The Pentium Era - South to North

The next day, Huijuan and the others set aside a space in the back kitchen and bought household gas stoves and high-fire single-burner stoves, as well as ovens, microwaves, air cookers and rice cookers, as well as a stopwatch and measuring cups and cylinders for timing. Balance scales.

Considering that the business of "Food and Drink" will be launched in dozens of cities across the country in the future, it is impossible for Huijuan or Xiaoli to go to every home in every city to stare at this set of recipes. Words like "a little", "a spoonful", and "stir-fry a few times".

If these words are written, it means that they are not written. In fact, the person who wrote them is not sure in his heart.

"A little" and "a spoonful" must be quantified to how many milliliters and grams, and "how many times to stir-fry" must be accurate to how many minutes and seconds. Only after chefs are familiar with these quantitative indicators can they rely on experience as appropriate, or Increase or decrease the taste according to the taste of the guests, but there must first be a standard as a basis.

The other chefs in the hotel's back kitchen didn't know what they were going to do. Everyone was very curious and gathered around to watch the excitement. When they asked Huijuan and Xiaoli, they just smiled and kept everything secret until the recipes came out.

Fatty Fu and Zhang Chenhuijuan said that "food men and women" still need someone who can control the quality of dishes. Xiaoli's focus is on daily management. It is best for this person who controls quality to participate in this book. Formulate the recipe so that he will know it well.

Zhang Chen and the others all think what Fatty Fu said makes sense. Since Huijuan can't leave, there must be an expert. If Xiaoli wants to reach that level, it will take time. Even if she reaches that level, she is the same as Huijuan. , her job is also the day-to-day management of the entire company.

After several people discussed it, they decided to transfer Du Tao, the second cook of the Tuxiangyuan Hotel, to the "Food and Drinking Man" as the executive chef. Du Tao himself is also a senior technician, so of course there is no problem with his skills, while the Banmutian Hotel, transferred Taking a second wok will not affect the overall technical strength.

Huijuan thought for a while and said to Fatty Fu: "Master, please accept him as your close disciple."

"Didn't I just close the door once?" Fatty Fu stared at Huijuan, his eyes bulging.

After Huijuan, Fatty Fu has not accepted an apprentice for so many years. Many of the winners in the National Master of Chef Competition wanted to be apprenticed to Fatty Fu after the competition, but Fatty Fu did not agree to any of them. This time Huijuan took... He took Xiaoli to Sanya and fought hard until Fatty Fu made an exception and accepted Xiaoli as a closed disciple.

Huijuan giggled: "Then you can lock me up again."

Fatty Fu understood Huijuan's intentions. The chef industry is difficult to manage even if it is easy to manage. It may be one of the few industries that really pays attention to the teacher-instructor relationship.

Its masters and apprentices are different from masters and apprentices in other industries. They really still have the feeling that one day is a teacher and a lifetime is a father. If the apprentice does not do well, the master will pass by and the apprentice will not even say a word. Dare not say a word.

Anyone who dares to betray the master will have a bad reputation in this industry, and it will be difficult to find a job. After all, no matter how big the hotel is, the boss has no decision-making power to decide whether the chef can be used. The boss is a layman, so he decides The power lies in the hands of the executive chef, unless the boss is also a chef himself, and a chef will also sneer at such a person.

If Du Tao becomes Fatty Fu's disciple, the executive chef will have someone to suppress him. At the same time, Huijuan and Xiaoli will also become his senior sisters. He will not dare to expose Xiaoli's dirt, otherwise, the master will Get rid of him.

Fatty Fu sighed softly. Since he had brought up this matter in the first place, Huijuan's request was considered reasonable, and Fatty Fu agreed.

Huijuan went to talk to Du Tao and told him about the "Food and Drinking Man and Woman" project and why they moved so many household cooking utensils. She said they wanted to transfer him to be the chief executive of "Food and Drinking Man and Woman". kitchen.

"What do you think?" Huijuan asked.

Du Tao didn't say anything. Although the title of executive chef was very nice and the salary was good, he hesitated.

He looked at the pile of gadgets in the distance and thought to himself, if he went there, he would have to say goodbye to the hotel's wok and deal with these gadgets every day. This would feel like a waste of martial arts.

The profession of chef is one of "one skill can make you eat all over the world". As long as you have the skills in hand, you don't have to worry about work and income even if you are not in Tuxiangyuan Hotel. Now if you let him give up his martial arts, wouldn't he be cutting off his future?

Huijuan looked at him and knew what he was hesitating about. Huijuan said to him:

"The cookbook we are assisting Master in making is Master's last cookbook. He will put all his experience and skills in it. Even if others want to follow suit, Master will not want it. If you If you are willing to go to 'Eating Men and Women', Mr. Zhang and I will do the work of the master and ask him to accept you as his disciple and participate in the production of this cookbook.

"Mr. Zhang himself is also the chairman of 'Food and Drink'. I think if he and I go together, Master will sell this face."

After hearing this, Du Tao was moved. "One trick can be used all over the world" is good, and it would be even better if he could become Fu Yaozong's disciple. If so, wherever he goes in the future, his monthly salary will be increased by at least 10,000. This In those days, senior technicians were not uncommon, but Fu Yaozong had only a few apprentices.

"If I can become Master Fu's apprentice, I will go." Du Tao and Huijuan said.

Huijuan nodded.

