"Master, how many people have signed up for the competition team?"

Taking advantage of the opportunity to cooperate with Jiang Menglin to cook, Ivan asked this question tentatively.

"Seven or eight. ”

"So little?"

"What do you think? Don't look at the fact that there are so many people in our kitchen, many people can make good dishes, but how many can really have the ability to innovate?"

Jiang Menglin told the truth.

This is what he regrets.

Most of the chefs recruited by the hotel are trained from chef schools, and their basic skills are quite solid.

If you just teach them how to cook a few dishes, they will learn it very quickly and make it decently.

However, these people also have a common shortcoming, that is, the level of education is generally low, the ability and motivation to learn are insufficient, and the ability to innovate is far from lacking.

Such chefs, Jiang Menglin usually calls them food porters.

This is also the reason why he wants to take in the disciples himself.

The reason why he accepted Ivan was not only because of his diligent and down-to-earth attitude, but also because of his level of education.

He hopes that after Ivan has mastered certain basic skills, he can take the initiative to learn some theoretical knowledge of cooking and gradually embark on the road of gastronomic innovation.

This is actually very important for a good chef.

To his relief, Ivan did not disappoint him, as evidenced by the fact that he was able to take the initiative to buy a bunch of books to study.

"Master, why don't I sign up for a name and try it out?"

Ivan said this.

The master is in difficulty, and being an apprentice naturally can't be ignored, even if the skills he is about to show will make people feel a little abrupt.

Jiang Menglin was stunned for a moment.

He immediately reprimanded: "Don't mess around, I haven't really taught you the wok technique yet, what can you do? ”

In Jiang Menglin's opinion, although Ivan's attitude is good, his basic skills are definitely not up to par, especially in the area of wok technology, although he has begun to teach him some skills and knowledge points, he has not yet officially been on the stove.

A kid who hasn't been on the stove before wants to sign up for a competition team, isn't this nonsense.

However, Jiang Menglin felt that talents were rare, and he didn't want to completely dampen Ivan's enthusiasm, so he immediately added: "If you really want to learn something, I allow you to watch the selection and training of the competition team, but you must pay attention to confidentiality." ”

He also hopes to use this competition to let Ivan learn more things, so that he can go to the stove early.

Ivan: "......"

Master, don't refuse me!

I really can!

But when Jiang Menglin said this, he didn't have a good idea to say anything, and if he said more, it was estimated that Jiang Menglin would think that he was too ambitious and deliberately made trouble.

Then be a bystander and observe the level of the competing team!

Ivan smiled and said no more.

He was able to stop, but Jiang Menglin was annoyed by him again.

In the past two days, he has been thinking about the competition, but the more he thinks about it, the more headaches he gets.

He had to admit that Director Zhong Haiming's competition plan really gave him and Liu Yiwei a big problem.

It's a big problem.

There are many things that make him feel embarrassed.

The first is the limitation of the cost of ingredients.

Ten dishes, 2,000 yuan, an average of 200 yuan a dish, seems to be a lot.

But this kind of cost is a bit stretched in this kind of competition.

As we all know, in the top Cantonese cuisine, because the ingredients are extremely particular, the cost of many dishes alone is sky-high, for example, he made a lot of fish the day before yesterday, and the wild crucian carp alone cost nearly 1,000 yuan.

If you use top-quality seafood ingredients, it will be more expensive.

This means that in this competition, most of the dishes can only use ordinary ingredients.

For ordinary diners, ordinary ingredients are enough, but the problem is that the judges invited for this competition are said to be gourmet-level and have extremely good tastes.

Therefore, if you can't make a top-notch delicacy with ordinary ingredients, it will be difficult to get the approval of these judges.

This is not difficult for him and Liu Yiwei.

But what about other competing chefs?

The second difficulty lies in the time constraints.

From the preparation of the ingredients to the completion of the cooking, it only takes two hours.

Ten courses for five people, an average of two courses per person, and an hour per course, sounds very adequate.

But it's fake.

If it's just to pass the time for ordinary diners, let alone two hours, even if it's only twenty minutes, it's enough for him.

But for the foodie-level judges, this time is really not enough.

In Cantonese cuisine, a top-notch delicacy often involves multiple complex processes, some of which are prepared hours in advance, from the rough processing of ingredients, to the processing of ingredients, to pickling, to ingredient preparation.

For example, the old fire soup common in Cantonese cuisine, a soup often has to be boiled for four or five hours.

As a result, some dishes with complicated processes and too long time cannot be made, which undoubtedly adds to the difficulty of the competition.

There is another difficulty.

There are 20 dishes for 10 people in two groups, and the judges are also 10 people, each holding 10 votes, can vote for 10 different dishes.

With that, the problem arises again.

This is equivalent to each judge will taste 20 dishes, and according to the habit of gourmets, they will only vote for the best dish of the same type.

In this way, when considering the combination of the entire ten dishes, not only will your own dishes be varied, the combination of meat and vegetables, and the ingredients will not be the same, but you also have to consider that the other party's dishes will seem to suppress your own.

These three difficulties determine that Jiang Menglin must be cautious when selecting members of the competition group.

He has to consider not only the members' own cooking skills, but also the dishes they are good at, to make a comprehensive choice.

After thinking about it, he felt that it was not safe enough to just adopt the method of self-registration.

You have to be prepared with both hands!

"Ivan, you go and talk to Lao Lin and Yan Yongkang, and let them go to my office after they are done. ”

"By the way, you'll listen to it later. ”

Jiang Menglin turned his head and ordered Ivan.

Lao Lin, Lin Yongsheng, the sous chef of Cantonese cuisine, is mainly responsible for the affairs of roast meat and Shangshi.

Yan Yongkang, Jiang Menglin's eldest apprentice, is now the director of the wok, and many dishes have been passed on by Jiang Menglin.

The reason why Jiang Menglin wanted to call these two people was to discuss the competition with them, but to ask them to help find suitable candidates to participate in the competition.

This is Jiang Menglin's second-hand preparation.

If the active applicant is not satisfied, the candidate will be designated.

Looking at Ivan's blank back leaving, Jiang Menglin was thinking, even his side felt that this big competition was so difficult, but what about Liu Yiwei's side?

What kind of actions will Liu Yiwei have at this time?