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People go tea cold?

Obviously, this is pointing at him.

Feng Yufang was still smiling, but the smile was a bit fake no matter how you looked at it.

"Mr. Jiang, I didn't lie to you. I'm really busy with work these days."

"Okay." Lin Yue said, "Your busy work is just as dishonest as me, a rich man, who is short on money recently."

Feng Yufang said in his heart that you are a class transition, and you adapt really quickly. A few days ago, you were the super rich second generation, but today you can speak from the standpoint of the poor? Great, great, admire, admire.

Lin Yue took out a document from his bag and handed it over.

Feng Yufang took a look and found that it was a person's resume.

"Lu Yuan?"

"He will come here these two days, find a way to accept him, and arrange to be the chef in the back kitchen."

"Boss Jiang, this...is not in compliance with the rules."

Feng Yufang looked embarrassed: "Mr. Jiang, the current head chef, Steven, was recruited from a French Michelin restaurant a few years ago, and he has signed a two-year contract. We will lose a lot of money if we replace him. .”

Lin Yue didn't care about his difficulties, picked up his cup and took a sip of tea, looked at the red maple leaves in the courtyard and said, "Can't you do it?"

Feng Yufang paused, and shook his head with a flattering smile: "I can't do it."

"Okay, then don't do it."

Perhaps because he was irritated by his words, Feng Yufang said, "Mr. Jiang, this matter... I'm afraid it's not your business, right?"

The words are very polite, but Feng Yufang knows what is inside and outside the words, and Lin Yue also knows, so I just said that I called you "Mr. Jiang" because I flattered you. In fact, you are not a fart now, so what face is there? Pointing and pointing here, chirping and whining, who are you?

"It's true that I'm not in charge of this matter, but someone is in charge." Lin Yue looked at him with a smile: "Feng Yufang, you have been a restaurant manager all these years, from drinks to ingredients, you have not tampered with any link, just say that you use low-cost food. Serving wine is purchased as high-end wine, there must be a difference of hundreds of thousands a year, where does the money go?"

Feng Yufang lost his composure, and the smile on his face disappeared.

Lin Yue said: "Some things, just because I don't speak, doesn't mean I don't know. Yes, I'm not the president of the group now, so I can't control you anymore, but my mother's mobile phone number and WeChat number are always there. Just tell me the situation of the restaurant with She said, do you think the chairman will allow you to poach Jiang's corner just to get angry with me?"

"this……"

Feng Yufang began to sweat on his forehead.

Lin Yue patted the resume on the table, stood up and walked outside: "You can figure it out, call me if you figure it out."

The tea is still not cold, and it is still steaming outside.

Feng Yufang's heart is very cold, and winter comes earlier than the weather.

He didn't come back to his senses until he could no longer hear footsteps going down the stairs. He licked his lips and sat down on the opposite chair, picked up the resume on the table and looked at it carefully.

Lu Yuan?

Michelin three-star chef?

This person is... Jiang Haokun's friend?

...

Three days later, Lu Yuan, who was squatting in the corner of the back kitchen peeling potatoes, was called by the manager to have a conversation. The other party gave him a business card, saying that it was one of the best western restaurants in Shanghai, and asked him to try it, even if he could only be a restaurant. The second chef is better than doing odd jobs in a little-known restaurant, isn't it?

Lu Yuan took his advice and used half of his salary this month to buy ingredients to practice his signature dish --- Wellington steak.

As a cook who has no sense of taste, how can he return to his previous level? To take a step back, at least one must be able to make a decent Wellington steak.

He couldn't taste it himself, so he could only pull Peng Jiahe's young man.

Xiao Taimei was also active, and worked very hard to help him "test the poison", yes, for her, that was "testing the poison", but in the end she persisted, it was the slogan that supported her that made Lu Yuan a little speechless.

Refusing to peel potatoes, striving to be the chef, with court money in hand, smashing Jiang Haokun to death.

Can this also be connected with Jiang Haokun? How deep the knot must be, Lu Yuan thought she was crazy, really crazy.

But that's good, at least she has something to do, so she doesn't have to worry about the keyboard man's abuse.

In this way, after practicing non-stop for two days, the skilled Chef Lu bought a decent suit, sunglasses and red trousers with the money he planned to pay for the old lady’s care fee, and came to the restaurant like a dog. On Torch Terrace Road, the door of Gray Whale Restaurant was pushed open.

