Chapter 127 The Real Competition Begins
"I don't care about you. These 20 chickens have been soaked. Take them away quickly."
Du Shaojie was too lazy to argue with Su Dapeng. He fished out 20 chickens while talking, and then helped him pack them all.
Su Dapeng was obviously in a hurry. He stuffed 20 yuan into Du Shaojie's pocket and ran away with two big bags.
In the morning.
Du Shaojie practiced basic skills at home for half a day, and made a [Boiled Beef] for lunch, which received an overall evaluation of "up and down".
He practiced this dish for at least 200 hours in the simulation training scene, so it was extraordinary when he made it.
His mother and two sisters were addicted to it, especially Xiaoya, who kept eating while saying that her lips were numb. Du Shaojie hurriedly finished his meal, went out for a walk, and when he came back, he devoted himself to the simulation training.
[Bound Chef: Du Shaojie]
[Level: Second-level Chef]
[Current Works: Dapanji (×30), Dezhou Braised Chicken (×4), Boiled Beef]
[Overall Evaluation: Up and Down]
[Bonus: Simulated Chef Skills Competition Duration (2100 hours)]
[Reward: Exchange Points (210 points), Simulated Training Duration (2100 hours)]
[Special Reward: None]
[Exchange Points: 567 points\595 points]
[Duration: 4260 hours\12416 hours]
Du Shaojie still has enough remaining time, but for the competition, the recovery speed may be slower.
After the targeted simulation training, Du Shaojie took a 40-minute nap and then plunged into the Simulated Chef Skills (Group A1) Competition.
This time he successfully entered the semi-finals, but encountered a strong challenge and finally missed the finals.
"I don't believe it!"
After Du Shaojie withdrew, he continued the simulation training and then participated in the Simulated Chef Skills Competition.
After repeating himself, he finally made it to the finals and won the championship of Group A1.
【Duration: 3900 hours\12416 hours】
After spending 360 hours, Du Shaojie entered the door of the chef training school.
The preliminary round of the Northwest Division of the National Youth Vocational Skills Competition (Chef) officially kicked off.
The preliminary round is simple and rough, and the first round is the elimination round. Since the Youth Vocational Skills Competition (Chef) has no level, only age restrictions, that is, young chefs under the age of 26 are eligible to participate.
It is your own business if the chef's level is low, and there is no such thing as fairness or unfairness.
Half of the contestants will be eliminated in the first round of the preliminary round, and strength and luck account for a considerable proportion.
The opponent drawn by Du Shaojie is a contestant from another place, 25 years old, a third-level chef, and has been in the industry for 7 years.
The dishes are stipulated in advance, [Spicy and Sour Potato Shreds], washing vegetables, cutting vegetables, ingredients, and frying are all done by the participating chefs alone, without assistants.
This dish is a test for Du Shaojie.
If he has been in this industry so far, what dish has been cooked the most times, there is no doubt that it is this [Spicy and Sour Potato Shreds].
This dish first tests the knife skills. Comrades who are not good at knife skills may be in big trouble today. Of course, if two chickens peck at each other, it depends on who is more skilled.
The preliminary round is similar to the audition. There are many people, so it is not suitable for a round-robin match. There is naturally a part of luck in it. How does that saying go? It's not how strong I am, it all depends on the opponent's foil.
Du Shaojie finished the production of [Sour and Spicy Potato Shreds] slowly. After plating it, he looked up and saw that his opponent was still cutting vegetables.
The strength difference between the two sides was too big. He won without suspense and successfully entered the second round.
The second round of the competition is still a knockout match, and the competition will be held in two days.
"Master Du, congratulations on passing the first round. Come on!"
When he came to the unit the next morning, Wang Xuejun rarely smiled.
Dong Yunxian and others also came forward to express their congratulations. Obviously, the results of yesterday's competition have been passed to the restaurant, and everyone is still very happy.
"Thank you everyone! I will continue to work hard."
Du Shaojie thanked everyone and then walked to his workstation.
Competitions are competitions, and he still has to go to work when there are no competitions. However, the lunch special dish [Big Plate Chicken] will be made by Dong Yunxian himself, and Sanzao is learning attentively on the side, as this task will fall on him sooner or later.
Du Shaojie prepared several dishes that customers often order, and then waited quietly for lunch time to come.
"Xiao Du, what do you think is missing from the [Big Plate Chicken] I made? Compared with what you make, I always feel that it is a little bit less interesting."
Dong Yunxian has already started to stir-fry [Big Plate Chicken], and can sell about 200 servings every day at noon. This is a bit like fast food, with a dish and a belt of noodles, and many people eat it.
Although it has a limited impact on the overall turnover of Chinese restaurants, it is still very beneficial to increase customer flow and improve the popularity of the restaurant.
Seeing that Du Shaojie was not busy at the moment, Dong Yunxian waved his hand and asked him to come over.
"Overall it's good, but the spiciness is not enough. Also, the taste of the spices is a little bit strong, which covers up the fragrance of the chicken itself."
