Food customizer.

Carlson, with Germanic blood flowing through his body, was born in a small town in Reyio, Northern Europe.

When he was a child, he especially liked to help his parents prepare three meals at home. As an adult, Carlson did not continue his studies.

Then he came to Faguo, a country with an ancient food culture. While working in various major restaurants, Carlson quickly highlighted his unique gastronomic talent.

While working in a one-Michelin-starred restaurant, I happened to meet a reporter from a food magazine who went to the restaurant to write a report. The steak Wellington that Carlson carefully prepared at that time was highly praised by the reporter.

The publication of the weekly magazine quickly made him famous in the local city. As Carlson continued to participate in various food programs and magazine interviews, the meals he produced were indeed very good in terms of flavor and texture.

He got a job as chef at a three-Michelin-starred restaurant when he was less than forty years old.

This time he followed Zhou Bin to the far east. In addition to giving him enough money, Carlson was also full of curiosity about the food in the East.

The reason why Carlson was like that in the kitchen just now was because the freshness of the ingredients and the storage conditions in the kitchen were completely different from his usual standards.

In his opinion, such a storage method is simply disrespectful to the ingredients!

But Carlson never thought about not cooking!

He just wanted to show off in front of the helpers who knew nothing, and when they begged him to cook, he would reluctantly cook a luxurious French dinner.

Then tell them about the real three-star Michelin, how strict the standards for dining environment and food are.

But before the helpers cried and begged him, Mr. Shang, who seemed to be groveling, actually got angry and threatened to find a restaurant to eat?

At this moment, Carlson was also sitting in this commercial vehicle heading to Jingzhou City.

He began to make calculations in his mind.

Zhou Bin is his old friend. He is a regular customer in his restaurant. Zhou Bin knows very well how well he can cook the ingredients.

Since Mr. Shang dares to boast about Haikou.

Then you should show some critical spirit when the time comes, point out the shortcomings of each dish, and then ask Zhou Bin to comment again.

'Hey hey hey! '

After Carlson figured it out, his depression disappeared and he felt relaxed all over.

The expressway from Beijing to Jingzhou is a newly built expressway in recent years, because the city of Jingzhou itself has no industry.

Therefore, after the construction of this expressway, the traffic volume is very small. In addition, there is a national highway not far below the expressway. Many people prefer to take the national highway in order to save money on tolls.

"Mr. Shang, is there any need for such a highway to exist? If it were our company, we would definitely not do this kind of money-losing project." Zhou Bin found it very amazing after understanding the situation.

It's obvious that this highway is a loser.

There are not many cars on this road, and it is impossible to maintain the maintenance costs of the road with the tolls collected.

Shang Mingke chuckled, "Mr. Zhou, this is just for now. If it is approaching the Spring Festival or holidays, one more road like this can relieve a lot of traffic pressure."

"Just for the holidays? That's not necessary!" Zhou Bin really didn't understand.

Shang Mingke turned around and said, "We will not let anyone be unable to return home during the Spring Festival."

Zhou Bin didn't answer, but he still couldn't figure it out.

If they can't go home, what does it have to do with me?

Because there was very little traffic on this highway, Shang Minke acquiesced to the driver's behavior of speeding on some sections of the road.

On a two-way eight-lane expressway like this, in fact, if there are almost no cars, driving at 167 is a normal speed.

At this rate, the original two and a half hour drive will most likely be completed in just over two hours.

At this time, Su Chen had already arrived in the kitchen on the 19th floor.

"Boss, the customers on the third floor have been complaining that they need to be compensated for opening early today. What should I do?"

"Yes, boss, I almost got beaten up just now, but I ended up going back and cooking braised pork for them before I walked away."

Zhang Heping and Lao Shiqi were called to the 19th floor by Su Chen, and Liu Abao was also there.

Shang Mingke's phone call was like a surprise attack, leaving Su Chen little time to prepare.

But fortunately, Su Chen never likes to fight an unprepared battle. All the ingredients are still perfectly stored. Su Chen has even processed some ingredients that need to be processed in advance.

"Fortunately, I didn't listen to Shang Mingke's words and ate all these things yesterday, otherwise it would be hard for a clever woman to make a meal without straw."

Su Chen handed the menu list to the hands of the three of them, "I don't have time to take care of the matters on the third floor. Just leave it to Ling Shuyu to deal with later. You three will stay here with me now and do your best to help complete today's dinner." , I must teach this foreigner a lesson no matter what!"

"Foreigner? Haha, you dare to say that the things prepared by my brother Shang are not good. I have to teach this bullshit Michelin a lesson tonight." Liu Abao was very angry when he heard about what happened in the capital.

Not only that, there was one person who was very angry.

"Foreigners dare to take those little things to our country and show off their power. It's simply ridiculous!"

The one who spoke was none other than Lu Yongliang, who had never left!

During this period of time, he felt comfortable living in Meishilai. He lived on the 32nd floor every day. Su Chen didn't charge him any money anyway.

Then at meal time, I would come to the third floor to eat some home-cooked food, and from time to time I would wander to the second floor to supervise Liu Abao.

After hearing about this, Lu Yongliang immediately said that he could also help in the kitchen!

An old man in his seventies stood in the kitchen, looking as if he was getting stronger with age, and his momentum was not inferior to that of the young people.

"But we don't know much about Cantonese cuisine. Shandong cuisine and Cantonese cuisine are thousands of miles apart."

In response to Zhang Laoer's worries, Su Chen waved his hand and said, "Just do as I say. I'll let you get started. There's no need to cook."

Ling Shuyu was responsible for handling the customers who were still dining on the third floor. On the 19th floor, Zhang Li could only lead someone to simply decorate the dining area.

After arranging the preliminary work, Su Chen immediately began to lead the four chefs to prepare the dishes for the evening.

First up is the starter, crystal cold chicken.

Because this dish must be served after freezing, and it is also the first dish to be served, so it must be prepared much in advance.

"Mr. Lu, please help me with this dish."

Lu Yongliang looked at what Su Chen gave him.

It says, put a bare chicken directly into boiled water and cook it for about fifteen minutes, then take it out and let it cool down all over. Remove all the head and tail wings and keep them for later use. Remove the bones from the chicken body and cut it into one and a half inches. A block five minutes wide needs to be cut into twenty-four pieces.

"It's easy. There's no big problem. Just leave it to me." Lu Yongliang rolled up his sleeves and grabbed a chicken from the chicken coop he had just moved back. He was about to kill it.