I Got the Almighty Tongue - Chapter 203



Only Krnovel

203 Growth Addiction

“Did you enjoy your meal?”

Chef Shin Je-hee appeared with sad eyes and a confident expression as the meal was about to end.

“I felt like my tongue and head were going to get overloaded as I enjoyed the course. It was one of the best courses I’ve ever played in my life.”

Richard pays him his respectful tribute.

“I don’t know for sure, but it was very complicated and delicious.”

Melissa saw the young master in action on today’s course. The dish prepared by this genius chef completely blew her mind.

“It is a great honor that you enjoyed it.”

Chef Shin Je-hee bows her head politely and expresses her gratitude.

“Considering the overall structure of the course, the first dish, a dish with sea urchin and foie gras, seemed somewhat out of place. Was there a special reason for that?”

Richard had a hunch, but he wanted to hear it from the chef himself.

“Ah. I see you felt that way. There were many reasons, but I hope you accept it as a dish that expresses the bountiful autumn.

“We expressed the harsh winter with simple dishes using potatoes, onions, and eggs, and aged carrots. However, if we had started the course with ingredients that were too simple, it would have been a disappointment to the guests who had high expectations. That’s why we added autumn.”

From the awkward expression on his face, as if he had been caught in something, Richard could be sure that his thoughts were not wrong.

“The ceviche and ravioli were great, but the cod that was served as the main dish had a texture and flavor that I had never experienced before, no matter how hard I tried. Could you give me a hint?”

“That cod fillet was cooked at a low temperature for 20 hours. Cooking the cod meat at a temperature below 54 degrees Celsius prevents the denaturation of proteins without destroying the cell membranes. And during the cooking process, the cod meat absorbs the flavor of the asparagus.”

None of the dishes served in today’s course were ordinary, but I never thought they would be this obsessive.

“It was tender after being cooked at low temperature for 20 hours. The scales were made with asparagus to preserve the texture and flavor.”

Now I understand what this dish tastes like.

How should I describe this person?

Richard left the restaurant, wondering how he could possibly express all the excitement he had felt that day in a newspaper article.

* * *

“All the guests have left. Let’s start cleaning up.”

As Sam finishes speaking, the chefs begin to clean up.

In a fine dining kitchen, cleanup is just as important as the cooking itself. If done incorrectly, not only will you end up throwing away expensive ingredients, but it can also affect business the next day.

Kim sorts the leftover food. She divides the items into those to be thrown away and those that can be used tomorrow, then labels them with the date.

Wash and sterilize knives, cutting boards, pots, pans, etc. at high temperatures.

When the chefs put out their cooking utensils, the trainees receive them and wash them. Kim encouraged the trainees to sort all the utensils they used and put them in their designated places.

Chefs are cleaning up their work stations. They meticulously clean and disinfect cutting boards and work surfaces.

Areas where materials that may cause allergies are present must be managed more thoroughly.

Kitchen appliances such as ovens and stoves must also be managed directly by chefs. The refrigerator in their own area is also subject to organization.

“Are you crazy? Do you know what percentage of humidity is inside a refrigerator? If you put onions and garlic in there, they will go bad!”

Onions and garlic that have not been dried should be stored in a dry place. It seems that someone made a mistake during the training. Stefan scolds them, his face reddening.

“Why are kids so sensitive?”

Dominic asks his second-in-command, Kim, a question.

“I don’t know. I guess everyone is having a hard time.”

I thought I was used to it, but since the new course started, the kitchen has gone back to being a showroom.

In front of the pass, the head chef inspects the food with a glaring eye.

The sous chef may be blunt, but he never forgets who made the dish he was served. That line gets more detailed feedback that day.

There is no freezer in Segreto’s kitchen.

This is because all fresh ingredients are received and used on the same day, and any remaining ingredients are discarded or used for chefs’ practice.

But the competition to secure popular ingredients was fierce, as they only ordered the quantity for reserved tables.

“Jerome! Isn’t that foie gras that I ordered?”

Kim frowns and glares at Jerome.

“I have to practice, so give in today.”

Kim sighs and steps back at Jerome’s words.

“okay.”

Jerome is a semi-open member of Segreto.

He started out as a trainee, but before he knew it, he had gained experience and become a respectable chef.

