Rolling up his sleeves and tying on an apron, Chen Shancang, though bald, still put on a chef's hat and began to fetch water and knead the dough with yeast.
The young driver stood by, quietly watching the bald man's movements, but his brow furrowed slightly.
How to put it? It was ordinary.
Very ordinary.
Although not everyone practiced Martial Arts in this era, most renowned chefs had profound Martial Arts skills, not because there were explicit requirements, but because being a chef was a very physically and stamina-demanding job. Additionally, the handling of ingredients required the mastery of "skills," which gave those who practiced Martial Arts an advantage as chefs.
