Food Wars!: I Became a Fantasy Ingredient Supplier

Menu design.

Ingredient pairings.

Service level.

Dining environment.

Every aspect and every detail.

They are all pursuing and echoing the ultimate "dining experience" in French cuisine in reality.

Therefore, SHINO'S restaurant has always been known in France for its high-end French cuisine and innovative fusion style.

However, according to information recently obtained by WGO headquarters, this restaurant, which was once regarded as having "development potential" by WGO executives several years ago, has begun to fall into difficulties and development bottlenecks!

"Oh no, what should I do!"

Rantabi felt a pang of regret as he thought about this.

"It would be unfair to judge Shinomiya's restaurant if it were done in such a full state."

It's all Ye Chen's fault. He made the confit duck and salt-baked sea bass so delicious that I couldn't help but eat a little bit more.

But thinking about it carefully, they run a restaurant, so isn't it their job to make the food delicious? Besides, if you can't even control your own appetite, what right do you have to resent others?

"Fine, I'll just have to go."

"French cuisine is generally served in small portions, so you can get a general idea of ​​the quality and standard just by eating a little bit."

After saying that, Rantab headed straight for SHINO'S French restaurant.

……

Really delicious shredded potatoes.

They were all cut out with a knife, not shaved out.

So, don't be fooled by the fact that cutting potato shreds seems simple; there are actually some tricks and techniques involved, and it's quite difficult for the average person to learn.

Pick up a peeled potato, place it cut-side down, wet the knife with water, and then start cutting the potato.

after that.

The knife is tilted slightly outward at a 1-degree angle.

This way, the images won't be scattered; they'll be laid out flat, one image at a time.

Then start slicing. Don't hesitate. Move your four left fingers back evenly one by one, following the middle joint of your fingers with the knife, and slice them one by one.

The knife rises.

The knife fell.

The brief 32 seconds have passed!

There were no superfluous movements throughout the entire process; the knife work was as smooth as flowing water.

A closer look at the potato chunks on the cutting board reveals they've been transformed into a plate of evenly thick, neatly arranged potato shreds. Clearly, such knife skills require long-term practice and muscle memory to achieve, far beyond the reach of the average chef.

……

"Oh?"

"32.52 seconds?"

Looking down at the suspended schedule, Chef Shinomiya Kojiro gave a cold laugh, his eyes filled with anger.

"I'm...I'm so sorry, Chef Shinomiya, I was just processing the potatoes when..."

Chef Abel, who had just finished slicing potatoes, turned deathly pale. He quickly bowed deeply to Kojiro Shinomiya, his voice filled with sincere apology, as if trying to explain...

"You don't need to explain to me."

Shinomiya interrupted him, saying, "My requirement is 30 seconds. You exceeded the time limit by more than 2 seconds, which is a huge dereliction of duty and a mistake."

"what?"

Abel was stunned.

Then, he said in a panic, "It's only two seconds slower, it's not that serious, is it?"

"Fool!" Upon hearing this, Shinomiya became even more furious.

"If the food takes even a minute to be served, the customer's experience drops by five points. Saving every second will lead to more repeat customers."

"Moreover, French cuisine involves everything from the preparation of ingredients to the processing of the food, the preparation of each dish, and finally the order in which they are served. It all involves standardized procedures, the cuts of ingredients, their freshness, and cooking techniques..."

"If all employees were like you, slow by 2 seconds here and 3 seconds there, how long would it take for a dish to be served to the diners?"

……

"sorry."

"Chef Shinomiya, I really didn't mean to."

Abel lowered his head in shame, but also with resentment, and said, "I promise I'll cut the potato shreds in 30 seconds next time!"

"There won't be a next time." Shinomiya Kojiro said arrogantly to Abel, as if looking at a dog, "My SHINO'S restaurant will not keep a chef like you who doesn't give it his all."

"what?"

"no, you can not……"

Abel was incredulous when he heard this.

Perhaps they were intimidated by the powerful aura of the fourth palace, or perhaps their knife skills simply didn't meet the requirements.

In the end, he didn't argue with Shinomiya anymore and silently turned and left!

The atmosphere in the kitchen was eerily silent, everyone's face showing fear and blankness. Although they were all geniuses in the world of French cuisine, they still felt an instinctive fear in front of the Four Palaces.

……

time.

A brief moment passed.

And so the little incident of chef Abel being fired by Shinomiya passed.

In the kitchen, the other chefs were still busy, and the waiters at the front desk continued to serve guests, take orders, and handle cashier duties. It was as if everything that had just happened had already been forgotten.

"This is SHINO'S restaurant?"

As soon as Rantabee stepped into the restaurant, he was taken aback by the scene before him.

What is deeply imprinted before my eyes is a Rococo relief painted by a Parisian designer, clinging to the wall, and Murano glass lamps hand-blown by Italian craftsmen.

The intricately patterned marble floors and the colorful carpets further exude an air of wealth.

luxurious!

noble!

So classy!

This is SHINO'S restaurant, which leaves the deepest impression.

Meanwhile, Debussy's "Clair de Lune" is playing throughout the restaurant, and waiters carrying silver trays move among the velvet seats, their white gloves and bow ties creating a flowing scene!

Shocked, Rantab quickly sat down at an empty seat and eagerly picked up the menu on the table to take a look.

Since she wasn't very hungry, she only ordered a simple, small-portion onion soup for the time being.

……

When I was young.

It's a cold winter day, and I'm walking home from school.

On the table, there might be corn chowder with plump, golden corn kernels, or pork rib soup with pork ribs and radishes.

And these, naturally, are the "taste of mom".

Ah!

In France.

For many, the taste of their mother's cooking might be a bowl of onion soup with crispy cheese and rich flavor.

Onion soup is a traditional French dish, said to have been invented by Louis XIV's aunt.

This is how the French people interpreted it:

Once, Louis XIV went hunting and came to a small cabin, where he was hungry and cold. At that time, his aunt only found onions, butter, and a little bread in the cabin, and then invented onion soup with these things.

Later, Louis XIV drank it frequently and even made it for his guests.

One minister was particularly fond of this flavor, so he went home and devoted himself to studying and adjusting the recipe, which led to the French onion soup we know today.

……

Prepare one large Vidalia sweet onion.

This type of sweet onion is the best candidate for this dish, but in an emergency, regular white onions, red onions, or a mixture will also work.

Cutting onions horizontally with a knife breaks down the plant fibers, making the onions soften faster.

At last.