Why has Lin Shuwei, the chef of the state banquet, never cooked this dish in China restaurant?

State banquets, foreign countries, hit a wall everywhere.

Lin Shuwei is the only official chef in Chinese restaurants in the past three seasons. His arrival also made the audience of Chinese Restaurant see for the first time how difficult it is for a state banquet chef to work in a small restaurant in a foreign country. When you first arrived in taormina, what did you develop in China? Picky? Our habits are incompatible with the embarrassing situation in the early days of the opening of Chinese restaurants.

Obviously, I have no money, but I still want to promote the best Chinese food to local guests in a hurry. As for the contradiction between restaurant accountants and chefs, it has also become the focus of discussion among the audience.

Slowly, after the initial trivial and all kinds of disappointments, stubborn? Chef Lin seems to have begun to make do with all this, and no longer asks manager Huang Xiaoming and accountant Amanda too much. Perhaps the reason is related to the restaurant hitting a wall at the beginning of its opening.

The chef is more or less neat.

Cleaning the kitchen after work every day is also a habit that Lin Shuwei has been developing. Therefore, no matter how busy the restaurant is, even if it is short of staff at first, it should fully undertake the supply of lunch and dinner. Preparing vegetables, cooking and cleaning up made him a little autistic and had no passion for his first day in the restaurant.

Lin Shuwei, who tidied up late every day in the early days, was more like a chef in a small restaurant next to the school. He has been tortured by the restaurant to the point where there is no state banquet.

On the day of renting back the dishes, Lin Shuwei was as happy as a child

I thought Lin Shuwei would always walk behind the restaurant. However, he is fighting in the dark. Although he doesn't have the momentum of a state banquet chef, he still secretly guards the purest thing in his heart.

In Huang Xiaoming? Fired? After Lin Shuwei served lunch, he went to many shops that day and bought many ingredients and accessories that he dreamed of. In order to make exquisite Chinese food, he also rented many dishes with beautiful atmosphere from a boss. I've compensated myself for the single chance I got from Huang Xiaoming. It's really burying talents to make a state banquet package on the show.

Since then, every dish presented to the guests in the Chinese restaurant has been beautifully decorated by chef Lin and looks like a handicraft. The chef was happy and the taste of the dishes rose to the extreme. I didn't expect that in a foreign country, such a short break-in would allow guests to eat the most satisfactory Chinese food.

Lin Shuwei is having a secret competition with his chef spirit.

Now that we have entered the fatigue period, the members of the restaurant have become familiar with everything, and the praise, vomiting and diss in the kitchen have also increased. In the tenth program, when Amanda was washing dishes, she complained that the dishes rented by Lin Shuwei were too heavy, each weighing more than two kilograms. The weight of the dish has no substantial influence on the taste of the dish at all, but it only increases the workload of washing dishes.

Lin Shuwei was very unhappy after hearing this. He left the kitchen in a hurry. After a while, he came back and told everyone that he would wash the dishes himself. Obviously, Amanda is obviously teasing Lin Shuwei, but Lin Shuwei doesn't buy it at all, because in his eyes, as long as the guests look comfortable, no matter how heavy the plate is, it's worth it. This is the spirit of the chef.

When everyone went out for a midnight snack, Lin Shuwei stayed alone in the restaurant to clean up the kitchen. Although this is only a variety show, although there are still a few days to leave, Lin Shuwei's mentality has not changed, and he has consistently completed his duties without any slack.

I thought he had accepted all this and would make do with the existing conditions of the restaurant, but I didn't expect that he had been struggling with his purest insistence in his own way. He deserves to be a beloved chef.