The story of a cook

Chapter 144
No matter how big a person is, he can do a lot of things.

The structure is related to the mind, and it is great to be tolerant to all rivers.

Mind is innate and related to people's good and evil.The layout is created by cultivation, and it is related to people's work.

Nothing can be separated from being a person and doing things, so you need to be a good person first, and then you can do things right.

In fact, cooking is the same, what kind of people cook what kind of dishes, people can cook well, and people can cook badly.

Dishes are like people.

Although working in the club is a bit monotonous, I have learned a lot.

Working with Cantonese chefs, sometimes I hate to hold my breath. They generally have a superior posture, that is to say, they look down on Northeast people a bit, thinking that Northeast people are rude, and the dishes made by Northeast chefs can’t be served on the table. It’s incomparable with their Cantonese cuisine , The Cantonese cuisine they cook is called a dish, and the dishes made by Northeast chefs are just a foil.

In addition, Cantonese chefs were at a high price in the provincial capital at that time, and their monthly salary was equivalent to several months of ours. In this regard, they also felt that they were better than your Northeast chefs. If they were not strong, the boss would not spend a lot of money. People please come here.

It's hard to accept that Cantonese chefs look down on people. Of course, with the master in the kitchen, I rarely interact with them, but I just don't like it.

When I have nothing to do, I go to chat with Master Afu and help him with some work.Ah Fu didn't look down on others, and was more easy-going.

Waiting for the Cantonese cuisine stove, the head chef, Ah Fa, is okay. After all, he is the head chef, so he is passable.Another wok chef, Ahua, is a bit out of place. If you stand behind him and watch him while he is cooking, he will say: "There is nothing to see, go back to your own place—"

It seems that watching him cook is stealing a lesson.

But I have to admit that Cantonese cuisine has a clear division of labor, rigorous work, very careful and serious workmanship for each dish, and strict standards for each procedure. This is what we need to learn from them.For example, when I pickled beef tenderloin, I used to rely on my feeling when marinating. The egg whites, salt, oil consumption, soy sauce, etc. I put in it were estimated by eye, not by scales at all.When other people's chopping boards marinate beef tenderloin, they are all in proportion. How many catties of beef are added, how many catties of water, how many grams of salt, how many grams of fuel consumption, how many grams of soy sauce, and how many egg whites are added in strict proportion. There will be no such phenomenon as estimated to me.So other people's beef tenderloin is the same when you eat it, unlike my pickled beef tenderloin, which sometimes cannot be chewed.

In terms of the rigor of work, I have learned a lot from others. We have to learn good things, and use them as soon as possible after learning, or else it will be a waste of learning.

Confucius said that it is not the same to learn but practice from time to time. This is the truth.

Working with Cantonese cuisine, my work has also become more rigorous.There are standards and processes for everything.

Processes and standards are very important in kitchen work. It is said that processes dominate the world and standards determine the country. This sentence is very correct.Every job needs to have a process. With the process, there will be no hectic phenomenon, and at the same time save manpower and material resources, making the work simple and smooth.The setting of any workflow is to make the work standardized and simple, not to complicate the simple work.

With the process, there needs to be standards. Work without standards will have no results. Even if there are, it will be a substandard result, or an unsatisfactory result.

As a manager, everyone likes to check the work. If the standard is not set in advance, what kind of inspection is used?The management of many restaurants is chaotic, the employees do not have effective execution, and the work cannot get results. These are the reasons why there is no standard.Without standard employees, you can make the work as you think it is qualified, not as the manager thinks. When the manager finds that the employee's work is not up to his expectations, he will say that the employee's work is not good and not in place.And employees think they are doing a good job.As a result, there will be a situation where the managers always feel that the employees are stupid, and no matter how the employees think about the managers, they feel that the managers are the most difficult landlords to serve.

Where can employees have executive power?

Therefore, standards are very important. It is much easier to do work with standards, and it is enough to meet the standards.

Employees who meet the standards are not afraid of the inspection by the managers. The managers are satisfied when they see that the employees have reached the standards. Only in this way can the work be smooth, and the smooth work will be efficient, and then generate benefits.

The process needs to be continuously simplified and updated in the work, and the standards need to be continuously improved and improved in the work, so that the work can generate benefits, the employees can grow, and they can train their own excellent employees.

All excellent employees are trained.

The premise of training requires a rigorous work process and well-established work standards, both of which are indispensable.

Once Zhang Hao quarreled with Ah Hua, not because of watching Ah Hua cooking, but because of the purchase of raw materials.

The Cantonese side brought ten catties of big bones the first day, and our side also brought ten catties of big bones, but the purchase was negligent, and we only bought ten catties of big bones.When getting the goods in the morning, there was a conflict because of the ten catty bones, and Zhang Hao and Ahua quarreled.At the beginning, I didn't pay much attention to it. This kind of matter is easy to solve. The whole family will be done with five catties, and there is no need to quarrel.

But Ah Hua thinks that their Cantonese cuisine is the boss of the kitchen, and our Northeast cuisine is a match. They want to take away all the ten catties of bones and ask us to continue to purchase tomorrow, and they will use today's ones first.Zhang Hao turned over as soon as he heard it, and the two quarreled.

The two old men quarreled, and to be honest, they looked ugly.My rule is don't fuck if you can do it.

Zhang Hao said: "Originally, five catties are enough for a family, but you have to take it all away. What do we use? Let me tell you, this is what we picked up, and we won't give it to you at all."

