"How old are you?" Han Dong asked me rhetorically.

"I'm twenty-five years old." I said.

"Then before you were born, I was apprenticed in the hotel." Han Dong said.

Apprenticed 25 years ago? is still a person in the Cantonese food circle. Maybe you know more or less something, you can ask.

"Oh? Okay, I'll talk to you about this in the evening. You don't need to wash the bowl, come up and chop the vegetables first. I said with a smile.

Everyone was a little stunned, but Han Dong consciously moved from the bowl trough on the side to the table.

Squeezed away a master who was cutting vegetables and pointed to the bowl trough, and then Han Dong consciously picked up the kitchen knife and cut it. The emaciated camel was bigger than the horse, and the two consciously changed seats.

Jiang Nian said on the side: "So is Chef Qiao going to work today?" ”

"Of course." I said, here are going to start more than 30 servings of Gollum meat.

Jiang Nian said with a smile: "Then I'll go and do something, what do you think of the three-star Michelin chef in publicity?" ”

"I'm just a deputy, don't spread the word." I said.

"Okay, so can you tell me what the hotel is called? Also What is the name of the chef? Jiang Nian said.

"Soixante-trois, the chef's name is Jork." I said that they might not be right thinking about how hard it is to pronounce French.

"The hotel is called Sephotois? The chef's name is Rouke? Jiang Nian said.

"Write like this, I'm going to concentrate on my work." I said, pointing to the thirty or so lists of slur meat on the wall.

Jiang Nian nodded his head and walked out of the door, followed by the young lady from the security and personnel departments.

I don't know if I'll be able to completely suppress Jiang Nian, but it seems to be working now.

I'm busy with the grunt meat in my hand here, and I'm looking at Han Dong, who is full of resentment and chopping vegetables.

As for this Han Dong, I thought maybe it could come in handy.

"I said chef." I shouted to Han Dong, who was chopping vegetables.

He didn't respond to me, and seemed to enter a state of self-forgetfulness.

"Hey, Han Dong." I said again.

Han Dong looked at me, his hand still cutting desperately.

This kind of knife work also stopped me, and I couldn't do it without looking at it like him.

"What did you call me for?" Han Dong said.

"I've already given the deputy, but do you want to go back to the position of this chef? I can just watch from the sidelines, and I'll do it anyway when the chef cooks. You can continue to be your head chef, I'm just an outsider. I said.

Han Dong didn't speak.

"Well, I don't need you to answer. Stay in the evening and we'll talk, stay and I'll think about you. I said.

After I finished speaking, I continued to work, and Han Dong didn't make a sound and chopped vegetables on the side.

If he didn't answer, I would have acquiesced, and I would have known if I stayed anyway.

If he leaves, I'm going to let him wash the dishes tomorrow.

Anyway, I am the biggest in the kitchen in this situation now, and it is really not a big deal to let Han Dong wash the dishes for half a year when I am here.

Actually, it was all luck, and I thought that this group of tours really helped a lot.

This time, the salted fish turned over and I chose the topic and passed the dish out.

Although the equipment is different from that of France, the cooking techniques are different.

But in fact, the core is still about the same, as long as you have enough strength, you can hold it.

The chef here values cooking skills the most, and what I can say now Han Dong is speechless, and it is all thanks to these more than 30 people who support the scene.

Chinese still like new things, and Han Dong cooks old-fashioned Cantonese food. Everyone is almost tired of eating, and it is of course difficult to order one of more than 30 people at once.