"It only took a few minutes for the others to enter, but it took 12 minutes for the squad leader to enter. The assessment time is a little too long. Didn't it pass?"

Zhang Dadong, who was waiting outside the examination room, frequently raised his hand to look at the time. As time passed, the expression on his face became more and more anxious.

"Do I want to call my dad? He has some connections here. If he finds a relationship, he will probably be able to find a way to get this done."

The idea of ​​taking the shortcut to the backdoor just came out of Zhang Dadong's mind, and the next second he shook his head and denied it.

"No, no, given the stubborn temper of the squad leader, if I really want to do this, I guess I won't even have a brother to do it. I'd better wait and see. With the squad leader's skills, this small registration assessment will definitely not be difficult for him."

Although Zhang Dadong was very nervous, he perfectly interpreted the emperor's words that the eunuch was anxious, but he thought of Xie Qingfeng's extraordinary cooking talent and more than eight years of cooking experience.

And on the military's rest days, everyone else was resting and playing cards and basketball, and it was a rare time to relax.

Xie Qingfeng always stays in the kitchen of the kitchen, either cutting newspapers, winter thatch, and white radish to practice more exquisite knife skills, or performing some "taste and smell special training" that Xiaopang thinks is very strange.

During the two years since Zhang Dadong served in the army, Xie Qingfeng lived this kind of life almost day after day, and it was still the case after Zhang Dadong was discharged from the army.

With an extraordinary talent in cooking and such strict requirements on himself, Zhang Dadong feels that he should firmly believe in the ability of the old squad leader and will definitely be able to overcome this level.

When he glanced at a gift supermarket next to him, Zhang Dadong suddenly had a bold idea and ran over with his little beer belly.

...

In the assessment room!

Minister Huang had tied a white scarf and stood behind the second operating table. He held a wide-blade knife with a rosewood knife handle in his right hand, and pressed four fingers on the square potatoes with his left hand. He started her assessment project demonstration with a standard flat knife technique.

The rosewood knife is smooth and oily overall, like transparent glass that reflects the beautiful water-wave wood grain inside. It can be seen that the knife has been raised by Minister Huang for a long time.

The right hand pressed on the potato looks weak, but the force maintained is appropriate, which not only can fix the position of the potato, but it will not affect the knife route.

The good knife that has been used for many years and is well-known for its skill, is so thin that it is less than 1 mm, and is almost as transparent as plastic paper. At the right rhythm of Minister Huang's speed and slowness, it is stacked into a diagonal strip on the right side of the cutting board.

Seeing the move that Minister Huang showed, his smooth and accurate skill, the thin examiner and the fat bald examiner couldn't help but shout in his heart.

This praise does not concern one's personality. It is purely shocked by this hand knife technique and lamenting that people who can obtain the "National Technician Professional Qualification Certificate" do have their own unique skills.

The chef professional qualification certificates in China are divided into four categories. The first category is Chinese pastry chefs who make pastries, buns, steamed buns, etc., which is the "white desk" in the jargon of the domestic chef industry.

The second type of jargon is called "red case", which includes chefs who make various cold dishes, steamed dishes, braised dishes, stir-fry dishes, etc., corresponding to Chinese cooks.

The third and fourth categories are complexes. All cooking techniques other than traditional Chinese cooking methods, and the professional qualification certificates obtained are "Western cooking masters".

No matter whether you are learning the pastry technology of American pastry, French, Russian, or Italian, as long as it is not the Chinese pastry production method, the certificate you will take will be "Western pastry chef".

There is also a unified technical level standard in these four categories of professional qualification certificates.

It is divided into primary, intermediate, senior, technician, and senior technician, corresponding to national professional qualifications, Level 5, Level 4, Level 3, Level 2, and Level 1.

Among them, from a senior chef to a cooking technician is a watershed, which is almost equivalent to a carp jumping over the dragon gate, which can be called a huge gap in the process of breaking out of the cocoon and turning into a butterfly.

The former only represents the "skill", while the latter represents the "technology" level. Although it is only a word different, it contains the difference between "knowledge" and "sophistication".

It’s like working in a shipyard. The former only represents workers who move one of the processes, while the latter is an “industry expert” who understands the entire ship.

In other words, obtaining a first-class cooking technician means that you have the highest level of the overall national level in your industry.

Cooking technicians bring many benefits, which can make you a cooking teacher equivalent to the professor level, be qualified to become a judge in the cooking competition, serve as a high-ranking position in the National Cooking Association, etc.

The special chefs that are often mentioned are not professional grades, but professional titles in the industry!

A chef who successfully obtains the national cooking technician professional qualification certificate will be rated as the "Special Second-level Chef" title by the official assessment and appraisal agency designated by the state.

A chef who has obtained a professional qualification certificate for senior technicians will be named "Special First-class Chef".

This middle-aged woman who deliberately made things difficult for Xie Qingfeng was able to serve as minister in the Hunan Provincial Cooking Association because she was a chef at the national cooking technician level.

People with the title of "Special Second-level" chef will naturally not have bad cooking skills.

It took Minister Huang less than 4 minutes to make the potatoes in her hand with a height of less than 10 cm in height by her skillful "flat knife technique" and she made up as many as 123 pieces.

The transparent potato chips less than 1 mm are stacked into a neat long strip on the right side of the cutting board. Even if there are more than a dozen layers of potato chips, the bamboo chip cutting board below can still be clearly seen under the thickness as thin as Chan's wings.

The potato slice process was over, Minister Huang did not stop. He glanced at Xie Qingfeng with a sneer on the corner of his mouth and began to continue processing the ingredients with a jump knife, further increasing the difficulty of the assessment.

"This woman is indeed very skilled. Her stable and experienced knife skills are definitely the best. She is worthy of being a top chef at the second level."

Minister Huang's superb knife skills were indeed a bit beyond Xie Qingfeng's expectations, but he was not scared, but instead showed a faint smile.

"It's a pity that you need to socialize when you become an official. You will be in the chef industry. If you don't touch the knife for three days, you will be cured by your hands. This woman seems to have not touched the knife for a long time. She has a serious lack of confidence in her heart. Otherwise, with her level of technology, using the straight knife technique, you can reach this level."
Chapter completed!