The Cheat Emperor of the Culinary World Chapter 468 - 462: Daring to Claim Number One (Double-Length

Almost as soon as he heard what the order taker said, Luo Rang rushed into the roasting room.

Fu Yu followed right behind him.

Since starting work in the back kitchen, Fu Yu hadn’t really noticed that his nerves were always tense.

Except when he was relaxing after work in the evening, he could never truly relax while on the job.

He was always busy with cooking, intensely focused, afraid that sothing might go wrong during the cooking process.

Whenever the order taker or food runner ca into the back kitchen with urgency in their voice, his mind would buzz, thinking there might be another issue with a custor during their al.

In the past month, however, it had noticeably improved.

On one hand, his cooking skills had improved rapidly, giving him more confidence.

On the other hand, he probably had just beco accustod to this working state over ti.

Therefore, when he heard the order taker say the custor wanted to cancel the order, he instinctively followed Luo Rang into the roasting area, not even having ti to react otherwise.

Luo Rang was the sa!

Luo Rang was the head chef at Four Seas Banquet, frequently working with the food runners and order takers to resolve various incidents and issues brought by custors.

Over the years, he had developed the instinct to be at the forefront when any custor problem arose, helping to co up with solutions.

Decades of work experience had ingrained the principle of ’custor first’ deep in his bones.

As a service worker, many tis, making the custor feel satisfied had beco a genuine responsibility.

Serving custors and making them satisfied is the chef’s vocation.

The saying "love the work you do" is built on this principle.

Just like the previous manager, Fan Xiubin, who, during a fire, bravely saved people without hesitation, unable to consider other things.

Fu Yu and Luo Rang had only one thought: stabilize the situation first, then find a way to satisfy the custor!

As the two walked into the roasting area one after the other, the food runner was explaining the situation to Master Sun in detail.

"The custor said our restaurant’s roasted lamb spine isn’t authentic. True original-flavor roasted lamb spine isn’t boiled, it’s roasted with fresh at and then dipped in sauce to eat, that’s authentic."

Master Sun was displeased as soon as he heard this: "Nonsense! The lamb spine is not like kebabs; even if you season them afterward, without boiling, the at on the bones won’t absorb the flavor!"

The food runner wasn’t happy about this either.

The distance from the front hall to the back kitchen might not look far, but after running it dozens of tis a day, it was exhausting.

If it were regular food delivery, it would be understandable.

The real issue is making multiple round trips for these kinds of ssages, which is both physically tiring and frustrating.

"Exactly! This custor is just being difficult!"

The food runner, upset by the situation, couldn’t help but complain: "Not only did they say our restaurant’s roasted lamb spine isn’t authentic, but earlier at the red station, they ordered a portion of lamb spine and wanted it stead, without broth. Isn’t that sothing?"

"But they do have a taste for good food; they ordered stead lamb spine and also a plate of our restaurant’s special leek flower. When I went over, they were eating it and even praised the quality of our lamb at."

Master Sun’s expression slightly softened.

So this is soone who knows what they’re talking about!

If it’s not an issue with the lamb, then what exactly is the problem they’re picking on?

Without boiling the lamb spine before roasting, the flavor won’t penetrate the at!

Moreover, lamb isn’t like other ats; without the right seasoning to neutralize the gay taste, it could taste overly greasy!

Adhering to the principle of ’custor first,’ Master Sun held his temper and asked, "Did the custor already cancel the order?"

The food runner replied, "No, the head waiter managed to convince them not to. The head waiter asked to see if you could make the lamb spine according to the custor’s request."

Master Sun’s expression turned grave, and he said nothing.

Luo Rang frowned as he listened.

He completely agreed with Master Sun’s thinking: the lamb spine should either be boiled or simred in broth; where does roasting without marinating fit in?

But since the custor had such a request, and from the description, seed like a connoisseur, could it be they had this unique preference?

Luo Rang, who had a good relationship with Master Sun, understood the situation and offered a suggestion: "If it doesn’t work, just do as they ask! After all, roasting is still roasting, isn’t it?"

Master Sun knew this was the only way to handle it at the mont.

The front hall must have done a lot of convincing for the custor not to cancel the order.

Moreover, the custor’s requirents were clear: use fresh lamb spine for direct roasting.

But the problem is...

Master Sun looked troubled: "They want it roasted and then eaten with sauce, but who knows if the sauce will fit their taste?"

This was indeed a problem.

The custor was clearly a demanding one, and their dining experience had probably already been affected by the cancellation issue.

If they couldn’t find a way to satisfy this custor, who was obviously dining here for the first ti, it might also be their last visit.

"No, it’s better to go out and communicate carefully with the custor, don’t you think?"

Luo Rang thought for a mont and suggested.

After all, taste issues are unlike other matters and require thorough understanding before cooking can proceed properly.

Master Sun was busy with roasting, unable to leave and feeling upset: "Business is good today; I have a lot of orders pending, and I really can’t find the ti."

The roasting station relied entirely on Master Sun as the head chef. If he left, the food delivery tis in the front hall would certainly be delayed.