Li Wei is far from the only one who has been so much, relatively speaking, these alternate store managers and alternate foremen have been tortured quite lightly.

The most tortured were the would-be chefs, for which Liu Shuigen felt deeply.

Because he is older than others and because his education level is not high, relatively speaking, Liu Shuigen works harder than others.

Therefore, when receiving training in the provincial capital, others practiced for five or six hours a day, but Liu Shuigen had to double.

Many times, Liu Shuigen was driven back to the dormitory by the teacher.

It is precisely because of his hard work that the eldest Liu Shuigen has become the best one in the chef basic class, and successfully became one of the first batch of graduates.

Liu Shuigen is very satisfied with this.

But after returning to Xiangshui, Liu Shuigen found that for his career as a chef, the training in the provincial capital was only the beginning, and the real rigor was still to come.

Wu Xiaozheng's requirements for chefs can indeed be described as strict.

For example, when cutting vegetables, the thickness needs to be accurate to within millimeters, and if it is slightly worse, you will be deducted points.

For example, if you use a spoon to practice oiling, salt, sauce, vinegar, seasonings, ingredients, etc., you will use a very accurate electronic scale to weigh it, and if it is more than 5 milligrams away from the standard, you will be deducted points.

And the results of each assessment, all the points add up, can determine who can become a chef first, and who must be in the position of helping the chef.

Practice, lots of practice.

Before they saw the fire, these chefs were trained for three days, and all they practiced were basic skills.

Three days later, less than ten people barely met Wu Xiaozheng's requirements, and Liu Shuigen was one of them.

This group of people was the first to be qualified to learn stir-fry from Wu Xiaozheng.

But learning to stir-fry is still tortured.

Wu Xiaozheng announced: "We only launched 40 dishes in the first phase. ”

Liu Shuigen calculated, according to the configuration of the store, there are more than a dozen chefs in charge alone, so that each person only needs to master two or three dishes, even if each dish has to have a backup chef, it is enough for each person to master five dishes.

It doesn't seem that difficult.

He first asked: "Master, will there be a little less than 40 dishes in a restaurant as big as ours?

Wu Xiaozheng paused.

"There is a restaurant in the capital that specializes in duck, everyone should know it, called Quanjude roast duck, they have 120 dishes. In big cities, larger restaurants generally have 120 to 150 dishes. But do you know why Chef Wu only pushed 40 dishes at the beginning?"

Everyone shook their heads, including Liu Shuigen.

Wu Xiaozheng gave the answer: "Because according to statistics, in each store, the dishes that are often ordered are basically only two to three percent of the recipes, and the main income comes from these two to three percent." ”

Liu Shuigen calculated, two to three percent of more than 100 dishes, which is almost 30 or 40 dishes.

Could it be ......

"That's right, we only pushed 40 dishes in the first issue, the purpose is to make these 40 dishes, each dish become a favorite of everyone, so this is very demanding for you. ”

Wu Xiaozheng actually didn't explain it too clearly to everyone.

In later generations, among the well-known large enterprises in the world, there are many catering companies with a market value of tens of billions of dollars, such as McDonald's, KFC, Pizza Hut and the like, but there is no Chinese food company.

Even a Chinese food company with a market capitalization of more than $1 billion is rare.

Why is that?

Later, some experts pointed out that because Chinese food enterprises do not meet the basic principles of value, they meet all the principles of worthlessness.

What is not valuable?

Not a single thing sold well, but ended up selling a bunch!

There is another sequelae of too many dishes.

More than 100 dishes, the raw materials have to be separated, a little mushroom, a little celery, a little radish...... In this way, even if it is a large chain restaurant, the purchase volume of most of the ingredients is also a desirable order in the eyes of large suppliers, so the cost of ingredients cannot be lowered.

Wu Xiaozheng learned this lesson.

For example, in Chef Wu's restaurant, although there are only 40 dishes on its menu, these dishes are basically concentrated in conventional dishes that everyone often eats and have sufficient raw material purchase channels, such as chicken, duck and fish, beef, mutton, etc.

Taking fresh meat as an example, the first issue provides three ways to eat, a small stir-fried pork, a braised pork, and a boiled pork slices, but these three dishes already contain three different flavors and ways to eat, which is also the regular way to eat meat, Chef Wu only needs to make the taste of these three dishes to the extreme, so you don't have to worry about not meeting the needs of diners.

To put it bluntly, Wu Xiaozheng's requirements for dishes are specialized and refined, not large and complete.

Moreover, according to Wu Xiaozheng's plan, Chef Wu will launch one or two new dishes in the future, so that he will continue to give guests a sense of anticipation.

This is Wu Xiaozheng's successful experience in his previous life, and he naturally has to copy it in this life.

Of course, successful experience also needs to be verified through practice, after all, the times are different.

Now these chefs are miserable.

"The fire control is wrong, never. ”

"The oil temperature is wrong, never. ”

"The heat is owed, next. ”

"It's over, next. ”

……

Just the most ordinary stir-fried meat, Liu Shuigen fried it more than a dozen times, and countless ingredients were wasted, which barely met Wu Xiaozheng's requirements.

Moreover, the finished products that do not meet the requirements are directly emptied into the trash.

What a waste of material!

This was completely unthinkable for Liu Shuigen in the past.

The dishes he used to fry, even if they were the same dish, there would definitely be a slight difference between the two before and after, sometimes a little salty, sometimes a little lighter, sometimes a little too hot, and sometimes a little less tasteful, but it would not affect the main taste, let alone the sale.

But not with Wu Xiaozheng.

As long as it is a little bit worse, the dish is equivalent to waste, don't think about selling it for money.

And Wu Xiaozheng also said that if the chef masters the dishes, if the waste rate exceeds the prescribed ratio, then you are waiting to be deducted, or even waiting to be demoted!

However, Liu Shuigen has to admit that the dishes made through standard recipes and strict processes are indeed better than those dishes fried in his previous shop, whether it is appearance or taste, I don't know how strong the standard is.

One is the sky, the other is the earth, the world is different!

It's no wonder that the recipes designed by Master can be so expensive.

It's a delicious dish that would be strange if no one ordered it!

In this way, Liu Shuigen was miserable.

Other chefs only needed to be proficient in five dishes in the early days, but Liu Shuigen was required to be proficient in all dishes.

But he was in pain and happy.

Liu Shuigen knew that the reason why the master arranged it this way was because he had recognized his ability and was ready to train him as a chef.

A great future is just around the corner!