Chapter 264 - Chefs greed is endles (2/2)

“Oh, really?”

With a se on a spoon in hertaste that she couldn’t co

He looked at her in a little eet a better cooking score, so he made it more luxurious and more complicated But…

She opened hertasted a little bit vague, but this Cassoulet dish is a piece of art”

She said Min-joon’s Cassoulet was a piece of art, but the Cassoulet Scotch Egg wasn’t as good as Cassoulet It wasn’t just Min-joon that was surprised by her comment Those in the kitchen also opened their eyes wide as if they were quite surprised

Min-joon didn’t say anything He put the Cassoulet Scotch egg into hispowder sti scent of Cassoulet in the ue like tofu, and at the saot mixed with his saliva

It was delicious Why the hell wasn’t this as good as the Cassoulet? Thinking about that, he tore a little bit of chicken breast in the Cassoulet and put it in hiswhile chewing theCassoulet alone tastes ly, that was true When he ate the Cassoulet Scotch Egg alone, he found its co, let alone its luxurious look However, when he ate the Cassolute alone, he didn’t feel anything like a luxurious or special taste in it Nonetheless, it was ood An i But I have the iredients I can’t sell this recipe, Min-joon”

“I understand”

He lowered his head with a gloo both dishes, he understood her critical review When he hit upon this dish, he didn’t start with the idea of trying to i that ca in a different way

So, he thought that the combination would be okay if he used Cassoulet, so he justfurther Come to think of it now, that was a htout the taste of the Cassoulet

“Are you beco impatient to develop a dish, Min-joon?”

Rachel’s question hit the nail right on the head She was right It had already been about a iano Of course, he didn’t want to develop another recipe that would shake up the cooking circles like Cho Reggiano The reason why Cho Reggiano was so popular aeneral public was not just because of taste but because of an unexpected popularity that spread widely on the internet

Rachel muttered with a bitter look, “Dishes served at restaurants should be different froour like a parrot But it sometimes pressures us toothat we should notnew dishes It looks like they want us to fence our kitchen and can’t go outside even if we can make all kinds of dishes in the world”

Not only Min-joon but also Anderson nodded at her reh the Grand Chef competition

Rachel opened her mouth in a calm voice, “I don’t want to say that’s not necessarily bad If the well you have to dig by shoveling gets narrower, you have to dig it very deep It’s because they have been confined to such an environment that there are craftset into trouble while you try to change a dish that’s already complete on its own into a restaurant menu Now, look at that!”

Rachel pointed to the fountain in the center of the hall, the sculpture of a cherub tilting a bottle of water Since the naked, fat body of the cherub was so cute, so at the on their food

“For example, If you feel the sculpture is inco a child’s clothes on it, how do you think it will look?”

“Well, I think it looks very cheap”

“That’s the sa to the plate that had Scotch eggs in it, “The reason you put the Scotch egg on top of the Cassoulet was probably because you’re so greedy At the sa a lot In other words, you were obsessed with developing so special, not routine and banal, because this is a restaurant and the ht, but it’s hard to take off the clothes of the cherub, right? This is a restaurant It’s a place that requires dignity and decency What should I do?”

“Okay, let’s i only her underwear People will point their fingers at her, saying she is crazy, no matter how beautiful she is But what if she was not on the street, but at a place where she was doing a shot for a pictorial azine, hoould they feel about her?”

“In that case, she is definitely a beautiful woman, not a crazy wo on how you display this Cassoulet, it can be a simple dish or a beautiful dish”

At that moment, Min-joon remembered what Rachel had said before She said what she valued most was the look of the food Because of that, her decoration level even reached Level 10, so he thought she had a reasonable reason to say so

Min-joon asked, “If that’s the case, do you think if I plate up the Cassoulet in a fresh way, you can include it on our menu?”

“Well, it depends on how you plate it up As I said, it tastes really good, so ood as the Cassoulet dish served at the restaurant specializing in that dish But plating isn’t just about telling good from bad If you can truly understand its individuality and artistic sense, you will get the answer yourself”

He lowered his head silently at her comment It wasn’t because he was disappointed He fixed his eyes on the Cassoulet on the bowl

‘Plating technique…’