The story of a cook

Chapter 391 Severe Frozen Shoulder
The weather in Binhai was indeed humid, and I started to develop rashes, which were painful to scratch.

Not only did I have a rash on my body, but I also felt a little pain in my shoulders, as if I had caught the wind.It may also be due to the fact that I have been cooking a lot these days, and I am tired.

My new dishes have been selling very well since they went up, and they should be the best sellers within a week. Each dish has been prepared from ten copies a day to twenty copies, and it can be sold out every day.

I am happy when the vegetables are so tiring, and the small chopping board that serves my dishes is also full of energy. In his words, I am busy here and others are not busy, and I look energetic, which proves that we are better than them.

It doesn't matter if it's great or not, as long as there are vegetables to fry during the meal time.

It has almost become a habit for me to arrive at the store at [-] o'clock every morning. When I arrive, the small chopping board also arrives. I take him to set up the stalls, and do some simple preparations after setting up the vegetable stalls.The main reason is that the knife skill of the small chopping board is not good, so I help him cut vegetables and prepare raw materials with him.Children learn things quickly, and the dishes I sell are good, so he prepares more ingredients, and the more ingredients he prepares, the more he cuts, and his knife skills improve rapidly.

Help him prepare the raw materials and start cutting onion, ginger and garlic. He cuts the auxiliary ingredients there, and we both do enough preparations every day.

In the third week in Binhai, the small chopping board came back from the front and said to me: "Master, our dishes have been moved inside by the head chef, Master Li."

As soon as I heard it, I knew what was going on. For the past two weeks, my dishes have been selling well, and I was a bit too popular. Master Li’s dishes did not sell very well. He felt embarrassed and began to use the head chef’s power to sell my Move the dishes to the food stalls, so that customers cannot see them, and the click-through rate will drop.

I said: "It's okay, just move it inside, just as we both have a rest, we've been very tired these two days."

He said: "Annoying people are just jealous of us. We have the ability to cook our own dishes well."

I smiled and said to him: "Don't complain, our dishes can't always be on the front, there must be some dishes inside."

The little guy was still a little angry and unfair, and went to work muttering.

In fact, it doesn't matter where the dish is sold. As long as the customer sees it, he will order it, and if he doesn't see it, he will ask the orderer if the dish is still available. As long as he has it, he will order it.

There are no shortcuts in cooking, as long as you put in the effort and put your heart into it, the dishes can be cooked well, and the taste will come out naturally.

If I move my dish inside, it will sell as well, unless my dish is canceled, then it will not sell.

There is another reason why my dishes sell well, and that is the strong recommendation of the four order staff.This is mainly because I told them about the dishes for the first time. I told them the dishes in detail. They know the taste characteristics of the dishes and how to recommend them to the guests, so they are willing to order when the guests order. The dishes I know and are familiar with, not to mention I give them a guarantee, if the customer says the food is not good, I will pay, and they will be more motivated to order.

Therefore, if a chef’s dishes are well-cooked, they may not necessarily sell well. If you want to make the dishes popular, you must first let the dishes speak for themselves, that is, the dishes must be delicious, and people will applaud them. After eating, you will have an aftertaste. this dish.This is the last word.In addition, the orderer has to sell the dishes.

How to let orderers to market dishes?

Let's not talk about making the orderer reach the level of a chef, at least let the orderer know how the dish is made, what it is made of, what is the taste of the dish, what kind of people are suitable for it, and at the same time Master the marketing skills and be able to recommend to customers very well.

The dishes are made by the chef, but the dishes are sold by the orderers, which is very important.

When lunch was over, Master Li came over to me and said, "Master Tan's cooking is pretty good."

I said, "Alright, if there's anything wrong, please give me more pointers."

He said: "I'm just kidding, Master Tan, I don't dare to point you to your cooking so well. It's not bad if you point me to it."

"Communicate with each other," I said.

"Where did you work in the provincial capital before?" He asked.

"They're all small places with no names," I said.

"You didn't do it in a small place, you can see it." He said.

I said, "I might not believe it if I tell you, I was born in a barbecue restaurant, and I worked in a barbecue restaurant before."

"Don't fool me from that, you didn't come from a kebab shop," he said, not wanting to believe that I worked in a kebab shop.

"It's okay if you don't believe me. I'll make you two Korean meals someday." I said with a smile.

We chatted a little more, and then he left.

After Master Li left, Master Wen said to me: "Master Tan, you are being watched by people."

I smile.

Master Guo came over and said, "Old Tan, be careful these two days, I heard that Liu is coming back."

