The most critical people are members of the royal family.
As for the other people who were invited to watch the ceremony, although their identities were important, they were not as important as the few exclusive people they should really serve the chefs.
As long as a few members of the royal family taste good and feel comfortable eating the dishes... no one will care about the taste of the other invited guests. After all, you come here to see them. For such a grand ceremony, you just come here to eat and drink. As a guest, you have no right to be picky and question the generous host.
Therefore, the foreign chefs who come here must do one thing, and that is to keep the preferences of the customer in mind, and prepare the sauce that the customer needs according to the grams given by him.
As for the final use of this secret sauce, these chefs don't even know, because the menu is incomplete, or they only got a recipe for the secret sauce, and which dish this ingredient will be used in In it, should it be stewed or boiled, stir-fried or used as a decoration on the plate? No one in training knows.
Unless they are standing next to one of the largest banquets and are lucky enough to taste all the dishes at the banquet.
Use their dexterous tongues to judge the use of this secret sauce. Otherwise, they only know that they have learned a sauce, but where will this sauce be used and how to use it? But it is unknown.
This is another very effective way to avoid the spread of palace dish recipes.
This made the trainees feel no joy or feeling that they had learned it after they got the ingredients for this miso.
Because the sauce is 1234 and the ingredients prepared according to this process are actually quite ordinary in their opinion.
But it doesn't matter. Since the process of requesting the matching is not bad, then they will use it. As for how to use it outside the palace, it is their business.
In this menu, there will be no vague words such as a little, about, roughly, or an appropriate amount. It is a detailed recipe that includes the grams of certain sauces that are clearly marked.
This kind of scripted training that did not require any technical content made the people in Mai Fan's group a little stunned. However, after they figured out the reason, several people stopped complaining. Instead, they strictly followed the instructions in the Western-style restaurant. Some stinky rules started weighing these formulas in front of myself.
But that's okay. In fact, this kind of following the script is the most test of the chef's ability. Just like the operator is different, even if the same ingredients undergo a series of operations, the resulting taste will be completely different.
Now the six of them are faced with how to put together the fixed ingredients. What they need, the taste will be relatively consistent.
This kind of purely professional field, no one is afraid of it. The only thing worth worrying about is the wild man who becomes a monk with innovative dishes. Everyone is afraid of him. In this kind of assessment, he must adhere to his own innovation. The spirit carries out self-understanding and analysis on the basis of the original dish.
However, they really overthought it when Maifan and the others prepared the prescribed amount and began to be inspected by the training teachers here.
They discovered that this person actually made two servings of the sauce. Although they don't know where this sauce will be used, this will not prevent him from using it in his own dishes.
In addition to the tested A, he produced the C that can be used by himself.
As the training teachers tasted it one by one, Mai Fan and others also put their fingers in the innovative sauce boss's new sauce.
Don't tell me that the new product he modified can be used to make stir-fry dishes with a burst of sauce, or that it can be made lighter and mixed with noodles.
The expressions of the testing teacher over there were more colorful than those of Mai Fan and others.
As a chef who mixes with this sauce all year round, I have tasted this kind of thing hundreds of times. He had seen a lot more unpalatable ingredients than those prepared by the chefs, and the exaggerated professionalism displayed by these people was the fundamental reason for his surprise.
"Well, I think there is probably nothing to teach you in this training. If you can maintain such a professional level, then I may not need to remind you any more in the last training. Yes, you Everyone has passed, go out from here and enter the last room. Go and train for your last level."
It seems very complicated, but in fact there are only a few real training classrooms. The last door is for them to handle a home-cooked meal alone.
The training chef just told him a name. But here's the chef. Except for Mai Fan, everyone had eaten this simple home-cooked dish outside. For Mai Fan, making this dish is actually not that difficult, because the diary and the tavern will collect the corresponding information and copy it perfectly. He only needs to make it according to the recipe.
As soon as this strange question came out, several people who entered the final level felt that their professional standards had been questioned in a way that was too insulting.
Even housewives can make this kind of dish very skillfully. Why is it necessary for them to come here and make it specially?
But it doesn't matter. Everyone was confident in the speculation and brought it out. How could people be eliminated in this final level?
What was unexpected was that half of the six of them failed.
What's the point? Several people were really surprised. There were even some who were unconvinced and started to try the dishes of the other three people who had passed.
Among the three people who passed, Mai Fan was the dish.
His cooking was average and tasted good, but he couldn't tell which dish was better... After several people finished eating, they were all confused.
At this time, the training teacher calmly gave the group of chefs a hint: "Have you ever thought that this traditional dish has actually been integrated into the tastes of ordinary people and even the public during its long history.
In fact, it is no longer the original taste of this dish that has been handed down. "
The three people who failed have made relative improvements according to their own habits, their own tastes, or the tastes of the customers in their stores.
Although this improvement will cater to the taste a little, they are not unpalatable, and even during the test, they made new adjustments towards the most orthodox method.
But this habit was brought out in this inspection.
(End of chapter)
