ourselves that we are the best, we can make mistakes, but never make the same mistake twice, because you will eventually become the person you want to be. "

After finishing speaking, everyone was silent, and they all savored quietly.

Look at the three brothers standing beside you, and ask them: "Are you still fighting?"

"No." The three brothers said together.

"Do you know who paid for you this time? It's your boss. If the three of you make mistakes next time, it won't be the three of you who will leave. Your boss will also go with you." I continued, "I will tell you a word before returning to the team. Always be grateful to your parents, because they are the ones who can pay for you all your life; be grateful to the first person who brought you out to teach you crafts, because that is the person who is willing to pay for your mistakes and give you the skills to survive."

Everyone applauds.

"Recently, I went to a new store to make smoked pickles. I can't always be in the kitchen. When I'm not around, everyone should behave better than when I'm here, so that I can rest assured there and come back soon. I believe everyone If I can do it well, I am optimistic about everyone. When I am away, there is something about Zhao Wang Yaxin, and if there is a problem with the dishes, I will ask Master Zhao."

After the regular meeting, I explained a few words to Wang Yaxin and Zhao Xiaojun, and then went to the new store.

Today I made "Char Siu Pork". The production process was all operated by Lao Wang and Lao Qiao, and I was directing it.Lao Qiao had worked in stews before and was no stranger to fiddling with fire sources. Lao Wang had never done it before, so he was a little unfamiliar and a little scared.After all, the fire used in restaurant stoves is different from that used at home, so there must be a familiarization process.

After the char siu is done, the big bones and chicken skeletons used to hang the soup are smoked directly.The first pot was smoked by me, the second pot was smoked by Lao Qiao, and the third pot was smoked by Lao Wang.The two of them were very nervous when they smoked, and their hands shaking when they grabbed the sugar and the lid of the pot.Anyone who does it for the first time is always like this, nervous. This is a skilled job. There is no trick to this craft, and it takes time.

I cut the prepared char siu pork into a plate, and asked them to watch when I cut it, to see the thickness of the slices, how many slices, how to stack the plate, and how to bring the char siu juice.Then I asked Old Joe to cut a plate like me.He cuts well, after all, he has worked in stews and has a bit of knife skills.I didn't call Lao Wangqie, he practiced first.

I took the sliced ​​char siu pork, the smoked big bones, and the chicken skeleton to a small private room, called the old man, and asked him to come over and try it.The old man called Li Shuangliang and Zhou Xiaomei over, and also called Lao Wang and Lao Qiao.

After they tasted it, they all said it was very good, especially the char siu pork, which was full of praise.

Zhou Xiaomei asked: "Uncle, is the smoked pickle at our house the same as He Yuxuan's?"

I said, "I don't plan to put on those patterns, just put on the pig's trotters and spine."

"I'd like to eat the big chicken feet and the big chicken head, and I'm sure it will hit you right away, and the guests will rush to eat it," she said.

"What big chicken feet and big chicken head?" the old man asked.

Before Zhou Xiaomei could answer, Li Shuangliang said lukewarmly, "People in Binhai don't like chicken."

Knowing what he meant by saying this, the main reason was that he was upset. He felt that he was the head chef of the new store. The old man who served the smoked pickles should discuss it with him first. He could ask the master of smoked pickles to do it.And when I came to do it, it seemed that he didn't have the ability, and I felt a little underappreciated.

Sometimes men are very narrow-minded, I am a man and I know it.

Zhou Xiaomei didn't care what he was thinking, and said to the old man with gestures: "Grandpa, that big chicken's feet are so big, one has three ordinary chicken feet, and there are also chicken heads. Those who know are chicken heads, and those who don't know are also chicken heads." I thought it was a turkey head, it tastes good, hurry up, if our family serves it, it should be the only one in Binhai."

"Why are chicken heads and feet so big?" the old man asked me.

I said, "It's not easy to buy chicken breeders."

"A chicken breeder?" The old man thought for a while and said, "It's easy to handle. I really know a breeder who is engaged in breeding and development. He told me that most of the breeder chickens in our province are provided by him. It seems that there is a breeding base. , I'll call and ask."

The old man started to make a phone call, and he got the chicken head and chicken feet right on the phone.

"Tomorrow they will send over a hundred chicken heads, a hundred chicken feet, and a few bags of chicken skeletons. They are free and ask us to use them first. If they are good, they will supply them to us." The old man said.

I said: "Okay, bring it here and let me make it, and we will serve it when you are finished eating."

"Today, the big bones and chicken skeletons are good to eat. I think it's better than eating at Hongji, so I can serve them." After speaking, he asked Li Shuangliang, "What do you think, Chef Li?"

"I think it's okay." Li Shuangliang replied with some displeasure.

"It's not enough, the old soup has just been hanged for a day, the concentration is not enough, the taste is not enough, just eat a sugar-smoked flavor, and the old soup needs to be kept for a few days." I said.

