Later, Du Shaojie learned that if Li Yumin had not offended someone, he would rather work in a big restaurant. A chef like him can earn a lot of money a month, and he is definitely a high-income person among the crowd.
It's a pity that he offended someone, and no local restaurant is willing to hire him.
Time flies.
Du Shaojie's level of cooking [Fujian cuisine] is improving rapidly.
On this day, Li Yumin came to the yard where he rented and began to prepare various ingredients with him.
This is the last dish he taught Du Shaojie, [Buddha Jumps Over the Wall], known as the "King of Fujian Cuisine". [Buddha Jumps Over the Wall] has a wide variety of ingredients, and some ingredients need to be soaked in advance, and the preparation work alone takes a long time.
These ingredients are all prepared by Du Shaojie himself. After all, there are many precious things in them, and they cost a lot of money.
This dish uses dozens of high-end and precious ingredients such as abalone, shark fin, oysters, and sea cucumbers, and different ingredients have different processing methods.
Fry, stir-fry, cook, or deep-fry, and finally seal it in a jar and simmer for several hours. The fragrance of various ingredients blends together, and the nutrition is integrated into the soup, making it taste delicious.
"The key to this dish is to start with the selection of ingredients. The quality of the ingredients will directly affect the quality of the dish, so the ingredients must meet the requirements. In addition, you must remember the processing methods of different ingredients. Don't forget this."
For this dish, Li Yumin's shop was closed for two days.
He told Du Shaojie all the tricks and demonstrated it himself.
Du Shaojie has taught him many classic Cantonese dishes for such a long time. The two of them got what they needed and got along very well.
After this [Buddha Jumps Over the Wall] was done, he saw the real delicacy of the world.
Wang Yongli and others were also fortunate to taste it, and they all felt that this [King of Fujian Cuisine] was indeed worthy of its reputation.
That night.
Du Shaojie has been practicing this dish since he entered the simulation space. The ingredients in the simulation space are inexhaustible and can avoid waste.
For three whole days, he did not leave the house, and was always studying this [Buddha Jumps Over the Wall].
From the fourth day, Du Shaojie returned to the store.
Li Yumin knew what he was thinking, so he gave the stove to him and went to another stove.
The effect was very good. The business in the store was as hot as before, but the speed of serving the dishes was much faster. After all, two chefs were working at the same time, and the response was definitely different.
A week passed.
Li Yumin had to admit that Du Shaojie's level in [Fujian cuisine] was no less than his own, and even had a faint tendency to surpass him.
After finishing work that night, Du Shaojie took the initiative to take Li Yumin to his residence for a drink.
"Master Li, I should go. Thank you for your selfless teaching for so long! Before I leave, let's get to know each other again."
The two drank a few bottles of beer and talked more.
Li Yumin knew that the other party would leave sooner or later. With his age and skill level, how could he stay here forever?
Although he was a little reluctant, he didn't say anything.
In the end, it was Du Shaojie who reintroduced himself that surprised him.
The identity of the president of the association is just that, after all, it is just an industry organization with no real power. But the boss of a large restaurant chain is an extraordinary identity.
"Look at you, you are obviously a big boss, why are you still practicing cooking?"
"Big bosses also have to do things, otherwise it would be boring. I am not very interested in managing a company, so the company's daily affairs are handed over to others, and I am just a hands-off boss."
Because the two get along very well, and Li Yumin never hides his skills when teaching them, so they became friends.
Since they are friends, some things must not be concealed, otherwise they will not be able to meet in the future.
Li Yumin's emotions fluctuated for a while, and then he calmed down. The two talked and laughed until very late, and then went home separately.
The next day.
Du Shaojie flew to Beijing with Zou Xiaohe and Zhong Qing, while Wang Yongli and Peng Yongjun stayed in the local area.
The boss gave them a task, which was to find a storefront suitable for opening a restaurant, and he would buy it if he found a suitable one.
He returned to Beijing and stayed with Qi Yan and his daughter for half a month, and then returned to the capital of Fujian Province.
"Mr. Du, we found two storefronts that meet the requirements. Can you go and have a look tomorrow?"
After Wang Yongli met Du Shaojie, he first reported the results of the search for storefronts.
Du Shaojie saw that it was still early, so he immediately went to these two places to look at the houses. One of the stores was very large, with two floors of skeletons, which met his requirements.
So he happily bought the storefront.
This afternoon.
Li Yumin had just finished his work when he saw Du Shaojie.
"Huh? You haven't left yet, I thought you went back early."
"You left and came back again. Let's stop talking nonsense. Master Li, I came here today to ask you if you are interested in opening a restaurant with me?"
Du Shaojie felt that he still needed to delve deeper into the production of [Fujian cuisine]. After all, he had learned a lot some time ago and had a vague feeling that he was about to make a breakthrough.
Therefore, he needed a bigger stage.