Du Tao became Fatty Fu's disciple. He called Huijuan and Xiaoli both senior sisters. Xiaoli blushed when he called her and said, "I'm such a bad guy, it's embarrassing."

Huijuan smiled and said: "No matter how bad you are, you are still a senior sister. No one can change her."

Even though Xiaoli went to Sanya, she still practiced knife skills every day, chopping potatoes and radishes, or filling a pot with one-third of the pot's worth of sand and practicing turning the pot with one hand.

Back in Hangzhou, Xiaoli not only tried new dishes with Huijuan and Du Tao, but also followed Fatty Fu every day. She wanted to get started, but of course it was still early. Her task was to take notes with a pen and paper by the side, and watch them with her eyes every day. , I have also made a lot of progress, at least I know how to make each dish.

Zhang Chen and Huijuan said not to make Master Fu work too hard. After all, at such an old age, he can work up to three or four hours in the afternoon every day. During these three or four hours, Xiaoli followed Master Fu. During the rest of the time, she continued to practice. Knife skills, practice cooking.

When the sand in the pot spills out less and less, she can now cut a piece of dried fragrant into four pieces, and then cut into shredded dried fragrant.

Huijuan praised her for her rapid progress and that she was born to be a cook. This suddenly increased Xiaoli's confidence. What made her most happy was that the dried fragrant shreds she cut were now ready for use in Tuxiangyuan. They were no longer just Meals can be provided to employees.

"Yes, starting tomorrow, you can shred the meat." Huijuan and Xiaoli said.

While Fatty Fu, Huijuan and Xiaoli were busy, Zhang Chen was also busy. He went to their Jiubao logistics base and took out half of the warehouse in Gu Gong's yard and divided it into two floors. As the headquarters of "Food and Drink", it covers a total area of ​​almost one thousand square meters.

In other cities, "Food and Drink" has a processing workshop of one to two hundred square meters, with an office and rest area upstairs. Because Hangzhou is the headquarters, it is different.

On the first floor, Zhang Chen not only set up a processing workshop, but also renovated a large kitchen. This is used to train chefs. Zhang Chen prepares chefs from all over the country to unify their skills here for a period of time. and discipline and etiquette training before taking up the job.

These chefs are sent to every household. Everything they say and do when they go to a customer's home represents the image of the company. Therefore, in addition to skill training, they must also be trained in courtesy and etiquette.

In addition to several offices, there are two classrooms and a restaurant on the second floor. This restaurant is not used for eating, but for training waiters to set up tables.

Zhang Chen arrived here, went to Zhang Xiangbei's office, and asked Zhang Xiangbei to call Wu Huan and Li Wei. He introduced them to the "Eat for Men and Women" project, and then said to them solemnly:

"I have brought you here. First, I hope that in the future, 'Eating Man and Woman' will be able to get support from your 'Zhai Xian Delivery'. The reason why 'Eating Man and Woman' is put together with you is because in the future, 'Eating Man and Woman' will need ingredients every day. I need to purchase all the ingredients and seasonings from you, so it’s more convenient to put them together.”

"Then they are our customers." Wu Huan said with a smile, "Not only do we support them, we also welcome them!"

"This is one." Zhang Chen said seriously, "The second is, I want to hear what suggestions you young people have for this project. You are active thinkers and are better at the Internet than me. "

Zhang Xiangbei thought for a moment and said to Zhang Chen:

“Not only does it have to be delicious, it also has to look good, and it has to have a sense of ceremony.”

"What do you mean?" Zhang Chen asked.

"Tasty, of course, refers to the taste of the dishes, and good-looking means it has a performance quality. For example, the chef can carve the radish flowers on the plate, and the waiter can fold the napkins on the spot. It's not just for one table. It’s also very fast, so everyone sees it as novel and fun, and has a different experience.”

When Zhang Xiangbei said this, Wu Huan and Li Wei both said yes, this is good. Zhang Chen nodded and thought Zhang Xiangbei's suggestion was very good.

"There is a sense of ceremony." Zhang Xiangbei said, "Foreigners are better than us at this point. If they go to a high-end restaurant to eat, they will be very formal and need to wear a formal dress to attend. We are very casual wherever we go. This is Banquets at home are more likely to become casual. In fact, if it is casual, the people being invited will feel less valued.

"So when you go to someone's home, you need to pay more attention to the sense of ceremony. When the waiters arrive, they must set up the table strictly according to the highest banquet standards. The seats of the host, the guest of honor, the seats of the deputy host, the seats of the deputy guest of honor, etc. must be clearly distinguished. .

“When setting the table, everything is essential, including bones, plates, soup bowls, spoons, chopstick holders, water cups, red wine glasses, white wine glasses, etc., including folded napkins. Be sure to set them up first, and wait until the guests are seated before taking away the unnecessary ones. It makes it look very formal and gives a sense of ceremony. Even though it is a family banquet, both the guests and the guests will feel very dignified, which is different from eating at ordinary people's homes."

When Zhang Chen was in Haicheng, in order to cope with the interview at the hotel, he went to Xinhua Bookstore and bought a copy of "White Swan Hotel Management Practice". He read it carefully for a few days. He still vaguely remembers that these things are in the book. They have all been written, but how did Zhang Xiangbei know this?

"How do you know this?" Zhang Chen asked Zhang Xiangbei.

Zhang Xiangbei smiled: "I used to deal with hotel restaurants every day. Whether it was Chinese food or Western food, there were only a few things in the restaurant. Why don't I learn it? Only when I learn it can I have a common language with others."

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