Rebirth: Starting from the Cafeteria

weekend.

Lin Zhiyuan booked a private room at Xichuan Restaurant to entertain several guests, including Manager Ye from the city hardware company.

Manager Ye’s full name is Ye Weiming, and he is a middle-aged man in his forties.

Today's table was prepared by Liao Yongxin himself. Du Shaojie, as one of the guests, had already sat in the private room.

There are many guests today, but there is only one host, and that is Ye Weiming.

"Manager Ye, Master Du, let's have a drink."

Since Lin Zhiyuan had been praising Du Shaojie's cooking skills, Ye Weiming was very interested in this young man.

After all, the other party is not very old. Not only is he a top-class chef, but he is also the behind-the-scenes boss of [Xichuan Restaurant]. This is really impressive.

The three of them clinked their glasses and then drank them all in one gulp.

Ye Weiming took advantage of the wine to strike up a conversation with Du Shaojie. Du Shaojie had lived two lives and could definitely be considered knowledgeable, so the two of them got along very well.

Lin Zhiyuan watched this scene with a smile. It was Du Shaojie who asked him to do this. If it was anyone else, he would not be so attentive.

It is difficult to repay a favor, but he was quite happy to be able to repay Du Shaojie's favor.

"Manager Ye, if you come to eat at my place next time, tell me in advance. If I'm in the restaurant, I will definitely cook two of my signature dishes for you myself."

Du Shaojie became closer to Ye Weiming, but since it was their first meeting, they shouldn't talk too deeply.

But you must leave an introduction for future interactions. People are all the same. If you visit each other often and help each other when you have difficulties, the relationship will naturally improve.

"Then I'd like to thank Boss Du! Director Lin, it's almost time for today. I'll leave first. I'll treat everyone to a drink later when I find time."

After eating and drinking, Ye Mingwei stood up and said goodbye.

Du Shaojie and Lin Zhiyuan escorted each other to the door together, and the meal came to an end.

After a while, he went to Shenzhen again, and after finalizing the construction plan, he signed a contract with the construction unit.

Xiao Jianjun will be in charge of keeping an eye on things here, so he doesn't have to stay here for a long time.

The only problem now is the lack of manpower. Du Shaojie plans to go to Chengdu when it is not too busy.

Liao Yongxin had introduced two chefs before, but they had not confirmed whether they wanted to come or not. It takes time to train talents by yourself, and it is not fast enough for the time being, so he had to go to Chengdu to see if he could do it.

"Shaojie, I want to go with you. Master Liao, Linlin and others are in the store. It doesn't matter if I leave for a while."

Liang Meiqin participated in the formulation of the [Standardized Management Implementation Rules] this time and had many ideas in her mind.

She wanted to familiarize herself with the recruitment process and also to make up for her shortcomings.

"Okay, I may be in Rongcheng for a long time this time. If you can't stay that long, you can come back early."

Du Shaojie had no objection. The last time he traveled to Chengdu, he was in a hurry. This time he would not be so rushed.

Compared with doing business, he prefers to study cooking and eat delicacies from all over the world.

After settling the matters at hand, Du Shaojie and Liang Meiqin flew to Chengdu together.

"Shaojie, shall we go find the chef that Master Du introduced first?"

The two found a hotel to stay in, and Liang Meiqin couldn't wait to start working.

Du Shaojie shook his head and said, "We can't be too anxious about this kind of thing, otherwise we will be in a passive position. I think we can put a few recruitment ads in the newspaper later, maybe there will be a surprise."

The person introduced by Liao Yongxin didn't give a reply for a long time, so Du Shaojie didn't want to wait any longer.

Although it is more troublesome to advertise for a job yourself, you will have more options, which is not necessarily a bad thing.

But there was no rush. Du Shaojie first had to find a place to taste the food. Otherwise, how could he determine the chef's level? He couldn't just rely on words.

evening.

Du Shaojie and Liang Meiqin strolled down the street.

The two of them began to consciously "sweep the streets", intending to look for delicious food in the streets and alleys.

According to my experience, there are some small restaurants with very good food, but if you are not a local, you can't find them at all, so you need to walk around and ask more.

Chengdu is a city with a strong atmosphere of life, with countless restaurants of all sizes.

As they walked along, the aroma of various foods continued to waft in. Du Shaojie saw a small restaurant that was doing a booming business, so he smiled and said, "Let's eat here, I don't want to leave."

Liang Meiqin nodded, and the two of them walked over.

The waiter received the two and arranged for them to sit in a corner.

The restaurant was almost full. If we had come a little later, there might not even be a seat left.

The two of them ordered a [Garlic Pork], a [Spicy Chicken], a [Boiling Fish], two bowls of rice and two bottles of beer.

"Shaojie, these dishes are well made."

After tasting it, Liang Meiqin showed a satisfied look.

