NFBE Chapter 444 So Stylish
Chapter 444 So Stylish
Looking up, there was a gorgeous chandelier hanging from the ceiling. The bulb was big and bright, illuminating the entire lobby like daylight. Looking at the counter, it was made of thick solid wood, on which were placed abacus, account books and various drinks and beverages, and the shelves behind were filled with a dazzling array of goods. Sha Zhu stared with his eyes wide open and his mouth slightly open. He stood at the door for a long time before he came to his senses. He secretly exclaimed in his heart: "This state-owned restaurant is different. It is so magnificent. I don't know how many times better it is than I imagined before!" He was secretly happy that he could work here, but he was also a little nervous. He thought that he must work hard and not lose this hard-earned job. At the same time, he also looked forward to showing his skills here and letting his cooking skills be recognized by more people.
Sha Zhu straightened his collar, and walked into the restaurant with a bit of pride. The customers in the restaurant were eating enthusiastically, and the sound of talking and laughing, and the sound of tableware colliding were intertwined, making it very lively. As soon as he entered the door, a young waiter came up to him, with a professional smile on his face, and asked politely: "Hello, who are you?" Sha Zhu raised his chin slightly, with confidence and pride in his eyes, and deliberately cleared his throat and said: "I am the new chef, I came to work today." When the waiter heard it, he hurriedly said: "So it's the chef, please come this way, I will take you to see the manager." As he said, he led the way in front. Sha Zhu followed behind, looking at the interior decoration of the restaurant with curious eyes. There were some exquisite pictures of dishes hanging on the wall, and the names and prices of the dishes were marked next to them. There were neatly arranged tables and chairs in the hall, and the floor was polished so brightly that it could almost reflect people's shadows. After a while, they arrived at the door of the manager's office. The waiter knocked on the door gently, and a low voice came from inside: "Come in." The waiter pushed open the door and said to the manager: "Manager, this is the new chef." Sha Zhu hurriedly walked forward with a smile, nodded and said: "Manager, hello, hello, I'm Sha Zhu, please take care of me in the future." The manager raised his head and looked at Sha Zhu, without any special expression on his face, just said lightly: "Well, sit down first, let's talk about work." Sha Zhu carefully sat down on the chair next to him, feeling excited and a little nervous, thinking that he must perform well in front of the manager and strive to gain a foothold in this state-owned restaurant.
Sha Zhu followed the waiter to the back kitchen. Seeing a group of chefs and kitchen assistants, he was not polite and directly picked up his apron and tied it on, ready to show off his skills. He picked a few ingredients and started to cut and prepare them with swift hands and feet. His skillful knife skills made the chefs on the side look at him sideways. After a while, the stove was lit, and Sha Zhu heated the pan and cooled the oil and started to cook. His movements were chic and free when he cooked, and the heat was just right. The dishes in the pot exuded an attractive aroma under his stir-frying. Soon, several dishes with good color, aroma and taste came out of the pot, including Kung Pao Chicken, Fish-flavored Shredded Pork, and Sweet and Sour Spare Ribs. They were all authentic home-cooked dishes, but Sha Zhu made a different delicacy. After tasting them, several kitchen assistants couldn't help but praise: "Master Sha Zhu, your cooking skills are really great, and this dish is so authentic!" Sha Zhu heard that, and his face was more proud, but he said modestly: "Haha, it's nothing, it's nothing, I'm just average." When the guests came, Sha Zhu officially started cooking. He was busy in front of the stove, and soon, plates of steaming dishes were served on the guests' table. The guests ate the dishes made by Sha Zhu and nodded in praise. One guest said, "This dish is really delicious, more authentic than what I ate elsewhere before, I will come here to eat again in the future." Other guests also echoed and praised the food. After the manager learned of the guests' good reviews, he was very happy and came to the kitchen to praise Sha Zhu in public: "Sha Zhu, your cooking skills are really amazing. As soon as you came, you have brought honor to our restaurant. Work hard, and I will definitely not treat you unfairly in the future." After hearing the manager's praise, Sha Zhu felt very happy and smiled. He patted his chest and said, "Manager, don't worry, I will definitely work hard and will not let you down."
The changing situation of state-owned restaurants Since Sha Zhu received good reviews from customers and public praise from the manager on his first day at the state-owned restaurant, he has been a little bit arrogant. Back at the courtyard, he walked with the wind, bragging to everyone about how he showed his skills in the restaurant and how he made customers praise him. His words were full of pride, as if he had already become the top chef in the Beijing kitchen. The next day at work, Sha Zhu was still immersed in the glory of yesterday. As soon as he entered the kitchen, he boasted to other chefs and showed off his "brilliant achievements", completely losing the caution and humility when he first came. When he started to prepare the dishes, he was absent-minded, humming a little tune while picking up the seasoning and putting it in the pot. The first time, when making a braised fish, he should have put a spoonful of sugar to enhance the flavor, but he was still thinking about the envious eyes of the neighbors last night, and mistakenly took salt for sugar, waved the big spoon, and added a full spoonful of salt. When it was out of the pot and served on a plate, he didn't even taste it, and asked the kitchen assistant to serve it to the guests. After a while, the waiter hurried back to the kitchen and said anxiously, "Master Shazhu, the customer said that the braised fish was too salty and couldn't be eaten at all. Did you put the wrong seasoning?"
When Sha Zhu heard this, he was shocked, but he still said stubbornly: "How is it possible? How can there be a problem with the dish I made? Is the customer too picky?" However, he hurriedly prepared to make another one. However, he still failed to concentrate the second time. When he was frying a vegetable, he put pepper instead of chicken essence, and the amount was quite large. After the dish was served, the customer frowned after taking a bite and called the waiter over: "What's wrong with your chef? The dish tastes totally wrong today! It was delicious yesterday, but what happened today? The vegetable tastes like pepper, how can I eat it?" Now, the customer's complaint attracted the attention of the manager. The manager walked into the kitchen with a dark face and looked at Sha Zhu sternly: "Sha Zhu, what's wrong with you today? Two dishes have been complained by customers in a row, this is not a small matter! Our state-owned restaurant has always paid attention to word of mouth, you will ruin the restaurant's reputation!" Sha Zhu was panicked, fine beads of sweat appeared on his forehead, and he stammered to explain: "Manager, I... I was a little distracted today, sorry, I will adjust it immediately." But the manager's face did not ease: "This is work, not your kitchen, there is no room for carelessness! You must give me an explanation for what happened today. If you do this again, you don't have to work here!" The other chefs watched from the side, some shook their heads and sighed, and some secretly rejoiced that they did not make such a mistake. The kitchen assistants did not dare to say anything and did their work silently.