Ren Jiahua put down his chopsticks and looked at the two of them, without saying much, he just started.

"Master Jia and Master Ke have already talked about the dishes of Master Gu and An Nian. If I say it again, it will only be a compliment and it won't change anything."

"And the most important thing is that they have found the direction they want, but you two are still lacking a little bit."

"Okay, we can talk about these things later. Let's talk about your dishes first."

"What do you want me to say?"

Say something?

This word is very simple, but when it appears in Ren Jiahua's mouth, Su Zifang is a little unable to react.

Although he had been expecting Ren Jiahua to say something, he had never thought about what to say specifically.

On the contrary, Ma Jiang's eyes lit up and he stood up first: "Master Ren... I... can I ask first?"

"certainly."

Ren Jiahua nodded and looked at Ma Jiang.

Compared with Su Zifang, who relied on the system to enter the industry and improved his character, Ma Jiang has been exploring cooking for a longer time, and the problems he has accumulated are more clear.

He was stunned for a few seconds and asked his question: "I want to know how to further improve my cooking skills."

When this question was asked, Su Zifang was stunned for a moment.

It seems that this is also a question he needs.

After my specialization reached an advanced level, after a period of practice, I found that many dishes can be made into A-level dishes, or at least B-level dishes.

But when it comes to ways to improve, I can only figure it out a little bit. If I can have Ren Jiahua's guidance, I should be able to avoid some detours.

He immediately stopped thinking about his own problems and listened intently with Ma Jiang.

On the side, Zhao Xiaoman and others also realized that Ma Jiang’s question was very valuable, and immediately pricked up their ears.

When Ren Jiahua saw this situation, he did not shy away and waved.

"Sit closer. It'll be okay. I think you will encounter this problem in the future."

"I said it together, you guys think about it."

"Ma Jiang is already a technician and has had experience for some time, especially in..."

"Jingling Hotel." Ma Jiang quickly understood what Ren Jiahua meant and took the initiative to tell her where she worked before.

"Yes." Ren Jiahua continued.

"Jingling Hotel is a well-known Huaiyang cuisine restaurant in China. In fact, there are many opportunities for you to learn things. And the tradition there is that only those who are promoted to technicians can become chefs."

"Actually, you also realize that the difference between a senior chef and a technician is not very big."

"Because the cooking skills of senior chefs have basically reached the upper limit by this time. It is actually very difficult to reach the upper limit and achieve a very high breakthrough in a certain aspect."

"But there are many chefs who can take this step in different ways. For example, Master Qin Changan, who is familiar to you, devotes all his energy to carving ingredients. This is achieved through single-mindedness."

"Another one is Zhou Anyian. He takes a different approach, integrating the best of various cuisines to enrich himself, and finally comes up with a dish that doesn't count as any cuisine."

"I know you must have thought about related knowledge, but before I explain it clearly, you will definitely think that this thing is related to hard work."

"But the real situation is that when senior chefs have just entered the stage of technicians, most people may not be able to reach the stage of working hard. Instead, they will have a deeper feeling of talent after being immersed in technicians for three to five years."

Several people were suddenly stunned when they heard Ren Jiahua's answer.

They had never heard this point of view before, or even if there was such a point of view, no one would tell them so clearly and intuitively.

After watching several people slowly react, Ren Jiahua continued to speak.

"In fact, the chef industry is spindle-shaped according to a mathematical model, unlike many industries that are pyramid-shaped."

"This can be explained clearly, because after mastering the basic knife skills, heat, and seasoning, most people can quickly adapt to different cooking methods."

"For example, you are now a chef of Huaiyang cuisine, a chef of Shandong cuisine, and a chef of Yunnan cuisine."

"But if you were to live in a different cuisine area for a period of time. Maybe three months, maybe half a year, or at most a year... your mastery of this cuisine would definitely be the same as that of a senior chef who has been practicing this cuisine since childhood.

The gap between these people is very small.”

"That's the importance of talent."

"Because hard work can only reach this upper limit. And the subsequent process requires more understanding!"

"For example, the birth of a new dish, the improvement of a dish that tastes better than ordinary dishes."

"At this stage, sometimes if you work 90%, you can only get 70 points, but if you work 100%, you may get 75 points."

"The most important points at the end are all invisible."

After Ren Jiahua finished speaking, he paused for a few seconds.

Everyone began to recall the meaning of this sentence.

Especially Su Zifang, looking at Ren Jiahua, suddenly understood why he said that his previous chicken wings and rice had the possibility of becoming an S-level dish.

And Ma Jiang suddenly realized.

Ren Jiahua didn't stop looking at him and started to comment.

“Master Jia said this dish tastes good, but Master Ke said it’s unhealthy, but it’s all just superficial.”

"This is a higher-level requirement for the dishes, even beyond the requirements of the original dishes, but the needs of people."

"For real chefs, you don't really need to think about this when you are researching a dish."

"Because lamb tail is indeed an ingredient, the only thing you think about is whether it tastes good or not!"

"As for health, it's a question of whether you can eat it or not."

"It's like pufferfish and fungi. Even though it's highly toxic, some people still eat pufferfish to the death and see villains every year."

"Whether it's a small stall, a food stall, a restaurant, or a state banquet."

"The first factor that chefs consider is always to make the dish delicious. As for the other things, if they are not in their place and do not take charge, they are still far away from you."

"In other words, it's not yet this far!"

"And your problem is that you are not confident. There is something I want to tell you here."

"The path is made by oneself, not by others."

"What others point out is always the direction, not to mention that many people only point fingers."

"Including me, the only thing that can judge is whether this dish is delicious or not. The only one who can make you determined, find your own direction and find your dreams, is always you."

After Ren Jiahua finished speaking, he picked up another sheep tail and put it into his mouth. He closed his eyes as if remembering something.

After a long time, he slowly opened his eyes: "If I could be twenty years younger, I could sweep this plate of sheep's tails by myself!"

Ma Jiang's eyes instantly burst into tears with excitement.

It’s worth it to get this review from Ren Jiahua!

Looking at Su Zifang and others, they nodded quickly, there was no problem!
Chapter completed!