Chef Chat Group

"One serving of the deluxe version of spicy hot pot, a table for four!"

"Wait a minute, come right away!"

"Three bowls of the spicy hot pot Zhusheng instant noodles that I ate before! This doesn't seem to be listed on the menu, how much is it?"

"Tentatively, without shredded pork, 1000 yen per serving.

Add shredded pork for 1500 yen. "

"Two servings with shredded pork, one without shredded pork!"

After the business suddenly became busy, Liu Xing and Tian Suo were cooking and serving dishes at the stove as if facing a big enemy.

Yoshino Yuki also took the initiative and helped out with some things, such as washing vegetables.

"Boss, you cook with the proprietress, and I'll serve it for you." The new wife Eiji stood up and said.

"Hey? Is Tian Suo the proprietress? Sure enough, you guys have sex..." Yoshino Yuki looked at the two of them winkingly.

"No, don't talk nonsense." Tian Suohui panicked for a while, and almost made another mistake.

But... After all, it is a continuous exercise for many days, especially, she faces more guests for breakfast, so she has a much higher fault tolerance rate than before when it comes to cooking, so she can quickly make up for it...

If it were a lecturer in a difficult cooking class, it would be useful to make up for mistakes, depending on the lecturer's face.

Some lecturers can't tolerate mistakes. As long as they make mistakes, even if they are remedied properly, they will give a low grade E.

There are also some instructors who are more tolerant, seeing that the remedial measures are good, and even giving high marks.

After all, when chefs normally face a large number of guests, cooking mistakes will not be redone unless it is absolutely necessary, but will be remedied according to the specific situation.

Because redoing will not only waste materials, but more importantly, it will delay the time of customers, make them wait for a long time, and the experience will deteriorate.

In addition, the remedial measures take into account the chef's active learning and utilization of cooking knowledge and enhance the chef's experience in handling ingredients, so that he will not be trapped in the same recipes.

The level of remediation and whether the remediation is timely is actually a test of the difference in experience and level between new and old chefs.

Because veteran chefs have cooked more dishes and encountered more situations, they have accumulated more experience and remedial measures for specific problems.

Some novice chefs may have good cooking skills and theory, but once they make mistakes, they are easily overwhelmed.

Because... Recipes only teach people the correct cooking, but they don't teach people what to do when something goes wrong!

"Is Tiansuo already so powerful now?" Yoshino Yuki turned her head from time to time, looking in disbelief at Kei Tasuo who was handling heavier ingredients and cooking quickly.

In the past...Tian Suo often made various mistakes, was at a loss, and even cried quietly when no one was around.

But... Now Tian Suo has improved more than before, but he seems to be full of confidence and ease.

Obviously, working part-time in Liu Xing's store has really increased his strength.

"Facing diners is the best way for chefs to improve." Liu Xing explained.

"I want to learn from Liu Sang as much as I said." Yoshino Yuki said.

"The store is small, the people are poor, and they can't pay wages, and can't accommodate more employees." Liu Xing refused.

"Tch, it's as if they are really coming.

Xiaohui originally helped you, but she was stupid and easy to deceive, I wouldn't do that, even if she needed off-campus practice, she was still looking for a part-time job for a restaurant opened by a high-paying Yuanyue graduate. "Yoshino Yuki said.

There are more than 100 medium and high-end restaurants in Yuanyue Food Street, and more than half of them are opened by Yuanyue graduates.

As a graduate of Yuanyue, he is more inclined to hire Yuanyue's current students as interns.

On the one hand, it is because the threshold of Yuanyue Academy is high, and interns are more reliable than casually recruited chefs. On the other hand, it is to establish a good relationship with the current students who may become graduates in advance.

To put it badly, I became friends with the future superstar chef.

"Shop manager, don't mind...can I collect the money for you?" Minezaki Yaeko said with her arms folded.

"That's great, Ms. Minozaki!" Liu Xing nodded and said.

The store has surveillance video, and the situation in the store will be recorded and stored on the computer hard drive.

At the end of the business every day, Liu Xing would calculate the accounts and count the money. If something went wrong, it can be found out according to the video.

What's more, Minegasaki is already considered a strong woman who has stepped into the upper class, and she may be greedy for his small money.

With old customers taking the initiative to help, after Liu Xing and Tian Suo concentrated on cooking, their efficiency improved rapidly.

……

After dealing with the busiest wave of business, Liu Xing began to make special fresh bamboo noodles for regular customers!

Zhusheng noodles taste better only if they are freshly made. Fried and dried ones are easy to preserve, but they are not as delicious as freshly made wet gluten.

Liu's Chinese restaurant is not a noodle restaurant.

The customers who order noodles every day are not enough to make fresh bamboo noodles every day.

So... Liu Xing will only provide fried bamboo noodles to ordinary customers.

Because, it should be no problem to store it for a month after frying.

Freshly made bamboo noodles, even if stored in the refrigerator, should not be stored for more than 48 hours.

After more than 48 hours, the mouthfeel will decline and no longer have the mouthfeel of fresh bamboo noodles.