The Food World’s Cheat-Code King

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.