57 degrees Celsius
9:00, Chen Ai-Xi came to the kitchen, wearing overalls, wearing chef hat, take a look at the day to do the dishes, decided to produce the sequence of dishes. After 11 o’clock, with the number of guests, Chen love to celebrate the first working day of the peak.
At this point, the sun shining straight down through the glass roof, the stove is also a strong jet of flame. With the flip of the pan from time to time, leapt up from a long article flame. Chen Ai-hi pot left hand, right hand holding shovel, quickly and expertly stir the pot of food. Flame bursts somersault, body involuntarily people to go handmade jewelry. The maximum temperature of the stove before had reached 57 ℃, heat wave baked Zhuo Chen Ai-hi cheek. Cap at the top of the head chef, the sweat drip out from the hat, along the cheek, a drip in a neck Chen Ai-hi in the towel. Eyelash hanging beads of sweat on the impact of the line of sight, stir the food in an instant, his left hand to leave the panhandle, the rapid grabbed a towel and rub on.
He also need to continue to work in the steel at least 2 hours. And after 6:00 p.m., is the second of the work of the peak, Chen Ai-Xi to work until 21 o’clock in order to breathe a sigh of relief.
15 years ago, Chen Ai-hi junior high school graduates went to the hotel kitchen when Gong daily, vegetables, cleaning utensils. 3 years later, he used savings Gong, walked into the formal cooking schools, a comprehensive learning Chinese cooking. After graduating from the employees of a large hotel cooks. At that time, he had a dream: one day, there must be one of their own restaurants.
Chefs have done a few years later, Chen Ai-hi in the last century the late 90’s south Canton wage. Back early in 2000 in Wuhan, he finally opened a restaurant and becomes the boss. However, due to the limitations of cultural knowledge, coupled with the lack of modern management costume jewelry, he encountered a bottleneck in development. In 2003, his pain will be subleased to other restaurants, but also set foot on the road to work, he would like to work in a further accumulation of further study. Now, a day spare time, Chen Ai-hi to all the major time spent on reading, but he thought this was necessary, he would dream of for their own efforts.
Chen Ai-Xi, the wage is also a way of life, as the chosen, we must do to do a good job. He said: “hard to watch their cooking food guests swept away is when I am most pleased.”
At this point, the sun shining straight down through the glass roof, the stove is also a strong jet of flame. With the flip of the pan from time to time, leapt up from a long article flame. Chen Ai-hi pot left hand, right hand holding shovel, quickly and expertly stir the pot of food. Flame bursts somersault, body involuntarily people to go handmade jewelry. The maximum temperature of the stove before had reached 57 ℃, heat wave baked Zhuo Chen Ai-hi cheek. Cap at the top of the head chef, the sweat drip out from the hat, along the cheek, a drip in a neck Chen Ai-hi in the towel. Eyelash hanging beads of sweat on the impact of the line of sight, stir the food in an instant, his left hand to leave the panhandle, the rapid grabbed a towel and rub on.
He also need to continue to work in the steel at least 2 hours. And after 6:00 p.m., is the second of the work of the peak, Chen Ai-Xi to work until 21 o’clock in order to breathe a sigh of relief.
15 years ago, Chen Ai-hi junior high school graduates went to the hotel kitchen when Gong daily, vegetables, cleaning utensils. 3 years later, he used savings Gong, walked into the formal cooking schools, a comprehensive learning Chinese cooking. After graduating from the employees of a large hotel cooks. At that time, he had a dream: one day, there must be one of their own restaurants.
Chefs have done a few years later, Chen Ai-hi in the last century the late 90’s south Canton wage. Back early in 2000 in Wuhan, he finally opened a restaurant and becomes the boss. However, due to the limitations of cultural knowledge, coupled with the lack of modern management costume jewelry, he encountered a bottleneck in development. In 2003, his pain will be subleased to other restaurants, but also set foot on the road to work, he would like to work in a further accumulation of further study. Now, a day spare time, Chen Ai-hi to all the major time spent on reading, but he thought this was necessary, he would dream of for their own efforts.
Chen Ai-Xi, the wage is also a way of life, as the chosen, we must do to do a good job. He said: “hard to watch their cooking food guests swept away is when I am most pleased.”