Fix fixed point

"Aww, Kara, take it easy."

Adam was lying shirtless on the bed so that Kara was changing him for a sprain.Carla stepped on the ground with one foot, put one knee against Adam's waist, waved off the plaster and raised it high, as if holding a trophy.There was a burning pain in Adam's back, and he looked sideways at Carla's right hand in fear, as if what Carla was holding was not a plaster, but a piece of his own skin.

Carla rubbed the reddened skin on Adam's back, twitching the muscles on his shoulder blades with cold fingertips.She couldn't help frowning, and bit her lips out of the tooth marks where Adam couldn't see: "Adam, you still need a hot compress tonight. Use hot water to rinse well when you take a shower."

Adam nodded muffled, got up and quickly rushed into the bathroom to take a shower.He came out to see Carla, still in her nightgown, sitting cross-legged on his twin bed, moping.Kara raised her head and asked, "You go there during the day and come back to work at our side at night. Not only did you have less than six hours of rest, but you also strained your muscles there. Is it worth it?"

"It's quite different there. It's the first time I've seen such a kitchen..." As soon as Alimentum was mentioned, Adam immediately lifted his spirits and waved his hands to prepare for a long speech.Kara interrupted him with his hand: "I know, I know! These days you said at least once a day, each of their chefs has an electronic display in front of them, which is used to display the dishes that everyone needs to cook, right - no Just like McDonald's."

"That's not McDonald's, Carla! The requirements are strict there. The ingredients must be cut to the specified size, the cooking time is accurate to the second, and the finished temperature is accurate to half a degree. Did you know that the best temperature for most fish is 42 degrees? ? And pink pork (*Note [-]) is actually safe and delicious, as long as you..."

"They're bound to use measuring cups and Bunsen burners too? Because I'm pretty sure the chemical industry will."

"Kara!" Adam glared at Carla, raising his voice, and Carla immediately bared her eight teeth: "What's wrong?" Her fingers were still holding the plaster, shaking in the air.

Adam didn't dare to talk back directly, he still needed Kara to help him apply plaster at night, he didn't want to offend someone who held the power over his own life and death, Adam touched his aching shoulder blade, and asked in a low voice: "What do you think about Alimentum? Is it? Still don’t like Hongrui?”

"Of course I don't like him!" Cara slammed, stepped on the ground and stood up, "He humiliated you in public!"

"But he later compensated me for the misjudgment, he..."

Kara interrupted Adam and said loudly: "He still uses you as a coolie. You haven't cooked there yet, and you forgot that you are a chef, not an apprentice. You are the sous chef of the piggy restaurant!" "

"Little Pig Restaurant is not one of the world's 50 best restaurants, nor does it have a three-star Michelin..."

"My point is, what are you doing? Even if you've worked in the number one restaurant in the world, as long as you're not cooking for customers, you're wasting your time - because that won't fit on your resume .You work there in the morning, come back to open a store at night, and work two full-time jobs by yourself. What are you doing for?"

"This..." Adam was speechless, he had never thought about this question.He doesn't know if the other two finalists will intern for eight hours at the restaurant, but he's at Alimentum just because he loves it, and he'd even be happy to finish his dinner there if it wasn't for the fact that he has to make a living.

Adam rubbed his hair vigorously, and his brown hair was messed up by him. He said hurriedly: "Cooking staff meals is actually not as bad as you think. Everyone likes my dishes and is willing to answer my questions—I Asked a lot of questions, really, a lot of questions - I'm thankful that no one bored me. You might think Alimentum's internal operations are very industrial, but I learned a lot from the sidelines."

Carla wanted to interrupt again, but Adam finally had a reason to interrupt her: "Carla, I'm going out! It's time for you to go to the store to prepare lunch!"

Standing in front of the mirror, Adam picked up the comb and pulled it a few times to push the raised hair back to its original place.After the hair was subdued, he bent over to open the backpack and checked the pomade inside—he would wear a helmet later, and then he needed to use pomade to correct his hair.

"You are here to cook, Adam, not to take pictures." Kara couldn't help muttering, Adam turned her head and gave her a look, Kara shrugged and walked out of Adam's room.

-

Adam arrived at [-] o'clock as usual, parked his motorcycle, and smiled good morning to everyone he met on the road.The morning waitresses and apprentices were the first to arrive.When Adam came in, the waitresses were squatting on the ground holding steam irons to iron the tablecloths. At this time, the vegetable and fruit suppliers and gardeners had just delivered the goods of the day to the back door. Adam helped the apprentices unload the goods and sent them to the back door. in the warehouse.