The welcoming lady in a suit and vest took him to a dining table, pulled out a chair for him and made a seat for him. After knowing that he was the only guest, she took away the set of two sets of tableware on the table, and then took the menu and note Ben's waiter continued serving, asking what he would like to eat.

Lu Yuan didn't ask for dessert and appetizer, and ordered a bottle of 2003 red wine and a Wellington steak.

There's nothing wrong with red wine, it's just more expensive. If the customer insists on ordering, it's normal. Wellington steak... not many people usually order it, one is because it is expensive, and the other is because it is difficult to cook, it takes a lot of work, the chef is not willing to toss, and the guests are not willing to wait too long. Tasted with a knife and fork, it is not as delicious as ordinary steak.

Why do you say that? Wellington steak is known as the most elegant British dish. The perfect Wellington steak is a medium-rare filet with a layer of puff pastry on the outside. It has to go through the three major steps of frying the steak, wrapping the puff pastry, and putting it in the oven. Of course, There are also small items such as refrigeration and adding ingredients in the middle. It is good to wait for an hour to eat in your mouth, and this is a dish that tests the chef's skills. Not to mention the preparation of the sauce, as far as cooking is concerned, once the fire is ready If you don’t master it well, the gravy of the steak will wet the puff pastry, which will lose the crispy taste, and it is considered a failure. The crux of the problem is that it is impossible to judge the degree of doneness of the steak with the naked eye because it is covered with a layer of puff pastry. , The quality of the ingredients of puff pastry, steak and mushroom sauce will also affect the heating. Even if some famous chefs are in charge, if they don't pay attention to it, it will become a mediocre work without soul.

That's why I said that this is a dish that requires a lot of research on the chef's skills. If a chef without many years of experience takes the order, just wait for the picky taste buds to return the dish.

Lu Yuan ordered a bottle of 2003 Bordeaux red wine, and said that the time for sobering up was enough for the chef to do his work, and he would enjoy it after seeing it. The waiters did not dare to neglect the guests who knew the tricks, so they made a special trip to the back kitchen. Explain the customer's request.

An hour later, the dish is ready.

He said that the steak was cold and that he was feeding people like dogs, so the waiter had to apologize and return the food.

After another hour, the dishes are ready.

He said the puff pastry was burnt and inedible and the waiter apologized again and walked away with the plate.

In the third hour, the dish was ready, this time it was made by the chef.

However, he still didn't eat it. He made gestures with the fork and knife, saying that the steak was over-fried, too dry and too old, like beef tendons, and satirized that the Gray Whale restaurant was located in a prosperous area, but the chef was very average. It was also too bad to eat.

This time, he not only wanted to return the food, but also the bottle of red wine, because he had been awake for more than two hours, and the taste had already changed.

The waiter is not an idiot either, he realized that this kid was here to provoke trouble, so he told the manager about it, Feng Yufang came over to take a look, hehe, isn't this the person on the resume that Jiang Haokun gave him?

He cooperatively went to the back kitchen and invited Steven out.

"We have cooked this Steak Wellington three times. Are you sure you have eaten this dish, sir?"

Steven asked in English.

Lu Yuan rejected Feng Yufang's translation and asked instead: "Are you sure you can cook this Wellington steak?"

Steven said in his non-standard Chinese: "You are insulting me."

Lu Yuan looked like a villain: "You said I insulted you? Come, try, try your own cooking, oh, sorry, I spoke too loudly, pay attention next time, pay attention next time."

"..." Steven's Chinese reserves are not enough to cope with the current situation. Maybe the Wellington steak he made is not perfect, but the other party's description of "can't cook" is too much.

Lu Yuan glanced around: "I'll keep my voice down this time. Wellington steak, I can teach you how to make it, but you have to take me to your back kitchen."

Steven was about to say "Follow me".

At this time, there was applause from the dining table with its back to Lu Yuan in the corner of the restaurant.

"This gentleman waited for three full hours to try this Wellington steak. His perseverance is good, but I think it is more about kicking the restaurant than eating it?"

The moment the voice sounded, Lu Yuan's face changed. He looked at the corner of the restaurant, and sure enough, it was none other than his deadly enemy Jiang Haokun who spoke.

As a cook with no sense of taste, he waited very nervously for these three hours and did not observe the surrounding environment carefully, not to mention that Jiang Haokun still had his back turned to him.

"Why are you here?"

The restaurant faces south and opens its doors for business, why can't I be here.

Lin Yue looked at him with a smile: "Lu Yuan, since you know so much about Wellington steak, can you tell everyone its origin?"