Rebirth: Starting from the Cafeteria

the next day.

[Xiangweiju] Beijing store opened grandly, and many guests also attended the event to show their support.

Many people came because of Yu Jianxin, and some guests came because of Pang Weidong.

Du Shaojie spent little time in Beijing and didn't know many people.

Meng Gang returned to Shenzhen after the opening ceremony. He was so busy every day that he had no time to spare.

Since Du Shaojie is here, of course he has to accompany Qi Yan. In addition, the Beijing branch of [Seafood House] will soon open, and he will attend the opening ceremony on behalf of the company.

These days, he has been thinking about the issue of talent training.

The talent training mentioned here refers to the training of Hunan cuisine chefs. The company's foundation in this area is relatively weak and the talent pool is seriously insufficient.

[Xiangwei Ju] has opened two stores in succession, and there is a lack of talent.

Du Shaojie recalled the National Youth Vocational (Chef) Skills Competition that year, when the winners of the special prize were able to obtain a Beijing entry permit and the opportunity to work in the capital.

He suddenly had an idea.

It takes a process to train talents by yourself, and it is impossible to do it overnight. If you directly recruit chefs from the society, the talent pool is not very stable.

If a competition could be held to recruit young chefs with potential, the talent problem would be greatly alleviated.

However, the competition requires a long period of preparation, and he still needs to discuss it with Meng Gang and others.

night.

Du Shaojie cooked a few dishes at home and had dinner with Qi Yan.

"Shaojie, the intermediate and advanced classes of the school have already started. I see that if you want to be less busy recently, would you like to teach a few classes in the advanced class? I'm looking forward to it."

After dinner, Qi Yan suddenly had a suggestion.

In the past, she only knew that her husband's cooking skills were very good, but she had no idea how good he was. But after listening to the comments from Wang Qingquan and others that day, she had an accurate judgment in her mind.

Since the other party's cooking skills are so good, she thought of inviting him to bring fame to the school.

"Okay, then I'll give a few classes starting tomorrow. By the way, the enrollment of advanced classes can be linked to employment, and qualified students will be arranged to work at [Xiangweiju]."

Du Shaojie nodded and agreed to Qi Yan's request.

In the afternoon, he told Meng Gang and Luo Sankun about the idea of ​​organizing the competition. The initial idea was to organize the competition in the name of Yangcheng Union Company.

The two of them will carry out the necessary preliminary preparations later, so he is not actually busy during this period of time.

"Need I tell you? I've already done that."

Qi Yan knew that Du Shaojie needed a large number of Hunan chefs, so she started to "pull the tiger's skin and wave the flag" when recruiting students.

Du Shaojie smiled and said nothing.

at night.

After being tired, Qi Yan fell asleep quickly. Du Shaojie was not sleepy, so he got up and went to the study.

He has cooked quite a few times during this period, and after taking inventory, he found that a total of 300 dishes received a comprehensive evaluation of "Phoenix Marrow and Dragon Liver". At the same time, it also brought him 30 exchange points and 600 million hours of time.

The recent consumption is not too much, with a total of 20 hours consumed.

[Exchange points: 779918 points\2703066 points]

【Duration: 1222 million hours\4529.30 million hours】

He glanced at the light screen and found that he still had a lot of time and redemption points left, so he thought he could make use of them to quickly open up the situation for the chef training school.

To achieve this effect, he can only use unconventional means.

The next day.

Du Shaojie came to school early.

"Mr. Du, good morning. I heard from Principal Qi that you will be here to give lectures starting today? We are all very curious. If we have time, we will go and listen to the lectures. I hope you don't mind."

In the school office, he met Wang Qingquan, who was in charge of the entire teaching work and was equivalent to the "dean of teaching" in the school. He also served as a lecturer in the "advanced class".

The other three chefs, one in charge of the beginner class and two in charge of the intermediate class, and other lecturers of the school constitute the main teaching force.

Qi Yan's salary is also good, and performance is linked to the number of students, so everyone is very motivated. After all, if the overall efficiency of the school is improved, their personal income will also increase.

Generally speaking, they are all high-income earners at the moment.

“Everyone is welcome to attend the class, and even more welcome to offer criticism and suggestions.”

Du Shaojie said politely, and Wang Qingquan then arranged a temporary class schedule.

In the morning, he had two hours of teaching time. When he walked into the classroom, he found that there were quite a few people in the advanced class, a total of 23 people, most of whom were chefs of level or above.

Du Shaojie did not rush into the teaching session, but first learned about the students' strengths. The chef level is one thing, and the chef's strength is another. Generally speaking, the higher the level, the stronger the strength, but it is not absolute. This requires judging through practical operation, evaluating each student's comprehensive strength and development potential.

The morning passed quickly, and Du Shaojie had a general understanding of the situation of the students (in the advanced class).

