I, Sakaski, Won't Take a Dog Easily.

This kind of ingredients is perfect for raw sashimi. It retains the deliciousness of the tuna meat to the greatest extent, and fully stimulates the original taste of the ingredients.

A kitchen knife cut into the fish in the blink of an eye like the most precise scalpel.

The sharp but equally fragile blade wandered between the flesh and the bone, like long eyes, briskly and swiftly avoiding all the hard bone parts that would damage the peak of the blade.

It is done in one go, flowing clouds and flowing water. From the perspective of bystanders, it seems to be admiring a unique art.

A large piece of deep red fatty fish was picked off against the bone, and then the kitchen knife turned into an afterimage in the hands of the chefs, and the boneless piece of meat was accurately divided into sashimi platters with an average thickness of 0.9 cm.

The black pepper smoked sausage is grilled until it is gradually sizzling from the inside to the outside. The light brown-red casing looks slightly burnt, but it is actually grilled just right.

The tempting meaty aroma exudes in all directions, which is the wonderful taste produced by protein under high temperature.

A small piece of butter is placed one by one on the iron plate, and as the high temperature slowly melts, dozens of evenly cut steaks are spread on it.

Temperature has become an excellent measure to test the texture of beef.

Too old or too raw will affect the taste. With this thickness, one side can only be fried for 40 seconds.

Potatoes that have just been boiled, peeled, chopped and finally crushed to a puree, poured into a bucket, mixed with milk and cheese, and gradually blended into one under the vigorous stirring of the chef, I am in you, and you are in me, No longer separate from each other.

"Cheese is power!!!" The chef in charge of this work naturally sighed while stirring the mashed potatoes.

The figures of the chefs shuttled in the huge kitchen, their vigorous figures, brisk steps, and the hands holding the knives completely disappeared.

In each person's specific area, these ingenious artists flexed their fists and worked hard to prepare for today's meal.

And when the final plate is presented, it is completely upgraded to a masterpiece of art that is enough to burst the taste buds.

Another chef, who was amused by his companion's witty words, flipped a spoon between his fingers: "Hahahaha, according to the habit of those soldiers who have to increase the amount of food during training, do we have to eat again today?" Do you want to be more prepared?"

As he spoke, he turned his gaze to the head chef who had been silent all this time.

The head chef, who was looking after five stoves at the same time, rolled his eyes when he heard the words: "You are the only one who talks too much! Go and chop the cabbage when you have time!"

Wearing a chef's hat with a height of [-] centimeters on his head, this wide and fat uncle seemed to feel that it was not enough, and taught earnestly: "Learn from others, don't just stand there and watch the fun!"

On the east side of the kitchen, there is a young man who also wears a white top hat.

Chefs in various countries and sea regions all over the world may wear different work clothes, but the hats they wear are consistent.

Wearing this hat for cooking is not only beneficial to hygiene, but also prevents the chef's hair and dandruff from falling into the dishes.

In addition to considering hygiene issues, the biggest function of a chef's hat is to intuitively identify a chef's skill level.

The richer the chef's experience and the higher the level, the correspondingly, the higher the height of his hat.

But unexpectedly, this seemingly young boy was wearing a tall white hat like other senior chefs.

If someone carefully compares the height of the chef's hat, it is not difficult to find that the height of the hat worn by this young man is second only to the head chef's [-] cm high hat.

His light blond hair was coiled in a hat, and the word "seriousness" was written all over his handsome and thin face.

He was throwing up the fermented dough that was the size of a washbasin, and was constantly beating and pulling on the chopping board.

Unlike other chefs who were distracted by the noise from the outside world, the blond boy was completely engrossed in it.The slender, well-articulated palms, like a pianist, are powerful. They beat and stretch the kneaded dough continuously to make hand-pulled noodles that are firm and springy.

The chef who spoke first continued to speculate, trying to continue the detective game to the end: "I guess this appointment broke something again?"

Hearing the seemingly complaining but actually curious words, the mellow head chef shrugged helplessly: "It's still a guess? I bet that kid Lu Fei is messing around again."

As the head chef of the headquarters, the chubby old man has spent most of his life dealing with ingredients in the back kitchen.

What kind of dishes are suitable for sailors to replenish their physical strength, and what kind of dishes take into account nutrition and taste, he can easily know.

In the past few decades, he stood in the kitchen and sent away batches of veterans, and welcomed many new blood.

It would not be an exaggeration to say that he is a witness to the rise and fall of the Navy Headquarters.

But he was the only geek in his life who dared to break into the kitchen several times to steal food, and ate his fill after being caught.

Monkey D. Luffy, whenever he is mentioned among the chefs, everyone is dumbfounded.

There is no one who does not like the dishes he makes to be popular, but at the same time, being a chef is also a very labor-intensive job.

In the twenty-four hours of a day, almost half of the time needs to be done while standing.

That heavy wok is not something ordinary people can turn around like this every day.

The tens of thousands of personnel in the Navy headquarters eat three meals a day, even if they eat in batches, there are thousands of people. If they don’t have enough physical strength, they can’t handle it, and if they don’t have enough skills, they can’t bear such a heavy workload.

However, when everyone is so busy, there are always uninvited guests breaking in to make trouble.

"Hehehe, Sanji, I'm here to find you." A cheerful and lively voice sounded from the kitchen door, followed by a projection of Jiangzhi Lubao.

"Are you injured?" Sanji, who was keen to observe, was the first to discover the reason why this kid was independent.

Luffy is not hypocritical, with his hands on his hips, he admitted carelessly: "It's the expeditionary force!"

Hearing this, the blond curly-browed boy nodded in understanding and continued to work on the matter at hand: "Understood, and, I deserve it."

After thinking for a while, Sanji always felt that something was wrong, and the curly-browed boy raised his head with displeasure: "What did you do that would provoke thousands of people from the headquarters and even the expeditionary army?"

Rubbing his chin, he stopped Luffy's outstretched arm: "You guys won't blow up Mr. Sa's office, right?"

After finishing speaking, he murmured to himself and rejected the guessed answer.

"No, if you really do this. You will definitely be beaten into a pig's head, and you have no time to bother me again."