Sylvia, the foreman, stood in the warehouse comparing the orders and counting the goods.When Adam was about to follow the apprentices out of the warehouse, Sylvia pointed to a box of fruit: "Adam, can you help me move that up one shelf?" Adam removed a basket of grapefruit, revealing a four The boxy box is half-mounted in the wall—it looks like a lockbox, but why is there a lockbox in the warehouse?And this lockbox will emit Wengming, which looks like a refrigerator.

Sylvia noticed Adam's gaze and took the initiative to explain to Adam: "That's the refrigerator for truffles. The current seasonal ingredients are truffles, so there are white truffles on the menu. The Italian truffles will not be delivered until the afternoon, so You may not have seen it before."

Adam nodded, understanding instantly.Truffles are the most expensive mushrooms in the world, while white truffles are the rarest and cost thousands of dollars per pound, making them extremely expensive ingredients.So it's normal to put it in a lockbox.

"Would you like to see it?" Sylvia asked lazily.

Sylvia was Italian, with brown hair and brown eyes, her hair was pulled back in straight, shiny hair, decorated only with a diamond barrette.She wore a white shirt with the Alimentum logo embroidered on it, two buttons unbuttoned.Now there are only the two of them in the storeroom, her back is facing the door, and when she tilts her head, there are tiny golden lights shining on her neck.A slender chain snaked down the nape of her neck, hidden in mother-of-pearl clasps.

Adam was taken aback for a moment, and he quickly replied: "Thank you, no need."

Sylvia took a step closer and looked up at Adam.She hugged her elbows, her bright red nails lightly brushing her pearl pink lips.The full lips spread slowly like petals fluttering in the wind: "Are you sure?"

Adam was sure that Sylvia's problem had nothing to do with the truffles over there.The distance between the lips of the two was less than 40 centimeters, so close that Adam could smell her cosmetics or shampoo—the subtle scent of gardenia.Adam took a step back to keep the distance, and replied: "I'm sure, Sylvia. Gray will definitely kick me out after seeing something that shouldn't be seen. You know he doesn't like me very much."

"Hmph." Sylvia pursed her lips and hugged her elbows and said, "Ah, there's one more reason why I hate Gray - a bumbling kid. I can't make you hate me for this, right? ?”

How nice of you to understand!Adam nodded, looking at Sylvia gratefully.

"Okay, how long until your game is over? Can we go out to dinner after that?"

Adam thought for a while, "It's probably more than a month? The final will be broadcast on Christmas. Sorry, Sylvia, I can't promise you now. I can't think about what to do after the game is over." But he didn't mind talking with Sylvia went out with her. She was beautiful, smart, and had such a good taste in wine that Adam thought at first that she was also a part-time sommelier.

Sylvia didn't struggle, she turned sideways to make way for Adam to leave: "Since no one can ask you out during this time, I don't mind waiting until the end."

When Adam walked past her with his head down, Sylvia quickly reached out and touched Adam's chin.Adam was not frightened, he looked helplessly at the snickering female foreman, but saw Sylvia sighed and said, "I thought you would blush, but it's a little different from what I thought... "

Did Adam think he should say something?But after racking his brains, he couldn't figure out what to say, so he left the warehouse after saying goodbye.

Adam hurried to the bathroom and washed his face with water to refocus.When he walked to the fish processing place, the display screen in front of him had already shown him the types and quantities of fish that needed to be processed this morning, as well as the corresponding processing methods.Anglerfish is no longer the way the eponymous chef Adam showed him.

European chefs prefer to lay the anglerfish flat to decompose the fish, but Japanese chefs are more accustomed to hanging and cutting: Japanese chefs will hang the anglerfish up, grab the fish skin with both hands and tear it down to separate.A skilled Japanese chef can handle it within ten minutes.When Adam's finished product on the first day was affirmed by everyone, he adopted the method of hanging and cutting the anglerfish on the second day.

The other chef, Adam, was shocked when he saw it, and Gray immediately called Tinno.That's when Adam first learned about Tino's actual work at Alimentum.Ting Nuo rushed to the processing room carrying photographic equipment and a tripod.Tino set up different cameras and let Adam demonstrate his technique over and over again on anglers of different sizes from different angles.In the end, Tinno organized the video into a teaching material so that everyone can learn Adam's cutting method from the display.

