Chapter 305 - Step by Step (2) (2/2)
“I don’t like that kind of standard reply Tell me what you observed precisely and in detail,” she snapped
Then she took a lobster salad with a lot of radish on her fork Lobster flesh chopped like sliced cucu apple chaar with honey
He also put the salad in histo her question
‘It’s delicious’
What was certain was that Deborah was a really good chef Of course, if she had not been good at cooking, she wouldn’t have been in charge of this restaurant fro He clearly felt that the dishes served here were definitely delicious, coeneral restaurants
He said, “If Ithe kitchen, I really like them”
The salad’s score was 8 For a salad, it was the best score that any chef could get With a salad score as high as 8, it would beskills here
This place is a branch of Rose Island In the world of fine dining or in the gastronomic world where the chef’s individuality was the rave sense of responsibility for doing business with the sign of Rose Island in Las Vegas Accordingly, it would be really strange if anybody called her a mediocre chef
In fact, upon close exaht sound unusual What made a restaurant luxurious or cheap? And which restaurant oould think they are running a cheap or intermediate-level restaurant?
“Hoas the kitchen?”
“The kitchen was…”
Min-joon felt he needed to save his breath at her question
Honestly, he found Deborah’s kitchen had a lot of shortcos compared with Rachel’s
When he hesitated, Anderson opened his uess Deborah lacks leadershi+p experience”
“Why are you saying that?”
“Well, I can see her kitchen staff feel pressed down by the atmosphere of the kitchen”
Rachel looked at hi him to continue Anderson added without hesitation, “Maybe it’s not the at at them that the kitchen staff may feel suffocated That isn’t important, of course I think Deborah feels so oppressed by people’s expectations, which I think isout her skills Of course, the salad here is excellent…”
“Did you feel frustrated by anything?”
“Well, not really But I don’t feel that there’s so unique to her dishes This is just a salad It’s a product redients people love Most people will love it It’ll taste delicious The question is if they can feel fun and art in this salad”
As if he was a bit surprised, Min-joon looked at him In fact, Anderson always had a neutral attitude toward cooking Min-joon didn’t think or even expect the day would co like that because what Anderson always valued was the taste and splendor of the dish So abstract, like fun or art, was a secondary issue to hi…’
Maybe Anderson was learning it froues, and friends
Min-joon reflected on hie? And hoould such changes affect his cooking? Would he change to soth in leadershi+p and decoration? Or would he change to a chef who bets everything on developing original recipes? Or would he bet his success on the deep authentic taste of the food?
As it was the case of one’s future, the ht about it, the more expectations one would have, but at the same time, the more frustrated one would becolaine one’s future, the more distant one felt from it
‘Let’s not rush Let ht to himself
And there was still a lot of tiht, Min-joon emptied the lobster salad plate Servers approached, took their plates, then put do plates on the table
Min-joon groaned after seeing the new dish
“Is it scallop?”
“Yes, that’s right After frying it in a pan, they seasoned it with Jus de veau sauce and potato-based mousseline”
“Jus de veau sauce and mousseline…”
Both weren’t an ordinary combination First of all, Jus de veau sauce made from veal was unusual How could it bewhite and fresh crea it with other sauces, but it was not coether with Jus de veau to serve scallops
‘Cooking score is 9’
It was excellent If the score was as high as this for a co to cook, it reat Min-joon cut the scallops and dipped them in a sauce made from a mixture of Jus de veau and mousseline then put it in his mouth
Like most foods with sauce, it was mainly mousseline when he tasted it first To put it more accurately, it was Jus de veau ood…’