A cook refers to a staff member who cooks and cooks in canteens, restaurants and guest houses of military, enterprises, institutions, units and collective units. The following are my stories of cooks, which I hope will be helpful to everyone ~~

1

I have long known that Master Liu is very popular with everyone, and when I look closer, I find that there are some advantages.

master XXX, 55, has many years of catering experience. In February this year, he was introduced to Shenzhen from his hometown in Wugang, Hunan Province, and his arrival brought happiness and satisfaction to subway builders!

Master Liu is calm and friendly, and there is always a smile on his face when facing the employees who come to eat. In order to make everyone eat well, he devoted all his thoughts to three meals a day. My own pasta skills are excellent. For breakfast, everyone eats fried noodles, noodle soup and egg noodles, which can be said to be varied with porridge and steamed bread. The menu for lunch and dinner is even more popular with everyone: braised pork with plum vegetables, braised pork with potatoes, fish with pickled vegetables, chopped pepper fish, plasma duck, stewed corn with pig's feet, etc. In the words of the staff, there are good dishes every day! In order to let everyone eat fresh, tender and crispy poached eggs, he specially bought an electric frying pan to fry them once every few days. Hundreds of eggs have to be fried for more than an hour at a time, and he always takes pains to fry them just right. Seeing that his pickled peppers, cowpeas and pickles were liked by everyone, he filled four jars for breakfast. Wugang, his hometown, is a famous hometown of braised dishes in China. After a while, he showed his skill in braised dishes, which not only saved money but also made everyone appetizing.

When it comes to saving money, Master Liu has a lot of calculations: a pair of tube-shaped bones is 31 yuan, and he buys it and cooks it with wax gourd, kelp and corn for three times, until the white bone soup is fragrant. Seeing the high price of vegetables in the nearby vegetable market, he took time off to go to a distant vegetable market to understand the market and try to buy cheaper vegetables. In order to control the daily food cost of employees within 11 yuan, he and the kitchen assistant calculate the account every three or four days and adjust the menu at any time to prevent the food level from fluctuating greatly.

His menu changes every four or five days, but the dishes are different every day. For example, eggs include scrambled eggs with tomatoes, scrambled eggs with green peppers, scrambled eggs with leeks and steamed eggs. Another example is braised pork, and his secretary's chowder net has many colors: braised pork with potatoes, braised pork with plum vegetables, braised pork with yuba skin and so on. In order to make every dish taste good, he always insists on coloring with sucrose during cooking, and never uses raw materials containing harmful substances in the market. To make a roast meat with yuba skin, he first fried the sliced yuba skin and then soaked it in clear water, so that the burned yuba was very strong and memorable. During the interview, after careful observation, the author found that Master Liu had a strong memory and control ability: fifty or sixty people ate at the same time, and he knew exactly who didn't come. There are no people to eat, and the dish basin is already "finished." Of course, there are many mobile workers on the construction site, and there are often times when there is no food. Whenever an employee comes home late or someone comes from another unit temporarily, he always gets up and works at once until others leave with satisfaction.

When chatting, Master Liu expressed his wish: "Everyone's satisfaction is my happiness"!

2

"Serving everyone is my greatest pleasure"

Comrade Chen Liangshuang, the former cooking squad leader and * * * member of the Second Section of the Third Division, has been working in the railway since September, 1964, and has worked in four places in the Second Railway Bureau and two places in the Electrification Bureau. In August, 1981, he was transferred to the second section of the third division of the Electrification Bureau with the whole organizational system of the unit, and served as the monitor of the cooking squad of the first engineering team. He has been working as a cook for more than 21 years, but he has made extraordinary achievements in ordinary posts and made many touching advanced deeds, and he has been rated as an excellent member of the section, department and bureau every year. From 1987 to, he won the honorary titles of Beijing Excellent Worker, Ministry of Railways Excellent Worker, Beijing Model Worker, Locomotive Labor Medal, National Model Worker, May 1st Labor Medal and so on.

Faced with such a dazzling aura and honor, Comrade Chen Liangshuang didn't take credit for himself, but always devoted himself to the field workers at the forefront of construction and production with a broad mind, and devoted his light and heat to obscurity.

Since joining the work, Chen Liangshuang has always fought with the construction team in the north and south, which can be said that he has traveled all over China. He is crowned as a national model worker, but he has never visited the famous and sacred scenery in all parts of the motherland. He has repeatedly given up the tourism and recuperation activities specially arranged for him by the unit leaders, and he has devoted all his energy to the electrification construction and the frontline workers who have struggled for the electrification cause. In the face of an interview with a reporter, he said, "I am ordinary and have nothing to say. Serving everyone is my greatest pleasure."

