I Got the Almighty Tongue - Chapter 61



Only Noblemtl

World Study Abroad Fair

The Master Chef commercial was very effective.

I don’t know how they found out, but the commercial video is circulating on the internet in Korea with subtitles. Thanks to that, I’m getting calls from acquaintances in Korea, but I’ve decided to take it in a positive light because it means it’s a hot topic.

I’m still going about my normal day-to-day life at Luce de Sole, handing over the reins to Federico.

dripping

“Come in.”

“What’s going on?”

Romeo called me again. Every time I’m called, I feel like something’s going to happen, so I come here reflexively, like Pavlov’s dog, and I get nervous.

“Jehee, don’t you have any plans to have a separate management?”

Even chefs have agencies, especially star chefs like Gordon Ramsay. But me?

“I don’t think I’m that active in external affairs yet.”

“Even if you don’t feel like it, think about it. Since there’s no agency, I’m always doing it myself. Do you know how many calls came to the restaurant today looking for you?”

“I’m sorry. I didn’t think of that.”

I can’t keep bothering other people, so I need to think about it.

“I’ve been ignoring all other calls, but I got a call from the Korean embassy today. Let me give them a call.”

What on earth could possibly be the reason for me being sought after at the embassy? A number of thoughts run through my head.

“All right.”

I took the note Romeo gave me and left the office.

“Jehee, what’s going on?”

Federico asks me as he sees me walking out with a serious face.

“They said they left a note at the embassy asking me to contact them, but I have no idea what’s going on.”

“There is only one case where the government contacts a chef: to ask him to cook for them somewhere.”

Well, what else is there besides that?

“Federico, do you often receive such calls?”

“Go there. It will be a great experience. In many ways.”

He smiles meaningfully.

“I hope that doesn’t happen..”

I’m turning down all business trip requests, but I hope there’s no news of an ambassador throwing a party.

“I think you’re right. But you should call me anyway. I live in a foreign country, so it would be a problem if I got a bad rap from the embassy.”

As Federico said, there would be no benefit in looking good at the embassy, ​​but there would be harm in looking bad. I went outside and made a phone call.

“Hello? This is Shin Je-hee. I’m calling because you said you called.”

-Ah! Mr. Shin Chef. Nice to meet you. I am Lee Byeong-min, the director of the newly established ‘Korean Food to the World’ Foundation. We are working on a project, and I contacted you through the embassy to discuss it.

Korean food to the world. I have heard of this group. Thinking back to my past life, I remember that this group was often talked about.

“I’m an Italian chef?”

-I know. That’s why we need more chefs. We’re in New York for an event right now, so would you like to meet up?

“All right.”

There have been constant efforts to globalize Korean food. There must have been people working hard for this in every place. It wouldn’t be bad for me to help out. I changed my clothes and headed to the meeting place with Director Lee Byeong-min.

The place we arrived was a small Korean restaurant in a corner of New York. A group of people in suits were sitting around a table discussing something. A few people who looked like chefs were also visible.

“Hello, Chef Shin Je-hee. I’ve only seen you on TV, but seeing you in person like this makes me realize how tall you are.”

A middle-aged man smiles and shakes my hand. With his standard suit, glasses, and neatly combed hair, he doesn’t seem to be in the restaurant industry.

“Nice to meet you.”

“This is Lee Byung-min, who I called you about. The reason is that the World Study Abroad Fair will be held at the Javits Center in a week. Of course, we will attend. And we have been assigned one of the food booths at the event.

Have you ever heard the phrase, ‘Korean food enjoyed by the whole world?’

“I haven’t heard of it because I’ve been abroad for a long time.”

Who built this? I doubt their sense.

“The government is promoting a globalization project to make Korean food one of the world’s top five cuisines.”

“What are the five major foods?”

I doubted my ears.

“Yes. We are working to make Korea the world’s fifth food powerhouse, following France, Italy, China, and Japan.”

“Generally speaking, the world’s three greatest cuisines are French, Chinese, and Turkish?”

First of all, it is ridiculous to say that it is one of the world’s top five cuisines. Even within Asia, Korean food is less well-known than India, Thailand, and Vietnam. Including the Western world, there are many food powerhouses such as Turkey, Spain, Greece, and Mexico.

“Ah, ah. Is that so? Anyway, under such a project, we are trying to open Korean food booths at various events and promote the excellence of Korean food. First, we are aiming to foster 100 first-class Korean restaurants that can receive Michelin stars by 2017.”

Will a Korean restaurant be recognized in other countries just because it is artificially cultivated? It is a questionable plan.

“So why are you telling me this?”

“First of all, as part of such a business, our goal is to successfully complete this convention. We aim to sell delicious Korean food at a low price for promotional effect.”

Indeed. So it seems that the chefs and the men in suits were gathered together and discussing. There are two Korean chefs and two foreign chefs. Can this number of people produce a large quantity of dishes?

“What menu items have been discussed so far?”

First, we need to deal with the problem at hand.