"This barbecued pork is ready to serve." The old man said.

"Char Siu Pork can be served." I said, "It happens that Chef Li is also here, let's decide how to serve this dish."

Li Shuangliang pointed to Lao Wang and Lao Qiao and said, "Didn't they make it, tell them to go directly to it."

I didn't speak, and looked at the old man.

The old man said: "The two of them can't do it. They just focus on making. From now on, our family's smoked pickles will be made here. After they are finished, they will be distributed to old stores and coarse grains. The workload of the two of them is quite heavy, and they are too busy. Give cold dishes."

"You mean this is the central kitchen in our house. The two of them are in charge of making the cold dishes. They are responsible for arranging, cutting and serving the cold dishes, and selling them?" Li Shuangliang asked.

"Yes, that's it." The old man said, and then asked with some displeasure: "Is it difficult?"

"No, this is very good, and the cold dishes will save trouble." Li Shuangliang said.

"Then it's settled." The old man asked me after he finished speaking, "Old Tan, when will the delivery start?"

I said, "Wait for another two days. Barbecued pork is not worthy of delivery now. Tomorrow we will make 'Luo Han Belly' and 'Crystal Elbow'. After these two are finished, we will sell them in the new store and listen to customers' opinions before delivering them."

"That's fine, you are responsible for this matter." The old man said.

I said to Li Shuangliang: "Chef Li, can you see if this works? The smoked flavor and handmade work will be sold at our house first. Let's make a sample and make a standard. You are an expert in this, and you arrange it. We have prepared coarse grains and cold dishes from the old store here to learn, how to set up the stalls, what standards to meet, how much to sell, we have unified, and even ordered what tableware to use, do you think it will work?"

"Okay." He nodded.

"There are ten servings of char siu pork, and they will be sold at the market tonight," I said.

"Is it okay to use the amount on this plate?" Li Shuangliang asked, pointing to the barbecued pork on the table.

The old man said, "OK, just right."

I asked Zhou Xiaomei: "Is it possible to sell ten servings of barbecued pork tonight?"

"No problem, twenty copies can be sold," she replied.

"Remember to give me feedback from the guests." I said.

The old man looked at Lao Wang and Lao Qiao and said, "You two are skilled workers now, and you can be regarded as masters. You should learn from Lao Tan. You know, Lao Tan doesn't teach outsiders easily. After you two learn it, you won't be here anymore. If you do this, you can earn money if you go out and do it yourself, and if you open a pickle shop, you can earn a lot of money a year, which is no worse than working part-time.”

"That's the thing." Old Wang said.

Old Joe nodded.

"Teaching you two is to see my face. Old Tan is not conservative. If he can teach you two, it stands to reason that you two should be called Old Tan Master." The old man joked.

"That's not true, this is really Master." Lao Wang said.

"You two have to listen to Lao Tan, and you can just learn it yourself, don't teach others, this is our family's specialty, the recipe is mastered by yourself, don't give it to anyone, other restaurants know it, this is not our specialty. "The old man enjoined.

After finishing the order of the char siu pork and returning to the cold dish room, Li Shuangliang told the boss of the cold dish about the sale of the smoked pickles.At the same time, a four-meter-long exhibition area is set aside on the open shelf, which is specially used for smoked pickles.Meng Hongwei is very happy, because he does not need to make smoked pickles, only need to be placed and cut.

He and he cut all the ten portions of char siu pork and put them on the exhibition stand. The goods are sold in a pile, and the one plate is inconspicuous, and the ten plates are impressive and easy to sell.

It is estimated that these ten dishes will be sold in the evening, and I opened another [-] servings of raw materials. At the same time, I opened the raw materials of Arhat belly and crystal elbow. Tomorrow, the chicken feet and chicken heads of the breeder chickens will also come. It will be good if they can be finished in one day. .

After four o'clock in the afternoon, I arranged the work of Lao Wang and Lao Qiao and returned to the old shop.

Let's go to the Ming stall first. Besides the three large pots of stewed vegetables, there is still four meters of space in the Ming stall. Now there are side dishes.Put the side dishes at a distance of two meters. If the casserole is used, there will be no place to put the smoked pickles. The side dishes have been approved by the guests and cannot be removed.After thinking about it, I should serve the smoked pickles first, and not the casserole, because there is still a production problem for the casserole, and I don’t want to arrange another person to make it.

The stew lady saw me standing there in a daze, and asked me if I wanted to serve new dishes.I said yes, and then I told her about the smoked pickles, and she said it was fine, as long as the cold dishes were cut and displayed, she was in charge of selling them.

This is the kitchen staff I want, and I will accept what I order immediately, no nonsense.

Now the kitchen staff are very nice and united. The fight like yesterday was purely accidental.

I don't say how good the management of the kitchen is, I think it's okay, the staff respect me very much, and they have a lot of prestige.It is very satisfying to be able to do this, and it is a joy to be with our brothers and sisters.

(End of this chapter)