Chapter 37
After integrating the experience of Max-Level Chinese Cuisine, Mineo realized the true quality of what he had inherited from Master Pai.
Deep within his mind, he now possessed a profound understanding of various Chinese cooking techniques and Master Pai's unique insight into the major culinary styles. From the selection of base ingredients and the harmony between components to the overall structural balance of flavors and the most minute details of execution—everything was there.
The knowledge he absorbed was the accumulation of Master Pai's hard work over many long years. At this very moment, Mineo truly grasped the concept of "Sincerity in Cooking."
Technically speaking, the dish he had served to Master Pai earlier had been flawless in terms of taste. However, in Master Pai's eyes, that dish could not yet be considered extraordinary because it ignored one vital detail.
That detail was the expression of a chef's passion while creating the meal.
Preparing a dish might seem like a simple technical process. However, flavor is not the only thing that matters in the world of gastronomy. In Master Pai's philosophy, a dish is a vessel—a means to convey affection and emotional expression to bring people closer together.
A chef should not merely chase the "best" taste, but rather the specific taste that the customer truly needs to feel. If a chef cooks with their entire heart, the customer will be able to feel that earnestness within the food.
Mineo's previous cooking had been nearly perfect in its choice of ingredients and seasoning, but because he had approached it with an overly casual attitude, the result felt like a product from a mechanical assembly line. The flavors were bold and irreproachable, yet they lacked a powerful emotional impact on the diner.
Master Pai had realized this the moment he tasted the dish, but he chose to remain silent to protect Mineo's feelings. Master Pai might not have understood the complexities of Molecular Gastronomy, but the fundamental principles of culinary arts are the same in any world.
Rather than obsessing over how to make a flavor "better," it is far more important to think about what the customer actually requires.
For instance, Master Pai was capable of creating dishes far more sophisticated than Mapo Tofu, yet for the sake of satisfying customers who loved that humble dish, he was willing to pour his entire soul into it. It was this pure dedication to the customer that made Master Pai such a deeply respected chef.
Having realized this, Mineo recognized his own shortcoming. In terms of level and technique, he was incredibly powerful. But in terms of passion and dedication to the diner, he might still be lagging behind even an ordinary chef.
He vowed to fix this flaw and resolved to cook with his whole heart from now on.
Following Master Pai's departure, Mineo felt he had gained a massive advantage. Since night had already fallen, he decided it was time to rest. After taking a shower and climbing into bed, Mineo noticed several incoming messages from his friends.
Erina: "Mineo-kun! I've completed all the procedures for you to become a guest instructor at the academy! Also, my Grandfather would like to invite you to have dinner at our home to get acquainted... Do you have time tomorrow afternoon?"
Kosaka Honoka: "Mineo-oniichan! I looked into it, and School Idols are a great idea! If our school can form an influential idol group, it will definitely help attract new students! So, I've decided to start an idol group! Mineo-oniichan, you'll support me, right!?"
Sonoda Umi: "Mineo-kun! What on earth did you say to Honoka? Why is her mind now completely focused on forming a School Idol group! Do you really think Honoka can pull something like that off?"
Minami Kotori: "Is Mineo-oniichan asleep yet?"
— — — — — — — — — — — — — — — —
100 Power Stone = 1 Bonus Chapter (Up to 5 bonus chapters per week).
Read ahead and support the story on Patreon: patreon.com/FaaanzKun
✅ 45+ chapters ahead of WebNovel
✅ 2 new chapters every day (Monday–Saturday), exclusive on Patreon
— — — — — — — — — — — — — — — —