[Bound chef: Du Shaojie]
[Level: First-class chef]
[Current work: Braised sea cucumber with scallions]
[Overall evaluation: Delicious]
[Bonus: Duration of simulated chef skills competition (2000 hours)]
[Reward: Exchange points (200 points), duration of simulation training (2000 hours)]
[Special reward: None]
[Exchange points: 4819 points\4866 points]
[Duration: 12900 hours\70996 hours]
It was time for the exam in a blink of an eye.
The theoretical exam was stress-free for Du Shaojie. After walking out of the exam room, he estimated that he should score more than 90 points.
The practical exam has one dish and one soup, and the duration is 5 hours. The dish needs to be prepared within the specified time. If the time is exceeded, it is considered a failure.
The soup dish is [Braised Lamb], and the ingredients are only yellow radish and onion, the small ingredients are scallion and ginger, and the seasoning is only salt. The requirement of this dish is to retain as much of the sweet taste of the ingredients as possible, but the smell of mutton must be removed.
Looks simple, doesn't it? But it is not easy to pass the exam and get the recognition of the judges.
The cooking is [Fish-flavored Shredded Pork], which tests knife skills, marinating, control of heat, seasoning, and the appearance of the finished dish. To put it bluntly, if there is any mistake in any link, you will be eliminated directly.
The dish is still the same dish, but the requirements for chef exams of different levels are completely different.
Du Shaojie is actually very confident about these two dishes, but in order to ensure a 100% success rate, he consumed 200 exchange points and 10,000 time on the spot to improve these two dishes to the level of [Leaving a lingering fragrance in the mouth].
This is foolproof.
This kind of improvement is to instantly inject experience, muscle memory, etc. Du Shaojie stood there for at least ten minutes before he was sure that it was effective.
There are only 12 people taking the special third-level chef level exam. Others have already started to get busy, and only he stood there in a daze. This abnormality attracted the attention of the judges, but no one reminded him, even if he stood there until the end of the exam.
Du Shaojie came back to his senses, and regardless of what others thought, he began to check the ingredients, ingredients, small ingredients and seasonings step by step. After confirming that there were no problems, he started to work.
The bone-in mutton needs to be soaked for a while, so prepare the ingredients and small ingredients for the two dishes first.
He was busy for a long time, and changed the water for soaking the mutton several times before taking the mutton out. He recalled the process of the herdsman in the alpine ranch making [clear stewed mutton] last time, and suddenly felt that it was very similar to the scene today.
They all pay attention to the original flavor, but today's requirements are more stringent, and the finished dish cannot have any mutton smell.
Put the mutton in cold water, add a small amount of scallion and ginger, and boil over high heat. Then skim off the foam, add an appropriate amount of scallion and ginger again, and simmer slowly over medium and low heat.
This dish is not blanched, so the foam must be cleaned up, otherwise it will affect the taste and appearance of the dish.
The mutton was boiling in the pot, and Du Shaojie began to cut the tenderloin. It is called shredded pork, but in fact, according to the old-school term, it is called "curtain stick", which is about the same thickness as a matchstick.
It cannot be too thin, otherwise it will break easily during the frying process.
When cutting the shredded pork, a judge stood behind him to observe and score.
After the shredded pork was cut, it began to marinate, which took about fifteen minutes. Taking advantage of this gap, he took out the scallion segments and ginger slices from the soup pot one by one. The scallion and ginger cannot be cooked for too long, otherwise they will become bitter and affect the taste.
Then add the yellow radish and add a little salt to adjust the base flavor.
The mutton and yellow radish continued to stew, and he began to stir-fry [Fish-flavored Shredded Pork]. He didn't know how many times he had made this dish, but today he had a different feeling.
The judges behind him changed one after another, and he didn't notice it at all, but put all his energy into cooking the dish.
[Fish-flavored Shredded Pork] was taken out of the pot and served on a plate, and waves of fragrance emanated, which immediately aroused people's appetite. The judges behind him smiled slightly. Just by smelling the smell, they knew that the other party's dish had basically passed the test.
Du Shaojie cleaned up and made sure to keep the cookware and countertops clean and tidy.
Then he opened the soup pot, took a look at the mutton in the pot, and felt that the heat was almost right. So he added an appropriate amount of salt to the pot, and took out all the bones and meat and put them on a plate, sprinkled with pre-cut onions.
Next, he took a bowl of mutton soup and two yellow carrots from the pot, put them together with the mutton on the plate, and poured some salt into a small dish.
The stewed mutton can be sprinkled with salt according to personal taste, and the mutton soup should be slightly lighter.
Du Shaojie once again confirmed that there were no omissions, and raised his hand to indicate that he had completed the test.
"Candidate No. 6, please stand aside and answer the judges' questions at any time."
The special chef exam is obviously much more troublesome, and you have to answer the judges' questions.
The three judges tasted the two dishes made by Du Shaojie together. No one spoke, but they secretly praised in their hearts.
[Fish-flavored Shredded Pork] Needless to say, Du Shaojie made it completely according to the traditional Sichuan cuisine techniques. The dish has the charm of a Sichuan cuisine master and there is nothing wrong with it.
