I Got the Almighty Tongue - Chapter 43



Only Noblemtl

The Tonight Show

“Did you enjoy your meal?”

I was cooking in the kitchen when I heard a guest call and was called out. Jennifer Lopez said she wanted to see me. Romeo is giving me a subtle smile, but please don’t misunderstand. She is already married to her third husband.

“As always, the meal was good. Sorry for calling you. I thought it would be better to talk to you in person.”

“What’s going on?”

“I have a personal favor to ask. Could you please appear on TV with me just once?”

“What do you mean?”

“Oh, I guess I didn’t explain it well enough. There’s a show on the Tonight Show called Secret Ingredient. It’s a short show where Jimmy Fallon, the host, and two or three guests eat food and guess the ingredients.

It’s a live broadcast and the time I’ll be on the show won’t even be 10 minutes. I told them that I’d like to appear with one of the chefs I want, and they said yes.”

“But why are you asking me?”

I ask with a puzzled look. Why would Jennifer ask me to appear on TV?

“I was on that show two years ago, but I failed to get all three ingredients right. The viewers enjoyed it, but I failed to maintain my image as a gourmet. I got the offer this time, so I want to get my revenge.”

“There’s no guarantee that I’ll get it right even if I go out. Aren’t you being overly optimistic?”

Besides, if I go out and embarrass myself, my professionalism as a chef might be questioned. Of course, I don’t think that’s wrong.

“Jaehee is the person with the most delicate palate among the people I know. If she makes a mistake, there’s nothing I can do about it. I won’t be criticized for making a mistake that even a chef would have a hard time getting right.”

“So are you saying that I should find out the ingredients and then let you know on the broadcast?”

“No, it’s live, so that’s impossible. I just want the chef I recommend to make sure all the ingredients are right. And make Jimmy Fallon’s nose flat.”

“It won’t be difficult. It’s just a favor for Jennifer, so that’s all.”

“If we do it well, it could be a great opportunity for you too. Thank you for listening.”

“Thank you for the opportunity. When will the shoot be?”

“It’s next Wednesday night. We’re filming at NBC Studios in Rockefeller Center, so we don’t have to go far.”

That’s one of the perks of working in New York. All kinds of companies and media outlets have their headquarters in New York.

“It’s right nearby. I’ll be ready.”

I thought about what I should prepare, but there was nothing I could do. I had no choice but to look up a few episodes of the past broadcasts.

It was quite an entertaining show. It must be quite popular, with over 5 million people watching it every night in the US.

* * *

The next day, I got a call from the Michelin Guide through the restaurant saying that I had been selected for the Young Chef of the Year award.

Considering that the Young Chef Award is usually given to a newly selected sous chef at a two- or three-star restaurant, my win was somewhat expected.

Clap clap clap

“Congratulations, Jaehee.”

“Sous Chef, now all that’s left is the James Beard award.”

Romeo hasn’t received it yet.

The staff gathered to congratulate me after hearing the news. I was a little embarrassed, but I was also very happy because it was my first time receiving an award.

“Thank you. I look forward to working with you in the future.”

I bowed my head slightly and went back to work.

Young Korean chefs are starting to spread across the world.

However, it is still early and it will take about 10 more years to see results.

Korea’s growing cultural influence will extend to food, and talented chefs working at famous restaurants will gain much attention by incorporating Korean cuisine into their dishes.

It’s still a story of the distant future, so I’ll just keep it in my heart.

As far as I remember, it wasn’t until 2021 that the first Korean chef won the Young Chef Award in the United States. But because of me, that period has been brought forward by 10 years. I think it will definitely invigorate the Korean dining scene.

There are definitely positive aspects to a chef’s appearance on TV shows. There is no denying that TV shows are a very effective means of promotion.

However, time is a limited commodity, so it is difficult to do well in both broadcasting and one’s main job.

It’s important to find a good balance. I want to remain a chef.

* * *

“If you sit here, Jimmy will be in the middle seat soon. And the cameras will move in and we’ll start right away. Don’t be nervous.”

An assistant writer comes to me and tells me what to watch out for.

I’m worried if I can do it well because the concept of this show is to feed the contestants weird food and see them suffer. And to make fools of the contestants by adding ingredients that everyone knows but didn’t think of.

I also had a pointless thought, ‘Wouldn’t it be too boring if I just matched them all?’

“Okay! Everyone, in today’s Secret Ingredient, Jennifer is back to get her revenge from last time.”

Jimmy Fallon appears and introduces Jennifer in an exaggerated voice.

“You laughed at me last time for being a gourmet who couldn’t even tell the difference between Oreo flavors. I’m not a chef, so it’s not like I need to know everything.”

Jennifer shrugs and laughs.

“So I heard that today, we brought an ally. He may be a little unfamiliar to our viewers, but he is a famous person. We are inviting Chef Shin Je-hee, the sous chef of one of only six Michelin three-star restaurants in New York, and the only Italian restaurant among them.”

The audience applauded enthusiastically. The writer’s words that the program has many female audience members and that the visuals are good will lead to a good response were true.

“Nice to meet you. My name is Shin Je-hee. I am an Italian chef.”

I nodded slightly and said hello.

“I heard that you received the Young Chef Award from the Michelin Guide this year. You are a promising chef who has been featured in Food & Wine several times. I heard that you have a particularly keen sense of taste. I have high expectations for today.”

Jimmy Fallon introduces me with his signature hyperbolic style. This is the host’s specialty, feeding me shit like this.

