Chef Lin, as the head chef of the state banquet, must pay attention to color, fragrance and taste when cooking, and even the setting of dishes needs careful study. The third season of "Chinese Restaurant" is different from the previous two seasons because of the addition of amateur chef Lin Shuwei. Its exquisite cooking not only touched the audience, but also made the customers who went to the restaurant full of praise.
Everything has advantages and disadvantages. Since chef Lin pays attention to the dishes, there must be a delay in time. Moreover, because there are professional chefs in the kitchen this season, the program group pressured them to complete the turnover of 1000 euros a day, so the limit of the number of guests was not adjusted. In the first two seasons, only five or six tables were served a day, and 15 people was the maximum. This season, the number of people is still small, but the number of dining customers has doubled. 12 table.
After all, opening a restaurant is a restaurant. While ensuring the taste of the dishes, we must also ensure the speed of serving, and we must not let customers wait too long. Although the food in Lin Shuwei tastes good, the chef's cooking speed is really a bit slow, and the program group has repeatedly captured the pictures of guests' dissatisfaction with the serving speed. Coupled with personnel changes, Amanda was originally a very powerful helper in the kitchen, but because of her hand injury, she had to bite the bullet and put on Andy. Yang Zilian can't even cut the simplest dishes well, and Chef Lin has to guide her while cooking. Andy can't help, but he also wastes a lot of time.