Chapter 564: Earnestly and Instinctively (1)
Chapter 564: Earnestly and Instinctively (1)
The sound of meat sizzling in hot oil was pleasant. A single fan struggled to draw away the thick smoke from the frying pan. Smelling it on the tip of his nose, Minjoon smiled. “It smells good.”
Lucas and Jessie sat before him.
Jane, busy in the kitchen, smiled and said, “To be honest, I’m embarrassed to cook in front of you—the best chef in America.”
“Don’t say that. Your dish was the first I tasted when I came to America. Whenever I think of American food, I remember that hamburger and mac and cheese.”
“Thank you.”
She brought over a salad—mashed avocado mixed with vinegar, dressed with a candied sugar and white wine sauce. Filled with cucumber, lettuce, and paprika, it looked lovely.
She’s still good at cooking.
Her cooking score was six. Though he questioned if it was proper to judge her as a guest, he couldn’t resist glancing at her kitchen. She looked busier than the last time he came, preparing new dishes—mac and cheese and burgers—seemingly inspired today.
Her menu wasn’t grandiose: lasagna, mashed potatoes, dessert. The mac and cheese sat before them.
Looking at Kaya, Minjoon said, “Jane really cooks well!”
“I know. We come here often.”
Kaya bit into the mac and cheese. It wasn’t Jane’s previous recipe exactly. After all, who made it mattered. Minjoon tried a bite too. The cheese was lightly crisp, but the flavor differed. He crushed the tip, twirled sticky cheese with his knife, and tasted.
“Delicious, Jane.”
Jane simply smiled.
He tasted again. Filled with bacon and turkey, the mac and cheese wasn’t made from just cheddar or mozzarella. He detected Swiss cheese’s aroma, as well as cinnamon and dried clove powder’s richness.
Like all American food, kids would adore this dish. It was the kind of comfort food that makes you gain weight without noticing.
Kaya nodded. “This could sell well—I wouldn’t call it homemade.”
“I was careful this time because you were coming.”
“No, don’t say that! We’re embarrassed,” smiled Minjoon.
But Jane was serious—Minjoon was truly important to Lucas’s family.
Not because Minjoon brought Lucas home from the streets or helped Jessie emotionally. Since Grand Chef, Minjoon often shared Lucas’s troubles. The story was edited for TV, but all knew Lucas’s honest factory was forced to close due to the ridiculous show.
That alone helped Lucas regain footing, clearing misunderstandings. But Minjoon didn’t stop there. After arriving in America, through June, Minjoon introduced Lucas to industry leaders. Though Lucas had some contacts from past success, June’s network was a new world.
Slowly, Lucas’s vague plan materialized. The mansion where he hosted Minjoon and Kaya now was far grander than before. High ceilings and luxurious furnishings replaced the cramped old place.
Life’s twists are unpredictable.
Especially for those once successful—they knew how to make comebacks when given chances.
Lost in thought, Minjoon watched Jane bring dish after dish—from hamburger steak and mashed potatoes to lasagna.
First, he tried the hamburger steak. A knife slid through tender meat like butter. The patty yielded smoothly, showing perfect kneading. The flavour inside was rich, the texture chewy.
Curious, he asked, “Did you add meat sinew?”
“Yes, from a local Japanese market. It’s always delicious.”
“Wow! You’re practically a pro.”
Surprised, Minjoon thought Jane cooked well enough to compete in Grand Chef.
Meat sinew—suji in Japan—had a texture like Korean ox knee, chewier than rice cakes, enriching the burger similarly to Korean short rib patties.
Though Minjoon and Kaya visited to talk with the Lucas family, they couldn’t ignore such delicious food.
Minjoon scooped lasagna from the oven.
He examined the ingredients. “Lasagna, but with little pasta. Lots of vegetables.”
“Because I made mac and cheese and mashed potatoes. Too many carbs wouldn’t be good.”
“Smart choice.”
Minjoon cut into the layers—eggplant, pumpkin, apple—soaked in a pink rose sauce combining tomato and cream, with green pesto adding freshness.
The chive pesto’s flavour pleased his palate.
Jessie saw him smile and asked, “How long are you staying in New York?”
He was busy chewing, so Kaya answered, “Maybe a year.”
“Oh, leaving so soon?”
“Well, possibly sooner. He’s in a difficult spot.”
June was now Rosa Island’s head for four years, but actually in charge. As her sous chef, Minjoon’s duties had grown; he managed staff as head chef effectively, while June focused on menus and innovation.
That suited him. When Rachel led, she often delegated kitchen work to her sous chef, Raphael.
June did her best, handling kitchen matters attentively.
However, Minjoon had reason to leave.
“I can handle head chef duties better than I thought,” he said oddly, swallowing lasagna.
Mixed emotions colored his voice—both regret and relief at leaving.
The simple reason was clear: he could now leave New York. Since he could, he must. He no longer needed June’s protection.
Maybe I can learn a bit more...