Chapter 568: Earnestly and Instinctively (5)
Chapter 568: Earnestly and Instinctively (5)
It was delicious. At first, it didn’t seem different from regular tandoori mackerel, but it was different—a very good tandoori mackerel. Kaya turned away silently, her thoughts confused. Soon Joseph tasted it, followed by Minjoon.
Minjoon expressed what he thought much more openly than Kaya.
“It seems you made your own masala but increased cinnamon and cloves, which bring a vivid sweet and refreshing note. That removed the mackerel’s fishy smell and harmonizes well with the chewy texture.”
Peter shook his head in disbelief. “Man, you’re really good at guessing ingredients.”
Peter had seen Minjoon’s talent during Grand Chef Season 3, when Minjoon accurately discerned participants' ingredients and recipes merely by observing.
Peter hadn’t noticed then, but as he saw Minjoon’s ability, he started feeling inferior. Though he tried to mask it, deep down he envied him.
How could he not? Minjoon had it all—cooking genius, a coveted position at America’s best restaurant, and the adoration of many. Peter couldn’t join that circle due to his inferiority complex but admired Minjoon immensely.
Even when Minjoon scolded him, Peter felt sad for being disliked rather than angry. Minjoon’s cold glances hurt more than others’ pointed fingers.
I just hope you give me good feedback, Minjoon.
Peter believed Minjoon’s recognition would ease his frustration and anger.
Minjoon said, “Good job, Peter.”
An awkward pause followed. Peter wondered if that was praise.
“So you mean my dish is good?”
Minjoon smiled and said slowly, “You were brave to use tandoori sauce on mackerel again. And making that tricky masala yourself surprised me. You grilled and trimmed well. Yes, you have changed a lot. Changing yourself is the hardest thing.”
Joseph added, “I agree. Time is scary. Peter, you’ve become a great chef, incomparable to your past. Cooking tandoori so well within time constraints isn’t easy, but you’ve improved remarkably.”
Kaya smiled, “Well done. You’ve really grown. I agree.”
They all acknowledged Peter’s skill—one a peer, two, his idols.
Peter recalled Gwen’s tearful face when praised; she hid her overwhelm.
Peter didn’t care about how others saw him. Even if he cried, he’d never feel ashamed. Though tears might make him seem small, they revealed his hardship and growth.
Those who knew how harshly he’d been criticised now treated him differently. He wasn’t a fool anymore; he changed and reached this level.
Hugo muttered to himself, “Everyone changed for the better.”
Nervous, he wished to step forward but feared judgment.
What if my efforts aren’t enough? What if I’m still stagnant?
Expectation battled fear.
He watched as others approached Minjoon, their vague confidence hardened or shaken by his words.
Did Hugo believe in himself? Not easily.
Finally, near the end of evaluation, Minjoon called.
“Hugo.”
He was terrified but stepped forward with a cool smile.
Minjoon’s politeness was reserved for satisfying dishes; his criticism was harsh otherwise. Kaya sometimes discarded food outright.
Hugo was extremely anxious. How would Minjoon and Kaya react? Would they praise him as Peter’s praise? Or find faults?
I have no idea...
He’d tried his best and awaited judgment.
“I hear you’ve faced many troubles. Is that true?” Minjoon asked softly.
Hugo had told the press about restaurant clashes but didn’t share with Minjoon or Kaya out of pride and not being close.
Previously, in Grand Chef rankings, he’d been close to Minjoon and Kaya, but now the gap was vast. Hugo couldn’t imagine catching them. Their careers flourished; he often faced setbacks.
Kaya led the Irregular Lab, Anderson became sous-chef at Gluto, Chloe was a famous cooking personality and co-head chef, and Minjoon had become a Rose Island icon.
Hugo often got fired from family-run diners. He refrained from complaining among peers, refusing to appear weak.
I can’t help but feel miserable.
He sighed, trying to muster confidence.
“Well, others seem to make money while I just want to focus on cooking.”
Hugo had one issue: after Grand Chef, he became head chef at a small Utah restaurant with just two inexperienced junior chefs.
But he accepted the role. Big restaurants rarely hired novices like him as heads. Though a top contender and somewhat known, he remained an amateur compared to first-rate chefs.