Everyone has different standards for chefs. The boss's standard is that a good chef can bring the dead back to life and make the dead live. Increase gross profit and reduce waste for the boss!

The standard of diners is that they want the other person to have a great return, which is also a little tired to express! For example, if you eat fried rice with eggs on the roadside, you will want the environmental requirements of a high-end clubhouse, the effect of senior chef, and finally the price of roadside stalls.

The requirement of gourmets is to hope that it is not too bad or too strange, and seven tastes and eight flavors will be made up later.

our chef himself still wants the dishes to be fresh and better prepared. After all, we are not magicians!