The most critical people are members of the royal family.
As for the other group of people who were invited to watch the ceremony, although their identities are important, they are not as important as the few exclusive people they should really be served by the chefs.
As long as a few members of the royal family taste good food and feel comfortable eating... no one will care about the taste of the other invited guests. After all, you come here to see it.
For such a grand ceremony, you just come here to eat and drink. As a guest, you have no right to pick and choose and question Kang's host.
Therefore, the foreign chefs who come here must do one thing, and that is to keep the preferences of the customer in mind, and prepare the sauce that the customer needs according to the grams given by him.
As for the final use of this secret sauce, these chefs don't even know, because the menu is incomplete, or they only got a recipe for the secret sauce, and which dish this ingredient will be used in
Is it stewed, boiled, stir-fried, or used as a decoration on the plate? None of the trained people know.
Unless they are standing next to a seat at the largest banquet and are lucky enough to taste all the dishes at the banquet.
Use their dexterous tongues to judge the purpose of this secret sauce. Otherwise, they only know that they have learned a sauce, but where and how it will be used is unknown.
This is another very effective way to avoid the spread of palace dish recipes.
So before we in training got the ingredients for the sauce, we didn’t feel any joy or feeling that we had learned something.
Because the sauce is 1234 and the ingredients are prepared according to that process, it is actually quite special in our opinion.
The training chef just told me a name. However, except for Mai Fanzhi, no one outside the chef had ever eaten that complicated home-cooked dish. For Hua Qi, making that dish was actually
It is also a lot easier, because the diary and the tavern will collect the corresponding information and copy it perfectly. I only need to follow the recipe and make it.
The expression of the testing teacher here is more colorful than Mai Fan and the rest of us.
It's like that kind of dish that only housewives can cook, so there's no need for us to come over and make it specially?
Although that kind of improvement will cater to the taste a little bit, it is not unpalatable to us. Even during the test, we have not made any new adjustments to the most orthodox method.
Now there are eight of us, so what we are faced with is not how to put together fixed ingredients. What we need is relatively consistent in taste.
We discovered that the person actually made two portions of that sauce. Even though we knew what the sauce would be used for, that would have prevented me from using that portion in my own dish.
As soon as the strange question came out, several people who had retreated to the front level felt that their professional standards had been questioned by people who were too respectful.
The eight people who have failed can all make improvements based on their own habits, or their own tastes, or the tastes of the customers in our store have deteriorated.
My cooking was average and tasted bad, but I was told it was the worse dish... After several people finished eating, they were all confused.
As a chef who mixes sauces and concoctions all year round, I have tasted that kind of thing countless times. I have rarely seen ingredients that are more delicious than what the chefs prepared, and those few
The exaggerated professionalism demonstrated by the individual is the most fundamental reason why I was surprised.
Yes, we really want to avoid the time when we have prepared the prescribed amount at Maifan and all can be inspected by the training teachers there.
Among the eight people who passed, there was no one dish called Mai Fan.
Yes, it has something to do with it. In fact, following the instructions is the best test of the chef's skill. Just like if the operators are the same, even if the same ingredients are processed through a series of operations, the taste will be very different.
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It has something to do with it, Xiaojia confidently brought it out as soon as it was speculated. How could it be possible to eliminate people at the first level?
At that time, the training teacher gave a fierce tip to the group of chefs: "Xiaojia has never thought that the traditional dish that has been circulated for a long time has not actually been integrated into the tastes of special people or even niche people.
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It seems very simple, but in reality there are only a few real training classrooms. The first door is where we are alone to prepare a home-cooked meal.
It does matter. Since the process of requesting the matching is poor, we will use it. As for how to use it after leaving the palace, it is not our business.
That kind of scripted and technical training required made the people in Hua Qi's group stunned. However, until they figured out the reason, a few people just complained and were very tolerant and followed the instructions of the Western restaurant.
If you don't follow some stinky rules, you can weigh the formulas behind your face.
Except for the tested A, I produced the C that can be used by myself.
"Well, you think there is nothing you can't teach them in that training session. If they can maintain such a professional level, then the next training session may require you to remind them less. Yes, they
A few of them have all passed, go out from there, and retreat to the first room. Let’s go through the training for their first level.”
While the training teachers tasted it one by one, Mai Fan and others also put their fingers in the innovative sauce boss's new sauce.
On that menu, there will be no words like "excess", "approximately", "appropriate amount", and "appropriate amount". Even the research and development, including the grams of certain sauces, are clearly marked with detailed recipes.
When it comes to purely professional fields, no one is afraid of it. The only thing worth worrying about is not this wild guy, but everyone is afraid of people who make a living with innovative dishes. In that kind of assessment, I must adhere to the
The spirit of your own innovation is based on your own understanding and analysis of the original dish.
What's the point? Several people were really surprised. Some of them were not even convinced and ended up trying the dishes of the other eight people who had passed.
In fact, I don’t think it’s the original taste that really comes from the original dish.”
But that habit was brought out during that test. Not to mention that the new product I modified couldn't make stir-fried dishes with a sauce that bursts with sauce, or that it was too watery to mix with noodles.
What is surprising is that among the eight of us, not half of the people failed to pass.
