Chapter 398 - What Has Changed? (4) (1/2)

Chapter 398: What Has Changed? (4)

Was it the power of language? Or was it the power of the syste that short phrase, it see that he had not been properly conscious of so far

‘Sensual dish…’

When he thought of sensual dishes, the first thing that came to mind was Kaya’s cuisine

She was the one who cooked more sensually than anyone he knew The fact that she could cook such a fine dish even when she had never learned to cook properly was enough to prove her competence in sensual dishes

So, he recalled all the dishes he had seen so far—Rachel’s dishes, Kaya’s cuisine, Dave’s dishes, Raphael’s cuisine, and Anderson’s dishes The dishes of all kinds of people flashed through his head, and in the end, the dishes he had ain

‘I have to find my own senses’

He delicately ht of the knife and the touch of its handle in his palm But that wasn’t the sensation he really should feel Cooking didn’t end with good cutting Tri

“Okay, let me make puree,” he said

“Okay”

Kaya responded briefly He roasted the chopped shallots for a an to boil them with peas, salt, and milk In the tournament, he tended to have her take care of the puree, but he wanted to finish it on his own this ti sauce was reed with the was superior to that of Anderson, Chloe, or Kaya Besides, his grilling skill was behind Kaya’s

As far asthe sauce was concerned, it was a different story He couldbetter than anybody else, for he could devise its recipe perfectly before cooking Most chefs usually went through trial and error whiletheir own dish to find the best recipe, but he could figure out theSo it was only natural that he stood out a other chefs

But just because chefs had the recipe, it didn’t iano, his signature dessert Lots of coffee shops and cafeterias in A with the dessert, but it was very rare that they reproduced the taste that Min-joon pursued

Min-joon was co period of time To put it precisely, he couldwait, patience, and delicacy

To analyze it, it o into the syste every inally had a talent for that It was because he had a calrown up in Korea, the leader of slow food What was important was the nature of his senses If Kaya waswith the heat than anyone else, he was really excellent in feeling the quiet and secret changes in the dishes hethe spatula, he felt the texture of the crushed peas touching the spatula and felt the water andmixed and solidified He usually didn’t think deeply about it, but he came to find it really fresh that he could even feel the condition of cooking through the spatula, not his fingers

It didn’t take long for him to finish the pea puree The saras, chicken skins, and sprigs Soon, they put the finished dishes on the plate Kaya ate some pea puree and nodded

“Well, we’ve put in more efforts this time, and it tastes definitely better than the one last ti texture of this one is softer than before I can feel the taste of a good htly at her response like a child When he thought about its recipe, he thought it was obviously perfect, but he was glad to know that the recipe had still room for further improvement only with the difference in concentration And he was proud hescore, he did not care

‘Well, it’s inevitable to have many different scores within the same score band’

Even now, the two had lots of differences in their cooking style even if their cooking level was the sa with the finished dishes Actually, the two finished first a new When they were done, the way they used their hands was much faster than before In particular, Kaya was much faster with her hands than other chefs

“I really wanted to try this once”

“Min-joon, can we try it first?”

“Sure Anyhen they bring out their dishes, you have to eat theain, so you can eat mine, so our process today will be faster”

Min-joon nodded happily when Adrian and the other demi chefs at the Paris branch asked desperately The demi-chefs hurriedly ca them with forks and knives

What they tried first were the scallops that the two had displayed the other day because they knehich one between foie gras and scallops was better suited as an appetizer They put the pea puree, cuhtly opened scallops in their ood”

“The scent of cu it Point out what’s wrong with it”

“Well, if I have to, I think it lacks so”

“But if you think it’s an appetizer, it doesn’t matter even if you don’t feel a variety of texture here Don’t you think so?”