Chapter 100 Chaoshan Beef [Monthly Ticket Bonus]
The reform of Miaoshi has a unique angle.
One is to reduce the number of chefs and fire some chefs who have not made major mistakes and have good cooking skills.
Another option is to increase the prices of dishes to earn more profits.
Another way is to reduce food costs, give up the pursuit of fresh and good ingredients, and instead accept defective ingredients.
For example, the most important thing about white-cut chicken is its freshness. It needs to be killed and cooked the same day. If possible, free-range chickens from Zhanjiang and Qingyuan are best. Miaoshi, on the other hand, uses not only feed-fed chickens but also frozen chickens that have been fed feed. The chickens are also young, only three months old at most. They're too tender, can't handle the heat, and lack any chicken flavor or freshness.
How could the guests not taste it?
Miaoshi’s amazing move is to destroy its own reputation.
Not only the chicken is not fresh, but also the fish, shrimp, duck, vegetables and other ingredients are not fresh.
How good can the food be?
Besides, Miaoshi has always been famous for its good taste and high price.
If the food tastes bad and is priced too high, customers will naturally not come back.
The guests who come now are all those who don’t know about this.
Several times a day, guests caused trouble and the place was filled with smoke and chaos.
Jiao Yu became a chef because of his passion for cooking. He wanted people to like the food he cooked and wanted to treat his dishes as art.
He was shocked to learn about the reform and took two days off to consider his future.
After two days, he decided to leave Miao Shi. He couldn't bear to serve customers food with defective products.
Miao Shi was going to lay off employees, so it would be nice if someone voluntarily resigned. But since Jiao Yu was the head chef, the boss still tried to persuade him, asking if he had thought it through.
Jiao Yu said yes without hesitation.
And just like that, he quit.
After hearing this, Ye Shuyi also felt that the boss of Miaoshi was simply unreasonable.
How could such a person manage Miao Shi well? Could it be that it was all thanks to Jiao Yu being in charge?
"You did the right thing. This unscrupulous business model will collapse soon."
Ye Shuyi had already instructed the waiter to serve a few dishes and some wine.
She put a chicken wing into Jiao Yu's bowl and said, "I hope you can spread your wings and fly high. Once you leave that place, things will get better and better."
"Yeah, thank you." Jiao Yu didn't pick up much food, but ate the chicken wings in the bowl.
He drank a glass of wine, thought for a few seconds and said, "Actually, I already have a new plan."
His resignation was a decision he made after careful consideration, and he also had a new direction.
Ye Shuyi listened, poured him more wine, and asked curiously, "What is it? Are you going to Fengcheng Restaurant? It's a big place, and they've been hiring talented chefs lately. If you go there, the treatment won't be worse than that at Miaoshi."
"Or, have you ever considered opening your own shop? With your cooking skills, the business will be very good. It won't be long before you can create a new great chef by yourself." Ye Shuyi's words were not flattery or a joke. She believed in Jiao Yu's ability.
"If you need it, I can provide you with start-up funds. It's not too late to pay me back when your business grows bigger."
Jiao Yu listened to her patiently, then slowly said, "I'm not interested in opening a restaurant. I just want to keep cooking and serving food to people. I want to delve into creating more delicious food."
"As for Fengcheng Restaurant, it's good. But I don't plan to go there."
Ye Shuyi opened her eyes wide, and a vague guess came to her mind. Could it be...
"I want to go to your shop, Xiangjiang Small Kitchen, is that okay?" His expression was sincere.
In this way, he can satisfy his interest in cooking, and can also see Ye Shuyi every day and discuss cooking together.
Ye Shuyi didn't say anything.
Jiao Yu was a little nervous. Was he going to be rejected? It was true that he hadn't considered it carefully enough.
Xiangjiang Small Kitchen didn’t say they were short of a chef, so it wouldn’t be a good idea for him to just go in like that!
Maybe they already have enough chefs, so you'll just be standing there if you go in.
Ye Shuyi still wanted to pay him a salary, how much should it be? Jiao Yu thought, this is also embarrassing, maybe Ye Shuyi is embarrassed to pay too little, but also does not have much budget for a chef who suddenly appeared.
He was just about to say, forget it, it doesn't matter.
Ye Shuyi, however, looked like she had found money on the street or won the lottery. Her eyes sparkled, and she asked with surprise and trepidation, "Jiao Yu, are you serious? Do you really want to come to our restaurant? Our scale is not as big as Miaochu and Fengcheng Restaurant yet. After all, we are still young..."
It's not too late to regret now, and she will understand.
Jiao Yu answered without hesitation, "Of course. I don't care about the size or the salary. It's a bit abrupt to suddenly ask for help. Shuyi, you just need to give me enough money to live on. I don't need too much money."
"How can that be?" Ye Shuyi refused without hesitation. "You tell me how much the salary is at Miaochu. I will definitely pay you more than it, at least less. I can't let you suffer any loss."
Jiao Yu thought about it and lowered the price to six thousand.
Of course Ye Shuyi didn't believe it. Their restaurant had 6,000 employees serving food and entertaining guests.
What’s more, he is a top chef from a top restaurant?
"Thirty thousand, just think of it as me poaching you from Miaochu." Ye Shuyi said proudly.
This is higher than Jiao Yu's original salary.
He stopped her and said, "You don't need that much, really."
"It's okay. Your cooking skills are priceless. I can't let my friend suffer any loss. This salary is what you deserve. Keep it." Ye Shuyi insisted.
Since that was the case, Jiao Yu did not refuse. He just thought about working hard and finding a chance to return the favor.
After the two of them reached an agreement, Ye Shuyi excitedly grabbed Jiao Yu's hand and said, "Welcome to our Xiangjiang Kitchen! It's such an honor!"
With the addition of this chef, the small kitchen will definitely get better and better.
Jiao Yu was also very happy.
Ye Shuyi said that he would be given an adjustment period and could start work anytime. He didn't have to work for the first two days, just take a look at the dishes and the kitchen environment.
If you need anything, you can tell her.
Jiao Yu said he would come to work tomorrow.
Although Ye Shuyi said he didn't have to work for the first two days, he would still go to help.
They chatted for a while about their recent insights into food, and then Ye Shuyi said she was going to cook.
Jiao Yu followed her to the kitchen to watch how she cooked.
"Shuyi, do you mind?" he asked.
Because some chefs are afraid of stealing other people's skills.
"I don't mind." She would be happy if her friends could learn something from her.
Today we are going to make Chaoshan beef balls, roasted squab, sweet and sour pork, scrambled eggs with tomatoes and sweet potato leaves with garlic sauce.
Chaoshan beef hotpot is popular all over the country, but Chaoshan is not the main producing area of beef.
This hot pot dish isn't exactly ancient. Originally, it used shacha sauce and thick broth as its base, and later, beef bone broth. The flavor is incredibly clear and fresh, preserving the original flavor of the beef, leaving a lingering aroma that leaves a lasting aftertaste.
Today Ye Shuyi is going to make Chaoshan beef balls, using large pieces of meat such as beef hind leg meat. Other meats do not taste as good.
Ye Shuyi looked focused as she removed the beef fascia bit by bit.
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