Food Circle Cheat Emperor

It's a very good book. I lost it for a few days but kept thinking about it. I came back and read more than ten chapters and felt uncomfortable reading it. Although it is a systematic article, the writing pace is too slow, slower than daily life. I read the comments and said that I am still an apprentice after hundreds of chapters. After flipping through the chapter titles, it seems that this is indeed the case. Tasteless, tasteless, and a pity to throw away. If this book had one million words about restaurant chefs and two million words about famous national chefs, the results would never be so bad. I think it would be a great masterpiece. It feels like we are abandoning the majority of readers and clinging to a handful of die-hard fans who can continue to read this style. Why bother?

As long as you work hard, you will make progress, how happy you are. Maybe this is the cool point of system flow.

After reading Chapter 28, I feel that the author seems to have misunderstood Michelin restaurants. The first thing you must understand is that Michelin restaurants are essentially restaurant recommendations for truck drivers from the early days of Michelin's magazine. They are divided into three levels: 1 star, a restaurant worth visiting; 2 stars, a restaurant you must go to if you are in the local area; 3 stars, a local restaurant worth visiting just for the taste. This selection criterion is also based on a comprehensive evaluation of the entire restaurant, including dining environment, service quality, wine quality, dish taste, stability and other aspects. Many one-star restaurants actually taste just like that, which is almost the same as the restaurant everyone near your home calls by their name. They don't necessarily taste that delicious. Only 2- and 3-star restaurants fall into the category of delicious (of course, their own taste factors must be taken into consideration) and expensive (relatively expensive depending on the type of food, for example, a 2-star Michelin ramen in Tokyo is only about 800 yen more expensive than a similar restaurant without stars). So it must be clear that when mentioning a Michelin restaurant, you must mention its star rating and the main dishes it sells. Secondly, whether the chef who received the star selection is still employed (yes, because the star rating is for the restaurant, sometimes it will happen that the chef has changed the star rating but the taste plummets) and other factors.

I can only say that you may like to read cool novels written by novices. Those who have worked in the chef field will still feel quite emotional when reading this. Hahaha, that kind of refreshing feeling is different from other cheating urban articles. Let me introduce the kitchen to you. If you don't have a relative to guide you, you have to work for about 3 years. Most of the people I know usually practice their skills in the staff meals for 3 years. When you are fired, you will feel good. You can go to the tail pot. If you are qualified for the tail pot, it will take 2 years to stew, boil, fry and the like. Usually you only stir-fry some green vegetables, fried rice and noodles. Normal dishes are simple and you only need luck to stir-fry them. It is not the norm. Good guy, 3 years ➕ 2 years, you have just started to get started. You started doing this business when you were 20 years old. You only started to learn to cook other dishes when you were 25 years old. It depends on your personal efforts and attitude. I have seen people who are still messing around at the age of 34, and some who are 30 years old. People who work as chief chefs are really not that easy to work in the kitchen. Of course, the situation I'm talking about now is much better than it was a few years ago. In my uncle's time, working as an apprentice was extremely humble. After a few years, you might not have even worked on a boiler.

There are so many delicacies in the country, but why should we write about Michelin? Western food, there is so much intrigue. So you like to work, but if you have skills, you can't open a shop by yourself?

God feeds the wage earners? Could it be that this protagonist is the so-called mud that cannot support the wall? Adou who cannot be helped

Overall, I feel that this hotel really treats its customers as gods and must satisfy even unreasonable requests. It's outrageous. People spend 180, but they have to eat dishes for 1800 to be satisfied. Is it because I have never been to such a high-end hotel, so I don't quite understand?

After reading ten chapters, is it the same when the protagonist is not dead? To add a dish for lunch, one pack of Chinese to please the chef, two packs of Chinese to help the chef, three packs of Chinese, a set of knives, two Chinese, good guy, you are not here to work, you can't make it with a monthly salary of 10,000, ten chapters, two days, six packs of Chinese have gone out, good guy

What I hate most is that the protagonist is like a dog and the boss works hard. The boss makes a lot of money. The protagonist even opens a Ge Xiaodian. He doesn't make much money. He is still fighting in the store every day.

I always feel like why do we always focus on describing the Manchus?

What kind of thing is this written? The protagonist doesn't open his own shop, but fights with other chefs every day. It makes me sick. I want to read about chefs, not Gong Douwen.

