Chapter 517: Overcoming One’s Limit (3)
Chapter 517: Overcoming One’s Limit (3)
“You said you’d stay one more day?” Anderson and Janet asked Minjoon and Kaya with puzzled expressions.
The two nodded.
“Yeah, I have something to do tomorrow. Is that okay?”
“Sure, no problem. But what’s going on?”
“You’ll find out tomorrow.”
“Hey, now you’re just teasing. I’m getting curious.”
“Well, I made a promise to Chef Rachel.”
“What promise?”
“That I’ll surpass Chef Daniel.”
When he said that, both Anderson and Janet looked blank for a moment. None of them had imagined that. Surpassing Daniel? It was one thing for Minjoon to try but how could he think of helping Rachel surpass Daniel?
Come to think of it, Minjoon’s idea sounded illogical, given his relationship with Rachel – his teacher. Not only Minjoon but also Anderson and Janet were her students. Students could surpass their teacher, but it was another matter to teach or lead their master. The moment that happened, the student-teacher relationship would end or reverse.
“Minjoon, do you realise how absurd what you just said is?”
“I do.”
“Okay, then tell us what you plan to do. How will you help her?”
They didn’t expect an absurd answer like “I’ll teach her cooking,” knowing his skills lagged far behind hers. Fortunately, he didn’t say anything foolish.
“I know what Rachel thinks about when she cooks, and what she cooks for. And thanks to Jack’s gift, I’ve recently discovered what Daniel’s cooking was like.”
Anderson and Janet already knew about Daniel’s cooking journal from Jack’s gift and nodded as if expected.
Minjoon continued, “I’ve been worrying. It’s true Daniel’s cooking was more perfect than Rachel’s. But why can’t she catch up? If she can’t, what causes the insurmountable gap between them?”
“So… did you find the answer?”
There was a subtle hope in Anderson’s voice, as his reply would affect him, too. Anderson himself felt frustrated by the skill gap between him and Daniel, though he had calmed his competitive spirit lately.
“No, not yet.”
Anderson looked quite disappointed.
Minjoon added, “So from now on, I’m going to find out.”
“How?”
“By eating it,” Minjoon said simply.
There was no better way to assess another’s cooking level or problems than tasting their dishes. Jotus was about himself, the customers, and the chefs. And Rachel was certainly a chef.
“Kaya and I—Jotus judges—are going to visit Rose Island’s main restaurant. We’ll review all the dishes, from A to Z, and try them.”
Minjoon and Kaya lacked much compared to Rachel’s cooking. But they also had something she didn’t: Kaya’s astounding talent and perfect palate; Minjoon’s system and Daniel’s cooking journal; not to mention all the knowledge he gained while working under Rachel.
“We’re going to give her advice.”
Minjoon and Kaya couldn’t evaluate Rachel, but Jotus could.
Though he spoke confidently to Janet and Anderson, Minjoon felt uneasy about his current situation. He thought he would energise Rachel, but he had so few chances to return to Los Angeles.
Rose Island was no name to underestimate, even if Minjoon had grown used to it. It had more than 30 branches in the U.S. and other countries, but the image was far from typical. People called Rose Island “a chef army,” not just a chain.
All branches had top-tier chefs. Even Deborah, whom Minjoon had often mentioned, was unquestionably among the best.
The main Rose Island restaurant was the pinnacle of all branches.
Rachel stood tall among countless chefs—America’s top chef, both now and in the future.
And now, Jotus were here to evaluate Rachel.
“Are you nervous?” Kaya asked Minjoon.
He nodded with a dry smile, unwilling to deny it. Who wouldn’t be nervous in this situation?
“I didn’t notice when I worked for her, but now, about to evaluate her, I feel really nervous.”
“Don’t be nervous. And don’t pretend to be nervous. This isn’t a test for us but a test for her.”
“I know. I’m nervous right now. But when I step in, I won’t be.”
He gazed at the Rose Island main restaurant building.
He didn’t feel attached. Having never worked there, it felt strange. He wondered if he was even qualified to go, or if it was necessary to evaluate her, or if his drive was greed.
He took a deep breath.
“All right. Let’s go in.”
With firm resolve, he stepped forward. He could no longer hesitate.
Rose Island was indeed a splendid restaurant. When Minjoon worked for Rachel there, many gourmets dared not challenge them. The dishes were flawless, with many loyal patrons supporting her. Even if Rachel had done nothing for ten years, her support remained strong.
In reality, she hadn’t done nothing. More precisely, she hadn’t cooked herself, but her students continued growing Rose Island’s branches as heads of local outlets.
Thus, even if some gourmets were disappointed with her cooking, they rarely voiced complaints. People believed lacking fun in her cooking disqualified them from being gourmets, so it was always hard to overcome such an atmosphere.
Now, Jotus faced the tough task of judging Rose Island’s main dishes.
“It’s been a while, Chef Minjoon, Chef Kaya,” greeted Annie.
As they entered, Annie, apparently tipped off, escorted them. Usually as sommelier, she needn’t escort them, but maybe today was her assigned role. Did she want to remind him of his time here?
“Shall I serve the dishes Chef Rachel recommends?”
“Yes, please. For wine, recommend something, Annie.”
“Got it. I’ll serve the most expensive! …Oops, just kidding! Don’t look at me like that!”
Noticing Kaya’s sharp glance, she quickly backed off. A joke was out of place. Minjoon’s evaluation focused not on interior or service but purely the dishes, since Rachel’s cooking was only the source of his inferiority toward Daniel.
After calming himself, he looked around. Seated by the window, they had a splendid view of Los Angeles at night through the glass wall. The table lights were bright—the kind he appreciated. He rarely noticed the lights while working there but often disliked the dim dining atmosphere as a guest, which made it hard to examine dishes properly.
When the amuse-bouche arrived, Rachel’s dishes were mysterious and compelling. Their overwhelming detail made him hesitate—is it okay to eat?
There were four amuse-bouche: sea bass carpaccio, fried escargot, paprika jelly with mushroom purée, and lobster mousse with seaweed.
The lobster mousse with seaweed was one he used to make while working here. Wondering how it tasted as a customer, he lifted a fork.