Cai Mingjun was completely stunned and couldn't understand why Jiang Haokun kept everyone else and let him leave.
Liu Hong, Pang Xu and others were also surprised, because Xiao Cai was a small worker in the back kitchen, and he was the kind of person who had only one person more than him and not much less than him. Driving him away and recruiting new people would be a waste of time and money. It's a waste of energy and totally pointless.
Lin Yue didn't explain much: "Don't you understand what I mean?"
"oh oh……"
Cai Mingjun agreed dullly and left with a depressed look on his face.
"Okay, I've finished introducing myself. Let's disperse. The people in the kitchen are following me."
Lin Yue took Steven, Pang Xu, Liu Hong and others to the back kitchen.
As for Cai Mingjun, he can't say he likes it, nor does he dislike it. The main reason is that this guy has no manliness at all, he is a standard licker, and he is too opinionated. At first, he said that he had to go abroad to learn how to cook Western food. Mom, I put this matter behind me after getting together with Peng Jiahe. Is it worth finding someone else? As a man, since he has set this goal, he should start from beginning to end and not listen to women in everything. of.
In short, he and Cai Mingjun have different views and have some personal grudges.
But this is only a secondary factor. More importantly, Cai Mingjun has another use.
"That's the cold storage over there, and here's the cooking area. There's also a small door leading outside. It's very convenient for taking out garbage and moving goods." Lin Yue briefly introduced the layout of the kitchen, pointing to the dining table and cooking table. : "You should get familiar with the environment first, see if there are any kitchen utensils that need to be supplemented, make statistics and tell Dang Qian."
Second chef Liu Hong said: "Don't worry, Mr. Jiang, we know what to do."
Manager Feng of the Gray Whale Restaurant gave him an extra two months' salary. Now he doesn't have to look for a new job. The original team was seamlessly transferred to the Reef Restaurant, and the salary remains the same. Jiang Haokun can be said to have helped him a lot. Comparing his feelings, of course he has to Repay this kindness.
Lin Yue said: "What I want is not your reward. What I want is for you to work hard and achieve results, so that you can overwhelm the Gray Whale Restaurant."
This statement was politically correct, but the expressions of Liu Hong, Pang Xu and others were a little discouraged.
First, Lu Yuan defeated Steven with "Beef Wellington", a dish that tests a chef's skills. The gap in cooking skills cannot be offset by getting a good knife or being in a good mood today.
The second reason is that Gray Whale Restaurant has been open on Huojutai Road for several years and has a first-class reputation and a stable customer base. As a newly opened Western restaurant, it is extremely difficult for Reef Restaurant to catch up in a short period of time.
"What? No confidence?"
Lin Yue looked at Liu Hong. Liu Hong lowered his head and looked at Pang Xu. Pang Xu lowered his head. He then looked at Steven. Steven did not lower his head, but the expression on his face was still far from confident. .
"Not bad, they are not the kind of kitchen greasers who only know how to flatter horses and shout slogans."
He walked to the kitchen door and stopped: "I'll go to the front and take a look, Steven, to make one of your specialty dishes."
The French chef didn't know what he was going to do, but since his boss gave him the order, he headed into the cold storage to look for ingredients for his specialty dishes with the idea that he had to leave a good impression on his boss on his first day at work.
In a restaurant that is operating normally, there is a clear division of labor between the kitchen positions. Those who wash vegetables, cut vegetables, make pasta, and assemble cold dishes all perform their own duties, which can greatly improve the efficiency of cooking. Here Pang Xu, Liu Hong and others Not yet familiar with the layout of the kitchen, he could only do simple tasks. When Steven finished the dishes and went to the front to invite the boss, half an hour had passed.
Lin Yue came to the food preparation table, looked at the food in the middle of the seven-to-eight-inch diameter plate, and said, "What is this dish called?"
Steven said: “Lobster stew with morels and asparagus.”
He took the knife and fork from Liu Hong, forked a piece of lobster meat and put it into his mouth. He nodded while eating: "It tastes good."
Next is the sauce underneath.
He took a spoon and scooped a little into his mouth, closing his eyes and savoring it carefully.
