Chapter 307 - Step by Step (4) (2/2)

‘Is that the way they work at the main restaurant of Rose Island?’

Deborah’s demi-chefs clasped their hands They felt their pride was broken in an instant, and at the sa sense of fresh resolve They were filled with the desire to be like these guys

Watching them interact with her de She felt like she would fall, so ie in the atmosphere of the kitchen

At that moment, Rachel turned to Deborah and shouted, “Deborah, what are you doing without checking the cooking? Can’t you check how the roasting is going and if the viscosity of puree sauce is right? It’s your job as sous chef right now to check it even before I came here!”

“…”

“Deborah!”

When Rachel shouted again, Deborah raised her head, startled When was the last tiot so tense by her voice? Deborah bit her lips, raised her head, and stepped forward Then she uttered in a strong voice, which she felt she couldn’t, “Got it, Chef!”

She replied like herself in a good, not bad, sense She was a veteran chef who had decades of cooking career In fact, her cooking certainly had both depth and quality, unlike a simple veteran chef

Min-joon easily discovered that her cooking skills were not gone, but were just hidden

That was especially the case when she sometimes helped her demi chefs with the main dish Her technique clearly showed how she could land a job as the head chef of the Las Vegas branch of Rose Island

‘Cooking level 9 is not soh Min-joon had recently achieved cooking level 8 very quickly, it did notabout the chef For exae for the Grand Chef co level 8 At the sa world fame

When he ca Deborah, with cooking level 9, was struggling to maintain even a Michelin one-star, but Alan had already received attention because he had earned two stars, and soon, he is expected to earn three stars with his cooking level 8

‘What makes such a difference? It’s not because the Michelin Guide Inspectors’ evaluation is strange’

Of course, their evaluation was inevitably subjective because Michelin was criticized a lot for its overly European-centered attitude, especially based on French gastronomy The number of stars was also one of the factors that had been consistently criticized until now Food was, after all, a ourave a proper answer to the question of how to rank the tastes of dishes

These days, soun to say that Min-joon could be an absolute standard because they believed that he had a perfect palate However, Min-joon kneas going on in the cuisine world, so he are that their expectations would never co score, it’s not the same as the score for the dish’

In fact, that was Deborah’s case Her cooking score wasn’t bad, but co her cooking level, the score for her dish was not so high

“Min-joon, could you finish the vegetable syht now”

“Yeah”

He did not answer long because it’s best not to say , he or she could focus ht distract their attention and ue it was overly perfect, but cuisine had to be perfect because no custoh Deborah’s demi chefs pretended not to pay attention, they watched the way Min-joon used his hands cooking the dishes and adetables on a round onion It was never easy to build it like a tower, not si it, for it was difficult to keep it in balance

In fact, it took a long tiet used to it But Min-joon skillfully stuffed the ingredients as if he had long experiences with doing it And it was natural he could do so, given Rachel’s unusual food decoration

Min-joon wasn’t just good at decorating the food He showed dexterity in handling the frying pan or checking the searing of shellfish and fish or figuring out when to turn it over, a clear indication that he was a ained faht to herself

She admired his wonderful skills Honestly,about hienius chefs who overcame all the difficulties to claim the top position, but in the real world, these demi chefs and head chefs like Deborah kneell how hard cooking was It was hard to deny that talent was needed in cooking, but at the same time, talent could not surpass one’s efforts to make the best dish