"So you're the one who sets the standard process?" Adam asked.Ting Nuo nodded at him, raised his eyebrows triumphantly: "I can do more than this, buddy. You will adore me."

There are so many differences between this kitchen and traditional kitchens.Carla was right, Adam could see the shadow of the factory in this kitchen.But why did Alimentum choose such a strict and delicate operation process?Is it just for efficiency?The more he watched, the more doubts arose in Adam's mind.

Their efficiency is indeed astonishing. Once Chef Marcus decided to use the hanging and cutting method in Alimentum, Tinno had someone install a stronger hook for Adam within half a day, specifically for hanging anglerfish.

Now the chef of the same name, Adam, has hung up the anglerfish. Adam arrived later than him, which made Adam feel a little guilty: "Sorry for keeping you waiting."

The chef with the same name nodded, saying hello.The eponymous chef stood aside, biting his lower lip and staring at the fish, as if it were a monster and not the anglerfish he'd been handling for years.Holding the knife, he was repeatedly gesticulating with the anglerfish, looking for the first cut - the position of the first knife was already different from the original one.He couldn't be sure, he turned to see Adam looking at him too.The eponymous chef Adam thinks of the possibility of the fish being cut up, and Gray's frown, which makes his stomach hurt heavily-how can he do it so effortlessly?The eponymous chef hesitated for a moment before finally asking, "Adam B, is this the right way to cut it?"

Adam stepped forward to take a look, he held the wrist of the chef with the same name and moved up a few centimeters, and said, "Try it now."

The other party nodded, a little sweat oozing from his forehead due to the previous tension.He worked up his courage and cut it hard.

Adam encouraged in a low voice: "Relax, you did a good job..."

"Good morning, Adam!" Someone suddenly called Adam's name, and the kitchen knife of the chef with the same name suddenly stopped, and he turned his head to look.A girl with blonde curly hair was standing there.She has a round face with sweet dimples on her cheeks when she smiles.That's Michelle, their dessert chef, and the desserts she makes are as sweet as she is.

"I'm sorry, Adam Rose, to bother you. I'm looking for Adam Buchan—the one next to you." She smiled, looking a little uneasy about bothering them.Michelle waved to Adam and asked with a smile, "Hey, Buchan, can I take a moment of your time?"

Adam glanced at the chef with the same name who was standing aside in astonishment, patted his head and walked over.Michelle put the carton in her hand on the clean countertop and said, "Adam, I went home yesterday and made some pastries. I want you to try them for me to see how they taste."

Oh oh oh oh, here it is again.The little man in Adam's heart was about to hug his head and scream.It's the damn show's fault, he should have lied and said he already has a relationship.He was so excited that he said those inappropriate words, which caused these things.If it was before, he would be deeply honored and then invited to date different girls.But now, standing in Alimentum, the thought of going out with them made him terrified!

He couldn't go out with them, at least not while he was working here.

Under Michelle's expectant smile, Adam quickly washed his fingers and opened the carton.Cellophane was stuffed between the cake and the box to hold the cake in place—a boxy opera house cake with layers of chocolate and cake in different shades.Adam couldn't help counting for a while, there are ten layers in total, while the general opera cake only has six layers!The most rare thing is that the cake has distinct layers and smooth edges and corners. This is a perfect work that can win awards.

"Holy shit..." Adam murmured, "This is amazing!"

The other Adam hastily put down the knife, washed his hands, and left room for the two of them.Michelle's cheeks flushed because of Adam's praise, and she felt a little uncomfortable.But she still stood there calmly, took out her mobile phone and looked up and asked: "Adam, do you have a social network account? Like whatsapp or something? Or I will give you my phone number, so you can give me some advice after you eat it .”

Give her advice?Adam said in his heart that she is Alimentum's pastry chef.Judging by the appearance, Michel's skills are far superior to his.Adam was sure that even Michele's bad cake was better than any cake Adam had ever eaten.

But she looked at Adam with such sincerity, as if Adam's opinion was very important to her.Adam has no choice but to take out his phone at this moment.

-

The sun rises late in winter, and the sun will not shine into this small balcony until nine o'clock.Hong Rui was wearing a black coat and leaning on the sofa on the balcony.A copy of "Ten Books on Architecture" by the ancient Roman Vitruvius was spread out on his lap, and he held a cup of coffee in his hand.

Before Ting Nuo and Xiao Jian arrived, Hong Rui planned to bask in the sun for a while.The air in the morning was a bit cold. It might have rained last night, and there was damp water vapor floating in the air. The cold and cold touch made his drowsy mind wake up a little bit.

