super food empire

Chapter 1880 Chapter One Thousand 870 Seven: The Chef Star Era

As time goes on, the contradiction between those who advocate change and those who advocate preservation of characteristics becomes more and more irreconcilable.

Until 2022, a battle that spread across the country finally broke out between the Changing faction and the Persistence faction. For a time, food confrontations abounded all over the country, from restaurants to noodle restaurants in the streets and lanes. A three-word discord is a competition, the loser smashes the signboard and quits the catering industry, the smell of gunpowder is extremely strong, it is simply a war without gunpowder.

Looking back on history now, all chefs believe that it was a turbulent era in the catering industry, and it was also the key to the current situation.

This war without gunpowder lasted for about half a year. The core figures on both sides realized that this would not work, so they proposed a truce and met for a three-day meeting.

The process of the meeting is not known. People only know that after the meeting, the two parties reached a settlement and found a fundamental solution, that is: abolish Michelin!
The so-called abolition of Michelin, of course, refers to the country. In the words of a top chef at the meeting: "Michelin is not applicable to Chinese food, at least not completely applicable, and Chinese food has a longer history than Western food, and the system is larger and more complicated. Michelin will only backfire, and an evaluation system that belongs to Chinese food must be established, and it is time to create such a system.”

As soon as this point of view was put forward, it immediately received responses across the country. People suddenly realized that the moon is not always round in foreign countries. Why don't we establish our own evaluation system?

Ever since, everyone began to use their brains to think about what kind of evaluation system to establish. Some people proposed to set up their own star rating system, while others thought that chefs and restaurants should be rated separately.

All kinds of proposals emerge in endlessly, but few have real construction significance. In the final analysis, the Chinese food and beverage industry is too deep and complicated. The quality of food, the strength of the chef, and the environment of the restaurant cannot be standardized at all. There are a thousand Hamlets in the eyes of a thousand people. The same dish can have multiple recipes and flavors. Different diners have different preferences. It is difficult to measure everything with one standard.

Later, someone proposed to abandon restaurant evaluation and food evaluation, and set up an evaluation system specifically for chefs. In this way, the core will be concentrated on chefs, which will not only motivate chefs to improve their strength, but also improve their overall income and social status.

At the same time, the chef can directly become the signboard of the restaurant restaurant. In order to recruit an excellent chef, the restaurant restaurant will naturally strive to improve its own environment, forming a virtuous circle, and then forming a new ecological circle in the food industry.

This proposal was immediately affirmed by chefs across the country, and the owners of major restaurants and restaurants also agreed. Although the money paid to the chef will definitely be much more, having an excellent chef can definitely attract more diners and bring More economic benefits.

As a result, the royal chef evaluation system came into being, and the golden age of chefs has come. Chefs are no longer just cooks, but creators of gourmet food and stars, so some people call it the star era of chefs.

"The history of imperial chefs is almost like this. The lowest rank is nine and the highest rank is first. Every province and city in the country will hold regular assessments to conduct comprehensive evaluations on the reference chefs, so that chefs who meet the requirements can be promoted." Di Qiu said to himself. I drank a cup of tea to soothe my throat.

"I see. Are there many chefs who refer to each year? What is the pass rate?" Qin Yu suddenly nodded.

"Of course there are too many. Since the star era of chefs has come, more and more people choose to be chefs, so more and more people take part in the assessment. After all, they can be famous, make money and eat delicious food. , who doesn't like such a good thing?" Di Qiu said hesitantly.

Qin Wei added: "The admission rate is extremely low. Because the base is too large, the admission rate of each assessment will be strictly controlled. Not counting the preliminary screening of sea elections, the admission rate is below [-]%. If you count the preliminary screening of Shanghai elections, Tsk tsk..."

He didn't go on, but the grinning expression was enough to explain everything.

Qin Yu also grinned and sighed with emotion. Such a low pass rate almost caught up with civil servants.However, as the saying goes, what is rare is the most expensive, the strict assessment and low pass rate ensure the quality of the imperial chef, and at the same time improve the reputation and competitiveness of the imperial chef.

"That's why I said you were too impulsive. Then Xie Junhao is not the ninth-rank imperial chef, but the eighth-rank imperial chef. He can be promoted to the eighth-rank imperial chef at such a young age. Isn't it clear how strong he is?" What's wrong with Di Qiu? Taking a sip of tea, he pointed at Qin Yu.

Qin Yu smiled and didn't care, and asked, "Chef Di, what grade are you now?"

"Me?" Di Qiu smiled awkwardly, "I took the exam five times and just passed the Ninth Grade Royal Chef's exam. The certification has not yet been issued. When I get the certification, my salary will be increased by ten times. In this regard, the boss wants to keep Let me talk about everything."

Hearing this, Qin Wei's eyes flashed disappointment. Of course, he also participated in the assessment of the Ninth Rank Royal Cook, but unfortunately he did not pass because of a small mistake, so he did not have the confidence to fight back when faced with Xie Junhao's contempt.

They chatted for a while, more and more guests went upstairs one after another, someone from the kitchen called Di Qiu, Di Qiu said goodbye and left, wishing Qin Yu good luck.

"It's almost time, let's go upstairs." Qin Yu stood up without any nervous look at all.

Qin Wei felt very nervous, so he quickly took a deep breath, pushed Qin Zhechao, and walked upstairs behind Qin Yu, looking at Qin Yu's confident and calm back, he murmured in his heart: "Brother, brother, how can you Don't make things too big, or we will all have bad luck."

If Qin Yu knew Qin Wei's thoughts, he would definitely answer like this: "How can we not make trouble? What is the difference between not making trouble and salty fish?"

The main venue for gatherings is mainly on the third floor, and the second floor is mainly for reception. When Qin Yu climbed to the third floor, the third floor was already packed with people. At a glance, there were nearly a hundred people at least.

Nearly [-] people seem to be a lot, but in fact, considering the scope of the whole city, there are really not many. Just imagine, how many catering-related stores are there in such a big city?How many chefs are there?Especially in this star era of chefs, the population base of chefs is even larger, and there are not many but few in the hundreds.

Xie Junhao was talking and laughing enthusiastically with several chefs, and Mr. Xu was coping with it like a fish in water. From the corner of his eyes, he saw Qin Yu appearing, and Mr. Xu's eyes flashed a gloomy and smug look. He exchanged glances with Xie Junhao, and turned to face Qin Yu's direction deliberately raised his voice: "Chef Qin, why did you come up in such a hurry? Even if you want to challenge Chef Xie, you don't have to be in such a hurry, right?"

Since Mr. Xu's voice was really loud, it immediately attracted the attention of many people. Everyone stopped talking and turned their heads to look in Qin Yu's direction.

(End of this chapter)