In the post of cooking, he treats every worker who eats with a motherly heart. In order to make everyone eat well, no matter whether it is windy or rainy in spring, summer, autumn and winter, he is always the first to enter the kitchen every day and cook with a barrel of fire. He keeps six dishes and one soup for lunch and dinner, and gives consideration to the tastes of the north and the south, so that all the cadres and workers who come to eat are happy and satisfied. Sometimes the comrades of the team work overtime to grab the task, and when they don't come back for dinner at noon, he leads the comrades of the cookhouse squad to deliver meals to the construction site. If the weather changes and comrades get wet in the rain at the construction site, he will cook ginger soup early and personally deliver it to the hands of every employee to ward off illness and prevent cold for everyone.

"The old ox knows that the sunset is late, so he doesn't need to whip himself.". In order to have more opportunities to serve everyone, Chen Liangshuang insisted on using his spare time to expand the scope of services. While he went shopping, he bought cigarettes, wine, stamps, envelopes, toothpaste and other daily necessities for everyone, which provided great convenience for the workers, but did not earn any money for the comrades. When he found that there were many empty wine bottles in the dormitory, he thought: littering wine bottles like this for a long time would not only affect the indoor and outdoor environmental sanitation, but also be unsightly. If they are collected in a unified way, they can help comrades to change them into money to supplement their lives. So, he used his rest time every day to collect empty bottles in each dormitory, and recorded a small account in his own notebook. After unified treatment, he returned all the refund money to the employees.

In addition, every time Comrade Chen Liangshuang goes to a new construction site, he also uses the open space around the construction site to open up a small vegetable garden, and buys some vegetables with his own money. The harvested vegetables are used to supplement the lives of employees free of charge. He also used the leftover soup of the dining staff every day and the rice-washing water in the canteen to raise a few piglets and improve the lives of the staff after being slaughtered on holidays. His hard work has greatly improved the food level of the diners, but he has never enjoyed a quiet sleep or eaten a special meal himself, and < P > "tired himself and served others". This is what Comrade Chen Liangshuang has always insisted on. In the general staff canteen, the steamed bread in the morning is steamed in advance the day before and heated below the next morning, so that the cooks can have a rest in the morning. Comrade Chen Liangshuang insisted on getting up at four o'clock every morning to steam fresh steamed bread and cook fresh porridge for the workers under the very difficult construction site conditions. As the monitor of the cooking class, he said to his colleagues in the class: "The on-site employees work very hard every day. We can't let most employees eat fresh steamed bread because we sleep more in the morning." In order to let the workers have a sumptuous dinner after a day's work, so as to relieve the fatigue of the comrades, he led the whole class to do everything possible to ensure the standard of six dishes and one soup every day, and constantly improved the cooking technology, renovated the food patterns, and made the food full of color, fragrance and taste, which greatly increased people's appetite at first sight. There is such a mantra among the cadres and workers in the three companies: "I want to eat well and find the second paragraph." Everyone in the company who comes to the second section for dinner has a thumbs up for Chen Liangshuang's personality and kitchen art!

As a cook, it is not easy to do a good job according to the standard of "leaders' satisfaction and employees' satisfaction". Comrade Chen Liangshuang, on the other hand, doesn't think so. He said that "the quality of diet and logistics services directly affects whether the morale of the cadres and workers in the construction team is high". In order to relieve the loneliness and loneliness of these single workers who are far away from their hometown and relatives, Chen Liangshuang has a small notebook filled with the birthday information of the workers. Every time an employee has a birthday, he personally delivers a bowl of hot longevity noodles to the employee. This is not a bowl of ordinary noodles! What he gave to the workers was a hot heart and a motherly feeling! Many workers were moved to tears when they served longevity noodles.

workers on the construction site often can't come back for dinner on time because of overtime work, especially for dinner, and every meal is always delayed for an hour or two. Whenever it's time for dinner and his comrades don't come back, he goes to the intersection again and again to look at the direction of the workers to call it a day, hoping that everyone will call it a day to eat. In order to make every worker have a hot meal, he heats the vegetable rice again and again. He never eats first, and always takes pains to wait until the last worker has finished eating before he has a rest.

People who have come into contact with him will say: Chen Liangshuang treats comrades like parents love their children, and is more considerate and considerate. After working in the engineering team for 31 years, he never went out to watch movies. Whenever there was something good about going out, he always asked the young comrades in his class to attend, and he stayed at home on duty and waited for the comrades who came back for dinner. He silently dedicated his passion and love to comrades and workmates.

