Rebirth: Starting from the Cafeteria

【Bound chef: Du Shaojie】

【Level: First-class chef】

【Current work: Braised sea cucumber with scallions】

[Overall evaluation: lingering fragrance]

[Bonus: Duration of the simulated chef skills competition (2000 hours)]

[Rewards: Exchange points (200 points), simulation training time (2000 hours)]

[Special Reward: None]

[Exchange points: 4819 points\4866 points]

【Duration: 12900 hours\70996 hours】

In the blink of an eye, it was time for the exam.

The theoretical exam was no pressure at all for Du Shaojie. After walking out of the exam room, he estimated that he should have scored above 90 points.

The practical test consists of one dish and one soup, and lasts for 5 hours. You need to complete the preparation of the dish within the specified time. If you exceed the time limit, you will be considered to have failed the test.

The soup is [clear stewed lamb], with only yellow carrots and onions as the side dishes, green onions and ginger as the side dishes, and salt as the seasoning. The requirement for this dish is to retain as much of the sweet taste of the ingredients as possible, but to remove the mutton smell.

Looks simple, doesn't it? But it is not easy to pass the exam and get the approval of the judges.

Stir-frying is [Fish-flavored Shredded Pork], which tests knife skills, marinating, control of heat, seasoning, and the appearance of the finished dish. To put it bluntly, if there is anything wrong in any link, you will be eliminated.

The dish is still the same, but the requirements for chef exams of different levels are completely different.

Du Shaojie was actually very confident about these two dishes, but in order to ensure a 200% success rate, he consumed 10000 exchange points and time on the spot to improve the two dishes to the level of [leaving a good taste in the mouth].

This is foolproof.

This kind of improvement instantly infuses experience, muscle memory, etc. Du Shaojie stood there for at least ten minutes before he was sure that it was effective.

There were only 12 people taking the Level Chef exam, and everyone else had already started to get busy, but he was the only one standing there in a daze. This abnormality caught the attention of the judges, but no one reminded him, even though he stood there until the end of the exam.

Du Shaojie came to his senses and, regardless of what others thought, he began to check the ingredients, condiments, small ingredients and seasonings step by step. He only started to work after confirming that there were no problems.

The bone-in lamb needs to be soaked for a while longer, so prepare the ingredients and side dishes for the two dishes first.

He worked very hard, changing the water used to soak the mutton several times before taking the mutton out. He recalled the process of the herdsman at the alpine pasture making [clear stewed mutton] last time, and suddenly felt that it was very similar to the scene today.

They all emphasize the original flavor, but today the requirements are more stringent, the finished dish cannot have any mutton smell.

Put the mutton in cold water, add a small amount of scallion and ginger, and bring to a boil over high heat. Then skim off the foam, add an appropriate amount of scallion and ginger again, and simmer slowly over medium-low heat.

This dish does not require blanching, so the floating foam must be skimmed off, otherwise it will affect the taste and appearance of the dish.

While the mutton was cooking in the pot, Du Shaojie began to cut the tenderloin. It was called shredded meat, but in fact it was called "curtain sticks" according to the old-fashioned way of speaking, and it was about the same thickness as a matchstick.

It can't be too thin, otherwise it will break easily during the frying process.

When he was slicing the meat, a judge stood behind him to observe and give scores.

After the shredded pork is cut, it is time to marinate it, which takes about fifteen minutes. Taking advantage of this gap, he takes out the scallions and ginger slices from the soup pot one by one. The scallions and ginger cannot be cooked for too long, otherwise they will become bitter and affect the taste.

Then add the yellow radish and a little salt to adjust the base flavor.

While the mutton and yellow carrots continued to stew, he began to stir-fry the [Fish-flavored Shredded Pork]. He didn't know how many times he had made this dish, but today he had a different feeling about it.

The judges behind him changed one after another, but he didn't notice at all. Instead, he put all his energy into cooking the dishes.

[Fish-flavored Shredded Pork] was served on a plate, and the aroma emanated, immediately arousing people's appetite. The judges behind him smiled slightly, and just by smelling the smell, they knew that the other party's dish was basically passed.

Du Shaojie cleaned up, making sure to keep the cooking utensils and countertops clean and tidy.

Then he opened the soup pot, took a look at the mutton in the pot, and thought it was cooked. So he added a proper amount of salt to the pot, took out all the meat and bones, put them on a plate, and sprinkled the chopped onions on top.

Next, he scooped a bowl of mutton soup and two yellow radishes from the pot, placed them together with the mutton on the plate, and poured some salt into a small dish.

The stewed mutton can be sprinkled with salt according to personal taste, and the mutton soup should be slightly lighter.

Du Shaojie confirmed again that there were no omissions, then raised his hand to indicate that he had completed the exam.

"Candidate No. 6, please stand aside and be ready to answer questions from the judges."

The master chef exam is obviously much more troublesome, and you also have to answer questions from the judges.

The three judges tasted the two dishes made by Du Shaojie together. No one spoke, but they secretly praised him in their hearts.

