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The Little Cook in the Country

Chapter 1, Little Chef Ye Fan

Updated on 2010-3-1 18:12:45 Word Count: 3139

"Cough! Spit!" Ye Fan spat hard, venting his dissatisfaction with the weather. Shenyang is in a period of strong winds in March and April. In recent years, the situation has been better. In the past few years, sometimes the sky was full of yellow sand flying over, just like the sandstorms in the desert areas on TV.

It is now mid-March. At two o'clock in the afternoon, the small restaurant where Ye Fan works has no customers. Ye Fan took the celery he needed to choose and sat on the seat by the window while humming. Xiaoqu started to feel the lines, texture, and veins of the dishes according to the instructions of his master. The master said that vegetables are just like people. Even if they are of the same type, there are still huge differences. When will he be able to distinguish these subtleties? If there is a difference, I can go and help his old man, prepare dishes and so on...

But currently Ye Fan is not working for his master, but for a man named Ma and Si. I work part-time in a small restaurant run by a teenager. Boss Ma's restaurant is not big, but its location is excellent. It is in Shenyang University Town. I don't know if the food in the school cafeteria is too unpalatable, or if it's better to go to a restaurant. Showing his class status, there is an endless stream of students coming to the small restaurant for breakfast, lunch and dinner every day, but Ye Fan clearly thinks in his heart that the few cooks hired by Boss Ma are not worthy of the chef. Not only does it not inherit the advantages of Northeastern cuisine of "large portions and big portions", each dish is only rated as "cooked", which is really a waste of the dishes I worked hard for twelve hours a day to choose.

I heard that a new resort has been built in my hometown. I will go to work there after my salary is paid today. Anyway, it is still early before the one-year deadline given by the master. I spend every day in the place of these 'chefs' The food was so destructive that I could hardly tell the difference...