Dragon King Hall

Chapter 973

When Chef Wu saw Henry Zhang for the first time, he squinted and asked, "Who is this?"

“This is my husband, Henry Zhang.” Sylvia Lin said out loud.

"Oh, so it's Mr. Zhang." Chef Wu nodded, "Mr. Zhang, I heard what you said, do you know the market price better?"

"I can't talk about understanding." Henry Zhang shrugged, "I used to be a chef for a while, so I would subconsciously pay attention to the prices of some ingredients."

In fact, wherever Henry Zhang goes, he will immediately observe everything around him, the price of aquatic products, and the price of trinkets on the roadside stalls. This is a habit Henry Zhang has developed over the years, and it has become his subconscious behavior.

Often some clues will expose many potential problems.

When Chef Wu heard that Henry Zhang had also been a chef, he was suspicious, "Oh? I don't know which restaurant Mr. Zhang cooks?"

Henry Zhang smiled and said: “Just make some local ones.”

"Hehe." Chef Wu sneered, "Mr. Zhang, the method of local dishes is completely different from ours. The fresh food we need must meet several standards, and the ones you mentioned are based on market prices. It's flat and fresh, and it doesn't meet such standards."

"Interesting." Henry Zhang stared at Chef Wu, "I don't know what the standard you said is like?"

"There's no need to explain it to you." Wu Wu turned around, "Everyone has their own cooking skills, and my cooking skills are the basis of my meals. I think you have also been a cook, Mr. Zhang, you should You’re not so ignorant of the rules, you want to get to the bottom of it.”

As the head chef of the back kitchen, Chef Wu is polite to Sylvia Lin and Henry Zhang, but he doesn't have much respect. Anyone who has worked in a hotel knows that in general this kind of big hotel, the back kitchen and the front hall belong to two systems. In the back kitchen, the chief chef is the biggest, even the hotel owner can't control too much, if it really makes the chief chef unhappy, he will turn around and leave with his own people, the hotel has nothing to do.

"Chef Wu, I think it's you who don't understand the rules, right?" Henry Zhang put his hands behind his back and looked around the back kitchen, "According to my experience, the daily cost of ingredients here should be controlled at around [-]. Fifteen thousand is not enough for you, and now you have to add another ten thousand, what kind of fresh food is worthy of your Wu chef's cooking skills?"

Chef Wu rolled his eyes, "I'm in charge of the back kitchen. You have no right to ask me what kind of ingredients I need. If you don't trust me, you can change people at will!"

“Okay, then change.” Henry Zhang smiled slightly.

Chef Wu's face changed, he didn't expect that this guy surnamed Zhang would dare to drive him away!

Since Chef Wu dared to say that just now, it means that he has absolute confidence. People in the Lin family dare not do anything to him. After all, today is the first day of the hotel's opening. Countless guests and new and old customers have come. He is now Drive yourself away, what will he end up with today?Including the latter, Chef Wu is also confident. Another team of chefs will definitely not be as good as his own craftsmanship, unless Lin is willing to spend a lot of money.

"What are you still doing in a daze? With a smile on the corner of Henry Zhang's mouth, he pointed to the position of the back kitchen door, "Don't get out now, wait for me to invite you? "

Being scolded loudly in front of so many people, Chef Wu's expression turned ugly and he trembled with anger.

Chef Wu looked at Sylvia Lin, "Boss Lin, can your husband really be the master?"

Although Sylvia Lin didn’t understand why Henry Zhang suddenly targeted Wu Chu so much, she had no objection to Henry Zhang’s decision 100%, Sylvia Lin nodded and said: “I also want to listen to my husband’s words, whatever he says, just do it. "

"Okay! Very good!" Wu Wu nodded with sinister eyes, "I want to see, we are leaving today, what do you use to open this hotel!"

After Wu Wu finished speaking, he waved his hand and shouted: "Stop what you are doing, now pack up everything and follow me!"

In the back kitchen, the head chef is the one who speaks the most. As soon as Chef Wu said something, no matter if it was those who were serving dishes, those who were making lotus, or the water table, they all stopped, and the chef who was cooking also put down. The frying pan in his hand was heated on high heat, and in just a few seconds, there was a burst of burnt smell from the back kitchen.

Sylvia Lin waved her hand, and the manager who followed her immediately ran over and turned off the fire on the stove, and if it continued to burn, it would be bad if it caused a fire.

"Let's go!" Wu Wu yelled again, and walked towards the door of the back kitchen first.

Many people in the kitchen followed behind Chef Wu.

Walking to the door of the back kitchen, Wu Wu suddenly stopped and turned to look at Sylvia Lin, "My surname is Lin, you must never come to beg me!"

"Don't worry, my wife is not that busy." Henry Zhang waved his hand indifferently, "Get out of here slowly."

Chef Wu's face turned ugly again, he shook his sleeves and strode away.

After all the kitchen staff had left, the entire kitchen became empty. Those uncut dishes and the semi-finished products stuck in the pot gave people a sense of mess.

Sylvia Lin asked Henry Zhang puzzledly, "Husband, in fact, I have already thought about the fact that they will suddenly increase the cost of ingredients. I think it is acceptable if the price can be reduced by half."

"It's not this problem." Henry Zhang shook his head, and pointed to the pot next to him, "Look at that, this kind of ingredients are only medium-cooked, and it is impossible to change the color at all. There are big problems with the ingredients they use, including the ones I just had After observing for a while, the nails of the two people who were playing lotus were very long, and they were not cleaned, and their personal hygiene was not up to standard. Although there were a lot of fresh food on the water table, the internal organs that were thrown aside were obviously shriveled. It proves that what they use is not live fresh, and the ones on display are just for us to see. They say that the method of combining our local dishes makes the food more in line with local tastes. Wife, you know what method our locals like to cook most Is it?"

Sylvia Lin was taken aback by Henry Zhang’s question. She has lived in Yinzhou for so many years, but she really doesn’t know what the local food characteristics of Yinzhou are. For example, Sichuan cuisine is hot and sour, Hunan cuisine is spicy, and what is Yinzhou?
Sylvia Lin shook his head.

"Adding ingredients." Henry Zhang said, "Our local dishes are generally used to use the aroma of ingredients to cover up the aroma of the ingredients themselves. Because of this, these chefs chose to use dead seafood instead of fresh seafood in order to get more flavor. Save costs, anyway, as long as they add more ingredients, laymen can’t tell whether it’s dead fresh or fresh, but chefs with this mentality must never use it! Let’s not talk about their professional ethics, there will be problems in dead fresh A large amount of histamine can easily cause food poisoning, you say this kind of person, I won't let him go, and keep him here for the New Year? A bunch of garbage in the industry!"

Henry Zhang still remembered that the person who taught him to cook before said such a sentence to him.

"When diners eat what we make, that is a kind of trust in us. We can't exchange the trust given by others for the benefit of the heart!"

(End of this chapter)