Since you're going to learn, it's definitely best to learn from Lin Chen, after all, he's the head chef.
Zhao Shun took a few steps forward to get closer to Lin Chen, so he could carefully observe the specific operational procedures from a close distance.
Lucas's gaze followed his back, looking past the gap between the two shoulders, just enough to see the chefs and waiters gathered on the other side of the table.
The chefs all had focused expressions, occasionally nodding, clearly concentrating on their learning.
Handling meat is a compulsory skill for every Western cuisine chef, and it's even taught in culinary schools and further honed in restaurant kitchens.
And the steps Lin Chen is demonstrating now are a deepening of the fish fillet process, adding two steps: scaling and slicing.
The chefs need to learn these two steps, while the process in between doesn't require learning, as they've already fully mastered it; it's just a matter of how fast they can do it.