Kim was also quite surprised when Jerome, a former CIA agent who had been on Segreto’s secret service, suddenly quit the restaurant.

He returned to Segreto after just three months and started working as if nothing had happened.

‘What happened?’

I’m curious, but I have to respect my personal space. I think everyone has things they don’t want to talk about.

As soon as we finished cleaning up, Sam, the sous chef, came in and began to thoroughly inspect the kitchen.

The floor, pantry, refrigerator, oven, stove, dishes, and cooking utensils were all OK. Only then could the chefs pack up the ingredients they needed for practice and leave work.

Kim’s heart becomes anxious.

The ravioli she made today was not perfect. It was rejected twice. You have to go to the kitchen in the dorm first to get a seat.

But when we arrived, Ella was already using the kitchen.

Beep beep beep.

widely.

[5:00AM]

“Eugyagya!”

Kim gets up, forcing her eyelids open.

Swaaaaaaah.

After taking a shower, I finally came to my senses. I quickly got dressed and headed to the restaurant. If I went now, I would be able to practice enough.

There were already guests in the kitchen. Jerome was preparing appetizers with the foie gras and sea urchin he had brought yesterday.

“Why are you so diligent? It’s still dark outside.”

At Kim’s words, Jerome turns around and snickers.

“You’re all out of your minds. Aren’t you tired?”

“I hate it when my cooking is rejected.”

“You’ll do well wherever you go. Have you ever thought about going somewhere else?”

“I tried. I was going to learn everything and then leave. But even after several years, there was no end in sight.”

Whenever a new course starts, I always feel like a beginner. It’s been three years since I’ve been here, but I’ve never even put my name on the menu.

“If that’s the case, there’s no good in going out. If you don’t want to become independent, it’s better to just stay.”

Cheeeeek.

Jerome speaks nonchalantly while grilling foie gras.

“What happened to make that happen?”

Dawn is a time when sensitivity becomes rich. I felt like if I asked now, he would somehow tell me.

“I was headhunted. Kimberly, you were headhunted too, weren’t you?”

Kim nods. Headhunting comes regularly. It’s usually for a CDP or sous chef position.

“I heard that a Michelin star restaurant in Chicago was looking for a CDP. The conditions were good, so I accepted. Here, you never know when you’ll be able to get one.”

“however?”

“It was convenient at first. I didn’t have to take out the fridge every day to clean it, and I could make a lot of sauces in advance…”

“This is my third job here. Jerome, this was your first time at Segreto, right?”

“that’s right.”

“People who are starting their career here might easily get confused. They don’t know that Segreto is special.”

Working in a job where you can’t feel proud is a much more terrifying thing than you might think.

“I used frozen ingredients that had lost all their flavor and saved the remaining sauce to mix with the newly made sauce the next day.

Perhaps due to pressure from investors to improve profitability, the quality of ingredients is declining, but the recipe has not changed for years.

“It’s no wonder chefs fall into mannerisms.”

While working there, Jerome felt an unbearable sense of helplessness.

“Did you fight?”

“When I worked here, I always had a sense of pride that I was making the best food in New York.

I used to think that the standards for head chefs to inspect dishes were too high. But as time went by, everyone stepped up and met the higher standards.

But you know what? It’s really hard to lower your standards once you’ve set them high. How can you improve if you serve dishes that don’t satisfy your taste?”

Jerome frowns as if remembering that moment.

“Isn’t that all? I also understand the psychology of people who come out at dawn to practice.

We are addicted to growth. If I felt like my skills and knowledge were declining with each passing day, I would have run away right away.”

Kim looks at Jerome and says with confidence.

“You’re right. When I got to Chicago, I realized I had run away.

I didn’t have the confidence to compete and win against monsters like Elana Dominic and Soyoung.

That’s still the case now, but that doesn’t mean we can regress.

I know myself best that I am not a genius. But if I keep trying here, maybe one day I will become someone that our head chef will stop me from going.”

Kim thought Jerome’s expression looked lonely.

“Did you want me to hold on to you when you changed jobs?”

“If the head chef had told me to stay because he needed me, I wouldn’t have gone. But he didn’t. He just smiled and said he hoped things would go well.

When I begged to be taken back, I felt like crawling into a hole.”

“The head chef is the one who holds the person… There are really only a handful of chefs who deserve his recognition. I wish I could be like him.”

