Chapter 202 - 36 Head Chefs Courtship (5) (1/2)

‘…There is no fox like the teacher’

Dave was filled with adh he didn’t knohat process Jo Minjoon was put in charge ofThe section, which Rachel wanted Jo Minjoon to take charge of, wassection

There was no section like that, in terrowth as a chef, rather than as a cook

“I’ such a delicious food like this”

“Have you seen an apprentice that Chef Rachel had given such consideration? I anant with me, my older brother felt threatened and jealous, now I understand that feeling”

“How did you think about your brother at that tie However……”

Dave blurred his speech But he didn’t need to continue to speak Deborah felt like she knehat Dave wanted to say next His thoughts were her thoughts No, perhaps, it was the saht that many of the chefs here had It is same for everyone to want to be treated with the utmost respect by someone who loves them

After the sensation of bacon foam over the potato soup has passed, the next in line was snapper ceviche carpaccio Placed on the dish were round, thinly filleted snapper, radish, si the snapper deeply soaked up the aged lime based sauce, there wasn’t any hint of fish smell at all

Combined chewiness of the jelly and crunchiness of the radish richly added the taste and as if snapper broth has been absorbed, the jelly had a delicate flavor and the scent of the sea Furtherether with the clean taste of olive oil splattered over the salad and refreshi+ng radish made one to think whether there could be any other ceviche dish that can be prepared any better

“…Gosh this is just right for someone who has never had raw fish before Any objectionable aspect has been perfectly removed”

“No matter who makes it, anyone can follow a recipe and redient’s quality… In the kitchen, run by Rachel, that wouldn’t be a concern”

Soredients Getting good ingredients is one of the basic virtues of being a chef Taking two pieces of jelly, radish and snapper into her mouth at once, Deborah smiled happily Dave stared at her, with half closed eyes

“That’s not a very chef like decorum, is it?”

“This dish doesn’t make one to become formal Cuz it’s very delicious I just want to suck them all up”

“If you really do that, you know that it will lose its taste”

“No, not losing its taste It will be only that I won’t be able to focus on the details of its taste However, when someone is served a dish, whether to focus on the taste or sied under the happiness from it will depend on the choice a person makes, isn’t it?”

“I, for sure, like to be focused Most likely, Minjoon would be too”

“You’re subtly linking yourself with the ultimate palate?”

Dave smiled mischievously as he took a piece of the jelly The jelly was surely made by a God The downside of ceviche was the fact that the sauce would be deeply absorbed into the fish, such that the true taste of fish would be blurred However, the jelly, next to it, had absorbed the original aroht taste of the fish broth, that…it complimented each other’s tastes

“…Certainly, there is a need for studyingthat the traditional way of cooking can never allow It’s like arrival of olive oil to the world with only salt and pepper”

“I like that analogy But, the use of gelatin has been around for a long time It’s only a current trend to make sauces like jelly In fact, you never know should so methods were to be modified, it could lead to birth of a dish by an entirely different way of cooking”

“That’s calledIn fact, every dish is fro as redients or tools are applied, but… As abread is also a very co It’s just that it is only very familiar”

Deborah took in the last piece of the snapper instead of responding to Dave’s co expression on her face

“It’s been a while since I felt so sad about finishi+ng a dish It will be great if the customers that come to my own restaurant could feel such an e for sure I’ll bet that there are a lot of chefs who adore you?”

“Those chefs weren’t Chef Rachel’s apprentices After watching Chef Rachel froo beyond one star…so melancholy, the next dish was delivered Without any error, the dish was placed on the table Although his restaurant also provides the same service, it wasn’t very often to be treated to that type of service himself Not because he didn’t have money of course Even if it was a run of the mills type of restaurant, the salary of the head chef, at such a restaurant like Rose Island, was high On top of that, to be able to e andwas not necessary

The reason for hi to other restaurants was due to lack of time It wasn’t that his restaurant opened every day Sunday was a holiday However, for a head chef, even a holiday couldn’t be a holiday Time passes by and connoisseurs hoped that there would be at least a change in the menu every month In order to satisfy their expectation, holidays are, in fact, spent spinning his head in developing newopened without actually being opened for business

Hence, going to other restaurant was meant to perfor holiday time What is service like, what new redients are used for a dish Basically, all these things are possible because of the love of cooking, but at the sa

Therefore, he liked this ht a steamed scallop, topped with caviar to his mouth Then only after he had put it into hiswasn’t really caviar Was it a sauce h a reification technique

He sensed the olive scent softly perredients What was interesting was that it wasn’t overpowering the s a har about it In fact, it is a very difficult task, but… That as happening in this particular dish And very perfectly, too Dave sht ca whether I had always taken cooking as ho us a harsh lesson like this Isn’t cooking theenjoyed for sure?”

“…I know that, but could ?”

“If you make a dish with fish, whatever it is, it ultimately becomes a fish dish Likewise, if wedish be also enjoyable to the custoo to your restaurant, ‘they don’t say this is not a two star or three star, but only a one star establishhts They will just think that this is a good place that received a one star rating”

“Thanks for that It is so”

The next dish to be featured after scallops were foie gras vous vide along with creaus It could be considered theall the dishes featured so far Dave looked in the direction of the kitchen In the open kitchen, Jo Minjoon was busily operating various, co machines On a quick peek, it was a scene of a scientist in so, rather than a chef

‘Perhaps, it has been less than three months…’

It wasn’t a simple acco in that short period of ti was characterized as cooking andcooks, still, even that was excellent After all, he wasall those responsibilities with only 3 uy is very se for a little bit He is certainly sone to college s and notmistakes, in the kitchen, came down to either one of experience or focus Most likely, it would be the latter case for Jo Minjoon It is because even for a genius, it was impossible to demonstrate hed She murmured as if she was envious