Below the balcony is the garden of Alimentum.The balcony has a wooden floor, and the edges are filled with geraniums of different heights. If someone stands in the garden and looks up, they can only see the flower wall made of wood and geraniums.But Hong Rui could see the garden through the cracks in the wooden floor.

Hong Rui heard the sound of the sliding door closing, and someone walked into the garden.

"Grey, can you move Adam away from me?"

Hong Rui put the coffee back on the table and looked over.He saw Gray and another young man standing in the corner of the garden.Hong Rui recognized that person, he was the young chef who made a dish of mango prawns in the experimental kitchen last time, and was criticized by Hong Rui for misunderstood the taste.

Gray frowned, as if he couldn't understand the young man's motives. He was a little impatient because he was pulled out of the job at hand: "What's the matter, Adam R? That Adam is very experienced. Helped us improve the way we cut anglerfish. Now he can teach you, isn't that very useful?"

"Even you started calling me Adam R." The young man with the same name muttered.This confused Gray even more, but after all, this was Gray's own student, and Gray was far more patient with him than anyone else.Gray realized that something was wrong here, he took a deep breath, and said in a slow voice, "What's wrong with you, Adam?"

"He's very distracting, Gray." Gray stared down at the floor, as if trying to see a hole. "Just now Michelle came over and sent him some pastries, saying they made them after get off work yesterday."

"Michelle? The pastry chef?" Gray suddenly understood what happened.They usually get off work close to midnight, and when they get home, they are tired and sleepy—some people even have dinner casually, so how can they have the heart to make pastries for ordinary colleagues?Gray knew what Adam was thinking about Michelle—Grey had seen his students secretly staring at Michelle in a daze several times.But Adam is too shy in front of Michelle so no progress has been made so far.In a restaurant, everyone loves to see sparks among colleagues.Because chefs work long hours and have different breaks from ordinary people, it is difficult to develop a stable relationship.A relationship that goes in and out at the same time is definitely enviable by everyone.

Adam hummed, and then said: "In fact, he has been very noisy all the time, always asking this and that, which greatly affects my work progress. I am not the only one affected. Whenever he is free, he chats with other people and He was flirting with the waitress, and Sylvia, the foreman, was almost fascinated by him. You may not have noticed, because he is always honest and serious in front of you, pretending to be serious about his work. "

"And, and..." Adam swallowed, and continued: "Can hanging cut really improve our efficiency? It's really fast for him to do it, but no one else knows this kind of skill except him. It's more like It’s a grandstanding tactic. It now takes me longer than it used to to carve up the same size fish. I don’t see it as an improvement.”

Gray didn't answer immediately.He didn't care about that Adam, Gray could see that Adam was a very experienced young man.His original intention is to hope that his students can make full use of this opportunity to learn closely.When he learned it, that Adam would lose its use value for him.But apparently, his arrangement backfired.

"Look, Adam, you're not like him." Gray finally said, "What you focus on is far more important. I know what he's doing, he's pleasing the people in the kitchen to learn from them. But you're different, you With me teaching you, I know a lot more than they do. Your responsibility now is to cook the perfect dish for your guests. Believe me, the opinion of the diners is the only thing that matters. You are the most important thing besides serving the food My task is to design the dishes for the experiment night. If you get Hong Rui’s approval, you will be better than anyone else. Have you thought about what you want to do?”

Hong Rui suddenly lost interest.He stood up, picked up the cold coffee cup on the table, and walked into the room.

*Note 62: Pork does not have to be fully cooked to be safe to eat.I was actually quite surprised the first time I had pink pork - in France, it was served simply with Dijon mustard.The pink pork is not only soft and tender, but also tastes sweet, sweet!The latest food safety standards in the United States are that the core temperature of pork must reach 54 degrees, but if you use slow cooking, you can also allow lower cooking temperatures, such as cooking for two hours when the core reaches 60 degrees.Cook for 12 minutes above 66 degrees.I personally made pork belly with a core temperature of 66 degrees for three hours and it was very delicious.I don't know the cooking temperature requirements for pork in the UK, but my [-]-degree streaky recipe comes from a British chef's recipe.So I dare not write that restaurants serve pink pork.

Opera cakes are time consuming, I once made one and it took me 7 hours.So Adam knew it was serious when he saw it.I don’t know why it’s so hard to find a neat opera house cake...the picture is an opera house cake, I personally think the chocolate layer is a bit thick...