I Got the Almighty Tongue - Chapter 176



Only Noblemtl

176 Interviews

All schedules in Korea have been completed.

“Can’t you leave the kids behind?”

match.

“There is nothing Lee can’t say.”

The mother-in-law hits her father-in-law on the back.

We boarded the flight to New York, leaving the two behind as they mourned the loss of their children.

“Has work made any progress?”

Even while raising her children, Joohee did not stop working.

“It’s not as easy as you think. Permissions are easy to obtain, but farmers’ opposition is so strong.”

The entry of large corporations into agriculture has caused backlash from farmers in many ways. However, it is all temporary. There will soon come a time when the land will be left unused due to the lack of young people to farm. At such a time, investment by large corporations with technological prowess is absolutely necessary for the nation’s food sovereignty.

“You don’t have to worry about it. It’s not like there’s any justification for being a dairy farmer.”

“Yeah. I was surprised when I inspected it. There was no development at all…”

Aging equipment, outdated systems.

A peaceful utopia without the need for competition is inevitably built at the expense of someone’s sacrifice.

To them, Joo-hee’s declaration of war must have been a bolt from the blue.

Oh my god!

Oh my god.

“Mom, I wonder what you guys are talking about too.”

Joohee caresses the cheeks of the twins who are babbling.

“Oh my god?”

“Yes, Mom.”

Kyaarruk.

Just looking at Joohee’s face makes her look incredibly happy.

“The kids are so cute. How did I give birth to such angels?”

“Won’t you soon become my enemy? I heard that you won’t be able to hate me that much once you’re two or three years old.”

“Still, I hope that time comes soon. I want to talk to the kids.”

“I can understand what you say pretty well, right?”

“That’s right. If you tell them not to do something, they’ll get upset. When that happens, even if you try to give them a bottle, they’ll turn their head and say no. You cheeky little brats!”

Joohee holds the two children’s cheeks and presses them. Their soft cheeks feel like steamed buns, which is cute.

“Dad, dad.”

“Installment.”

“Did you see? I said something and they immediately went to find Dad and Grandpa. I was so excited because Grandpa was so nice to me.”

Yes.

I picked up the children who reached out to me and held them in my arms. They were now quite grown, and it was too heavy to hold them lightly like before. I thought it would be hard for Joohee.

Babies with a sweet smell of powdered milk squirm in my arms. The warmth from their hot bodies reaches me and warms my heart.

Ebebe.

Abababa.

“When I wake up in the morning, the first thing I do is look for the children.

“After changing their diapers and feeding them milk, I sit on the sofa and the kids snuggle up on my stomach. Then I have a cup of coffee and I feel like there’s nothing more I need in the world. It’s my favorite time of the day.”

It makes me happy to see her happy. It’s the scenery I’ve changed.

* * *

“Chef! You’re back.”

When I arrive at the restaurant in the morning, the chefs greet me warmly.

“Nothing happened?”

“Please come to work quickly. I’m having a hard time because of Sam.”

Kim whispers, flirting.

After going through measles once, Sam became even stronger. He said that he was even stricter when I was away, so it seems that people grow only when they face a crisis.

If the boss doesn’t recognize the Sous Chef’s territory, Sam’s influence will inevitably diminish.

I went into the office pretending not to notice the employees’ complaints.

It’s been over a year since the restaurant opened. Given the nature of chefs who have a weak sense of belonging, some employees may be thinking about changing jobs.

One year is the time when you can cover all four seasons of food in one restaurant. A chef always prioritizes his own development. If he feels that he has nothing more to learn, he will leave without regret.

Of course, not all of them are like that. Michelin three-star chefs have a trusted sous chef who stays with them for anywhere from ten to thirty years.

I want Sam to be that person to me, but I don’t plan on forcing him.

Still, it is necessary for a manager to change the environment of his employees from time to time.

“The environment… .”

The best way is to hear directly from them what they want.

I should try interviewing him.

I called the employees into the office one by one.

[Main Station, CDP Samuel Smith]

“Are you thinking about changing jobs? I’m not thinking about it at all. There are still so many things I need to learn from the head chef. I plan to become independent someday, but I also know that this world is not an easy place. If possible, please let me stay for a long time. Unless I am lacking something.”

“What about Ella?”

Samuel, a CDP, has a duty to raise Ella, a demi-chef.

“He’s a unique chef. He’s not very talkative, but he’s always sincere and never stops studying. He’s a junior chef, but I think there’s a lot to learn from him. I think Ella will also gain something from me. Hmm… Don’t you think so?”

I wish you wouldn’t ask me that with such a serious face.

[Cold Station, CDP Bruno Perez]

“I worked at Percy for five years. I don’t like to change jobs often. Above all, the environment here is good. I’m terrified of having to move out of the dormitory. If I change jobs, can I still live there by paying rent?

