Pang Bowen chatted with Fu Yu while driving.
After these two contacts, he had some understanding of the young man next to him.
Young, handsome, talented, hard-working, with a good personality, it can be seen that he has a good tutor.
Although I heard that my family is only from a small county town, my family is harmonious, my parents are loving, and Fu Yu himself is very capable.
The future prospects are limitless!
The more Pang Bowen looked at Fu Yu, the more he appreciated it, and the more he looked at it, the more satisfied he became.
The two of them were chatting wordlessly when Pang Bowen suddenly remembered how Zhao Meng was protective of Yu Duo at the Chollima Hotel.
I couldn't help but asked curiously: "Xiao Fu, is Chef Zhao your master? I see how much he takes care of you."
Mentioning Zhao Meng, a smile suddenly appeared on Fu Yu's face: "Well, in my heart he is my master. When I first entered the kitchen after graduation, I worked under him."
Pang Bowen joked: "Chef Zhao doesn't seem like someone who is willing to take on apprentices. It seems to me that the few people under him only treat you very well."
Fu Yu laughed when he heard this: "That's true. In fact, when I first went to the kitchen, Chef Zhao treated me the same as everyone else."
When Pang Bowen heard this, he said, "Hey, what's going on here?"
Fu Yu couldn't help but recall what happened back then, and couldn't help but be happy: "Actually, it wasn't a big deal. I just graduated from school at that time, and I didn't know what to do. I just thought that hard work could make up for my weakness, and I learned more and practiced more... ....”
"However, the store has always been very busy and there is not much opportunity to practice during the day, so I took advantage of my time after get off work in the evening to secretly go to the back kitchen to practice..."
...
a year ago.
Chef Zhao Meng discovered that his kitchen counter had been extremely clean in the past few days.
Take the stainless steel countertop for cutting vegetables. In the past, because the closing time was too late, the cleaning ladies would do it hastily and then clean it carefully when they came the next morning.
But according to his observation, in recent days, this aspect of sanitation and cleaning of the kitchen counters on his side has been omitted, while everything on Gu Yunwu's side is normal.
It looked like someone had cleaned his place while everyone was resting.
On this day, he made a conscious effort to seize the time to raid the kitchen after get off work in the evening.
The store closes on time at 10:30, and usually around 11 o'clock in the evening, there will be no one walking around in the dormitory.
However, when he went to the back kitchen, sure enough, there was a light on inside.
He calmly walked to the back kitchen and saw Fu Yu, wearing chef's uniform, sitting in front of the kitchen counter with radishes in a formal manner.
At this time, the air conditioner in the store had long been turned off, and the kitchen was as stuffy as a steam oven. Fu Yu's face was flushed with heat. He was not cutting the knife fast and his movements were a little unfamiliar, but his expression was very focused. He didn't notice anyone behind him at all.
"What's the use of practicing this? Have you learned how to cut, chop, and chop?"
Fu Yu was startled when he suddenly heard the sound. His hand slipped and the knife almost dropped.
"Chef Zhao..."
Zhao Meng originally had a serious face, but now his expression was tense and he looked particularly bluffing.
Fu Yu respected and feared Zhao Meng. The main reason was that Zhao Meng was usually stern and very strict with small workers like them.
Zhao Meng stood by the kitchen table and glanced at the ingredients and utensils placed on it.
Fu Yu hurriedly put down the tools in his hands: "Chef Zhao, I, I just came here to practice my skills. I bought all the ingredients myself, I didn't use anything in the store."
Zhao Meng looked down and saw that what was withering was a small flower that was usually used as a decoration for a popular dish in the store.
Looking at Fu Yu again, his face was covered with sweat.
"It's so hot, why don't you turn on the fan?"
There is no air conditioning in the back kitchen, but there is a large ceiling fan. Although the wind power is average, it is better than nothing.
Fu Yu said honestly: "Save electricity."
When he was in school, he was self-sufficient in paying for the water and electricity bills in the dormitory, so he was very careful in this regard.
Zhao Mengshi nodded calmly: "I'm quite careful. Who did you learn this flower withering technique from?"
"Follow you, when you usually put the dishes on the plate, I watched it a few times and practiced it by myself."
Zhao Meng shouted: "Have you ever practiced coir raincoat cucumber?"
Fu Yu looked at Zhao Meng and nodded.
Zhao Meng said: "Okay, cut it and let me see."
Fu Yu carefully looked at Zhao Meng's expression to make sure he was not joking, and felt a little embarrassed: "When I went to the supermarket at noon, the cucumbers were not too fresh, so I didn't buy them."
Zhao Meng took out the key and threw it on the kitchen table: "Go to the warehouse and get it yourself."
Fu Yu did as he was told, took the key to the warehouse, and honestly picked a cucumber back.
After washing, I stood in front of the kitchen counter and started cutting cucumbers.
The difficulty of this dish is to cut it quickly without cutting off the cucumber.
It needs to be both thin and even, and the cutting method is still very difficult. If you don’t put in some effort, you won’t be able to do it.
Fu Yu took a deep breath and placed the cucumber on the eucalyptus board.
Using the cucumber's longitudinal axis as the benchmark, first make a neat cut at an angle of 45°.
The knife edges are spaced 0.2cm apart. When cutting, lift the back of the knife a little, and only let the tip of the knife lightly hit the eucalyptus board every time you cut, without cutting the cucumber.
After cutting all the sides, turn the side with the knife edge downwards, still using the longitudinal axis as the benchmark, and cut vertically into a neat knife edge.
The cutting method is the same as before, but do not cut the cucumber.
While Fu Yu was operating, Zhao Meng had been carefully observing his movements.
After all, he is a newcomer who has just graduated from a chef school and has little experience in the kitchen.
Even cutting a coir raincoat cucumber is done in the stupidest way.
but......
The method is a bit clumsy, but the advantage is that it can be done in one go, and the cut was completed smoothly in less than two minutes.
Zhao Meng didn't pick it up to check. With his eyesight, he could confirm that the cucumbers were cut very standard.
It's quite average, not particularly thin, but very even, and most importantly, there are no breakpoints.
Based on Fu Yu's experience, it's pretty good to be able to cut it like this.
It can be seen that this kid usually works hard.
Zhao Meng couldn't help but glance at Fu Yu.
Good boy.
Zhao Meng raised his eyebrows and asked, "Did you practice this before when you were in school?"
"I learned this dish in school, but it wasn't part of the exam, so I just practiced it in class."
"Can classroom practice reach this level?"
"When I was in school, I also practiced in my spare time."
When he was in school, the teacher often gave him instructions on how to cut with a knife, but they were all simple operations.
Moreover, the time in class is very short. The teacher talks once, leaving not much time for practice.
I usually rely on consciously using my free time to improve myself.
As the saying goes, it takes three years to master a knife. Knife skills are not something that happens overnight.
He was a small-time worker who had just graduated from a chef school and became an apprentice in the kitchen of a hotel. To be able to reach his current level, it was obvious that he had worked hard.
