No Day Off Chef Chapter 44

Two days later, the military canteen was officially completed. Harrison He and Raymond Ruan agreed to conduct a trial run of the canteen. On the one hand, Wang Jun and the others would be able to adapt to the environment in the kitchen, and on the other hand, they would also test whether their preparations were adequate. If there were no problems, they would be ready to formally All officers and men of the military department are open.

Ever since the soldiers knew that the military headquarters was planning to set up a canteen, they had been looking forward to it every day, and even the nutrient solution in their mouths was becoming more and more tasteless. After all, Raymond Ruan is solely responsible for the establishment of the canteen. He is not only the youngest four-star chef in the empire, but also a person who has won the crown of actor. In the eyes of the soldiers, he is like a legend. Whether it was out of curiosity or other reasons, they had all watched Raymond Ruan's live broadcast, and they knew very well how delicious the food he cooked was, which made them look forward to the canteen even more.

For this important day, Raymond Ruan got up early and cooked a pot of vegetable and pork ribs porridge. After eating, he specially prepared a portion for the He brothers and his apprentices. After sending out the express delivery from the He brothers, he called for the hovercraft and headed to the military headquarters.

The canteen is located on the third floor of the military complex building. The entire floor is the canteen. The total area reaches 4,000 square meters and can accommodate up to 100,000 people to eat at the same time. The entire canteen has a simple shape, with white as the main color, bright and clean windows, and long tables and round stools neatly placed inside, which is particularly clean and tidy. More than one hundred highly intelligent service robots are on standby in the canteen, responsible for tasks such as serving dishes, collecting dishes, washing dishes and cleaning, which can minimize the pressure on the kitchen.

The back kitchen of the canteen is spacious and bright, with all kitchen utensils available and ten stoves, making it easy for them to cook at the same time. There are also large pots and stoves specially used to make large pots of rice. The plates used to serve the meals are all customized according to what Raymond Ruan said. They are similar to the stainless steel plates he used in the university cafeteria in his previous life, but the texture is It's lighter, stronger and easier to clean. Raymond Ruan observed and nodded. He was quite satisfied with the canteen.