My Waste Husband
Chapter 978

Chapter 978

Chef Wu hadn't met Henry before. He narrowed his eyes and asked, "Who is this?"

"This is my husband, Henry Zhang," Sylvia answered.

"Oh, nice to meet you, Mr. Zhang," Chef Wu nodded, "Mr. Zhang, it seems that you are an expert on the market of the cooking materials?"

"Not really," Henry shrugged, "I worked as a cook a while back, so I would pay attention to the price of cooking materials."

In fact, Henry would observe his environment wherever he went. Not only for the price of cooking materials, but even the price of small accessories found on the street booth couldn't escape his observation. It was a habit Henry had been having for years.

Sometimes, the devil was in details.

Heard that Henry had cooked professionally, Chef Wu asked suspiciously, "Do you mind giving me the honor of telling me which cuisine do you specialize in?"

Henry smiled and said, "Just some local stuff."

"Haha," Chef Wu sneered, "Mr. Zhang, the requirement of seafood for Cantonese cuisine is different from which of your local dishes. The seafood of the average seafood market can't reach our standard."

"Interesting," Henry stared at Chef Wu and asked, "Are you interested in telling me those standards?"

"That's not necessary," As Chef Wu turned around, he said, "Everyone has their own cooking technique. My technique is my trademark. I believe Mr. Zhang would know better than asking for it

since you were a cook once. Let's not break the rules."

Chef Wu was polite but not respectful to Sylvia and Henry. The kitchen worked according to their own set of rules, which was separated from the rest of the hotel management. If the chef was unhappy with the owner of the hotel, the chef could leave the post with the team. The owner couldn't do anything about it.

"Chef Wu, in my opinion, you are the one who is breaking the rules," Henry put his hands behind his back and looked around the kitchen, "According to my experience, the daily expense could be around ten thousand yuan. Now that you tell us that fifteen thousand yuan isn't enough, and you want another ten. I wonder what precious seafood could deserve your cooking skills?"

Chef Wu's gaze hardened, "I'm in charge of the kitchen. You don't have the right to ask what kind of materials I use. If you don't trust me, you can find another chef!"

"Okay, let's get someone else," Henry smiled.

Chef Wu's face dropped. He didn't expect that Henry could ask him to leave.

He had believed that Sylvia couldn't afford to fire him on the hotel's opening day. So many guests and customers were waiting for their food. What the hotel would serve them if there was no chef? Chef Wu was also confident that, unless Sylvia was willing to spend much more on the kitchen, there wouldn't be another chef that was as good as him.

"What are you waiting for?" Henry smiled and pointed at the back door of the kitchen, "Why are you still here? Waiting for my invitation to leave?"

Being yelled at and fired in front of so many people, Chef Wu's face turned gloomy, and his body was trembling with anger.

He looked at Sylvia and asked, "President Lin, does your husband's words count in this hotel?"

Although Sylvia did not understand why Henry would suddenly target Chef Wu, she totally trusted Henry's judgment. Sylvia nodded and said, "I trust my husband, and he can call shots around here."

"Good! Very good!" Chef Wu nodded with a sinister look, "I'll leave, and I want to see what you people will serve your customers!"

Chef Wu waved his hand and shouted, "Stop what you are doing. Now pack up your things and follow me!"

In the kitchen, the chief was the only boss. Once the order was given, no one was allowed to touch anything. Even the stoves were left without turning off. Within seconds, the kitchen was filled with a burning smell.

Sylvia waved her hand. The hotel manager turned off the stoves before the kitchen caught fire.

"Let's go!" Chef Wu shouted. He took the lead and headed for the back door of the kitchen.

The rest of his team followed him.

When he reached the door, he stopped and looked at Sylvia, "Sylvia Lin, don't regret your decision!"

"Don't worry, my wife was way too busy to care about you," Henry waved his hand unpatiently, "Have a nice trip!"

Chef Wu's face turned darker. He left angrily.

The kitchen looked empty without the kitchen team. The half- chopped vegetables and burned food in the cooking pan made the kitchen look deserted.

Sylvia asked Henry in confusion, "Henry, I have anticipated that they will purposefully raise the budget. But if I can get their estimate down by half, I can accept their terms."

"That's not the problem," Henry shook his head and pointed at the cooking pan near him, "Look at that. If they are using good material, its color won't turn at this point. Moreover, did you notice the nails of their swing cook? They are long and dirty. He doesn't take care of his personal hygiene before handling the food. Yes, there is much alive fish on display. But the inner organs they picked out from the cooking seafood are shriveled up, which means that they are just showing us the fresh ones but using the stale ones. They told us that they were trying to combine the local cuisine with the Cantonese cuisine. But Sylvia, do you know how people in Yinzhou cook?"

Sylvia was speechless at Henry's question. She had lived in Yinzhou for so many years, but Sylvia didn't know too much about Yinzhou cuisine. For example, Sichuan cuisine was sour and spicy, and Xiang cuisine

was spicy, but what was Yinzhou cuisine?

Sylvia shook her head.

"Seasoning," Henry said, "Yinchou cuisine is to use seasoning to cover up the taste of the raw materials. That's why they thought they could trick us by using stale seafood to lower the expense. With enough seasoning, normal customers can't tell if the seafood was fresh or not. How can you use a bunch of crooks like those? Do you know the stale seafood could contain an excessive amount of histamine, which can cause food poisoning? How can we keep those people working in the kitchen? They are a disgrace of the industry!"

Henry still remembered what his cooking instructor had taught him.

"The customers are willing to eat what we make, which means they have put their trust in the cooks. We can't trade their trust with unethical profits!"