Du Shaojie took a pair of bowls and chopsticks, tasted the [Big Plate Chicken] made by Dong Yunxian, and gave a very pertinent opinion, without hiding
anything. In fact, he makes this dish every day, and all the ingredients and production processes are no secret. But cooking is very magical. Even if the ingredients and production steps are the same, there will always be some differences in the dishes made by different chefs.
Dong Yunxian pondered for a long time, and then smiled and said, "Thank you, Xiao Du."
After that, he started to make the second pot. After all, it is a big restaurant, and it is impossible to make it according to the big pot, so this [Big Plate Chicken] needs to be made in batches.
"Master Du, there are customers ordering."
At this time, customers came to the restaurant one after another, and the order menu was passed to the kitchen for Du Shaojie to choose first.
Du Shaojie casually picked up a list, which included [Stir-fried Kidney Slices], [Sweet and Sour Pork Loin], and [Sautéed Lotus
Root]. That was it, and he immediately started to heat the pan, first making [Sweet and Sour Pork Loin].
After [Sweet and Sour Pork Loin] was served, he fried [Stir-fried Kidney Slices] and [Sautéed Lotus Root] in turn, and the dishes on this list were all ready.
Dong Yunxian had already prepared at least 100 servings of [Big Plate Chicken], and now he also started to fry the ordered dishes. With the addition of three stoves, the kitchen was filled with smoke and fire, and the delicious dishes were served on the table one after another.
After the peak meal time, the kitchen staff started to eat lunch.
"Today's [Big Plate Chicken] is well done. Except for two old diners, other customers are basically very satisfied. Master Du, your cooking here has received a good response, especially [Stir-fried Kidney Slices]. Customers say that this dish is better than other restaurants."
While eating, Wang Xuejun summed up a few words.
This is his work habit. He will comment on the work situation of the day in a timely manner, mainly based on customer feedback.
Du Shaojie felt that he had learned a good experience. As a newly established unit, Guangyuan Hotel is full of vitality, unlike the dull canteen of the government.
"Xiao Du gave me some pointers before. I think there will be nothing wrong with it in two days."
Dong Yunxian laughed and didn't think there was anything wrong with a young chef giving him pointers.
Everyone has his own strengths and weaknesses. He thinks it is normal to learn until old age.
After dinner, Du Shaojie returned to the dormitory to rest and continued to get into the scene of the simulated chef skills competition to gain experience. Yesterday and today, there were exchange points and time earned. The exchange points are nothing, but no matter how much time is, it is not enough, and it always feels tight.
When the scene changes, he chose the competition of the simulated chef skills competition (Group A1).
At present, only the competition of the (first, second, and third level) A3-A1 chef group is open, and the competition of the special chef group has not yet been opened.
Therefore, he could only repeat this process, firstly to maintain a good state of competition, and secondly to face different opponents as much as possible, so as to conduct targeted simulation training.
The night before the second round of competition, Du Shaojie did not plan to sharpen his sword before the battle.
The harvest in the past few days was not bad. A dish [Sour and spicy potato shreds] received a comprehensive evaluation of "upper and lower", and another six dishes received a comprehensive evaluation of "middle". At the same time, the exchange points and duration increased slightly.
[Exchange points: 597 points\625 points]
[Duration: 4320 hours\12716 hours]
The next day.
Du Shaojie arrived at the competition venue in advance.
The loud speaker still announced the rules and precautions of the competition, and then a symbolic draw was made. The dish drawn was [Four Joy Meatballs].
The logistics staff began to get busy and quickly prepared everything they needed.
Du Shaojie felt that the draw for the preliminary round was probably just a formality. The raw materials must have been prepared in advance, otherwise the pressure of logistics support would be too great.
Of course, it didn't matter, because all the contestants made the same dish anyway.
"The second round of the preliminary round of the National Youth Vocational Skills (Chef) Competition, Northwest Division, will officially begin in five minutes. Please take
your positions, contestants." When the broadcast notification sounded, Du Shaojie entered the workstation corresponding to his competition number plate.
The designated dish for today's competition is [Four Joy Meatballs], which is a classic Shandong dish with many cooking methods and different ingredients and condiments. The dish consists of four large meatballs and side dishes, which symbolize the four major joys of life: happiness, wealth, longevity, and happiness.
As an old bird who has participated in countless (simulated) competitions, Du Shaojie has a lot of experience in participating in competitions. In this case, we must first confirm what raw materials and condiments are provided by the organizer of the competition, and then arrange the next step of production.
This is very important. We must learn to adapt to any situation. Under the condition that the quality of the dish does not decline and the taste meets the standard, we can make some minor changes.
First of all, let's look at the main ingredients. The competition provides the best pork belly.
The auxiliary ingredients include rapeseed, a few dried mushrooms, and an egg. The condiments include onions, ginger, star anise, cinnamon, yellow sauce, etc. The seasonings are very complete.
Du Shaojie sorted out his thoughts a little bit, and then he had a plan in mind. According to the existing conditions, the [Four Joy Meatballs] should focus on the meat flavor and ensure a soft, tender, fresh and smooth taste.
Then, Du Shaojie began to process the ingredients.
(End of this chapter)
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