Upon hearing Lu Rong's words, the two couldn't hide their joy.
“Great, that’s what I’ve been waiting for,” Li Shangui replied readily, without any hesitation.
"We were just talking about how popular your Peking duck is right now, Lu Rong. It would be so great to be able to eat it."
Wu Zhengchuan continued.
Then, led by Lu Rong, the two went to the cafeteria kitchen.
As soon as they entered, the two were shocked by the atmosphere in the kitchen.
Because Lu Rong managed the kitchen so well.
Even though there were many people inside, everyone was in their proper place, which made it very comfortable.
The division of labor among the staff was very clear, and the chefs and assistants were busy but not chaotic.
It gives the impression of being well-organized.
Most importantly, each of the dozen or so chefs who specialize in cooking seems to have their own recipes.
They are highly skilled at cooking the dishes they prepare.
Judging from their composed expressions, it seemed as if they could cook the dishes they were going to make with their eyes closed.
In fact, they can do it.
According to Lu Rong's requirements, everyone has to learn a fixed number of recipes, and the canteen has a particularly large capacity, requiring countless cooking sessions every day.
Over time, they became very proficient in the recipes they knew.
Even if you drag him out in the middle of the night, he can still cook a dish while he's half asleep, and it might even taste pretty good.
Not only the chefs, but even the assistants were excellent.
Everyone—washing vegetables, chopping vegetables, and doing odd jobs on the sidelines—did their work quickly and steadily.
And judging from the smiles on their faces, they were very happy with their job.
On the one hand, Lu Rong's salary was already high, and Lu Rong's profit was higher than that of many other stores.
To increase everyone's enthusiasm, Lu Rong's wages are generally about 30% higher than those outside.
As the saying goes, money makes the world go round.
As long as the money is in place, enthusiasm is not an issue at all.
Of course, salary is one aspect, but another reason is that Lu Rong manages things well.
Everyone has a clearly defined job, and they are all well-trained.
Over time, you'll become very familiar with your assigned tasks.
Once you get used to it, you'll enjoy doing it more, and your efficiency will improve.
Unlike some stores where every employee has a very varied job.
Do this today, do that tomorrow.
Not only was the work poorly done, but the staff themselves were also unhappy, and conflicts would inevitably arise over time.
Wu Zhengchuan and Li Shangui were truly surprised to find that Lu Rong not only had superb culinary skills, but also managed people flawlessly, making it impossible to believe that he was still a college student.
My admiration for him deepened even further.
Imagine if you had achieved this at your age.
Moreover, every dish these chefs cooked seemed to taste delicious.
Although they didn't get to eat it, just by looking at the dishes and smelling the aroma, they knew that the food tasted extraordinary.
This tastes better than many top-tier hotels.
Who would have thought that this was just an ordinary dish in the cafeteria?
This is something that a regular cafeteria cook could never do.
There's only one reason: it was what Lu Rong taught them.
Wu Zhengchuan, who had a keen eye, noticed that Lu Rong's signature spicy and sour chicken feet had become just an ordinary dish in the cafeteria during the Kyoto Food Festival.
Such a grand display demonstrates the impressive scale of Kyoto's restaurants today.
Even many large hotels outside cannot reach this level.
It's important to know that many large hotels employ top-notch international chefs, and the number of times and quantities they cook each time is not large, which is incomparable to a cafeteria.
Because the canteen has to prepare meals for tens of thousands of people every day, the cooking process generally uses large pots for steaming and boiling. While this method is conducive to producing more food, it is extremely difficult to control the taste.
This is why the food in many canteens generally doesn't taste quite right.
It can't compare to the dishes we make at home at all.
However, this was not the case at all in Lu Rong's cafeteria.
It seems that every step and detail of these chefs' cooking process is strictly regulated, allowing them to achieve extreme precision.
So even though they always cook a huge potful each time, it doesn't seem to affect the final flavor.
It seems that Lu Rong meticulously planned all of this behind the scenes; he's truly amazing.
Next, Lu Rong went to the corner of the kitchen, where he usually cooked.
There were relatively few people around, which made it easier for Lu Rong to make his move.
At this moment, more than a dozen Kyoto roast ducks were hanging on the cutting board next to them.
It's obvious that they were all freshly baked not long ago.
These freshly roasted ducks are still very hot, constantly releasing an exquisite aroma.
It made their mouths water uncontrollably.
They are both big names in the culinary world, having tasted countless delicacies.
Now, I'm completely captivated by a dish of Peking duck in the school cafeteria.
"How about it? Mr. Li, Mr. Wu, would you be interested in trying some?" Lu Rong pointed to the roast duck in front of him.
When it comes to food, they absolutely have to eat.
They certainly wouldn't let such delicious food pass them by.
They also watched the "A Bite of China" program a couple of days ago.
This chapter is not finished, please click the next page to continue reading!
Continue read on readnovelmtl.com