I said, "It's okay, at worst, pat your ass and leave."

Master Guo said: "Both master and apprentice, they don't see others well."

"The capable old man can't see it, but he is very popular for doing the whole thing every day." Master Wen said.

Master Guo said: "The main reason is that the restaurant's business is good and it makes money. If the business is not good and it loses money, look at it. It should have been closed long ago. It has only been open for two months. I can't tell what it is. Who is laughing at it? Whoever laughs the best in the end will never be old Wen."

Master Wen shook his head with a smile.

Master Guo also seems to be a ruthless person.

There are a total of six masters of Northeast cuisine.Besides me, Master Guo, Master Wen, and Master Li, there are two others. These two masters belong to Changtu, and they belong to the old man’s family.

Master Wen's cooking is average, but he works hard without complaining. He has nothing to say. The main reason is to earn two money, and he doesn't want to have any big development.There is a child in his family who is in high school. If the child completes high school and goes to college, and then completes the college for four years, the task is completed.He said that after the child finished college, he would not care about it, and he would work hard for another five or six years to finish the job.

Master Guo cooks well and is very shrewd. He told me in private that when he came here, the old man asked him to be the chef of Northeast cuisine. Later, when Liu’s apprentice came, he didn’t make it. .

The chef’s salary is 4000 yuan, and the chef’s salary is 1000 yuan, which is a difference of [-] yuan.

But I don’t think he can be a head chef with this mentality. If he wants to be a chef, he has to get rid of this mentality.

The head chef doesn't mean to be a chef just because he wants to be a chef. In addition to cooking well, people also have to cook well.

Three points for cooking skills and seven points for cooking ethics, what Master said is absolutely correct.

I don’t want to be a head chef. It’s not that I don’t have ambitions, but I think it’s good to be a chef. I can look at problems from the perspective of a bystander, which will greatly improve my management, especially when I see existing management problems. What comes to mind is if it is managed by yourself, how to solve such a problem?

This is undoubtedly a good learning and training opportunity.

Da Liu came back, and on the morning of his return, a regular meeting was held. This was the first regular meeting I held after I arrived in Binhai.At the regular meeting, Liu took out several seasoning bottles, which were bottles of Lee Kum Kee Hoisin Sauce, and placed them on the chopping board.

He raised the seasoning bottle with his hand and said loudly: "I came back yesterday. I came to the kitchen this morning and found these bottles from the trash can. Take a look, everyone. This is what we do."

The hoisin sauce itself is relatively viscous, and it is not clean when used. Experienced chefs will add some hoisin soy sauce to it when there is not much left, and then shake it to rinse the sauce inside, so that it can All poured out.There is nearly one-fifth of the sauce left in this way, and it is really prodigal and unprofessional not to throw it directly into the trash can.

After Liu finished speaking, everyone stood there and no one said anything. The seafood sauce is not used here, but it is obviously used by Binhai Seafood.

"This is the first time I've discovered that I don't know who used it. They are all dry cooks. I also know who used it. Let me tell you, your family is not mining, and you are not rich. Don't do it like this. Do you know if it is a disaster!"

After he finished speaking, he looked at everyone, and many of them lowered their heads.

"I don't want to see something like this a second time, listen?"

No one said a word.

"Are you all dumb? You are all dumb"

Still no one said anything.

The first time no one said anything because everyone knew what was going on and didn't want to answer directly. The second time no one said anything because they felt that what he said was a bit unacceptable and they didn't want to say anything.

I feel that if you are a chef, you should never ask such a question, it is a bit hurtful.

Da Liu saw that no one made a sound, and then said: "I will not pursue this matter, and you have an idea in your mind. Don't ask me to catch it in the future. If you catch it, just leave."

"We don't use hoisin sauce in Northeast cuisine." At this time, Master Guo took a bite.

What he said was not the right time. Anyone with a discerning eye knew that Liu was going to let this matter go, so he raised his mouth again, not knowing what he was thinking.

Da Liu looked at Master Guo and said, "I don't know if it's not for Northeast cuisine?" Then he said in a bad tone, "I heard that I'm not here for the past two days, and someone is planning to rebel. Is it Master Guo?"

Master Guo was taken aback, maybe he didn't expect Liu to ask such a question, and said for a long time: "It's fine if you're not here, no one rebelled."

Da Liu looked at him with a sneer, and said loudly: "I know that some people don't like me and want to punish me, but today I put these words here, you can punish if you have the ability, let's do it openly, don't Reporting behind the scenes is useless."

