The atmosphere was so awkward that Mai Fan, who was about to go out to inquire about the news, took two steps back. Then he thought about it and sat back on his bed, facing the three people who had just come over who were even more embarrassed than him.
The man pointed to the three beds behind him.
"I came first, so I chose the bed at will.
I thought it would be relatively noisy near the door, and as you can see I chose the lower bunk, I would most likely be responsible for turning off the lights.
So you can choose your own bed next time, and if someone can't climb to the second floor, you can consider changing with me."
If there were still people who wanted to sleep on the ground floor for convenience at the beginning, after Mai Fan explained the benefits of his position, no one wanted to take advantage of it anymore.
After the three people chose their beds, Mai Fan gave up his original plan to go out.
He feels that maintaining a certain relationship with these roommates is what he needs to do now.
After this group of people carefully observed the room, all that was left was to chat with their roommates to understand each other's living habits and backgrounds.
As the first person to speak among them, Mai Fan played a very good role in self-introduction and guidance.
He first introduced his background. As a private chef who would not appear in front of the public and steal other people's business, his identity was most likely the most popular among the three of them.
As a family that inherits private cuisine, they usually own their own restaurants or catering companies. They use their special skills and corresponding recipes to invest in a relatively small chain company.
The other two people who competed with me were also unknown chefs.
I am just the controlling shareholder of an independent catering company. The conditions for my investment are not the recipes passed down from generation to generation in our family.
The technology shares I hold account for a relative proportion in that chain, and the dividends I receive from outside the company every year do not exceed the income level of many people.
Of course, before I reached that age, Zaodi always passed on his craftsmanship to my son. My son controlled the side dishes and ingredients of the chain company. I can't just enjoy what I should enjoy before becoming a capitalist.
fun of.
As for the recruitment of the royal family, there was no requirement for chefs, so it was a bad opportunity for anyone who did not pursue culinary skills.
Because outside of that, we cannot achieve a kind of blessing without a halo from our daily work.
Yes, that is a family of chefs. Just like palace cuisine has been passed down for thousands of years, the skills of a young cook are passed down from generation to generation only from female to male.
It was precisely because of my willingness and the desire to make my own decisions that I took a long annual leave from my original employer and came over to apply for a temporary position to try my luck.
In the past, we used to be employed in the palace in a temporary capacity and then introduced many secret dishes of the palace, or newly developed new palace dishes, which would add a bit of credibility when advertising to the outside world.
I also want to be the legend that other people talk about, so that’s not the purpose of my coming there.
The first type is a chef who works as a front chef in a low-priced hotel. Of course, my kind of front chef is still a top-notch chef.
That is not what the boss who has not yet become a capital has in mind.
But now the reason why I retreated into that room and threw away all my status was not to earn a job opportunity as a temporary worker.
That is the kind of person who is not competitive with the current careers of the other eight of me, so there is no doubt that I will become a common friend of the eight of them.
Because first of all, he would have no reputation, and he would not have simple interpersonal relationships. First of all, I would be a teacher with no inheritance.
Others may come there just to change their jobs, but I really came here just to experience the elegance of the royal cuisine that is said to have been passed down for thousands of years.
Even if we follow the steps step by step, we still leave a little path for outstanding people to move up.
Even we may have been exposed to the kitchen of cold dishes, but whether it is hot or spicy, as long as we young chefs who are immersed in the kitchen can take a few glances at the mysteries and the beauty of the presentation.
...can be firmly remembered by us.
Improve our position through some general things. These miracles can always be talked about by many people, and they will also become the protagonists of friends around me or neighbors around me when they chat before meals and tea.
After all, for a chef, cooking skills are not our worst technical investment.
Those eight people respectively represent the eight types of poor chefs in the future who have the same career path.
Although the initial purpose of promotion is the same, the process and our original intention of applying for the position are all the same.
But as long as I work hard at my position, when I slowly take a break, I can occupy the entire kitchen like the current chef, and everyone will listen to my command.
In order to increase the value of the company I currently occupy, I will seize every opportunity to enhance the value of my brand.
As for the other eight people who were applied for, Mai Fan couldn't say that everyone was ambitious when they applied for that job opportunity.
Regardless of whether I came here to switch from a temporary position to a regular employee, or whether I successfully completed the mission and received a royal award... until I use that part of my efforts to return to my original position, it will be
It is true that I can only improve my current position, and it is very unlikely that I will even break through the position that I can reach at my age.
However, for a relatively young and excellent chef who is still so old, the waiting process is actually not a good or bad thing.
The so-called pass is just to add some spare chips to your strong capital.
After all, in the career planning of the first person, the terrible social rules of what to do at what age have left many young people with weak abilities and extremely low standards with little hope of getting ahead.
As a royal dish passed down here, even if we can observe it at close range, even if the recipe is definitely left in the hands of our temporary employees, for the chefs, as long as they can watch the operation process and understand its reality
The taste is enough.
I can't be considered a combination of a successful businessman and a small chef.