“Based on our research, we know that foreigners prefer fast food like kimbap, fried food, and tteokbokki. We also want to include traditional foods like kimchi and japchae, and we are planning fusion pasta, pizza, and risotto.”

Planning a meal that can be prepared in large quantities is a passing grade. It also seems okay not to cook anything fancy. However, there is one thing that is disappointing.

“The West must have meat. How about trying something like bulgogi?”

Would Westerners, who never eat a meal without meat, be satisfied with such a carbohydrate-heavy diet? I don’t think so.

“Bulgogi is a side dish, but I excluded it because it was ambiguous to serve it with rice.”

“You can serve it like the cup rice you often see in Noryangjin. It’s rice with various toppings on it.”

This type of food is also sold a lot in food trucks. Korean food has developed side dishes, so there are many things to put on top, so it will probably be well-received.

“It doesn’t look bad. How about discussing the menu with the chefs here?”

Lee Byung-min introduces me to other chefs.

“Hello, Chef. My name is Baek Jun-ho, and I sell snacks in New York.”

A large man with a bushy beard greets me with a broad bow as if he is happy to see me. He seems to be older than me, and I feel quite uncomfortable.

“I’m a fan, Chef Shin. My name is Park Hyun-woo and I’m the owner here. I mainly sell pork and stews.”

He is a young man with a neat impression. He looks a little younger than me. He doesn’t seem to be a Korean-American, but I wonder why he is running a restaurant in the US at such a young age.

“Nice to meet you. I am Shin Je-hee. Please take care of me.”

I also greeted them politely.

“Who are they?

I pointed to the two foreigners standing there blankly and asked.

“These are the people we asked to consult for this event. They are Italian chef Paolo and Aaron, who does cooking consulting in the United States.”

Lee Byeong-min calls two people and introduces them to me.

“Nice to meet you. It’s an honor to meet you.”

Paolo greets me politely, as if he knows me.

“Nice to meet you too.”

“This is Aaron.”

Aaron looks at me with an expression that suggests he is not happy about something. Perhaps he wants to be in charge of the event.

“So, is it true that the reason you called me was to provide Korean food consulting?”

“you’re right.”

“Then let’s write a contract first.”

If you don’t have the authority to make decisions, it seems like you’ll end up just standing around and doing nothing. If you don’t have the responsibility, it seems right to step down.

“yes?”

Lee Byeong-min looks at me with a face as if asking what I’m talking about.

“yes?”

I stared at him, not knowing what was going on.

“It seems like Chef, since it’s your first time here, you don’t know much about it, but we are a foundation established by the government.”

He explains to me in a soft voice, as if he were coaxing an ignorant child.

“Yes, I know.”

“Usually, these events are held with the voluntary participation of chefs.”

“I didn’t volunteer?”

Lee Byung-min’s eyebrows twitch. He looks very uncomfortable.

“Isn’t this an event with good intentions? I ask you to do so with the heart of serving the country.”

“For free?”

“Of course, we will support the cost of materials and transportation.”

“Hey, Paolo and Aaron are also unpaid?”

“no.”

“Are you also unpaid, Mr. Director?”

“no.”

“But you’re saying that only Korean chefs have to work without pay?”

The atmosphere becomes awkward.

“If I don’t get paid, does that mean I don’t have any responsibilities?”

“Ah.. that..”

I remember it was a few years ago that there was a big fuss about unpaid interns in government departments, but it seems that nothing has changed yet. It’s a sigh to think that government projects are exploiting and grabbing the collars of private business owners who have to watch the government’s face.

“Are you saying that you won’t give me money but will take responsibility?”

“···Okay. How much would you like me to give you?”

“You can give it to Aaron or Paolo the same way. The Korean chefs who came here today couldn’t do business today. If there are days when they can’t do business, including today, you need to compensate them with sales in addition to their wages.”

The obvious is not taken for granted. Why don’t people who would make a fuss if they were asked to work for free put themselves in the other person’s shoes?

“But it’s hard to get the same salary as those people. Aren’t the salaries of a consultant and a snack shop owner different?”

“Then, since my ransom is expensive, will you pay me more?”

Lee Byung-min shuts his mouth tightly. He looks embarrassed and angry.

“Sir, this is a serious matter. I heard that chefs are called out without pay whenever there is an event. For owner-chefs, taking a day off from the restaurant is a bigger loss than you might think. They don’t even compensate for the loss, so how much damage do they have to suffer without pay?”

“Chef Shin, we also have a custom.”

“That practice is problematic because it unilaterally forces sacrifices on chefs. If you don’t write a contract, I’ll leave now.”

It is obvious that if I don’t step forward, those two bosses will have to endure great losses and hold the event. Since the government is planning to support Korean restaurants overseas, self-employed people who run stores overseas will not be able to easily refuse such an offer.

“please wait for a moment.”

Lee Byeong-min urgently stops me and gets up from his seat. Then he makes a phone call to someone.

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