In addition, Du Shaojie admired Li Yumin's character and cooking skills, and was unwilling to let a top chef be buried in a small restaurant.
"Boss Du, to be honest, I can still come up with some money, but I really don't know how to manage and can't manage a restaurant well."
At this moment, Li Yumin was really tempted.
If he came forward, he would be sure to raise 100,000 or 80,000 yuan, but the key is that he can't manage a big restaurant.
"You don't have to worry about management, just take care of the kitchen. I will leave you a part of the restaurant's shares, 30%, do you think it's okay?"
Du Shaojie planned to find a professional manager to manage the restaurant, and also give Li Yumin a part of the shares.
He calculated that the total investment of this restaurant is about 200,000 yuan, and Li Yumin needs to raise 60,000 yuan, which should not be a problem.
He bought the storefront and will rent it to the restaurant in the future. He only needs to pay the rent on time every month, and there is no need to occupy funds on it.
"Okay! But I repeat, leave the kitchen to me and you can rest assured. But I am not good at management, and I am even worse at dealing with people."
Even if Li Yumin was slow, he knew that this was his chance.
So he didn't hesitate and directly agreed to the other party, willing to open a restaurant together.
[Fujian cuisine] is not very popular, and it may not be able to be played outside the local area. This is one of the reasons why he has been excluded but has not left his hometown.
Another reason is that there is a patient at home who needs long-term treatment, and he can't leave.
"Then let's go and see the storefront together. I have a storefront here with a good location. If you think it's suitable, open the new restaurant there,"
then Du Shaojie took Li Yumin to see the storefront he had just bought.
This area has a large flow of people and convenient transportation. It is indeed a good place to open a restaurant. Moreover, Du Shaojie's own storefront is cheaper than the rent outside.
Li Yumin immediately agreed to rent the house.
Then, Du Shaojie took Li Yumin to find a local decoration company. After finalizing the design plan, the project started immediately.
The next step is recruitment. The manager of the restaurant must be recruited locally, and the same goes for other staff.
While they were busy, Meng Gang and Xiao Jianjun suddenly came.
"Mr. Du, we had planned to open a store here before. However, considering the differences in food tastes, we decided to start with the [Seafood Restaurant] first."
Every place has its own food characteristics, but the influence of foreign food culture is not ruled out.
For example, Sichuan cuisine can be found basically all over the country, but the quantity is different.
Relatively speaking, the food system here is relatively closed, and Meng Gang also made a great determination to decide to open up the market here.
To be safe, I plan to open a [Seafood Restaurant] first.
"Then hurry up and rent a storefront. I opened a Fujian cuisine restaurant with a partner. It is currently being renovated and I am busy all day."
Du Shaojie hasn't done this kind of thing in person for a long time. Since Meng Gang and others are here, let them help recruit employees.
The restaurant he and Li Yumin opened together does not belong to the company, but in the future, the company can help take care of the store here.
He himself is too lazy to come often.
A few days passed in a hurry.
The recruitment work was basically completed, and Du Shaojie personally participated in the subsequent employee training.
Anyway, he would go to Beijing every month to reunite with his wife and children, and he was not in a hurry to leave here. Wang Yuxiu went to Shanghai to help Xiaoya take care of the children, and he returned to Guangzhou alone.
Whether it was recruitment or employee training, President Fang of the Municipal Association provided great help.
Du Shaojie also gradually figured out the situation of the local catering industry. The bosses behind several well-known restaurants have inextricable connections, which can be regarded as a relatively close interest group.
No wonder the president of the association is not good at speaking, and Li Yumin is always frustrated when he offends someone.
"Boss Du, if it weren't for you, we wouldn't have enough back kitchen staff."
Although the average level of back kitchen staff is low, Li Yumin is very satisfied to be able to recruit people.
The influence of the bosses behind those big restaurants in the local area cannot be underestimated, and chefs with a certain degree of fame will not get involved with Li Yumin.
Du Shaojie was naturally very clear about this situation. However, he transferred several chefs with insight from Xiao Jianjun's subordinates, and believed that they would grow up quickly.
After all, with the presence of the great chef Li Yumin, the level of the people transferred here is also good, and it is not difficult to learn the preparation of [Fujian cuisine].
On this day.
The restaurant of Du Shaojie and Li Yumin opened. There were not many guests who came to congratulate, but the business after the opening was very good.
The restaurant takes the mid-to-high-end route, and the current price is moderate, but all kinds of classic Fujian dishes are available, including the "King of Fujian Cuisine" [Buddha Jumps Over the Wall].
The price-performance ratio is still quite high.
These days, Du Shaojie has been staying in the back kitchen. He is the second stove, and Li Yumin is the first stove. After all, he is just a guest star, and it is impossible for him to stay in the restaurant all the time.
Unknowingly, he has mastered 50 classic Fujian dishes, and he is not bad. (End of this chapter)
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