As he said that, he picked up the big bone and left.Ah Hua went up and grabbed it, and the two of them tore it up.Ah Hua's physique is not comparable to that of Zhang Hao, but Zhang Hao also has a flaw, that is, his legs are a bit awkward.There were quite a few people standing next to him, and I saw that other Lao Guang didn't do anything, so I didn't do anything, just watched.

Zhang Hao pushed A Hua out, and shouted at A Hua: "If you come up again today, I will destroy you!"

Ahua seemed a little scared and didn't go up, but he refused to give up and said, "Take out the list you opened yesterday. If it's on it, it's yours, and you take it away."

I laughed when I heard it, because I opened the purchase order, and I am holding it in my hand now, and it clearly says: Big bones - 10 catties.

I walked over and showed the list to Ah Hua, who read it and said, "We have opened it too, this is ours."

I was a little angry, so I gave him a cold look and said, "Why, if you open it, it's yours, but if we open it, it's not ours, you boss?"

Ah Hua said, "How many vegetables do you sell a day? What big bones do you use if you can't sell a few vegetables?"

As soon as I heard it, I became angry. This is obviously looking down on our Northeast cuisine. It’s okay to look down on me, but it’s absolutely not allowed to look down on Northeast cuisine.But you can't hit people first, after all, it is a big kitchen, Cantonese cuisine and Northeast cuisine have always been at odds, if you do it first, it will be difficult for Master to talk.

I said: "Master Ahua, I respect you and call you master. What you said just now is a bit unreasonable. Not only are your words unreasonable, but you are also unreasonable. You mean that Cantonese cuisine looks down on us in Northeast China. In other words, you are looking down on Master Huang on behalf of Chef Ah Fa."

A Hua blushed a little and said, "I didn't say I looked down on your Northeast cuisine, nor did I look down on Master Huang, don't talk nonsense—"

I said, "Am I talking nonsense that there are a lot of people here? Everyone has heard it. Since you said it was a man, you dare to admit it. Not only did I take away the ten catties of bones today, but you also have to apologize to my master."

Ah Hua said: "Why should I apologize, I didn't mean that."

I asked, "What do you mean? Do you mean that you didn't apologize? Or do you mean that you are going to continue to look down on us?"

Ah Hua looked at my luck there.In fact, he suffered a disadvantage, that is, he should not use Mandarin to reason with me. He is not good at speaking Mandarin, and he confronted me in Mandarin, that is a disadvantage.

As soon as he was in a hurry, he didn't know what to say. He pointed at me and said, "You—what are you doing? I won't tell you."

I said: "What am I supposed to do? That's what you said. You are a big master and tell me what I am supposed to do? You can look down on me, but you just look down on Master Huang. You just need to be ashamed." , and even shame you Cantonese people, what do you think I am doing?" I raised my voice and continued: "I am just a little brother, and today my little brother will fight with you, let me tell you, today you I must apologize to my master!"

After that, I just stared at him.At this time, Ah Fa and the master also arrived, and they both heard our conversation, and their faces were quite ugly.

At that time, I didn't think too much, and I knew in my heart that it would be fine even if I ignored it, because I was a little brother after all.He can't, he is a master, let alone I have reason.

Ah Hua pointed at me and wanted to talk, I said, "Stop pointing at me, believe it or not, I'll break it off for you."

Ah Hua said, "How dare you!"

I smiled and said: "Master Ahua, I dare not, but I didn't come here to break your fingers today. I asked you to apologize to my master. Do you know that today you made an apology to my master? There's nothing wrong with the two, the chef Ah Fa and I and the master can also have a step down, I'm just saving face for your chef, what do you want to do, you can figure it out yourself, right?"

After finishing speaking, he ignored him, went to help Zhang Hao's waist, and pretended to say: "It's okay, why don't we go to the hospital for a check-up, I think your legs are not working well, did you get knocked on just now?" gone."

Zhang Hao was also very cooperative and said, "It's fine now, let's see it later."

Ah Fa walked up to Ah Hua with an ugly expression on his face. He talked to Ah Hua in Cantonese for a few minutes, but the master just kept his arms crossed and didn't say a word, just watching there.After a while, Ah Fa came to the master with Ah Hua behind. Ah Fa spoke first and said, "I'm sorry, Master Huang."

Seeing Ah Fa talking, the master said, "Hi, it's nothing."

Ah Hua went over, bent down to the master, and said, "I'm sorry, Master Huang, I can't speak, so don't worry about it."

The master said: "It's okay, they are all young people, they talk too fast, it's okay, I don't care."

In this way, even if a storm subsides.

Back in our Northeast cuisine kitchen, Master said, "Give them five catties of the big bones. They are all from the same kitchen. Don't make too much noise."

Zhang Hao said: "Why give it to them, don't give it."

I laughed, and divided the big bone into two parts, picked up one and sent it to Cantonese cuisine.When I arrived at the Cantonese Cuisine Kitchen, I ran directly to Ah Hua, and patted him behind him. He looked back and saw that I was startled, and quickly took a step back with a look of wariness.

I laughed, put the big bone on the case, and said: "If I don't fight with you, I will only have ten catties of big bones, half of our family. I was embarrassed just now, don't worry about it, master."

After finishing speaking, I went back.

When I came back, I saw that Ah Fa was sitting there chatting with Master.

Seeing me, he smiled at me and said, "Master Tan, you can speak."

I said: "Don't worry about it, I'm just a reckless man, one day I call Li Chunyang, let's get together at my house and have a drink."

Ah Fa was taken aback, and asked me, "How do you know Li Chunyang?"

I said, "We can be considered brother-in-law, Li Chunyang and I are classmates."

After listening to me, the expression on Ah Fa's face was a little stiff.

(End of this chapter)