Chapter 419 - Those Preparing to Leave Rose Island (3) (2/2)

“Anyway, your confidence skyrockets…”

As if he couldn’t help it, Havier shook his head, grinning at hiht that he didn’t pretend to brag about himself because of his calm personality, but he radiated confidence ashim, Chloe suddenly became sentimental

‘Come to think of it, he wasn’t like this before’

In fact, Min-joon was often teased by his friends because he was not that confident, given his fantastic talent Was it because of Kaya’s influence that he changed like this? Or did he begin to recover his confidence after discovering belatedly he was a superb chef?

Anderson briefly said goodbye to hi you the trophy”

“Bring the prize uarantee that”

Min-joon shook his head after thinking over it with a serious expression for a moment

Anderson sincerely seemed to think he would win the contest and prize uessas absurd because Min-joon could really win it If Min-joon alone had to compete with Dobby or Enzo, it would be hard for him to beat them, but if he can ith Kaya, the pair could probably win

But Anderson didn’t want to tell Min-joon about what’s on his mind Anderson showed his fist As soon as Min-joon touched his fist against his, Anderson got into the car

Looking at Anderson, Chloe said to Min-joon and Kaya before she got into the car, “I believe you in the contest”

“Any substance to back what you said?”

“Because I can’t iination thatat that, Kaya said, “Go and wait for us We’ll be there soon”

“You can’t coht away You have to coht We’ll be late, so don’t wait”

Their eyesinto the car

Havier looked back at Min-joon and Kaya for a , but in the end, he only said goodbye

In an instant, Min-joon got sentimental because of a lonely atmosphere

He looked back at Kaya and said, “It would be funny if we lost in this contest Hope they could wait a little longer, so we could depart together”

“Don’t think about losing You have to take back your knife, right?”

“Oh, that’s right At least, I want to beat Dobby”

“We can beat Enzo, too He was beaten by Daniel in the past anyway”

“Well, Enzo is a chef fro deal about his generation? We’ve got two hands and one brain like hie?”

“Well…” Min-joon didn’t finish his words

Was it because of the upcoanizers e announcement that the participants should prepare plenty of clothes to change It suggested that the participants would have to spend cooking overnight Min-joon could not figure out what kind of es had inin the oven?”

“Even if it’s oven cooking, it hardly doesn’t take more than a day I can understand if it’s a sous vide dish”

“I’m curious about our mission in the semi-finals”

“We’ll find out soon”

In fact, he was anxious rather than curious He didn’t knohat kind of dish it was that they had to cook over two or a few days Besides, he orried about his stah he was in a better position than Dobby or Enzo as older than him And it was the same for other pairs

The Enzo pair and the Dobby pair spoke to Min-joon in a tense voice, as if they were nervous, too, “Do you have any idea what our cooking topic is this ti”

“Well, sous vide is largely controlled by the cooking ive us a mission like that”

“But you can make different types of dishes with sous vide It’s about time that France also stood out in ter far behind Spain these days”

They exchanged various opinions, but after all, what they guestcooking tiful for them to select today’s mission as a sous vide cuisine at least once in this competition to clear the prevalent prejudice that France was narrow-minded about molecular cuisine

‘But is it really sous vide…?’

Min-joon’s eyes shone sharply

And his prees who appeared at the podiuratulations to all of you who have advanced through the semi-finals I am very ie to coreat skills Today, I hope you can tell both France and the world what youand nervous thing for a chef is toes that will coredients you want to use, and how you should organize the course dishes Each of those changes is an adventure that you take for granted, but at the saet used to it It’s joyful but burdenso dishes in the future During those three days, you’ll have to prepare all the processes, including aging, to prepare a dinner to serve guests”

At that es blankly Preparing dishes for 3 days? It was common in restaurants, but it was never quite common for the participants to consume as many as three days Even at the Grand Chef coave the participants only one day

‘Three days!’