3

There is an ordinary non-commissioned officer at the frontier inspection station. In this beautiful and warm police camp, he is often active. In life, officers and men turn on the tap water, press the switch or bright or colorful lights, enjoy delicious meals, swim in the swimming pool drawn from mountain springs, and stroll among the shade flowers in the camp ... These details of life are intertwined with his silent efforts and infinite care. He is the "Almighty King" of logistics support in the hearts of officers and men. Since joining the army, he has been mainly responsible for station plumbers, barracks repairmen, cooks and other work, and has been rated as good soldier for three times, and has been awarded and commended by various levels for many times.

a careful plumber. On weekdays, the most iconic thing is his eyes, which narrowed into a crack when he smiled, lined with a red face. A philosopher said: Life is not a lack of beauty, but a lack of eyes to find beauty. On him, I want to say: there is no shortage of "problems" in life, but a lack of eyes to explore "problems" His small eyes are always shining with the light of exploration, forming a unique ability to observe and judge problems. The frontier inspection station was established in 1993. After several developments, it has now been built into a "garden-style" police camp integrating office, life and leisure, and the water and electricity lines have been adjusted many times. It is conceivable that it is difficult to ensure the safety and strength of the officers and men in the whole station. However, through frequent reading and field inspection of drawings, data and lines of all hydropower devices in the whole station, every link of debugging, execution and maintenance of hydropower devices and lines is very clear. One day in March this year, I received a notice that the water supply in the cadre dormitory was stopped again. "How attached to two days cadre dormitory water phenomenon? The tap water supply in the office building is normal. It seems that the problem is not in the water supply, but in the internal pipeline or the pump. " Judging by experience. He began to check the pump and pipeline lines, and soon ruled out the problem of the pump. Because most of the pipelines in the camp are pre-embedded and lack the necessary inspection tools, the inspection of pipeline lines is not a simple matter. After nearly an hour of "diagnosis", the "crux" was found: the corrosion and residue of the tap water pipeline buried in the wall of the family building blocked the elbow, and the tap water could not reach the water tower on the roof. It's already 4: 31 in the afternoon, and the officers and men after physical training have returned to camp one after another. If we can't take the time to solve the problem, it will be an "impossible task" to realize water supply in the dormitory that night. He immediately asked the leader for instructions and reported the situation, and promised that the dormitory building would be connected with water at night. Buy materials, borrow tools, find helpers, and work hard upstairs and downstairs. In the moonlight, he tightened every screw carefully, connected every pipeline carefully, and encountered every difficulty, reflecting his serious and responsible professionalism and steady and down-to-earth work style. It was not until 11: 31 at night that he realized that his stomach was growling when he watched the rushing water pour into the water tower. Standing on the roof, the night wind blew gently, and I saw a smile on his tired face.

an industrious gardener. The border checkpoint is definitely a "garden-style" police camp, which is not worthy of the name. The green area accounts for more than half of the camp area. The scenery of grass, trees, mountains and water here is like a vivid life and a beautiful picture scroll, which needs careful care and care, and needs careful description and outline. It turns out that the unit relies on professional garden companies for planning, planting and maintenance all the time, but it needs a lot of money. Greening and conservation is a strange field for me, and it is not easy to turn the original chaotic flowers and plants into an orderly and patchwork landscape, which aroused his strong interest and enthusiasm. Speaking of this, there is also a story that makes him relish from "stealing from the teacher" to "learning from the teacher": at the beginning of spring, he often sticks to the gardener Lao Lan, often hands over a cigarette with a smile, chats with the master for a while, learns the knowledge and experience in garden maintenance, and helps with his work enthusiastically and actively. After a long time, Master Lao Lan saw that he was diligent and eager to learn, officially accepted him as a disciple, and taught him the "True Classic of Gardening Conservation" for more than ten years without reservation. After a certain accumulation of experience and practice, in order to get into the role as soon as possible, I also inquired about common knowledge of various diseases through the Internet and learned various maintenance skills. Not long after, I applied to the unit leader to participate in the greening and maintenance of the camp and fight alongside the "master". Since then, his familiar figure can always be found in the lawn in the front yard and the Woods in the back yard. He can know which tree is malnourished, which peanut is sick and which seedling is crooked in time. He said: "Green brings strength and hope to life. I will try to add scenery to the camp through my own hands. " He integrated his emotions into this piece of green, watered and pruned hard under the scorching sun, and supported and protected hard in the wind and rain, in exchange for the greener color and string of birdsong of this station.

a studious cook. In the summer, he was sent to attend the chef training class organized by the corps because of his work needs. At first, he didn't understand why he had to be adjusted when he was doing a good job as a plumber, and he felt a little sad in the face of a completely strange cook position. After arriving at the training unit, he gradually realized that although the position of cook is small, it is related to the eating and drinking of officers and men, and the responsibility is very great. Besides, since he chose olive green, even this ordinary musketeer has to do something. My thoughts are unblocked and my work is more energetic. Three months have passed, our cooking has made obvious progress, and we have achieved good results in the graduation examination and were rated as excellent students. Modest and eager to learn, he knows that cooking skills are a university question. In order to truly integrate into this three-foot stove, he must strengthen his study. In order to further improve his cooking skills and improve the quality of officers and men's meals, he bought cooking books at his own expense and learned theoretical knowledge as long as conditions allowed.