Du Shaojie's evaluation was also okay. Small restaurants like this don't pay much attention to the appearance of the dishes, but the seasoning is unique.

If you want to learn, you should learn from others' strengths. This is the right attitude. "Mikoto, if you eat like me, aren't you afraid of getting fat?"

Du Shaojie made a joke, but Liang Meiqin just smiled and continued to eat as usual.

Her secret is to control the total amount of food she eats and exercise, which makes it so that she doesn't gain weight easily.

After dinner, the two of them strolled along the street to help digest their food. It was still early and they couldn't sleep if they went back home, so Du Shaojie found a teahouse and sat down with Liang Meiqin.

There were a few old men at the next table, drinking tea and chatting, bursting into laughter from time to time.

Du Shaojie blinked at Liang Meiqin, then naturally moved over to talk to her and started chatting.

He just wanted to know about the special restaurants hidden in the alleys. When talking about this, the uncles immediately became excited. They talked a lot and provided a lot of information, which Du Shaojie remembered one by one.

Before leaving, Du Shaojie also gave some snacks to the old men.

"You can talk to anyone."

Walking out of the teahouse, Liang Meiqin couldn't help laughing.

"There's nothing we can do. We are unfamiliar with this place and we can't find out anything without this ability."

Du Shaojie's age in his two lives combined is several dozen years, so it's nothing that he can chat with a few old men.

After returning to the hotel, they went back to their rooms to take a shower.

Two people would definitely not live in the same room openly outside, especially at this moment, so it is better to be careful.

night.

Du Shaojie perfectly replicated several dishes he had eaten today in the simulation space. This kind of dish was not difficult for him to make, and he could even improve on the original version to make the quality of the dish higher.

Over the next two days, he and Liang Meiqin continued to search for small restaurants hidden deep in the alleys.

I ate three meals a day out and hadn't been to the hotel restaurant for several days.

Some of the restaurants recommended by others have really good food, but some do not live up to their reputation.

However, in general, the quality of restaurants here is generally high, and even a small food stall can give people a pleasant surprise.

And while walking around the streets, Du Shaojie accidentally came across a "chef training school".

He went in and discussed it with the school's director, who agreed to provide him with a kitchen and a room for recruiting food tasting. Of course, there was a fee, but the price was fair.

"Boss Du, our cooking school has been open for a few years. You can ask around. It's very famous in the city. Do you want me to call back a few talented students so you can interview them?"

The chef training school was originally a subsidiary of the catering company and was collectively owned. It was later contracted out to the current owner.

The boss is a woman in her thirties, and she is very efficient in both her speech and actions.

"Thank you for your kindness, Madam Boss. We need an experienced Sichuan chef, preferably one with a Grade One or above. Do you have any candidate for this?"

Du Shaojie knew that the other party wanted to find jobs for the graduates, so he didn't refuse.

But the requirements are relatively high, starting as a first-level chef. If you really have real skills, you are not restricted by the chef level.

When the lady boss heard this, she burst out laughing and said, "Are you looking for a top chef? I don't have one here."

Being a chef is a profession that requires a lot of experience. Students who graduate from training schools are generally junior chefs, which obviously do not meet Du Shaojie's requirements.

随后，他和梁美琴就去报社发布了招聘广告，电话号码留的是宾馆房间的，咨询时间是每天上午8点30-10点30，每天下午2点30-4点30。

Apart from these two time periods, Du Shaojie and Liang Meiqin continued to taste various delicacies in Chengdu.

The ad ran for five days, from Monday to Friday, with interviews and food tastings on Saturday.

Some applicants with lower chef levels and little practical experience were eliminated during the phone calls, while the remaining ones who seemed okay would go to the chef training school at different times on Saturday.

Saturday.

Du Shaojie and Liang Meiqin were busy for the whole morning and interviewed about 20 people in total, and finally 8 people passed the interview.

Next, these 8 people need to taste the dishes.

"Let's make [Fish-flavored Shredded Pork] today. Now let me tell you the requirements."

Du Shaojie is equivalent to today's examiner. He put forward clear requirements on knife skills, production process, seasoning, etc. in advance, and did not give anyone room to play freely.

The advantage of doing this is that there is a unified standard, which makes it easier to judge.

There must be enough stoves in the cooking school. Eight people immediately started to make [Fish-flavored Shredded Pork], while Du Shaojie kept patrolling and taking in everyone's performance.

The proprietress accompanied Liang Meiqin and watched from the side, but no one spoke.

After the eight job seekers finished their dishes, Du Shaojie tasted them one by one. It's not to mention that the overall level of these job seekers is good, at least there are no obvious shortcomings.

After comparison, three people were finally admitted based on merit.

Among the three, two are first-level chefs and one is a special third-level chef.

Du Shaojie thinks that the best chef is a first-class chef named Tao Yongjun, who is 31 years old and worth training. (End of this chapter)