"The mutton is cooked to perfection, and it has a bit of chewiness. The taste is very good."
"The mutton soup is very delicious, without any mutton smell, very good."
At this time, a judge suddenly asked: "Candidate No. 6, when you stewed the mutton, why did you pick out the scallions and ginger in the middle?"
"Scallions and ginger will taste bitter after being cooked for a long time. Although it has little effect, I still think it is better to deal with it this way."
Then, several judges asked some more questions, and Du Shaojie answered them one by one.
The judges nodded with satisfaction, and then scored according to the sub-items.
"Congratulations, Candidate No. 6, your practical performance is excellent, and the review team unanimously decided to let you pass."
Du Shaojie hurriedly ate a box lunch at his workstation. Then a judge came over to inform him that he had passed the practical test.
He thanked him and left the examination room with a smile.
The next day, the results were officially announced. There were a total of 12 candidates for this chef (special level 3) qualification examination, and 3 candidates passed this exam and successfully advanced to the special level 3 chef.
Du Shaojie was of course one of the three successful candidates.
The official special level 3 chef certificate will take another month, but the Commercial Department will issue a transcript, and he can take the transcript back to the unit to apply for re-grading.
But now he no longer cares about the salary increase after reclassification, and he hesitated for a few days before going to the bureau.
"Wow! Master Du, you have become a top chef? Great, great!"
At the level of a top chef, the status is very different, and it is not just a matter of a small salary increase.
Du Shaojie is now a veritable "chef". No matter what industry you are in, as long as you can enter the top batch, you will definitely be respected by everyone.
He did not expect that just coming here to apply for reclassification would cause a sensation in the bureau.
Not only is the scarcity of top chefs themselves, but also Du Shaojie's age. Many people are still confused about him when he is in his twenties, but he has already entered the ranks of chefs.
The news spread quickly, and finally Chen Jizhou personally called him to the office.
"Master Du, congratulations! Are there any difficulties in the snack bar? If there are any difficulties, tell me and I will solve them."
Chen Jizhou watched Du Shaojie grow up step by step with his own eyes. At this time, he was full of emotion, but in the end he only said this.
"Thank you, Director Chen. There are no difficulties for the time being."
Du Shaojie didn't blame the bureau for always trying to get people into the snack bar. Wasn't it him who took the initiative to ask for people later?
Anyway, when he was in the most difficult time, the unit still protected him from the wind and rain, and some unpleasant past events also disappeared with the demise of Wu Mingde, Dai Tong and others.
He then chatted with Chen Jizhou about some interesting things on the farm in the past, and then got up to say goodbye.
Starting from next month, his basic salary will become 90.08 yuan, and all the extra money added together is almost 100 yuan.
Weekend.
He originally wanted to have a good rest at home. With Zhong Fuxiang in charge of the private restaurant, it didn't matter if he didn't go there for a few days.
As a result, Dong Jun called the cafeteria of the medical school and asked him to go to the central blood station as soon as possible.
Du Shaojie thought something had happened, so he hurried to the [Da Pan Ji] specialty store. When he got there, he found that in less than a week, at least seven or eight new restaurants had opened around here.
"Are all these selling [big plate chicken]?"
Du Shaojie glanced at Luo Gang and Tian Feiyu, who looked a little anxious.
"Yes, Manager Du. Who knows what they are thinking? If they think [big plate chicken] sells well, can't they open stores in other places? Why do they have to crowd in with us?"
Although crowding together has a clustering effect, everyone's business items are exactly the same, and completely homogeneous competition will eventually be cruel.
"Do you think it will have an impact? I see that the turnover of the store is about the same as usual, and it doesn't seem to have much impact."
Du Shaojie knew that these newly opened stores were clearly here to take advantage of his popularity. Today's "Blood Station Big Plate Chicken" is very famous. When you come to eat, you have to line up?
Driven by profit, someone finally couldn't help but open a store nearby. It goes without saying what they are thinking.
"The fact that the impact is not big at the moment does not mean that it will not be big in the future. The newly opened stores are terrible. They adopted the method of reducing prices as soon as they opened. The prices are 10% to 20% lower than ours."
Tian Feiyu shook his head repeatedly. Although the quality of the dishes in these stores is not as good as his own, one is that there is no need to queue for a seat, and the other is that the prices are lower.
This will mess up the market, and it is only a matter of time before it affects our own business.
"Price reduction? This is a universal truth. We don't care about others, just do our best. We don't compete on price or reduce prices. I still say that we must ensure the quality of ingredients, dishes and services."
Du Shaojie was relaxed on the outside but tense on the inside. He couldn't show any impatience and had to cheer up Luo Gang and others.
But he knew very well that the impact of opening so many stores at once on his own store should not be underestimated.
It just so happened that Zhong Fuxiang was watching over the private restaurant. If he was really too busy, he could ask Dong Yunxian to help temporarily.
So he stayed at the [Da Pan Ji] specialty store and even cooked in the kitchen himself. (End of this chapter)
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