"Hmph, a bunch of mediocre chefs, they just couldn't keep up with my progress."
"The set of standardized procedures I formulated, the recipes I created, are all the most excellent and professional. They... they just can't understand."
"Yes, the fault is theirs, not mine!"
Shinomiya seemed to have been poked in a sore spot, losing his composure somewhat, muttering furiously.
...
Whether it's chain restaurants or independent eateries.
Their standardization is the catalyst for the catering industry to grow stronger, expand, and endure.
Simply put, the burger you eat at any Kentucky Fried Chicken in the country will taste the same, and this is product standardization.
It enables every food item, every dish, to be standardized.
Allowing you to eat the same portion of food, and even the same taste and texture, no matter where you are or who the chef or staff member is!
Evidently, after winning the two-star restaurant award and the Prosper Medal.
Shinomiya Kojiro, whose ambition rapidly expanded, wanted to standardize all the dishes within his restaurant.
And he wanted to directly promote chain stores rapidly across France according to this standard, thereby expanding his influence in the entire culinary world.
Indeed, his approach was not wrong.
After all, if a chain restaurant can proceduralize, intellectualize, and standardize how every dish is made.
Then it can even hire people without culinary experience, and after only a short period of specific training, they can immediately produce a relatively consistent dish.
This way, it saves labor costs and improves efficiency and benefits!
For example, there is a Chinese restaurant in Europe where the employees are from Japan, don't speak English or Chinese, but can make delicious Chinese cuisine.
This is because they have achieved standardization of Chinese cuisine; for instance, when making shredded pork with fish sauce, they only need to follow the standard, take a quantitative amount of shredded pork and side dishes, and cook directly, which ensures that the flavor of the dish made each time is the same.
However, how easy is it to create a standardized system?
McDonald's precisely controls the thickness and weight of each patty to two decimal places.
Banu Hotpot precisely controls portions and temperatures to achieve the exact curl angle of tripe.
And there are those centuries-old shops in China, like Goubuli Baozi, where even the ratio of ingredients in the internal meat filling must be meticulous...
All in all.
Having different chefs make the same dish.
This is making things difficult for others, and also for oneself!
...
It's hard to please everyone!
For the same dish, some people might find it not spicy enough, others not salty enough; it's difficult to adjust it to everyone's liking.
Even chefs, their habits and preferences will not be entirely the same.
Some chefs like to make it spicier, some prefer it numbing, some like it fresher...
Because of this, we can taste different flavors of dishes in different restaurants.
So, in Gin Dojima's understanding, the success of many chain stores like McDonald's, Starbucks, and Kentucky Fried Chicken is by no means due to any inherent value in the food they produce, but rather stems from their commercial value.
"There can't be two identical leaves in the world, nor two identical fish."
"Shinomiya, why must you cling to that idea of standardization?"
Gin Dojima, who probably knew the reason, could only shake his head helplessly and continue to sigh, "A recipe that cannot stand from another's perspective, that cannot consider others, will ultimately be like something produced on an industrial assembly line, without any emotion!"
"I hope you can understand this from that student's cooking."
Having said that, Gin Dojima could only slowly reach out and pat Shinomiya's shoulder, then left the kitchen.
Shinomiya, listening to these words, gradually calmed his mood. He looked again at the unfinished French vegetable terrine in front of him, and couldn't help but fall into deep thought once more!
...
The headquarters of the Chinese Cuisine Research Association, located in Totsuki Culinary Academy.
This place was like an ancient palace; first to catch the eye were two large red doors, with a plaque hanging above them, inscribed with four large characters:
Chinese cuisine.
Stepping inside, the interior was not only spacious but also had particularly magnificent decorations.
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