I am preparing right now the foods for the big day tomorrow. My gas range is full and foods are ready to go right now. My restaurant business is busy right now for the last minute orders from our valued restaurant goers. For the new year, I will be preparing 8 dishes because in the Chinese belief, 8 is a lucky number. We have to make the new year right and the number 8 will bring prosperity to my business and my career as a chef as well.
I am using an eight plate burner and the gas range that I am using in my restaurant is the best since I can cook several dishes at the same time, non-stop. My friend chef envy's my gas range because that was the last type produced by the manufacturing company before the production stop to focus on the 4 burner gars range.
In my calculation, I will be through with the cooking by 10 pm and I will go to the church and hear the mass before going back to my house and wait till the clock strikes 12:01 in the morning. The new year's celebration is considered one of the most awaited celebrations in the year. As believed in many generations, the more food you place on your table, the more blessings you will receive the coming year. No wonder many of my customers called me and told me to cater them for the dishes that they will be placing on their tables. Well, chefs don't let go of this kind of offer.
I am using an eight plate burner and the gas range that I am using in my restaurant is the best since I can cook several dishes at the same time, non-stop. My friend chef envy's my gas range because that was the last type produced by the manufacturing company before the production stop to focus on the 4 burner gars range.
In my calculation, I will be through with the cooking by 10 pm and I will go to the church and hear the mass before going back to my house and wait till the clock strikes 12:01 in the morning. The new year's celebration is considered one of the most awaited celebrations in the year. As believed in many generations, the more food you place on your table, the more blessings you will receive the coming year. No wonder many of my customers called me and told me to cater them for the dishes that they will be placing on their tables. Well, chefs don't let go of this kind of offer.
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