However, it takes at least 45 days from the time the shell is broken to the table.

It is impossible for a laboratory to produce it specifically.

Kuroko now longs to live with these geese and feed them fruits every day.

Just to realize the freedom of foie gras one day as soon as possible.

Chef Li was silent for a long time when he saw Zhang Bei delivering ingredients to his opponent one by one.

Those eyes were full of disbelief.

"Boss!"

"Huh?"

"We're competitors, competitors!"

"In the future, I will be a colleague, and as a veteran employee, I must be a role model."

"What's that?"

Chef Li watched Zhang Bei close the contract, and the whole person was confused.

Am I not good at cooking?

How did the boss have a new love?

Am I tired of the taste of cooking?

Should I learn something else?

Doubts flashed through his brain, and Chef Li's action of pinching people's hands slowed down unconsciously.

"It has little to do with the amusement park now, and they are basically going to be sent to space in the future."

Chef Li was stunned for a moment, and then he reacted.

Now that the amusement park is about to open its space branch, it will definitely be too busy on its own.

It is indeed necessary to recruit a few new chefs.

Thinking of the future life in space, Chef Li shuddered inexplicably.

Squatting at the base every day, not to mention the dark day, even the ingredients are limited.

It's hard to imagine how to endure that kind of life.

Zhang Bei yawned and sat in a chair flipping through the amusement park's surveillance.

Time is like Chef Li's kindness to Li Yang, flying by.

The smell of vegetables permeated the entire fifteenth floor.

Zhang Bei's attention finally moved away from the plate and focused on a few chefs.

The first to ring the bell was a Su cuisine chef who made a dish of squirrel mandarin fish.

Zhang Bei picked up a small bowl early in the morning and waited for this moment to come.

Soon, the staff delivered the plates to several people.

Zhang Bei, the judge, is not a serious judge himself.

He came half to recruit people, and half to eat.

But after all, this is a competition, and he can not make comments or make remarks.

But not for the other four judges, they have received money, and they must be seriously evaluated.

An excellent dish is nothing more than judging from three aspects: color, aroma and taste.

The color contains the completeness of the dish, the color, and the presentation.

Aroma is naturally aroma, and the requirements for the aroma of different dishes are also different.

Taste is the taste, the mouthfeel of the mouth, the level, these are all the criteria for scoring.

Zhang Bei listened to the comments of a group of people in his ear, and was silent for a long time with chopsticks.

Is this the Chef Competition?

I'm really hungry!

was waiting for a group of people to finish their evaluation, and an old man sitting next to Zhang Bei snorted coldly.

"I don't know what it is, is it a shame to take this kind of thing?"

As the old man's evaluation fell, the discussion quieted down.

Seeing that someone finally moved the chopsticks, Zhang Bei also picked up the fish and put it in his mouth.

It tastes good, but it's just good.

Boss Zhang's sense of taste is very sensitive and picky.

Before Chef Li, he rarely went to restaurants to eat, and most of the time he made it himself.

As long as there is the slightest hint of inappropriate taste in a dish, he can eat it.

Boss Zhang will never wronged himself, he will only let others be wronged.

Putting down the chopsticks, he silently gave the chef a six-point evaluation.

Ten points, passable.

The venomous old man on the side seized the opportunity and didn't intend to let the chef go at all.

"You better take off your chef's uniform and enter the factory, this road is really not suitable for you, from a mandarin fish, I ate the taste of abalone?"

"Are you cooking fish or a hodgepodge?" "I don't think this is Su cuisine, it's a messy stew, right?"

……

One sentence after another, the chef's face became redder and redder.

If you don't explode in silence, you perish in silence. --- Lu Xun.

There is no doubt that he chose the former.

Flicking his chef's hat on the workbench, he turned and walked outside.

There is an official video today, and after a few words from this old man, he has no face to stay here.

As the first chef left the scene angrily, the air seemed to be a little heavier.

Zhang Bei took another bite of fish and nodded silently.

The old man was right, this dish does have this kind of problem.

The abalone is supposed to be used to make the sauce, and the excessively thick soup masks the flavor of the mandarin fish itself.

The results were recorded by the host, and the second chef also served his own dishes.

Although the old man has a poisonous tongue, he gives absolute respect to every dish.

Rinse your mouth with water, wipe your hands with a wet towel, and start tasting with a pair of chopsticks.

This dish is also a famous dish: Sanhe crispy duck.

It is a representative of Hui cuisine.

Zhang Bei looked at the cut duck meat and tasted it with peace of mind.

The chef who can come here is not too bad after all, and this chef did not disappoint Zhang Bei.

Crispy crust with juicy duck meat.

Under the touch of teeth, each bite has a different taste.

The old man narrowed his eyes and spoke slowly.

"You are a descendant of the Yu family, right?"

"Yes, Yu Tong is my father."

The old man put down his chopsticks and spoke in a very stern tone.

"I remember telling you a few years ago that you have to jump out of your father's frame or you'll be an imitator for the rest of your life."

Looking at the chef who lowered his head, the old man silently gave a seven-point evaluation.

With the chef's scoring finished, there were only ten minutes left.

One chef after another brought the dishes to them.

The worst two were directly scolded by the old man, and most of the remaining flavors were all above seven points.

But everyone knows that most of the chefs are here to accompany them today.

The most competitive are the latter four.

The two heirs of the family are obsessed with cooking.

A proud man of China trampled the invincible French cuisine under his feet.

The last one is Chef Li, who was once the most talented person in the capital.

It is also the last chef in the past years who hopes to reproduce the full banquet of the Manchu and Han people.

That's right, don't look at Chef Li's submissiveness in front of Boss Zhang, but he used to be a heavy-handed fighter.

In order to reproduce the Manchu and Han Dynasty banquets, I was stunned to exhaust the thirteen imperial kitchens.

It's just that after the reproduction of the Qiansu banquet, it disappeared from the public's field of vision.

Now that he is back again, everyone is looking forward to what surprises this one will bring to everyone.

Mo Ming was the first to stand up, and his tone was extremely relaxed.

"I'll come first, and I'll use my cold rabbit for appetizers."

As he spoke, a rabbit wrapped in dumpling leaves brought it up.

Zhang Bei glanced at the old man beside him, quite expectantly.

Rabbit meat itself is tasteless, and it all depends on the ingredients that go with it.

This South African mountain rabbit Zhang Bei has only been barbecued once, although the meat quality is really good, but the taste is very average.