Head chef Jo Miller and her colleagues have to bend down to take a close look at what they are doing. Mary King is cutting peppers. The exquisite strawberry cake made by blind chefs. Sharp knives, open flames, boiling water, and five blind chefs - the UK's "Blind Restaurant" tells you: don't doubt, nothing is impossible. In the kitchen of the "Concept Conference Centre" in Birmingham, UK, five chefs each have their own responsibilities, preparing lunch for customers. You would never have guessed that they are all blind. This is the first and only restaurant in the UK that exclusively employs blind chefs. The delicious food brings back repeat customers. In most people's imagination, sharp knives, open flames, boiling water, and five blind chefs create a nerve-wracking scene. However, Chef Jo Miller is enthusiastic about proving to these skeptics that their concerns are wrong. Miller, 48 years old, lost her eyesight due to macular disease when she was nine. It is a hereditary disease that affects the photoreceptor cells in the retina. Miller has to bend down close to see what she is doing while working. "I really can't see clearly what I'm doing with my hands," the UK's Daily Mail reported on the 13th, quoting her words, "When people first heard about the 'Blind Chef Restaurant,' I am sure they thought it only served a few sandwiches. But honestly, people become repeat customers here because the food is delicious." There is no running or shouting in the kitchen. Kitchen assistant Mary King is cutting peppers, and trainee Kevin Johnson is responsible for grating dry cheese. Familiarity with the kitchen environment is very important. Some might worry about the safety of blind chefs working in the kitchen. Eye doctor Winfried Amoaku from Nottingham University Hospitals, when discussing this issue, said: "As long as they are familiar with the kitchen environment and their eyes can perceive light, it is safe." Amoaku said: "Complete blindness is relatively rare. Most patients can see shades and distinguish shapes. Some patients lack central vision, while others lack peripheral vision." Trainee Paul Wellington, 39 years old, suffers from retinitis pigmentosa. He started working in the kitchen last month, responsible for arranging plates. Wellington feels the edges of items to check if they are aligned. Miller said: "Newcomers start with simple tasks, such as cleaning and sweeping. This way, they can become familiar with the kitchen environment." This blind restaurant was established four years ago by the UK National Blind Society, aiming to provide job opportunities and training for the blind, and it has been successful. Some believe that reduced visual ability means enhanced other senses, but Miller does not agree with this statement. "People romanticize blindness. In fact, my hearing is terrible, possibly due to attending many rock concerts during my youth," she said, "I indeed rely on taste and smell, but I am no different from other chefs." When asked about the cooking secrets of blind chefs, Miller said: "The secret to cooking is timing. We have a temperature detector when cooking meat, and the rest relies entirely on my experience." "I have been working in the kitchen since I was 16, and I know when a steak is medium-rare," she said. (Special contribution from Xinhua News Agency)