In order to thank them for their silent dedication to the society, on the occasion of May Day, the Dufu Lane community in Fancheng also sent holiday blessings to the chefs of some restaurants in the district.
Yesterday, the staff of the Dufu Lane community in Fancheng came to a catering business along the river avenue to carry out condolence activities, and more than a dozen chefs from other restaurants were also invited to the scene.
Gao Haopan, Secretary of the Party Committee of Dufu Lane Community in Fancheng, said: "The working environment of the chef industry is in the midst of smoke and fire, and there is often a risk of being scalded by hot oil and boiling water, which is relatively hard. ”
At the event, the community staff distributed carefully prepared condolence gift packages to the chefs, including: chef hats, aprons, sleeve covers, environmentally friendly transparent masks, rubber shoes and burn plasters, reminding them that the weather is getting hotter and that they should be alert to the risk of heat stroke when working in a hot environment for a long time. Not only that, but the community has also carefully designed the preparation and evaluation of dishes for chefs to learn from each other.
At the scene, the chefs chose their own dishes, from washing and cutting vegetables, to stir-frying and seasoning, and finally putting them on the plate.
In addition to commenting on the dishes made, the star chef also popularized the knowledge of the nutrition involved in each dish, and at the same time, due to the gradual rise in temperature, the ingredients are prone to spoilage, so everyone is warned to attach great importance to hygiene and ensure the safety of the people's tongue.
The chefs said that they were very pleased that the community carried out this condolence activity, and they will work hard to make every dish and serve every customer well.
(Reproduced without permission)
Source: Xiangyang Rong Media Center Economic Life Channel
Reporter: Liu Zhinan | Correspondent: Liang Lin
Braided hair: Liu Peng | Editor: Li Lan
Editor-in-charge: He Wen | Review: Huang Chao