Food: How did I become a chef when I set up a stall?

The old flavor Sichuan restaurant is popular.

Guests came upon hearing the news.

There were just too many people on the first day, a small fire on the second day, and a big fire on the third day.

I don’t know who spread the rumor, but now everyone knows that there is a great Sichuan chef in the Old Flavor Sichuan restaurant.

But this chef is very mysterious, and no one knows what his resume is.

Great chefs all have resumes, such as when they were apprentices to whom, when they became chefs, when they became chefs in which big restaurants, etc.

Guests can also know how good this chef is.

The back kitchen of Laoweiwei Sichuan Restaurant also installed security guards, and Shen Hai personally guarded it to prevent diners from entering.

The kitchen is an important place and no idlers are allowed to enter.

In addition, Jiang Feng wore a mask at night and walked quietly without being noticed.

The news continued to be passed on, and soon it was delivered to a Sichuan restaurant.

This Sichuan restaurant is called Sichuan Flavor, and it is also a long-established Sichuan restaurant. The restaurant has three floors and is located in the downtown area of ​​the old city. It has always had a good reputation for customer flow.

But recently, Sichuan restaurants have had a big problem.

The restaurant owner found a new young wife, Yang Juanjuan, so he gave the restaurant to her daughter-in-law.

Yang Juanjuan was quite stingy. When she found out that the executive chef in the back kitchen was not only getting a salary but also a commission, she started to find faults and try to drive away the executive chef.

This Sichuan chef with a well-known name as executive chef has excellent skills and has several apprentices working with him.

Including the restaurant commission, the average monthly salary is 70,000 to 80,000 yuan, and on good days it can reach 100,000 yuan.

Yang Juanjuan felt that he took too much. For ordinary chefs, 18,000 yuan a month was considered high, but 70,000 to 80,000 yuan a month was really unbearable.

I just thought about firing the person.

After some operations, the executive chef couldn't stand the anger and just left.

Several chefs followed, and two chefs left, so Yang Juanjuan invited other Sichuan chefs.

These days, it’s hard to find a few great chefs anywhere.

But the result is really not found.

Top chefs are not that easy to find.

They are all learned from very powerful chefs, and gradually they reach the level of an executive chef. The accumulated experience and abilities are beyond the comparison of ordinary people.

The Sichuan cuisine made by the chef hired later was average, and the Sichuan Flavor Restaurant's reputation and sales began to decline.

This incident is the popular saying on the Internet: "Layoffs hit major arteries."

Later, Yang Juanjuan began to hire powerful Sichuan chefs everywhere at high prices.

But the previous executive chef had some connections, and other powerful chefs would not go to Yang Juanjuan’s place, and they were indeed unavailable.

Just today, Yang Juanjuan heard about the old flavor Sichuan restaurant.

Her subordinate, her cousin Yang Dalong, reported excitedly:

"Sister, there is absolutely nothing wrong with this chef. His cooking skills are not average."

"It's only been a few days, and the business of that small restaurant has been extremely good."

"If we invite him over, the restaurant will definitely become popular again!"

After hearing what Yang Dalong said, Yang Juanjuan immediately wanted to verify it.

There is no other way. If we can't hire a good Sichuan chef, our business will really decline.

Then you will lose money.

After all, employee wages and the consumption of various water, electricity and food materials are costs.

So, at noon, Yang Juanjuan took Yang Dalong, a driver, and a follower, and the four of them got into the car and went straight to the Old Flavor Sichuan Restaurant.

Yang Dalong is now the lobby manager of Sichuan Flavor Restaurant. The driver is a distant relative of Yang Juanjuan, and the attendant is also a relative of Yang Juanjuan's natal family.

This can be regarded as being responsible to my mother's family and arranging for them to stay in the restaurant.

But I am completely irresponsible for the restaurant.

The four of them soon arrived at the Old Flavor Sichuan Restaurant.

Before parking the car, I saw many customers lined up outside the restaurant.

The scene was extremely lively.

This is Jiang Feng’s third day at the Old Flavor Sichuan Restaurant.

Sichuan restaurants are becoming popular very quickly.

There was no other way, but there were so many repeat customers that the restaurant became more and more lively.

When new customers saw the bustling restaurant, they wanted to come in and have a taste.

Then I became a repeat customer.

The restaurant became a hit.

The root still tastes great.

Jiang Feng was busy in the kitchen, immersed in the process of cooking delicious food.

Of course, cooking a few dishes is enjoyable, cooking dozens of dishes is a bit tiring, and cooking hundreds of dishes is really tiring.

Now the restaurant closes after 2:30 noon and opens at 5:30.

Just to let Jiang Feng rest.

Outside the restaurant, Mina, Yang Juanjuan and their group asked for a number plate and waited outside.

At this moment, several people around were chatting.

"I want to try the spicy chicken today. I heard that the spicy chicken is very delicious. I didn't even eat it yesterday."

"Yes, the fish-flavored shredded pork and couple's lung slices I had yesterday tasted really good!"

"This old Sichuan restaurant has been open for a long time, why has it suddenly become so busy these days?"

"I heard that the previous chef was hospitalized, and the boss spent a lot of money to hire a new chef. That chef was very good."

"It's delicious. I had a meal yesterday and I want to eat it again today."

Yang Juanjuan listened quietly.

Guest feedback best reflects the skill of the chef.

Yang Juanjuan is also a shrewd person, but she is stingy and likes to withhold money. She feels unbalanced when she sees her employees making more money.

With this kind of mentality, it is okay to be a small businessman, but not the person in charge of a restaurant.

Yang Dalong said next to him:

"Sister, what I said is right, the chef hired by this restaurant is very good."

“It’s only been a few days, and it’s already so popular.”

"Didn't you ask me to keep an eye out for any good Sichuan chefs? I came here specifically to find out."

Yang Dalong transformed into a credit-seeking boy to solicit credit for himself.

Yang Juanjuan nodded, "Let's taste it first before talking about it. I have to check the level."

Some people say that the food in small restaurants is better than that in big hotels.

This statement is actually not correct. Just like what is said in the TV series "Black Ice", if small restaurants really taste better than big hotels, then big hotels will close down.

The dishes in the hotel are strictly selected from the selection of materials, the use of people, to the cooking techniques, and all the chefs are professional.

For small restaurants, it all depends on the chef's personal skills.

Therefore, under normal circumstances, the food in big hotels must be delicious.

Yang Juanjuan manages a restaurant and disdains the Sichuan food in small restaurants. This is the mentality.

About half an hour later, when it was their turn, the four people came to the store and found a seat to sit down.

Yang Juanjuan was not polite and ordered eight dishes directly.

All are signature Sichuan dishes.

Soon, dishes were brought out one after another.

Every time a dish was brought out, they would pick it up and taste it immediately.

It doesn't matter if you don't taste it. Once you taste it, you realize that the Sichuan food made by Jiang Feng tastes so good.