"300 grams of lobster, 5 asparagus heads, about 50 grams of morels, half a green onion, 2 pinches of parsley, about 20 grams of butter, appropriate amount of salt and pepper. The first step is to put the asparagus heads in salted water Cook for about 10 minutes. During this period, stir-fry the morels quickly in a frying pan over high heat until the juice is reduced. Add chopped green onions and parsley, then add butter and lobster pieces, sprinkle with salt and pepper, stir and stir-fry for a few seconds. Minutes, the asparagus heads are almost done by now. Remove from the pot and drain under cold water. The main ingredients are finished, and the next step is to make the sauce."
"The materials used are crushed lobster shells, a little bulb fennel, a little celery, a spoonful of olive oil, 50 ml port wine, 200 ml full-time whipped cream, an appropriate amount of seasonings and curry powder. The production process should be to combine the bulb fennel and Slice the celery, add olive oil to the stew pot, fry the lobster shells and vegetables on high heat for 10 minutes, add the spice bundle, curry powder, port wine and fresh cream, simmer over low heat for 15 minutes, then filter everything through a fine mesh strainer Needless to say, the ingredients, squeezing out the soup, and final plating.”
Everyone in the kitchen looked at each other in confusion, because this was Steven's recipe and they had always made it, so they were familiar with it, but how did Boss Jiang know?
The worker surnamed Xing raised his head and looked around. He wondered if the boss had installed a camera in the back kitchen and saw the cooking process. Otherwise, there was no way to explain why he could understand the recipes so clearly. As a result, he couldn't find anything after searching around. Found signs of a camera being installed.
Steven recovered from his surprise: "Yes, how did you know?"
Lin Yue said: "If I said that after eating all the dishes once, you can understand the cooking steps and ingredient ratios, would you believe it?"
Steven shook his head: "I don't believe it."
Senior chefs in the industry can indeed analyze dishes through tastings and come up with recipes through reverse engineering, but no matter how awesome the chef is, they don’t dare to talk as fully as he does.
Lin Yue patted him on the shoulder: "You will believe it in the future. This is the reason why I said that the Reef Restaurant will wipe out the Gray Whale Restaurant."
Liu Hong and Pang Xu whispered, Tang Xiangyang and Zhao Duzhong looked at each other in astonishment. They didn't know how much the above words contained. If this was really the case, then the owner of the Reef Restaurant would be so awesome. There are no chefs in the world in front of him. What other secrets are there?
"Have you ever been a chef before? Boss?"
Lin Yue paused, looked back at Steven and said, "You can say that."
He left without explaining in detail.
The kitchen staff couldn't figure out what this sentence meant. If you have done it, you have done it. If you have not done it, you have not done it. What does "you can say" mean?
Only Lin Yue knows the answer to this question.
He inherited the cooking skills of Sha Zhu in "Love in the Courtyard" and worked as a cook in "Youth" for many years. His cooking skills are superb and at the pinnacle, which is definitely at the level of a master. Yes, there is a big difference between Chinese food and Western food, but the essence of the ingredients has not changed, and the cooking techniques are also similar. With [Olfaction Animal lv3] to assist you, is it difficult to make a difference in the field of Western food?
And because the world of "Youth" and the world of "Mr. Good" are concepts of parallel universes, the current identity is Jiang Zhihua's son, the former president of the Jiang Group, so they cannot answer categorically that he used to be a chef.
…
Cai Mingjun was kicked out of the chef team. He was very unhappy and scolded Jiang Haokun. However, this emotion came and went quickly because yesterday he saw Lu Yuan making Wellington steak. He was deeply impressed and spent the whole night thinking about how to get the other party to accept him as his disciple.
Now Jiang Haokun doesn't let him work at the Reef Restaurant, so he can study at Lu Yuan's place.
His thoughts are good, but the reality is quite skinny.
In order to become a disciple, he did not hesitate to follow Lu Yuan. After his whereabouts were exposed, Chef Lu very clearly rejected his request to become a disciple. He was impatient and annoyed about this and did not know what to do to achieve his wish.
"What are you doing? Do you have eyes?"
The sound of the brakes was followed by the driver's angry curse.
Xiao Cai looked up and realized that he had walked onto the crosswalk and was almost hit by a taxi because he was distracted and not looking at the road.
"This kid doesn't even look at traffic lights when walking."
He walked back to the sidewalk amidst an aunt's complaints, when someone tapped him on the shoulder from behind.
"It's you?"
When he turned around and saw the person coming, he was stunned. Even though the man was wearing sunglasses, he could still identify him. It was Jiang Haokun, the owner of the Reef Restaurant who fired him yesterday.
"You...what do you want to do?"
