The atmosphere in the kitchen of the music restaurant beca particularly lively because the head chef, Zhang Zhen, took a temporary leave in the morning, leaving no one in charge.
The breakfast for the kitchen staff is always prepared in the small dining area of the main kitchen, where everyone eats together.
While eating, a helper from the barbecue area suddenly rembered sothing and stuck his head out to ask his chef, "Chef Chen, you said to apply the seasoning at seven-tenths doneness, but for thick cuts like chicken thighs, how do you determine when it’s at that point?"
As soon as the question was asked!
Not only did several people from the barbecue area turn to look, but even those from the red and white cooking stations were also keenly interested in the discussion.
This was a good question!
It’s mainly because it’s very practical, as people often encounter such questions while cooking at ho.
What exactly constitutes seven-tenths doneness?
Master Chen heard this and replied with a smile, "For seven-tenths doneness, it’s mainly judged by the color of the at. Slice through the thickest part of the at; if the inside is white with a hint of pink and feels heavier, then that’s when it’s ready."
Master Chen continued, "While grilling, besides applying seasoning at seven-tenths doneness, you should brush oil repeatedly at five-tenths doneness. For five-tenths, observe the outer layer for a red-brown color; when slashed open, the cross-section should be pink, with the core still showing blood-red."
"These are judgnts you can make at a glance, but the specific technique requires hands-on practice."
Master Chen’s instructions to the helper weren’t loud, yet the small dining room fell silent as everyone listened.
His straightforward explanation enlightened everyone imdiately, revealing the thod for judging the doneness of at.
Indeed, in cooking, many terms seem clear but are actually ambiguous, leaving people puzzled.
Veteran chefs often gain understanding through years of experience, learning the true aning of these culinary terms.
But Master Chen’s words explain two terms clearly and simply.
Even those on the red and white cooking stations felt a sense of clarity after hearing this.
His explanation was excellent!
Unlike us, who understand concepts internally but do not know how to articulate them.
The helper heard this and was overjoyed, expressing thanks repeatedly.
Beside him, Chef Liu complinted with a smile, "Chef Chen, impressive! That was well explained!"
Chen Chen chuckled, "I’m not that capable. It was actually Chef Fu who said that when he was here. I just overheard it then."
Chef Liu nodded in understanding, "Oh, no wonder! It indeed sounds like sothing Chef Fu would say."
Everyone suddenly looked as if they realized sothing!
Evidently not surprised by this.
Among them all, only Feng Hai looked confused.
Chef Fu?
Which Chef Fu?
He had been working here for several days and had acquainted himself with everyone in the kitchen, but there was no one with the surna Fu.
Judging by everyone’s reactions, this Chef Fu not only works here but also seems quite accomplished.
Intrigued, Feng Hai turned to Chef Lin next to him, "Chef Lin, who is this Chef Fu? Why haven’t I seen him?"
Chef Lin explained, "His na is Fu Yu, and he cos here every week to work part-ti for a day. He’s scheduled to co today, so you’ll see him soon."
Feng Hai was taken aback!
Fu Yu?
Never heard of him; it seems he’s not very famous in the field.
Thinking this, Feng Hai smiled, "Oh, I see. However, where does Chef Fu work normally?"
Chef Lin vaguely replied, "We didn’t ask about the specifics."
This clearly ant they didn’t want to say.
Understanding, Feng Hai nodded and tactfully refrained from asking further.
However, his curiosity about Fu Yu grew,
Even though he didn’t take Fu Yu seriously, thinking if soone were truly skilled, there would have been rumors.
...
After breakfast, everyone went to their respective stations.
Before long, the staff for the dinner shift began arriving one after another.
Fu Yu arrived at the music restaurant, clocked in, changed clothes, and reported to the kitchen as if he owned the place.
With Zhang Zhen off in the morning, it was Chef Liu and Chef Lin who introduced Feng Hai to him.
Before eting Fu Yu, Feng Hai thought he would be around the sa age as himself, but was utterly shocked to see how young he looked, barely in his early twenties.
Moreover, he was very spirited, donning a sharp chef’s uniform which made him particularly pleasing to the eye when he stood in the kitchen.
On seeing him, Feng Hai’s initial interest vanished.
It seed that Fu Yu must have so kinship with their boss, otherwise, why would he work part-ti just one day a week?
As for what Master Chen said at breakfast, Feng Hai assud it was a joke, with others treating it that way, and only he took it seriously due to being new.
Feng Hai glanced at Fu Yu once more before turning to attend to his own tasks.
From then on, he genuinely didn’t regard Fu Yu as significant.
...
Just before New Year’s, there was a noticeable decline in banquet bookings.
However, Yao Shi, being adept at managent, launched a series of small-gathering and family-package promotions at the start of the month.
Due to strong publicity and the music restaurant’s good reputation for both dining ambiance and ingredients, while large banquet bookings declined, walk-in custors increased significantly.
In the morning, everyone in the kitchen was busy preparing ingredients.
By noon, the order slips began arriving one after another via the servers.
Around midday, a server ca to find Feng Hai in the kitchen, "Chef Feng, a custor has booked a banquet for tonight. Manager Li requests you at the front hall."
Feng Hai hesitated for a mont, having been employed for less than a week, though the restaurant had already prepared a nu based on the dishes he excelled at.
Since three days ago, he started taking orders officially, just like the other two main chefs.
Agreeing, he instructed his helpers briefly and followed the server to the front hall.
As he exited the kitchen, Feng Hai asked, "Is the custor’s banquet primarily Hunan cuisine?"
The server quickly clarified, "Yes, Chef Feng, the order is from a regular custor of ours."
"This ti, the custor is holding a feasting for friends here, and because the friend’s from Hunan, they inquired about so featured Hunan dishes on our nu. Upon noticing our new Hunan specialties, they expressed interest. While they’ve already selected a few dishes, soone ntioned ’Divine Fish’ as a famous Hunan dish and wanted to ask if our kitchen could prepare it. Manager Li is not familiar with Hunan cuisine and needs you to assist her."
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