The students' overall strength was very good, almost all of them were at the level of a first-class chef. Five of them had the ability to challenge the level of a special third-class chef, and these were the ones he focused on observing.

Classes officially begin in the afternoon.

"Hunan cuisine is characterized by spicy, salty and fragrant flavors, so we need to mix complex flavors that are suitable for the dishes. In addition, many Hunan dishes require quick stir-frying, which requires a high degree of control over the heat."

The principle of teaching is step by step, combining theory with practice.

Du Shaojie talked about the theory for an hour, and then it was time for the demonstration. He made the most common dish [Stir-fried Pork with Chili Peppers] and then selected several students to practice.

Finally, there is the review session.

"This is a common home-cooked dish, but you need to pay attention to a few issues if you want to cook it well. First, the green pepper needs to be fried until fragrant, then the meat. When the meat is fragrant, add the fried green pepper, then season, stir-fry a few times and it's ready to serve."

It’s a simple dish, but there are actually many little tips.

Du Shaojie usually teaches from easy to difficult, giving students a process of adaptation. Instead of explaining the preparation of big dishes right away, the chef's skills are often reflected in the details, and only when the details are well grasped can there be improvement.

The two-hour afternoon class ended.
More than 20 students felt that they had gained a lot and their learning efficiency was much higher than before.

Du Shaojie taught the students of the "advanced class" for a month in a row. Every time he taught, he was given the title of "gold medal lecturer". For this item alone, the time consumed every day was 20 hours.

A total of 600 million hours were consumed, with a learning efficiency of 5 times. The learning effect of these students in one month is equivalent to 5 months of learning.

During this process, all five students he had originally favored stood out.

"Shi Hao, starting tomorrow, you guys will take half a day every day to go to the Beijing store of [Xiangweiju] for internship. The store will reduce your internship salary by half. Is there anyone who doesn't want to go?"

Du Shaojie communicated with Qi Yan and Wang Qingquan in advance and made the latest arrangements.

Of course, internship in a store is based on voluntary principle and there is no coercion.

"I want to go!"

"I'd like to go too."

Five people expressed their willingness to do the internship. For them, this is a rare opportunity. After the internship, they can basically get a job at [Xiangweiju].

Why do they work so hard to learn and improve their cooking skills? Isn't it to earn a good income?

"Others, don't be discouraged. If you keep working hard, you can all get internships at Xiangweiju in the future. Let me be clear here. Xiangweiju is a chain operation model, and many new stores will be opened in the future."

Du Shaojie then encouraged the others, saying that although these people were not as outstanding as the five selected, they could also become qualified talents if they continued to work hard.

At this time, he remembered the development history of [Xichuan Restaurant].

This is how Xichuan Restaurant came to be. It discovered and trained talents while developing, and finally achieved a virtuous circle. Today, the company has no shortage of Sichuan chefs, and this system has played an indispensable role.

Du Shaojie mobilized everyone's emotions with just a few words. It was no secret in the school that he was the boss of Xiangweiju, so his words were more convincing.

At the same time, thanks to the efforts of Wang Qingquan and others, the number of students enrolled in the school's elementary, intermediate, and advanced classes has skyrocketed.

At present, there are 5 elementary classes with more than 100 students. There are 3 intermediate classes with more than 80 students. There is one new advanced class with 27 new students.

The intermediate class includes both students who are seeking to advance to the next level and students who have registered with a certain foundation.

Among the newly added advanced classes, 10 students are promoted and the rest are new registrants.

Qi Yan finally saw the dawn of the school's development and growth, and she couldn't stop smiling.

She was just a small lecturer in the university before. Although the current chef training school cannot be compared with a university, she is at least a principal.

I felt such a great sense of accomplishment that I almost forgot the frustration of being forced to resign.

this day.

Du Shaojie received calls from Meng Gang and Luo Sankun respectively.

Things about the competition have already been figured out. The Yangcheng Catering Association and the Xingcheng Catering Association will co-host the [Bailian Cup Young Chef Competition].

The registration requirement for the competition is that young chefs under the age of 30 with a chef level of three or above can participate. The competition focuses on the preparation of Hunan and Cantonese cuisine, and the naming rights are given to the sponsor of this competition [Shencheng Bailian Catering Management Company].

The preliminaries and semi-finals were held in Xingcheng and Yangcheng respectively, and the finals were held in Yangcheng.

The judges of the competition will be Wang Qingquan, Luo Sankun and others. Du Shaojie does not plan to show up and will not participate in other aspects.

He now slowly realized the benefits of being a boss. As long as he said a word, other specific things would be taken care of naturally. Just like this competition, he only needed to make a suggestion, and he didn't need to worry about the follow-up matters.

The implicit purpose of this competition is to select reserve talents for the company, and the magic weapon to attract everyone to participate is the high prize money.

The company has money, and problems that can be solved by throwing money at them are not a big deal. (End of this chapter)