I Got the Almighty Tongue - Chapter 119



Only Noblemtl

Episode 119: I am the King in Korea

Time flies.

As she had promised, my mother stayed in the US and is spending her free time with Joohee. Chairman Seo looked very sad, but he had no choice but to return to Korea alone. And now I am preparing to open a restaurant in Seoul in earnest.

“Rachel. How are the chefs?”

Rachel worked there for three months, learning the entire menu. She also spent time with the chefs she was traveling with and became acquainted with them. The kitchen is a team effort. If there are problems with the relationships between members, smooth collaboration will not occur.

“Everyone has improved a lot. Now, even Jehee won’t be able to tell who made it.”

Rachel says with confidence.

I asked them to cook at the same level as Segreto New York. In the early stages of preparation, I could easily tell who made the dish when I tasted it. Each chef has his or her own unique style. However, through repeated practice, their dishes are gradually becoming perfect. They were practicing desperately just like we did before opening this place.

“I think it’s time now. I’ll be going to Korea in a week. I’ll have to prepare again there. I also need to hire hall staff and a sommelier.”

Because the workforce in the U.S. is limited, they also posted job openings in Korea.

Korea is now in a period where the public’s interest in fine dining is gradually increasing. Many chefs and sommeliers have submitted their resumes to Segreto. In fact, I was worried about this part. Networking is important among Korean chefs.

The first generation of chefs in Korea were chefs who worked as executive chefs at large hotels.

Like Chef Cho Joong-ki, whom I met while preparing for the G20, they built their careers in hotels throughout the 1990s and 2000s. And many of the chefs who worked under them looked overseas for opportunities because Korea had a serious shortage of human resources, so promotion was no longer possible.

Chefs who have gained experience in hotels and fine dining abroad and returned to Korea can be called second generation. I belong to the second generation in terms of age. However, I am different from them in that I have built my own career. And now, third generation chefs will soon appear.

Third-generation chefs are likely to look to me as a role model. They have passion but no connections. So my footsteps of moving to the US alone and succeeding without any connections can be a milestone for them. In the past, Chef Jeong Gi-un played this role, but I quickly made a name for myself and took his place.

“Are there any problems with obtaining materials?”

Rachel looks at me with worried eyes and asks.

In fine dining, the proportion of good ingredients is more than 50% at the most conservative estimate. The ability to procure proper ingredients is also a head chef’s ability. New York is a market where all the food ingredients from around the world gather, so this was not difficult. In addition, the food vendors who had been dealing with him since the days of Luce de Sole were also a great help when he opened Segreto.

But that’s not possible in Seoul either. If I were to receive food supplies from them and use them, it would result in adding another distribution layer.

Food ingredients are moved from Europe to the US and then back to Korea? Not only does it cost unnecessary logistics, but it also causes problems with freshness. Actually, I was planning to go to Europe myself and make the necessary contracts. However, Joohee saved me the trouble by setting up her company. I signed a contract with her company and already checked the list of ingredients I could receive.

“Most European food ingredients can be used as is. Since the distance traveled is longer and demand is lower, it is inevitable that the unit price will go up. It is important to find ingredients that can be self-supplied in Korea as much as possible.”

There must be ingredients that can only be used in Korea, such as the Korean ham made by Min Bong-seop. If you use these, you can reduce logistics costs. I also received a list of Korean organic farms that supply department stores from Sister Su-hyeon in advance. If you go to Korea, you should contact them directly and check the quality.

“So, does that mean there will be changes to the menu as well? Localization is absolutely necessary. I’m in favor.”

Rachel has a desire to have her own menu. I intend to give her a fair evaluation of the dishes she researches and presents. But not now.

“No. I know it’s difficult. Vegetables and meat have to be procured locally. But I want to offer the same menu as much as possible when I first open.”

This part was a bit daunting. But when I thought about what Korean guests who would visit Segreto would expect from me, the answer was simple. They wanted to know what kind of food my famous restaurant in New York would serve. And I felt obligated to respond.

As the day I had to go to Korea got closer, I became more and more worried.

Can a New York restaurant do business without me? There is no problem with the skill level of the staff. They have enough trainees, so there is no shortage of personnel. The problem is the existence of a sous chef who is in charge of the menu. After work, I called Sam to the cafe.

“What a surprise. The chef calls me to have coffee with him.”

It’s been years since I’ve been with this guy. His youthful face is gone, and the tired face of a chef is all I see.

“You’ve grown old too. You used to be a fluffy baby.”

When the two of them are alone, they naturally start talking about old times.

“The chef was a bit more reckless back then than he is now. Wow. Even I think he held up well. He was a real devil, you know?”

Sam is whining. I don’t think it would have been easy working under a sous chef like me.

“So it’s not like you have any skills?”

At my words, Sam picks up his coffee cup and sips it, seeming to think about something. Then he answers.

“Now that I think about it, it was definitely true. I think that’s when I improved the most. The chef wasn’t the type to find fault with things. He gave me clear feedback on what I was doing wrong, so I was able to fix it.”

“If you get promoted, what kind of sous chef do you want to be?”

“Haha. Is this an interview? I’d rather ask. Why do you think Chef Gordon Ramsay is such a weirdo in the kitchen?”

“It must be because of Marco.”

Marco Pierre White is Gordon Ramsay’s mentor.

