“This isn’t so easy to say. Generally, the Sichuan and Jiangsu cuisines are the busiest—the former is the hottest cuisine right now, and the latter has the advantage of location.

But that’s not absolute. Now that our Chudu is also a famous tourist city, some high-end tour groups bring guests here to dine, so it also depends on where the guests are from.”

You wish! Trying to get information from me so you can pick an easy kitchen? I’ll keep you in the dark.

David Carter frowned at these words, unable to make up his mind for a moment.

“Student Carter, if you’re thinking about slacking off, I suggest you don’t even bother with the internship. You can go home right now—this profession isn’t for you.”

Old-timers like William Green aren’t afraid of students being slow, but they hate lazy people the most. Those types are the rotten meat in the kitchen—if you don’t get rid of them, they’ll spoil the whole pot.

David Carter felt a wave of irritation and impatiently shot William Green a look. “I want to go to the busiest prep station!”

William Green was stunned, thinking he’d misheard. “What did you say?”

“Learning to wash vegetables is a must for becoming an excellent chef. So, please let me go to the busiest prep station!

Ideally, I don’t want to be limited to the back kitchen of just one cuisine. Wherever is busier, that’s where I want to go!”

“……”

William Green was a bit dazed, and the other interns stared wide-eyed at David Carter. This guy must be crazy—does he have masochism syndrome or something?

Emma Scott looked at David Carter, her beautiful eyes sparkling.

He’s handsome, has a cool personality, is so motivated, and someone this hardworking must be very kind…

Anyway, through her “handsome guy filter,” she found everything about David Carter pleasing to the eye.

This isn’t just an ordinary intern kitchen dog, is it? He’s Hachiko! Going wherever it’s busiest? Are you a revolutionary screw? He’s holding himself to the standard of a national model worker!

William Green looked David Carter up and down, thinking, “Kid, you’re something else, trying to play tricks on me? Fine, I’ll grant your wish—I’ll work you to death!”

“Alright, it’s settled! You’ll start in the Jiangsu cuisine back kitchen. After all, this is Chudu, and Jiangsu cuisine is the local specialty, so there are plenty of diners.

Of course, to meet your request, Student Carter, I’ll notify the prep stations of all the major cuisines. If you’re idle in Jiangsu, I’ll immediately transfer you to wherever is busiest.

Everyone, don’t you feel ashamed in front of Student Carter? Aren’t you moved? Come on, let’s give Student Carter a round of applause…”

The interns all clapped—‘clap clap’—thinking, “This guy named Zhou is an idiot… Who brags like that? Now look, old Green has put you on the spot. If you don’t work yourself to death, it’ll be a miracle!”

“Thank you, Mr. Green.”

David Carter was very satisfied. To show his gratitude, he even walked over and gave William Green a hearty handshake.

There was never enough meat and vegetables to wash at the The Carter Family Braised Pork Restaurant, and his mom always fought him for the work. Now, with the huge back kitchen at Jiuzhou Dingshi, he’d never have to worry about not having vegetables to wash again!

“Mm, no need to thank me…”

Seeing that this kid didn’t seem to be faking, William Green was genuinely puzzled.

No, I’ll have to ask Brian Harris later—could this kid really have something wrong with him? He sure doesn’t seem normal!

Chapter 008: First Time at the Prep Station

William Green had been in a bad mood lately. “Jiuzhou Dingshi” was a top restaurant in Chudu’s culinary scene, with all the major cuisines thriving—except for the breakfast department he was in charge of, which was always lukewarm.

The reason? Five-star breakfasts are too expensive for private customers, and public funds don’t cover them. In the end, it’s just too pricey. The rich in Chudu might spend thousands on a fancy dinner to impress friends, but who would spend hundreds on breakfast?

Even if there are some, it’s just a handful. Chudu folks love nothing more in the morning than a bowl of “shí tā tāng” with an egg, plus a couple of pan-fried buns. If not, some fried dough sticks and hot porridge are just fine.

With the breakfast department struggling, William Green had become the most idle person at Jiuzhou Dingshi, almost a standard-issue leader for the intern kitchen dogs. Just thinking about it made him frustrated—how could anyone expect him to treat these interns with the warmth of spring?

After patiently letting the interns pick their cuisine prep stations, William Green promptly dumped them on the various back kitchens, finally getting a temporary reprieve. But now David Carter and the others would have to face the seasoned veterans in the back kitchen who’d been waiting for interns for a long time.

“David Carter, Kelly Payne, right? You two, come with me…”

The prep area for Jiangsu cuisine at Jiuzhou Dingshi was as big as the entire back kitchen of an ordinary restaurant. Standing in the 300-square-meter prep area, watching the busy “prep laborers,” David Carter’s eyes lit up, while the unlucky Kelly Payne, who had also chosen Jiangsu cuisine, was secretly groaning.

Before leaving, William Green had pointed at David Carter and given special instructions to the prep station supervisor: “Mr. Clark, this kid wants to be a model worker—just work him to the bone!”

Mr. Clark had grinned sinisterly at the time, and just thinking about it made Kelly Payne shudder.

Even though he was just along for the ride, who knew if he’d get caught in the crossfire? Right now, Kelly Payne felt like dying.