In the 1970S, It Started from Contracting Big Pot Rice

The craft of cooking depends purely on the individual chef and cannot be copied. Even if you have a system, it will only affect you personally. It can make you a chef, but it is completely useless for running a business. There is only one person and can only affect one kitchen. It is impossible to have an impact on the kitchen chefs of other stores, right? Otherwise, being a chef is no longer a craft job, but a food project. Seasoning recipes and cooking times are your development direction, so what else is there to do in cooking? What system do you want?

Big pot rice, for the public workers, just needs enough oil and water. The quality of the dishes varies depending on whether the chef is careful or not. If you want to stand out and make masterpieces, famous dishes, and Kung Fu tea, you have to go back to the basics. After all, everyone has different taste buds and different tastes. There are some dishes that you can tell at a glance that the chef has good knife skills and skills. The author writes that chefs look at the development direction and the direction of contracting big pot dishes is Datong. If you make oil and water dishes, you can later become a business, central kitchen or continue to contract kitchens. After all, people who can contract kitchens have the ability, connections, and funds are essential. I didn't see the description of the chef's basic skills, dishes, etc., Which was a bit erratic and not solid.

I feel like the current system texts are all about system players. Do people who play this feel this way?

Apart from a few glitches, everything else is okay, but the data seems to be too bad.

What dialect does uncle call uncle from? ? ? ?

How long does it take to cook a large pot of ten servings?

Enterprise contracting only started in 1984

Shootkill

Looking at it makes me greedy, 😆

Not bad🙂 Leave a paw to encourage me