Chapter 264 - Chef’s greed is endless (1/2)

Chapter 264: Chef’s greed is endless (2)

He could not figure out hoould taste at the end of the day, but looking at the cooking score, he didn’t think the Cassoulet was an odd asseredients It was definitely worth a try

The cooking process required his patience Although it wasn’t done yet, the scent of Cassoulet was so rich and sweet The strong scent close to the e stew and Korean beef ribs steas tickling the tip of their noses for over four hours After all, Rachel Rose couldn’t be in the office, so she ca Is this Cassoulet?”

“Yes, I’ with Cassoulet”

“Cassoulet Scotch Egg…”

She ine hoould taste She stood by the oven and sniffed for a mo does it take?”

“I’m almost done”

“Hope I won’t bother you even if I a here”

“Not at all”

“Thank you It’s been a while since I felt better by just s food”

She smiled at him and stood in one corner of the kitchen When he was done with the Cassoulet, his cooking would be done He crushed the beans on the Cassoulet into a syringe then inserted thearlic leaves once then coe on Cassoulet before wrapping thehtly apply frying powder and fry it in oil to make it crispy That was the end of the whole process

[Cassoulet Scotch Egg score is 9 points!]

‘Good’

The fact that his real cooking was the sa scoreprocess After he played the Scotch egg on a bowl, he took it to Rachel She looked at him inquisitively When she opened her mouth, however, she asked hi he didn’t expect at all

“How are you feeling these days?”

“Pardon?”

“People around you start to look at you differently, right? I wonder how you feel”

“Ah… I am basically the sa that people look at me differently now”

“That’s how the people look at you They don’t look into who you are, but your successful story,” she said calh and said, “What is a chef supposed to act in such a situation? Sometimes, I think that a real professional show his skills with the taste of his dish, but soht be too stupid and narrow-minded to stick to that idea It’s always hard for me”

“It looks like you want to find an answer to your question, but I’onize about itfurther”

“Oh, please go ahead”

She looked into the Scotch egg It was quite i, and the bean stew instead of the yolk was also quite fresh She sed half of the Scotch egg in herit, she put the fork down He was embarrassed and asked, “You don’t like it?”

“Apart froredients is okay, but that’s all Min-joon, can you bring me the Cassoulet dish you have justher with a perplexed expression, he gently placed the Cassoulet on a plate He decorated it as best as he could on the plate, but it was basically a stew No matter how beautifully he decorated it on a plate, the soup inevitably looked thick and sticky without any look of a high-class dish

“Cassoulet… I’m not from a French family, but I used to enjoy it often at home when I was a kid Of course, I ate it on a very special day As you know, it takes time and lots of effort to make this”

“Yes, that’s true It really took me lots of time and attention”

But it was one of my favorite dishes, and it is even now Sometimes, I h-end restaurant It’s not just because of h taste Its taste is so attractive”