No regrets ninety-two

Chapter 489 The Tortured Chefs

Li Wei was far from the only one who was tortured like this. Relatively speaking, these alternate store managers and alternate foremen were tortured lightly.

The ones who were tortured the most were the prospective chefs, and Liu Shuigen deeply felt this point.

Because he is older than others, and because his education level is not high, relatively speaking, Liu Shuigen has to work harder than others.

Therefore, when receiving training in the provincial capital, while others practiced five or six hours a day, Liu Shuigen had to double.

Many times, Liu Shuigen was driven back to the dormitory by the teacher.

Because of his hard work, Liu Shuigen, the oldest, became the one with the best grades in the basic chef class, and successfully became one of the first batch of graduates.

Liu Shuigen was very satisfied with this.

But after returning to Xiangshui, Liu Shuigen found that for his career as a chef, the training in the provincial capital was just the beginning, and the real rigor was yet to come.

Wu Xiaozheng's requirements for chefs can indeed be described as strict.

For example, when cutting vegetables, the thickness must be accurate to within a millimeter, and points will be deducted if they are slightly worse.

It’s also like using a spoon to practice oil, salt, sauce, vinegar, seasoning, ingredients, etc., and you will use a very accurate electronic scale to weigh them. If the standard is more than 5 mg, points will be deducted.

As for the results of each assessment, the sum of all the points can determine who can become the chef first, and who must be the assistant cook.

Practice, lots of practice.

Before seeing the fire, this group of chefs had been trained hard for three days, all of which were basic skills.

Three days later, there were less than ten people who barely met Wu Xiaozheng's request, and Liu Shuigen was one of them.

This group of people is the first to be qualified to learn cooking from Wu Xiaozheng.

Can learn to cook or be tortured.

Wu Xiaozheng announced: "We only have 40 dishes in the first phase."

Liu Shuigen did the math, according to the configuration of the store, there are more than a dozen chefs alone, so after this calculation, each person only needs to master two or three dishes, even if there is a backup chef for each dish, each person can master five dishes Will suffice.

It doesn't seem too difficult.

He first asked: "Master, in such a big restaurant like ours, will the 40 dishes be a little less? The Xiangshui Hotel has [-] or [-] dishes!"

Wu Xiaozheng paused.

"There is a restaurant in the capital that specializes in duck. Everyone should know it. It's called Quanjude Roast Duck. They have 120 dishes. In big cities, larger restaurants usually have 120 to 150 dishes. Do you only recommend 40 dishes at first?"

Everyone shook their heads, including Liu Shuigen.

Wu Xiaozheng gave the answer: "Because according to statistics, in each store, the dishes that are often ordered are basically only [-] to [-]% of the recipes, and the main income comes from [-] to [-]%."

Liu Shuigen did the math, 100 to 30% of the more than 40 dishes, which is about [-] or [-] dishes.

Could it be...

"That's right, we only recommend 40 dishes in the first issue. The purpose is to make each of these 40 dishes a favorite of everyone. Therefore, this is very demanding of you."

Wu Xiaozheng actually didn't explain it too clearly to everyone.

In later generations, among well-known large companies in the world, there are many catering companies with a market value of tens of billions of dollars, such as McDonald's, KFC, and Pizza Hut, but there is no Chinese food company.

Not even a Chinese restaurant company worth more than $10 billion is rare.

Why is this?
Later, some experts pointed out that because Chinese food companies do not conform to the basic principle of being valuable, they conform to all the principles of being worthless.

What is worthless?

One item didn't sell well, but a bunch of it ended up being sold!
There is another hangover from having too many dishes.

There are more than 100 dishes, and the raw materials have to be separated, a little bit of mushrooms, a little bit of celery, a little bit of radish... In this way, even if it is a large chain restaurant, the purchase of most of the ingredients is not enough in the eyes of big suppliers. It is an optional order, so the cost of ingredients will not come down.

Wu Xiaozheng has learned this lesson.

For example, in Chef Wu’s restaurant, although there are only 40 dishes on its menu, these dishes are basically concentrated on regular dishes that people often eat and have sufficient raw material purchase channels, such as chicken, duck, fish, beef, lamb, etc.

Take fresh meat as an example. In the first phase, there are three ways to eat, one stir-fried pork, one braised pork, and one boiled sliced ​​pork. For the conventional eating method ordered, Chef Wu’s restaurant only needs to maximize the taste of these three dishes, so there is no need to worry about not being able to satisfy the needs of diners.

To put it bluntly, Wu Xiaozheng's requirements for dishes are specialization and precision, not big and comprehensive.

Moreover, according to Wu Xiaozheng's plan, Chef Wu will introduce one or two new dishes in a short period of time, so that the guests will continue to have a sense of anticipation.

This is Wu Xiaozheng's successful experience in his previous life, so he naturally has to copy it in this life.

Of course, successful experience also needs to be verified through practice, after all, times are different.

This time the chefs are miserable.

"The fire control is wrong, never."

"The oil temperature is wrong, never."

"The heat is too low, the next one."

"The heat is over, next one."

……

Just for the most common fried pork dish, Liu Shuigen fried it more than a dozen times and wasted countless ingredients, which barely met Wu Xiaozheng's request.

Moreover, the finished products that do not meet the requirements are directly dumped into the trash can.

What a waste of material!

This was completely unimaginable to Liu Shuigen in the past.

The dishes he fried before, even if it is the same dish, there will definitely be some differences between the two before and after. Sometimes it is a little salty, sometimes it is a little lighter, sometimes it is a little overcooked, and sometimes the taste is a little less, but it will not affect the main The taste will not affect the sales.

But not here at Wu Xiaozheng.

As long as it is a little bit worse, this dish is useless, don't try to sell it for money.

And Wu Xiaozheng also said that if the scrap rate of the few dishes mastered by the chef exceeds the prescribed ratio, then you will be deducted money or even demoted!

However, Liu Shuigen has to admit that the dishes prepared through standard recipes and strict processes are indeed better than those fried in his previous small shop, whether it is in appearance or taste, the level is not known to be better.

One is the sky, the other is the earth, the difference between the sky and the earth!

No wonder the menu designed by Master can be priced so high.

Such a delicious dish, it would be strange if no one ordered it!

In this way, Liu Shuigen will be miserable.

Other chefs were only required to be proficient in five dishes at the beginning, but Liu Shuigen was required to be proficient in every dish.

But he is in pain and joy.

Liu Shuigen knew that the reason why Master arranged this way was because he had recognized his ability and planned to train him as a chef.

A bright future is coming soon!
(End of this chapter)