Food Wars!: I Became a Fantasy Ingredient Supplier

Even the president of the food association, Bao Gusi, treated him with utmost respect.

On the surface, he was accompanying Bougus to this technical exchange meeting.

But in reality, throughout the entire process, he seemed to be the key figure representing the headquarters of the "Chef King International Culinary Association".

"Bogus, don't you want to introduce the guy next to you to me?"

Leonora withdrew her gaze and asked calmly.

Before Bougus could speak, Ye Chen introduced himself: "The man on stage who just made the foie gras dish, Delast, is the silver medalist, while I am Ye Chen, the gold medalist of this year's Esquif Junior Culinary Competition!"

"Gold medal winner?"

Upon hearing this, Leonora immediately turned her attention back to Ye Chen.

Seeing that he was very young, probably no more than 20 years old, and yet he had won the gold medal at the Esquith Junior Culinary Competition, I couldn't help but be secretly surprised.

After observing him for a while, she slowly said, "The younger generation these days is really getting stronger and stronger."

Chapter 37 It's hard to tell what's real and what's fake.

Subsequently.

Just as Leonora was enjoying the foie gras.

Over there, placed in front of Bogus, was a molecular gastronomy dish meticulously prepared by Alice.

A seemingly simple yet ingenious poached egg dish, with the egg white as light as a cloud and the yolk cleverly encased within, and the surface adorned with glistening caviar.

Ah!

No one would have thought of it.

Poached eggs can sometimes be paired with caviar.

This feeling is very similar to eating a few dollars' worth of instant noodles, but then accidentally adding a thousand dollars' worth of sea cucumber to it.

Of course, the so-called fried egg only looks like a fried egg.

The egg white is made of milk and yogurt with agar coagulation, while the yolk is made of mango puree with calcium lactate, which is stirred and slowly spherical.

In other words.

This is a fake fried egg!

The salmon roe was also fake; it was made by gelling tomato sauce in frozen olive oil.

In short, it is indeed difficult to distinguish between the real and the fake based on appearance alone.

……

Take a gentle bite of the "fried egg".

The first thing you notice is the delicate and elastic texture of the egg white.

milk.

yogurt.

The aroma is a blend of scents.

As time goes by, it slowly dissipates in the mouth.

It carries a faint milky aroma and a slightly sour taste, like the first ray of sunshine in the morning, warm and gentle.

The addition of agar makes the protein firmer without being too hard. You can clearly feel its resilience during each chew, and every bite brings a wonderful sense of satisfaction.

Then, when the tip of the tongue touches the "yolk".

The rich, sweet aroma of mango puree instantly filled the air.

The effect of calcium lactate makes the "yolk" appear as a delicate sphere. With a gentle touch, it melts in your mouth, and the sweet and sour taste intertwines and collide on your taste buds.

At last.

That is "salmon roe".

The tomato sauce, sweet and sour, combined with the gelatinous texture of frozen olive oil, gives the "caviar" a unique flavor.

It has the richness of tomato sauce, as well as the aroma and coolness of olive oil.

Every single fish roe.

It suddenly burst open between the teeth.

The sweet and sour juices continuously fill your mouth, bringing a refreshing yet stimulating taste experience.

Even the well-informed Chairman Bouguereau couldn't help but exclaim in amazement when faced with such amazing molecular gastronomy.

"The texture is truly unique!"

"The silky smoothness of milk, the slight tartness of yogurt, the sweetness of mango puree, the sweet and sour taste of tomato sauce, the cool texture of olive oil gel... It's hard to imagine that a single dish can contain so many complex flavors and textures."

……

now.

It is the era of "food supremacy".

People began to crave delicious food and the process of enjoying it.

This has led to a boom in the catering industry, and many highly talented and capable chefs have emerged!

However, behind the prosperity lies a hidden crisis.

The tide of the times will not change because of individual efforts. From the initial importance of kitchen delivery, to the development of semi-finished dishes, and now to the popularity of pre-made meals, these phenomena are all impacting chefs' livelihoods.

At the same time, due to the control and constraints imposed by the WGO culinary organization, chefs in the entire culinary world are unable to exert more creative freedom.

Against this backdrop

Technical exchanges with the Nordic Molecular Gastronomy Association thus came about.

Leonora, on the other hand, intends to take this opportunity to promote molecular gastronomy to the world.

In short.

In the face of today's era.

Whether they are chefs who uphold the spirit of traditional cuisine or culinary practitioners who believe in the innovative concept of molecular gastronomy.

Although everyone has different goals, they all share a common vision.

……

"Cooking ingredients."

"It is originally a process of chemical molecules colliding."

Just then, Leonora spoke up: "Traditional cooking methods may not necessarily bring out the best flavor of the ingredients."

"But it is not difficult to discover through research on new scientific technologies that some ingredients can be processed and presented at the molecular level by using technologies such as slow cooking at low temperatures and quick freezing with dry ice, breaking the original appearance of the ingredients and recombining and reshaping them."

To put it simply...

"What you eat is not what you see."

"Oh?"

"What you saw and heard was not the truth?"

Upon hearing this, Chairman Bao Gusi fell into deep thought.

Since humans learned to use fire, the art of cooking has been constantly evolving.

From the inheritance of traditional techniques to the integration of modern innovations, each transformation has driven the development of food culture.

Clearly, molecular gastronomy, which can alter the internal molecular structure of food, is destined to be the next big trend!

……

"as far as I know."

"The theory of molecular gastronomy has been developing for quite some time."

"However, there is no systematic system in the world yet. It seems that the most cutting-edge one is a team led by a doctor in France."

"at first."

"They conducted research while simultaneously opening a molecular gastronomy restaurant."

"However, it was closed this year because running the restaurant was too distracting and I couldn't focus on my research."

Finally, Bouguereau remembered a major event in the culinary world this year and told Leonora about it.

“I cannot deny it.”

"At present, molecular gastronomy still has a hard time gaining a foothold in the culinary world."

Leonora didn't offer any explanation for this phenomenon; instead, she readily acknowledged it.

After all, truly excellent molecular gastronomy requires continuous research and development to bring surprises to diners and stimulate their thinking, so the cost is often very high and it is very difficult to make it accessible to the general public.

If anything is not accessible to the general public, it will be difficult to quickly gain popularity, let alone become a global phenomenon.

In fact.