“I hope only edible things come out.”

Jimmy giggles as I strike a surrender pose.

“Don’t worry. We never put out anything that is harmful to your body. It’s not harmful.”

Jimmy strikes a comical pose to emphasize his innocence.

“Okay, let me explain the rules. Today, we will be served a three-course meal. The dishes are mostly cooked in a normal way, but there is one special ingredient that does not go well with them. Please match that. Now, please serve the food.”

Then, comedian Billy, who plays the chef of this program, comes out wearing a funny chef’s outfit and reads the menu.

“First of all, today’s first menu is a Japanese maki with young British organic cucumbers and smoked Alaskan salmon. But there’s an unexpected ingredient inside. Can you guess?

Billy smiles meaningfully.

“Are you just going to eat it? Or should I break the maki down into pieces?”

Although he hosts the show, Jimmy also participates in tastings and problem solving.

“I’ll just eat it. It looks fine.”

I put the makki in my mouth and chewed it. I felt nauseated for a moment. It was the first time in my life that I had experienced such a horrible taste. I tried to hold it in, but I couldn’t hold it in and vomited. Jimmy thoughtfully handed me an aluminum bucket from under the table.

“Whoa.”

Oh, shit. I wanted to manage my image, but I failed from the start.

“I guess you have a weak stomach because you’re a chef. We do this every week, so this is nothing.”

Jimmy enjoys his maki with a mischievous expression.

“Jennifer, try it too.”

“Ha. Okay. Now that I’m out, I have to eat.”

Jennifer also picks up her chopsticks and puts some makki in her mouth.

“Ugh.”

She also feels nauseous, as if she has a weak stomach. As expected, Jimmy hands over a bucket. There was one for each person, ready next to the chair. Good preparation.

The audience is laughing. I had forgotten for a moment, but we are on live TV. And the secret ingredient is written on the television captions.

“Okay. Now, please write down the secret ingredients in the sketchbooks you each received.”

We each wrote down our answers. Actually, I knew it as soon as I put it in my mouth.

“Let’s start with Jennifer. One, two, three!”

[-_-]

Jennifer drew a displeased expression on her sketchbook.

“You should at least give me something to eat. This is just too much.”

She throws a tantrum. The audience bursts into laughter.

“All right! Jimmy. It’s Jimmy’s turn. One, two, three!”

[barbecue sauce]

Ding

A buzzer sounds indicating that you are wrong.

“Wrong. That’s ridiculous. Barbecue sauce. Now, listen to Chef Shin Je-hee!”

[Cheetos]

Ding dong dang

“Correct answer. Wow! That’s amazing that you got this right. It looks like you barely ate anything because you were throwing up.”

The audience applauds.

The point of this show is to present quizzes that are nearly impossible to answer correctly and watch the contestants fail. Sometimes an easy question comes up, but it’s an unimaginable combination, like Maki and Cheetos.

“They grind Cheetos into a very fine powder and mix it into sushi. It’s almost a terrorist-level food.”

The audience laughs as I shake my head.

“Since you guessed correctly, we will give you a small gift. We will wrap up the remaining makki for you.”

“I will decline.”

“Hahaha. Then here’s the next question. The second dish is a sandwich made with fresh organic vegetables, tomatoes, Italian cheese, and Spanish Iberico ham. It has all the expensive and good ingredients, so enjoy it. Just guess which ingredient doesn’t go well together.”

Three waiters wearing bow ties and stylish uniforms bring plates. At first glance, they look like ordinary sandwiches. However, the smell itself is unusual.

“Do I really have to eat this? It already smells rotten. Isn’t this bad?”

Jennifer picks up the sandwich and sniffs it, looking frightened.

“All the food we serve is completely safe and is something that someone on Earth must eat. Rest assured.”

We took a bite of our sandwiches with a sheepish expression, and at the same time we reached for the bucket.

“Ugh. Kuuhup.”

Jimmy couldn’t stand it this time either and spat out his sandwich in the bucket. But to me, it was actually edible. I’ve had similar foods before. As expected, America is a beginner when it comes to fermented foods.

“The taste is surprisingly not bad.”

I took another bite of my sandwich. In Korea, even students would laugh at this level of fermented food.

“Jehee. Didn’t your taste buds get hurt when you first ate makki?”

Jennifer looks at me in disbelief, wiping her mouth with a napkin.

“Fermented foods are included here. And Korea has been eating fermented foods for at least 2,000 years. The first written record is from the 7th century.”

“Okay! No more discussion. Please write down the answers in your sketchbook.”

The problem is that although it is clear that this is a type of salted seafood, I don’t remember ever eating anything exactly like it.

You have to start by picking out the type of fish. It’s mackerel. And this TV program never hides ingredients that people don’t know about. Doing something like that is not fun and only gets you criticized.

“Jennifer! Please upload it.”

[Anchovy]

“I can say this with some confidence. I eat anchovy pasta sometimes. Fermented foods are good for you, even if they smell bad.”

Jennifer frowns and holds her nose.

Ding

The buzzer sounds.

“Wrong. Now! What do you think the secret ingredient is, Jimmy? You’ve already given us a lot of hints.”

[Neuokmam Source]

“I had this exact taste when I was in Vietnam. It’s nuoc mam. It’s the alpha and omega of Vietnamese food.”

Ding

“Yes, you’re wrong. Now, lastly, let’s hear from Chef Shin Je-hee.”

I’ve never tried it, but I’m sure it’s correct. I slowly picked up my sketchbook.

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