Chapter 1113 (1/2)

”Of course not every customer does that.” Yuan Zhou answered decisively.

The chef and chefs breathed a sigh of relief. Originally, how can they reach this level for every dish ordered by each customer.

People's energy is limited. If you really do this, you won't be tired to death?

Yuan Zhou gasped for breath, but then his words stunned the chef and the chefs.

”I divide the dishes into two flavors. One is the basic flavor, which is recorded in my notes, which is judged based on the average taste of ordinary people.”

Yuan Zhou paused and continued: ”another kind I call private taste. There are no two identical leaves in the world. Similarly, no one has the same taste. Even if they all like spicy food, the degree of spicy is also different.”

There is no dispute about this point. Everyone's taste buds are different, and the basic taste and personal taste are Yuan Zhou's own induction, which can be said to be full of dry goods.

”So the first time a diner comes, it's the basic flavor, so the second time should record the diner's private flavor.” Yuan Zhou said: ”for example, if you eat light, you can reduce salt, soy sauce and other seasonings on the basis.”

”It's my duty to make the same but different food according to the tastes of diners.” Yuanzhou road.

When Yuan Zhou finished this sentence, it was like putting a forbidden bomb in place, and there was a moment of silence.

Yuanzhou really answered Zhou Shijie's questions seriously and didn't pretend to force. You should know Yuanzhou's talent. When customers come for the first time, they know that diners are salty, sweet and spicy.

However, no matter how low-key lahong people are, they are still dazzling. Apart from others, those who can come to Taoxi road to attend the master worship ceremony are at least famous.

They rarely cook by themselves, and at the level of chef Mei, they can't even make a menu.

So, by contrast, what Yuan Zhou just said is simply a fantasy.

”Chef yuan, are you kidding? Although your store is small, it's hard to count the guests in a year. Remember everyone's personal taste. It's impossible to do it.” A chef said.

The chef's statement is the closest to the normal idea. If Yuan Zhou didn't just say this, everyone will directly feel that this is nonsense.

”I think chef yuan is talking about regular customers.” Wei he came out and said, ”it's like the taste of a familiar guest who has been here seven or eight times.”

”No, I think what Xiao Yuan said is true.” Zhou Shijie frowned and thought of one thing. He said, ”I remember coming to the store for the second time. I feel that the dishes are better. Now in retrospect, they should be more to my taste.”

”Now think about it, it seems that the second time is better than the first time. When it comes to dishes, it can't make such great progress in a short time. In this way, it must be more palatable.” Zhang Yan thought for a while, as if so.

In fact, Zhang Yan and Zhou Shijie didn't mean to say this to support Yuanzhou. In fact, it was because of the preconceived trust, and the second adjustment of Yuanzhou's personal taste would be better.

Therefore, we have the above illusion.

”On this point, I think technician Cheng should have the most say.” Zhou Shijie said, ”before that, technician Cheng has been watching Xiao Yuan for some time.”

”I can see very clearly that even for the same dish, the master's methods for each diner are different. He uses simple egg fried rice. If he likes the rice harder, the egg fried rice will start later.” Technician Cheng answers.

When the diners of the melon eaters also took the lead, they have told their own examples. They can't remember it without mentioning it. It's a pile of examples.

There are two presidents and Cheng technician's approval. Even if the three help cover, the diners can't be fooled.

The evaluation of diners is like a cook's mirror to the chef. Whether it's delicious or not is serious. Just look at the evaluation of diners.

”Chef yuan really subverts my world outlook again and again.” Even if Yang Shuxin is not from the chef industry, it is an unspeakable shock.