Chapter 202 (2/2)

“It seems that no matter what you do, if you want to stand out, you ap between smart and not smart people really isn’t small”

“Don’t worry No one will call a one star chef a not s that I wasn’t sripes, Dave enjoyed the aroras itself was close to a salty blob of grease The proble which kind of ingredients with the abundance of the greasy smell…The solution that this dish proposed was bisque creaetables, sea food and etables, sea food and meats weren’t often used as part of the combination Yet, it was done very well”

“Coed to this type of action recently As everyone is busy chasing things that will be well accepted by the majority…”

Davethree stars is not the cole Each arrival of recertification season means continuation of daily anxiety, and should there be a loss of a star, the disappointment could not have been described in words Even those custoood words to say until just yesterday, would often say ‘h way, had it been lowered to two stars

Deborah didn’t say a word to Dave She even wanted to ask hireat misfortune, before a one star chef, yet she knew that everyone’s concerns were unique and not comparable

The next to be served was pasta What was interesting was the fact that as far as the pasta was concerned, there wasn’t any trace of hetti rapped around chopsticks and the spaghetti was topped with deep fried snapper scale, tied with green onions Snapper broth puree made up the sauce

Dave’s fusilli was as wide as basketball, but the area that actually held the food was placed on a plate that was smaller than a fist Artichoke, peeled layer by layer, rapped around by individual fusilli and maybe as decoration, olive puree was sprayed next to it

The first co served As they placed their own into their mouths, they both realized Dave said with adreat Just being a bulk chef at Rose Island is admirable”

“I know It is difficult to expect anythingskill”

Pasta is a dish that h the hands of people, actually cooking, than the head chef Furtherle trace of mistake in Anderson’s pasta Of course, other dishes would not have any ns of master’s touch in his dish The chewiness of the pasta, absorbed saltiness, and further, none of the acco a perfect har should there has not been Minjoon”

“It seesters these days In the old days, I just needed to coe, but now, I h”

The next to be served were refreshi+ng sherbet and the main Likewise, the main dish did not have any faults The steaht about the chewiness and chewy texture of the jelly and had perfectly controlled the unique fat smell of the cattle head

However, the best one was the duck leg confit that Deborah ordered Like elasticity of the pasta, the tender texture of the meat, which didn’t feel like meat, has sti soy sauce based watery sauce added to the taste by controlling the saltiness fro her eyes, feeling deep in the lingering iery, Deborah slowly spoke

“This is certainly a main and in reality confit is sous vide, isn’t it Did Minjoon make this? Or Did Javier”

“Do you need to clarify that now? Whoever did it, it is excellent It was really a very good dish”

Soon, separately ordered dessert followed before their eyes First to be served was nitrogen chilled ice cream over candied apple, served on tart Then next to it was strawberry tiramisu

“I have felt it earlier with the bread… The patissiere does not play around at all At this level, I am sure that she has had a lot of love calls, so how did she operate her own independent bakery until Chef Rachel called on her?”

“Must have rejected theful To her father, Jack, and to herself”

It hen Deborah turned her head Her eyes ht at her To besmile, Deborah spoke

“Kid Do you want to try this? It is really good”

“My rown-ups……”

“It’s no bother Here”

Deborah scooped up the tiramisu with a fork and held it out Ella played with her hair in hesitation, then holding her hands together, she sloalked Ella took it in one bite and shook with a timid smile

“Good?”

“Yes Really, really delicious! My reats it out of courtesy What Chef Rachel has now is the ultimate dream team even at the consideration of the main restaurant’s history The team that will achieve no matter what it was that anted

Rachel came out of the kitchen She smiled softly as she dried off her forehead of perspiration

“I’m worried that I may have bothered your taste buds with h How is it, I hope everyone have enjoyed the time, have you?”

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There was no need to respond It was the ti of the foods, has been enjoyable as well as it being a learning experience The overwheloals in them, rather than lassitude and helped them see what to chase after as well

‘If I can stand in that kitchen again… I’d like to do that’

It has been a long ti tied to the head chef title Then someone clapped It wasn’t a very loud one The sound was rather calh for everyone to hear

However, it was enough to serve as a momentum The sound of the applause from the 36 people was directed to Rachel and to her kitchen

It was the applause of appreciation for the lessons, congratulatory of the teacher’s return and of an acclamatory one

And the fla as the fires remained in their hearts