Crunch.

While the two are talking, other chefs also come out and begin preparing and practicing for the day’s business.

Jerome steeled himself.

I missed this challenging environment during my time in Chicago.

A person who doesn’t put in the effort doesn’t pass the test. The head chef always comes up with recipes that are so difficult that the kitchen staff has to work themselves to death to make them.

Jerome now knew full well that it was the whip that promoted the growth of chefs.

‘I’ll hold on no matter what. And this time, I’m going to hear the head chef ask me to stay.’

Kim tuts and returns to her seat, feeling strange about Jerome’s determined expression.

* * *

Best Chef Round 2 has begun.

“No matter how much I think about it, that trailer was incredible.”

Nina, the main writer, speaks while looking at the PD.

“Is that so? I just looked at the three of them and the composition was perfect.”

The trailer, which was based on the concept of a three-way battle between famous fine dining restaurants in New York, was very well-received. Thanks to this, the first round that aired last week was able to have the most successful start of all seasons so far.

“If we want to keep the conversation going, those chefs need to do some promoting.”

In the direction Nina was looking, there was Soyoung.

“Don’t worry. I heard something.”

As the shooting time approaches, the contestants start to enter the studio one by one. Then, with the judges and host as the last, everyone gathers in one place.

The host takes a sip of water, clears his throat, and then comes up on stage.

“To those who made it through Round 1! First, let me congratulate you. But survival doesn’t end until there’s only one person left. I’ll tell you about the mission for Round 2.

Today’s mission is to reinterpret a classic dish. Josh, come on out there.”

As the host calls Michelin 3-star chef Josh Brown, he slowly walks onto the stage. Unlike the first round where he was wearing a suit, today he is dressed in chef attire.

“Your outfit is great! Chefs really look good in that outfit.

Josh, why do we need to know classic cuisine?

The host runs the show according to the script written by Nina.

“In any field, there are many people who get excited just by hearing the word ‘classic.’ It’s the same with cooking. Young chefs these days tend to underestimate the value of classic cuisine.

There are many reasons why we need to know this, but I think creativity is based on the basics. If you know the tradition, you can innovate based on it.

And when it comes to cooking, it’s also very important to understand each country’s history and culture.

“Even if it’s the same dish, if you understand the cultural meaning and background behind it, you can make much better food.”

The participants nod their heads at Josh’s words. Talented chefs never ignore tradition.

“Could you tell us about the dish you will introduce today?”

“Beef Stroganov originated in Russia, but it is a dish loved in almost every continent, including Europe and America. I’m going to make it today, so watch carefully.”

Josh puts on an apron and starts cooking.

Melt the butter in a large pan and sauté the onion until translucent. Add the thinly sliced ​​shiitake mushrooms, season with salt and pepper, and sauté together to remove moisture.

“I’ll fry the vegetables first, then cook the meat. Beef tenderloin is the best.”

Josh quickly cooks the sirloin, cut into 1-centimeter thick slices, on a hot skillet.

“We’ll cook it again later, so for now, it’s better to just sear the outside quickly. Now, we’re going to deglaze this fondue by boiling it with beef stock.”

Once the sauce is boiling, Josh adds the Dijon mustard. He then reduces the heat, pours in the cream, and adds the sour cream.

“After adjusting the sauce concentration, add the ingredients and cook until done.”

Dull.

Josh seasoned the food with salt and pepper using a grinder.

The aroma of beef stroganoff plated on a plate wafts through the studio.

“Just looking at it makes my mouth water. Let me taste it first.”

The host picks up a fork and puts the food in his mouth.

“The cream sauce is fantastic. Not only the meat, but the mushrooms and onions are also delicious.”

The host gives Josh a thumbs up.

“Classic recipes have been revised and supplemented over a long period of time, so they are highly perfected.

“Your mission for this round is to arrange this dish to your own taste. Come out and taste it.”

Soyoung goes up on stage with other contestants to taste the dishes.

“You want me to arrange this?”

“What should I make?”

“Isn’t this perfect in itself?”

The participants tasted it and started to murmur.

Sweet, sour, salty.

As expected from a dish made by a famous chef, the taste was impeccable. However, it was a very old recipe.

In an instant, ideas for improving this dish popped into Soyoung’s head.