Needless to say, [Fish-flavored Shredded Pork] was prepared by Du Shaojie entirely according to traditional Sichuan cuisine techniques. The dish has already captured the charm of a Sichuan cuisine master and there is nothing wrong with it.

"The lamb was cooked to the perfect temperature, tender yet chewy, and tasted great."

"The mutton soup is very delicious, without any mutton smell, very good." At this time, a judge suddenly asked: "Candidate No. 6, why did you pick out the scallions and ginger when you were stewing the mutton?"

"If you cook scallions and ginger for too long, they will taste bitter. Although the impact is not significant, I still think it is better to handle it this way."

Next, several judges asked some more questions, and Du Shaojie answered them one by one.

The judges nodded with satisfaction and then gave scores according to the sub-items.

"Congratulations, Candidate No. 6, your practical performance is excellent, and the review panel has unanimously decided to allow you to pass."

Du Shaojie hurriedly ate a box lunch at his workstation, and then a reviewer came over to inform him that he had passed the practical test.

He thanked them and left the examination room with a smile.

The results were officially announced the next day. There were a total of 12 candidates for the chef (special level 3) qualification examination, and candidates passed the examination and successfully advanced to the special level chef qualification.

Du Shaojie is certainly one of the three successful ones.

It will take another month to get the official third-level chef certificate, but the Department of Commerce will issue a transcript, and he can take it back to his unit to apply for re-grading.

But he no longer cared about the salary increase after re-classification, and hesitated for several days before taking the job.

"Wow! Master Du, you have become a top chef now? Awesome, awesome!"

When you reach the level of a top chef, your status is very different, and it's not just a matter of a small salary increase.

Du Shaojie is now a veritable "master chef". No matter what industry you are in, as long as you can enter the top group, you will definitely be respected by everyone.

He didn't expect that just coming here to apply for re-classification would cause a sensation in the bureau.

It's not just the scarcity of top chefs, but also Du Shaojie's age. He is only in his twenties, and many people are still ignorant about him, but he has already entered the ranks of master chefs.

The news spread quickly, and finally Chen Jizhou personally called him to his office.

"Master Du, congratulations! Are there any difficulties at the snack bar? If there are any difficulties, please tell me and I will solve them."

Chen Jizhou watched Du Shaojie grow up step by step with his own eyes. He was filled with emotion at this moment, but in the end he only said this one sentence.

"Thank you, Director Chen. There are no difficulties for the time being."

Du Shaojie didn't blame the bureau for always wanting to get people into the snack bar. Wasn't it him who took the initiative to ask for people later?
No matter what, when he was in the most difficult time, the unit still protected him from the storm, and some unpleasant past events disappeared with the demise of Wu Mingde, Dai Tong and others.

He then chatted with Chen Jizhou for a while about some interesting things that happened on the farm back then, and then got up to say goodbye.

Starting from next month, his basic salary will become 90.08 yuan, and all added up, it is almost yuan.

weekend.

He originally wanted to have a good rest at home. With Zhong Fuxiang in charge of the private restaurant, it didn't matter if he didn't go there for a few days.

As a result, Dong Jun called the cafeteria of the medical school and asked him to go to the central blood station as soon as possible.

Du Shaojie thought something had happened and rushed to the Dapanji store. When he got there, he found that in less than a week, at least seven or eight new restaurants had opened nearby.

"Are all these for making [Big Plate Chicken]?"

Du Shaojie glanced at Luo Gang and Tian Feiyu, who both looked a little anxious.

"Yes, Manager Du. Who knows what they are thinking? If they think [Big Plate Chicken] sells well, can't they open a store somewhere else? Why do they have to crowd in with us?"

Although there is a clustering effect when crowding together, everyone's business projects are exactly the same, and completely homogeneous competition will ultimately be cruel.

"Do you think it has any impact? I see that the store's turnover is about the same as usual, so it doesn't seem to have much of an impact."

Du Shaojie knew that these newly opened restaurants were clearly here to take advantage of his popularity. Nowadays, the "Blood Station Big Plate Chicken" is very famous. Whenever you come to eat there is no need to queue up.

Driven by profit, someone finally couldn't help but open a store nearby. It's obvious what their plan was.

"Just because the impact is not big for now doesn't mean it won't be big in the future. The newly opened stores are terrible. They cut prices as soon as they opened. Their prices are 10% to 20% lower than ours."

Tian Feiyu kept shaking his head. Although the quality of the dishes in these restaurants was not as good as his own, one, there was no need to wait in line for a seat, and two, the prices were lower.

Doing this will disrupt the market, and it is only a matter of time before it affects your own business.

"Lower prices? This is a universal truth. We don't care about others, just do our best. We don't compete on price or lower prices. I still say that we must ensure the quality of ingredients, dishes and services."

Du Shaojie appears relaxed on the outside but tense on the inside. He cannot show any impatience and must cheer up Luo Gang and the others.

But he knew very well that opening so many stores at once would have a huge impact on his own store.

It just so happened that Zhong Fuxiang was in charge of the private restaurant. If they were really too busy, they could ask Dong Yunxian to help out temporarily.

So he stayed at the [Da Pan Ji] specialty store and even cooked in the kitchen himself. (End of this chapter)