“The new menu that we will show to the chef is also nearing completion, so please look forward to it.”

I verified that the trap was functioning properly.

[Cold Station, Demichef Yoo So-young]

“Huh? A job change? Are you abandoning me? Surely you wouldn’t do that, Chef? I’m 100% satisfied here, so don’t say such things.”

I hope you don’t say anything that could be misunderstood by others.

[Main Station, Demichef Ella Schmidt]

“I’m happy here. My goal is to experience all the stations. I want to become an all-rounder like Chef… Chef.”

It was strange to see Ella blushing and looking at me during the interview.

[Pasta Station, Demi-Chef Dominic Jones]

“Why are you asking me that? I should be leaving, right? Where would you find a fool who would kick Segreto out? I think I’m finally learning what real cooking is here. Please continue to take care of me.”

Unlike his past, Dominic is serious about everything.

Was I thinking wrong?

It’s rather disconcerting that no one is considering changing jobs.

[Matri Dee, Jenny Stewart]

“Isn’t that obvious? A chef leaves when he stops growing. That means there’s still a lot left for you to pick off. I can understand that. You’re already famous, but it’s obvious that you’ll rise even higher in the future. There’s no way you’d give up a resume that says you worked under a chef like that for a long time.”

Jenny’s evaluation is scathing.

“What about you?”

“Um… Actually, I’ve received a few job offers.”

She is a capable maid and sommelier. Above all, she is the owner of an outstanding appearance that many customers come to see her. In America, it is not etiquette to ask personal questions, so I did not ask her, but I wonder if she is getting along well with Jimmy.

“I might consider it if there was a place with a wine cellar twice as big as this one. I also want to develop as a sommelier. But wouldn’t that be difficult, at least in the US?”

Segreto’s wine list is constantly being updated. Now that word has spread, there has been a significant increase in customers looking for special wines. This is all thanks to Jenny’s YouTube channel.

At her suggestion, we created an official account for Segreto. There isn’t enough content yet, but the video introducing the wine cellar has already surpassed 1 million views.

[Sous Chef Sam Myers]

“I finally understand what a sous chef does. My salary has increased a lot, and I enjoy working with you. Are you disappointed in me?”

“Sam, you are working at 120% of my expectations.”

If Sam hadn’t been there, would I have had the time to think about other things? One of my juniors, whom I raised without much thought, is now supporting me.

“The chef will probably be away from his position more in the future. I heard that Hundred Dishes was successful and that he is planning to expand his brunch menu. I won’t be able to develop new menus, but I will work harder to ensure that he can maintain the status quo.”

“Are you going to turn it around because the menu is old?”

“What are you talking about? We’re probably the only restaurant that changes its menu once a season. But it’s almost fall, so it would be good to reorganize.”

I’m already thinking about it.

I always want to show something new to the customers who come to the restaurant. I want to be a restaurant that is constantly changing and never runs out of things to eat, no matter how many times they come.

Autumn is fast approaching.

We want to provide a satisfying menu for the season of appetite. A new menu that customers can look forward to and enjoy, breaking away from the main menu of steak.

How about Ossobuco?

This dish, which uses beef shins cut crosswise and used with the bones, is already very complete in itself.

I have had the finest ossobuco made by Romeo in the past. At that time, I was nothing but amazed, but now I can go one step further.

Once the main course is decided, an image of a suitable course begins to emerge.

A pasta that is incredibly rich and thick, yet creamy like butter. It would go well with sea urchin and roe.

This course is, in boxing terms, a straight, uppercut, and punch-heavy punch.

Although it doesn’t have the atmosphere of a refined traditional European dining, it fits well with the modern trend of wanting to eat only the most delicious food without being too picky.

This course concept, which lacks a narrative arc, is sometimes perceived as vulgar by experts. But what’s wrong with that?

A fusion of Eastern and Western culinary cultures, unique sauces using new ingredients, and modern artistic plating.

I may have unconsciously been making dishes that critics would like, which is why I was able to earn a Michelin star and make a name for myself so quickly.

The epitome of aristocratic taste, sophistication and a creative and experimental gastronomic experience.

This is the most common assessment I hear in the industry:

I have no complaints about this, as it reflects my taste. However, because I am treated as a model student for so long, my rebellious spirit is starting to raise its head.

I want to hit the back of the head of the customers with a violent taste that they can’t get out of once they take a bite.

I can’t stand it. I have to cook this right now.

I called Mark and ordered some meat, a 1-inch cut of the most delicious upper shank.

It took a few days of trial and error to find the most delicious spot.

There is only one goal.

It is what makes the sophisticated customers who seek out Segreto lick their plates.