A book written in 21 years? At this beginning, the interviewer is still a temporary worker? Which hotel did you do it in? Outrageous. In 10 years, the labor and apprenticeship salary will be 1200/1500. With your salary level, is this a store opened in Thailand, Africa? Don't be stubborn, I am a chef, and I started from a small job. I have worked in all positions, but now I am cooking. . Did you start writing this more than ten years ago?

What I find so annoying is that the protagonist is obviously so awesome and others know it, but every time people doubt that he can do a good job.

It's great. The writing is too submissive. My cooking skills have improved a lot. I stay in other people's restaurants for tens of dollars.

For a food article, intrigue is too serious, right?

Write less about live broadcasts. It's really embarrassing that you have cancer. You are a student who has no money to provide welfare and tens of thousands of people are watching. You can watch Douyin by yourself. There is no lottery, and the number of people in the live broadcast room can exceed 100. It is better to write more around the main line. Don't go off topic, and you can have emotions. Those live broadcasts should be more realistic, many of them are robots.

Are you not afraid of death when you write about Bingdundun Xuerongrong? Do you want the restaurant to be fined for selling this without authorization?

Hundreds of chapters in, and still working in several well-known restaurants in the city, is the food circle so small? It's too petty, right?

Instead of writing so many subplots that may or may not exist, it is better to concentrate on writing the protagonist's career as a chef. When it is time to change jobs, when it is time to start his own business, he should start his own business. There are not so many things in life that are pretending to be a slap in the face, but more of them are ordinary. Also, don't write about the live streaming of goods in such a grand way, there are so many dirty things.

I think it's pretty good. The plot is very solid. After reading more than 200 chapters, I feel like I can't stand it anymore. The protagonist has the ability but hasn't jumped out of the store yet. Some Taoist friends saw that the protagonist started a business in the later chapters. Tell me about it and I'll skip and read it.

I have read more than 800 chapters, and the monthly tickets are basically given here. I have a few points to mention, 1. This guy named Dong is really a thorn, with toads crawling on his feet. 2. I don't know if the birthday party promised at the beginning will still be written. 3. Food articles and medical articles have something in common

It looks pretty good at the front, but the more you go back, the less you can stand it. I won't say whether this system is reasonable or not. The key is that the more you write, the more it goes too far. I went to Korea to participate in the Medicinal Diet Conference. In order to be rewarded by the system, I directly shared what I got from others using the system. At this time, why don't I care whether others are willing to share it?

I have read more than 500 chapters! I really have no desire to watch anymore. You can say water, but water is not obvious. Anyway, there is no desire to continue reading.

I saw about 250 photos on another platform. Yeah, and there are a lot of them that you can watch while jumping. Then I saw 250 pictures and couldn't stand it anymore. Is his boss from Chollima the protagonist's father? I was a little confused. The protagonist's skills can be said to be very good. Several chefs have praised him, and he is also all-round. Why do you have to get that Maxima? There is no one treatment. There is no money for money. I will always be a fire captain. A small analogy is that you join a company. Then the task given by the boss is to acquire Alibaba today, Tencent tomorrow, and Apple the day after tomorrow. The day after tomorrow. I bought the United States, but when I asked about the salary, I was given 1,800. The protagonist just eats and eats.

To be honest, I really like this book. I have been reading this book for a while 🤓. I will vote for other books I have read and I hope the author will continue. I don't want to be too sophisticated 🙂

Mud Horse, Chapter 630 Wang Kangxu is from the Food Supervision Bureau, and now he is a brand agent

Why did Mao leave? Now is the time to lay the foundation. You have only been around for a long time and you don't have much capital. You are an old customer and your reputation has just appeared. It is a good time to learn to cook. The contract is short-term. You can make money and learn to cook. The prospects are stable. It is the time to accumulate foundation. The apprenticeship to learn to cook may be over. Learning well is freedom. You have connections and a reputation for cooking. Wouldn't it be great if you want to be a chef or open a restaurant or a custom master or a state banquet chef? What's the point of being so anxious? It's the inevitable pinnacle of life. Isn't it better to just be someone else's child in a leisurely way?

Just take the volume on reality. Don't take the volume on the protagonist of the novel.

Finally got the first place

Does the author have a female protagonist in this book? Already Chapter 320