Marco has many records related to the Michelin Guide, the most valuable of which is probably the title of the youngest chef to receive three stars in the Michelin Guide. Compared to him, who was already a one-star chef at the age of 26, my career is not so much to brag about.

But what really made him famous was probably his position as Gordon Ramsay’s mentor.

Gordon Ramsay has confessed since he became famous that he has cried in the past while working with him in his kitchen. He is a very opinionated, eccentric man who will verbally abuse you in his kitchen if necessary.

And although Gordon himself denies it, everyone who knows him would agree that Gordon was heavily influenced by Marco.

“That’s right. Gordon didn’t just learn how to cook from Marco. He also learned how to run a kitchen and how to deal with people. It can’t be helped. Being a chef is all about experience. I can’t help but treat others the way I grew up.”

Sam looks straight at me and says.

“I want to be a sous chef just like you, Jehee. You share your experiences and encourage growth. However, you were indifferent to chefs who lacked passion. And you were excessively pursuing perfection in the dishes that left the kitchen. I don’t have the same taste as you, but I have more experience than you did back then.”

Sam now has far more experience than I did in the past. He is more than qualified. And I liked his answer.

“I will be away from work more and more often. I will be traveling between Seoul and New York to manage the restaurant. I need a sous chef I can trust. And I don’t think there is anyone better than you. What do you think?”

Sam makes a complicated expression as if he has mixed feelings about what I say. Then he closes his eyes and nods.

“It’s been my long-time dream. Thank you. I won’t disappoint you.”

“You’re the sous chef from now on. I’ve never had a problem with food in the kitchen without Romeo. You know that, right?”

Sam chuckles at my playful threat.

“Of course. Don’t worry.”

The next morning, I made Sam’s promotion to sous chef official in front of the staff.

* * *

“The interior work is almost finished. The kitchen will be ready for normal use next week.”

Chef Andrew Choi looks around the restaurant with a determined expression. It is a large restaurant that occupies both the first and second floors of a large building. The interior of the newly built building is also finished to the highest standard.

‘It’s worth a try.’

His standing in the chef world has been significantly weakened by suspicions of falsified academic credentials and exaggerated career history, sparked by Kim Chun-sik’s bombshell remarks a few years ago.

Compared to the past when he reigned as the first generation to advance overseas and as the godfather of the Korean chef world with numerous divisions, he is now in a situation where he suffers from malicious comments even when he occasionally appears in the media. And he is gritting his teeth and waiting for the moment to make a comeback.

A timely offer came to him.

Fine dining is an industry that is not easy to recover once it goes into deficit. However, it is different when a large company invests. Once they decide to invest, they are given at least a grace period of several years.

‘Two years is enough.’

To stand tall as the best fine dining restaurant in Korea within that period. That was his plan. And it was also Daeyoung’s plan to hire Andrew Choi.

“When does that place open?”

Andrew asks, pointing to the Segreto across the street. The screen hasn’t been removed yet, as construction is still underway.

“LK has been doing construction there, and I’ve been seeing a lot of people coming and going lately. I think it’ll be opening soon.”

The owner of the interior design company tells Andrew what he heard.

“We have to open first. Please hurry up with the construction.”

Andrew carefully inspected the interior and left the restaurant. Then he took out his cell phone and made a call.

[Jeon Seung-jin during transmission]

He is the sous chef who has assisted him for over 10 years.

“Oh. It’s me.”

-Yes, Chef.

“Have you gathered all the kids?”

Andrew thought this was his last chance and called in all the talent he could. He used his connections in hotels in Dubai and even domestic connections to gather useful chefs. It was all thanks to Daeyoung’s investment. Given the nature of the industry where salaries are low, it was not difficult to scout if you offered slightly better conditions.

-Yes. Hyungwook and Hwan have decided to join us. And do you remember Sim Seonchang, who used to do Italian? He also closed down his business a while ago and contacted us to say he wants to join us. Should I pick it up?

“Accept it. If you show kindness properly at a time like this, you will be more comfortable later. This is not a world where you can just squeeze like before.”

-But is that really okay? There are rumors that Segreto will open soon. Why is it right in front of there? I’m a little hesitant. Gangnam is good, but it’s not like there’s only space there. If possible, how about suggesting a change of location?

“Would I want to do that? The investor had already decided on a location and planned the business from the beginning. It seems like he’s not on good terms with Segreto. He kept telling me several times that I have to bring in more customers than him.”

-Brother, if something goes wrong this time, things will get serious.

“Don’t worry. What was the hardest thing about running a store?”

-Rent and labor costs, you know.

“This building is owned by Daeyoung. And the largest investor is Daeyoung Group 2. What does that mean? It means there is no pressure on rent. We make good food and sell it at a minimal margin. We can’t fail. Segreto must be crying.”

-I only trust you, hyung. But what are you going to do for the menu?

“How many menus do you think I’ve accumulated while working so far? Even during my break, I’ve never had a moment to play because I’m always thinking about the courses. If you guys become my people and implement them properly, it’ll definitely work.”

-Okay. Then I’ll come see you guys soon.

Andrew hung up the phone and looked up at the sky.

“Let’s try Shinjehee or Segreto. Michelin stars are bullshit. In Korea, I’m the king.”

Andrew’s expression becomes strangely distorted, a mixture of jealousy and superiority.