After finishing speaking, inspect everyone in a circle.

"I opened the opening of coarse grains. I brought down the mountains and rivers. Work hard honestly. Don't fix those useless things. Do you believe the old man or the old lady? You can do your job, want to dance You are not qualified yet."

After the regular meeting, Liu left, and after he left, everyone started talking.The first person to speak was the seafood chef, who resisted for a long time in Binhai dialect. He spoke very quickly, and I only understood half of it. I realized that the chef was so stupid, and his speech was too low-level.Secondly, the Dongbei Cuisine side spoke, and it was Master Guo who spoke, and he only said one sentence-don't trust people.

I guess what he meant by this is that he can't easily trust others in the future, not necessarily who is a traitor.I didn't think much of what he said, but I just felt that he didn't need to worry about Liu Da.

The regular meeting held by Da Liu is not considered a success, and he will not comment on his regular meeting, but there is one thing that can be learned, that is, to bring the hoisin sauce bottle to the regular meeting to speak on the spot, which is worth learning.

On-site management is the best management, which can directly solve the problem, and at the same time, it has a warning effect, which is more effective than talking about it after the fact.

I learned it again.

Some people say that the matter has nothing to do with oneself and hangs up high. This is an old saying, yes, yes, it means sweeping the snow on the front of the house, regardless of the frost on other people's tiles.But through Da Liu’s regular meeting, I feel that a manager can’t say this, and can’t make employees think like this. Then the kitchen staff will think that as long as I didn’t do this, it has nothing to do with me. Just take care of yourself.

How should I put it, this will teach everyone to learn to be selfish and have no sense of teamwork.

The kitchen is a whole, a team.

If I were the head chef, how would today's regular meeting be held?
I will never express my personal meaning, nor will I attack a large group.

No one knows what will happen tomorrow.

In the past few days, when I was cooking, I felt a severe pain in my shoulder, and sometimes I couldn't hold the stir fry, especially my left shoulder.I want to go to the hospital to see, but think about the money in my pocket or forget it. If I persist for a few more days, I will go to the hospital after I get paid a month later. I don’t have much money in my pocket.

But God seems to be against me. When I woke up in the morning, I found that I couldn’t get out of bed. Not only was my shoulder hurt, but my left half was not working well, as if I had a hemiplegia.

After finally getting up from the bed, I sat on the bed and lifted my right arm. It was okay, I could lift it up, but it was very painful, and I couldn’t do it halfway through.Lifting my left arm hurts even more, and I can barely lift it.

I knew I was sick, and very sick.

I said to Master Guo: "Old Guo, I can't do it anymore, I can't lift my arms anymore."

Lao Guo looked at me and said, "Try lifting it up."

I lifted it again, but I still couldn't lift it, and my painful head began to sweat.

Master Guo saw how uncomfortable I was, and said to me: "Old Tan, you have frozen shoulder, it's serious, go to the hospital quickly."

I said, "I have to go to the hospital."

"Can I go?" he asked.

I stood up and took two steps, and said to him, "The aisle is fine."

He said: "Then you have frozen shoulder, have you ever had this situation before?"

I said, "It's never happened before, this is the first time."

"Let's go, don't delay, go to the hospital quickly." He said.

I put on my clothes and went downstairs slowly. When I came to the hospital for an examination, the doctor said it was frozen shoulder and needed physical therapy.I did physical therapy in the hospital, including acupuncture, cupping, and electric roasting. After the three steps, I felt more relaxed. My right arm was relieved, but my left arm still couldn't be lifted, and the pain was severe.The doctor said that he couldn't get better immediately, so he had to do physical therapy for a month to get better, and the rest was to take care of himself slowly, and he couldn't do much hard work.I asked if I can still cook in the future?The doctor said that you can cook vegetables after waiting, and there is no delay in the matter. The premise is that it has been cured first.

It seems that it cannot continue to work.Talked to Da Liu about the situation, and Da Liu said to treat it for two days to see if it is better and continue to work, if it is not better, go home for treatment.

After another two days of treatment, the pain has eased, but I still dare not lift my left arm. It seems that I will not be able to work in a short time.I called the old man and told him about my situation. The old man said that he should go home to recuperate first. He told me that the illness is accumulated over a long period of time. If you don't pay attention to it, it will be serious if it accumulates to a certain extent and explodes.Tell me to go back and recuperate with peace of mind, and come back when you are sick and old.

So I returned to the provincial capital from Binhai, ending my first trip to Binhai.

(End of this chapter)