Gourmet: From a Stall in Northern Europe Chapter 193 146: A New Week, Restaurant Opening

In no ti, it was the last day of the week.

Lin Chen thought the hotel general manager would gather them, the employees, for a eting or sothing, to get to know each other.

But that didn't happen.

Not only that, there wasn't even an email, as if he was entirely hands-off.

"So casual, huh? Well, the more casual, the better. I hope no one manages ."

After working under soone for so long, suddenly having no one to oversee you feels like sothing's missing, a bit odd.

The Shunfu Group's cold storage truck also arrived at the restaurant smoothly in the morning. Lin called over Dais, Elsa, and Lucas to help organize the inventory together.

Before long, three more cold storage trucks arrived one after another, clearly ordered by Jonathan.

"Hello, are you... um, Chef Connor Jonathan?"

The three delivery drivers looked a bit puzzled as they held the delivery list and asked.

"No, I'm the other person in charge, Lin. Chef Jonathan hasn't arrived yet. I'll sign for him."

Tasks like these were common in restaurant kitchens, usually whoever was free would check the orders, just matching the items on the paper to ensure nothing was missing or damaged.

"Alright, then I'll trouble you, Chef Lin."

The goods were fine, honestly, there usually isn't an issue, especially with orders made overnight, ensuring ample preparation ti.

The issue was the variety of these ingredients.

Just by glancing at the list, he vaguely sensed what kind of nu that guy had planned.

It was exactly the sa thinking as his own, simple overall, with all the typical buffet items, maybe with a pinch of innovation in the preparation or pairing.

"Instant oatal and seven or eight types of freeze-dried fruits, ten kilograms of pasta, four boxes of canned Roma tomatoes, twenty kilograms each of ground beef and pork..."

"Hmm, looks like they're planning to make classic mac and cheese and tomato atballs, those should be for lunch. And with so many eggs, breakfast might be scrambled eggs? With a spinach salad? This feels a bit too lazy, lazier than even."

He shook his head, rely speculating lightly, the actual dishes they'd make were still unknown.

Besides, who knows, they might be a rare innovative talent.

He wouldn't touch their orders, whoever placed the order is responsible, that's the unspoken rule in the kitchen, unless they're part of the sa team, then they'll help each other.

Like the dessert's supplies would be handled by the dessert chef, beverages by the barista and bartender, and ingredients by the cooking chefs.

They needed to stir-fry dishes tomorrow, preparing now might be too early, premature processing of ingredients would lead to the loss of moisture and oxidation, affecting taste and appearance.

He planned to co two hours early the next morning.

Breakfast would be served from 7 am to 9 am, lunch from 11 am to 1 pm, then prepare for dinner guests.

With Dreya randomly filming, there's a high chance they'll be brought over for dinner.

The hotel's general manager should co over too; it's the opening day after all, not likely they'd miss trying out the chef's skills.

He'd really like to see what kind of person this laid-back yet mysterious general manager was.

He turned on the central air conditioning of the restaurant to 18 degrees, to avoid the fresh ingredients on the ground from spoiling, then took his team mbers back to the hotel to rest.

He didn't plan on setting up a stall today, he had booked a restaurant for a relaxing kickoff dinner.

After continuously working for over a month, it was ti to give himself a small break, to adjust his ntal and physical state for greater challenges to co.

The setting sun gradually sank in the west.

Outside the restaurant.

A taxi ca to a steady stop.

Jonathan, accompanied by his two lovely assistants Helena and Lucinda, got out of the car carrying small suitcases.

Looking at the dark restaurant, he couldn't help but feel a bit worried.

"Though the temperature isn't high, fresh ingredients left at room temperature for half a day... I hope they haven't spoiled..."

"Connor, I told you to book an earlier flight back, but you wouldn't listen! If anything happens to the ingredients, we're dood!"

"Don't panic, Helena, they're all common ingredients anyway. We still have ti, let's quickly check. If there's anything wrong, we still have ti to go to the supermarket and restock."

The three briskly walked into the yard.

Jonathan took out a magnetic card from his pocket and placed it on the reader.

"Beep beep—"

The restaurant door unlocked with a 'click' sound.

As he opened the door, a montary look of surprise appeared on his face.

"Don't block the door, co in... huh?"

A refreshing, no, freezing cold air drifted out from inside, stimulating the hair follicles on their exposed arms to stand upright.

Jonathan quickly ca to his senses, the corners of his mouth lifted, clapping as he walked in.

"Hahaha, it seems our Chef Lin is a reliable partner!"

"Brr... so cold, it's freezing to death! What's the temperature set to?"

"Must be set to the lowest, damn you unreliable guy, leaving such a bad impression right before opening, we really ought to apologize sincerely to him."

"Yes, yes~ That sort of thing can be handled when we et tomorrow morning. Co over and help sort the ingredients, we have to work overti tonight."

Lin Chen might be relaxing today, but the hotel guests and employees were rather uncomfortable.

"Sir, we regret to inform you that we don't know when Chef Lin will be setting up shop; after all, it's his personal schedule, which we are not at liberty to inquire about."