Cooking Genius With God

Mint chocolate.

One day for sure, there's no food in the world that's as much like or dislike as this.

It is said that South Korea is fighting over green onions with sweet and sour pork sauce or pineapple on pizza, but the biggest debate was also mint chocolate.

People who hate it say they don't understand why the food tastes like toothpaste, and people who like it say that the toothpaste tastes good.

If I had to pick one, it was a pie that likes mint chocolate.

Well, anyway. That's how minor the ingredients are.

"You put it in a fish bun, don't you?”

"When I used to make chocolate bungeoppang, the reaction was pretty good. I tried to change it in my own way. I don't know what it's like."

He said he brought all the fish-shaped buns he had made for the day to listen to advice, so it was understandable that there was such a strange sense.

Gulp, swallow dry saliva and split it in half like before.

Mint chocolate fish-shaped buns did not mean that the bread color was mint.

The contents were filled with melted chocolate, not the usual black, but the bright green of mint chocolate.

A greenish green color flows out of the fish-shaped bun.…, to say the least, the taste was minus from the visuals.

"Hmm."

Haru, who hesitated for a while, carefully took a bite and asked.

Let's do that.

"How do you like it?"

"It's not bad.

In fact, it couldn't have been tasteless.

It was easy for anyone to think that the chocolate bungeoppang was delicious, and it just turned the chocolate into mint chocolate.

But it was a little vague. Actually, a lot.

"It's a little too much to sell."

"Of course it is……. Why don't you try this, too? I've got a few more things I'm ambitious about."

"Yes, yes."

Myung-seok was a man who liked to fill the inside of a fish-shaped bun.

For that reason, he must have been full of passion almost to the point of overflowing.

Eventually, one day, a fish-shaped bun of all variations existed on a common sense scale.

After a fun and difficult tasting time. The conclusion of the day is.

"First of all, you've improved a lot in cooking. You can go into most restaurant kitchens and work right away. Sense too...…. I was a little surprised at first because it was obvious that you've put a lot of effort into it."

"Is that so? Thank you, Chef!"

Bright stone that bows down right away.

One day I sat him down again, he went on.

"By the way, Myungseok said he's going to open a store himself. You'll have to do better than the basic skills. For the store to do well.”

"That's... that's absolutely true."

Just because you can make delicious food doesn't mean you can try to start a business.

Why, if you look around, you don't always have one person like that.

Like, "When you get older, chicken restaurants are the best!" Even if I make it, I think I can make it better than here. People preparing to start a business with the idea of doing so.

But how many of those people will do it right?

They sometimes find a franchise or something, saying they want to go even a little stable, but there are clear limits.

The reason is simple. Because it's not ready yet.Where you're going to do business, where you're going to sell food to, who you're going to sell food to, and how many similar competitors there are around.

If you don't think about so many of these things, you'll have an exponential chance of successful start-ups.

I called for a day because I knew it in the first place.

Myung-seok is now the head of a family and the father of a child.

His shoulders must have been heavy because he was in a position where he couldn't afford to fail once.

Of course, one day came to relieve the burden.

"That's right, but don't worry too much. If you think about the speed at which you're improving, it won't take long. Oh, but you'll have to think about the menu a lot. I'll pick some good ones from what I ate today."

"Thank you so much, Chef Haru! Do you happen to be mint chocolate...….”

"No mint chocolate bungeoppang at all."

"You got it!"

* * *

Not many people will ever see a fish-shaped bun shop in their lives.

Usually, it's only done at 100% cart bars, but it's really rare to open a store.

But if you think about it again, it's quite unusual.

There are dozens of foods like Hwangnam Bread and Walnut Crackers that are very similar to bungeoppang, beyond stores to professional brands and factories.

Likewise, why can't there be a store for fish-shaped buns with red beans inside the bread, and even more popular than Hwangnam bread and walnut cookies?

In fact, the reason is simple.

As I said before, the image of the food called bungeoppang is the largest.

"Bungeoppang is a food eaten in winter. Fish-shaped buns are a delicacy to eat in winter. The image of people who are close to prejudice played the biggest role. Of course, in the case of Myung-seok now, he's already overcome the problem."

If it's food that you eat in winter, you can arrange it so that you can eat it in summer.

To be exact, it is not a day, but a problem solved by the chefs of oral fairy tales.

Special summer food that brings out the advantages of bungeoppang and solves the disadvantages.

It's a big hit that combines Parfait, which was usually prejudiced as expensive and luxurious desserts, and bungeoppang, the epitome of cheap common food.

As expected, the oral fairy tale chefs' skills are not going anywhere, and the carp parfait actually hit the jackpot.

You said you made more money than you did in the bungeoppang business in the winter when you were in the middle of the Myeongseok area, so what more do you need to say?

"So let's put the regular bungeoppang and parfait as the main. You can go in the direction of adding other menus one by one."

"Then...."

"Not expensive Korean dessert cafe. Let's do it like this.”

Myung-seok said he would simply increase the number of menus sold at the cart bar and sell them at the store, but he thought that one day, his identity would be a little ambiguous.

Therefore, the answer is to add a 'café' framework.

"We're taking basic coffee and tea with us. Bungeoppang is a type of bread, so it goes well with coffee and tea. Not to mention the bungeoppang parfait.”

"Oh……and wouldn't the sales increase if we sold the car together? It'll be easier to catch young people. Chef Haru is the best!"

"That's not all. Like the design of a store or interior design. I'm sure it would be a great help if you think about things like promotion targeting young people. Of course, we'll have to create a system for the middle-aged to do basic bungeoppang business."The funny thing is. Come to think of it, there was no other business item that could span all generations than bungeoppang.

Even a 9-year-old. Even young people in their 30s. Even people over 70 years old.

There aren't many people who don't know, or don't like, bungeoppang.

It's because it's so common and natural that it's placed outside of memory.

If you think deeply, bungeoppang is as special a soul food as miso soup or kimchi for Koreans as doenjang soup or kimchi.

"Korean dessert cafe based on bungeoppang……. I can't think of a picture in my head already!"

"You look excited."

"Of course not! Honestly, I couldn't even imagine it when I was in Baekbeompa. I woke up early in the morning and did business with my own hands. I cook and sell it to customers, and I'm happy to see their faces. Now you're even preparing to meet each other and set up a store...…, it's really a dream."

Unlike his bear-like size, Myung-seok was quite a soft-hearted man.

It's the same now.

When I suddenly remembered my old thoughts, my face turned red and soon my eyes were teary.

When Haru, who was rummaging through his pockets, found and handed over some tissues, he bowed his head several times, saying thank you.

Yup! continued Myung-seok, who blew his nose coolly.

"If you think about it, isn't it? In the cart bar where I met the chef for the first time, I changed my mind after eating the food from my hometown. Thanks to that, I woke up early in the morning and cleaned the front of Chef Haru's cart, dreaming of being a chef that didn't fit the fountain. You saved me from the door to close my business, and you met me, my beloved Gakshi. It's all thanks to Chef Haru."

Sneaking, Myung-seok said:

The grace he has received from Haru is so great that he doesn't even know how to repay it even if he devoted his entire life.

I told you that you don't have to pay me back because you didn't think much about it.

That's why I have to give it back many times," said Myung-seok.

"Of course, he's a good man."

People say it's not a rewrite, but Myung-seok seemed to have been a decent person from the beginning.

At least one day I thought so.

"By the way, it's all a rough blueprint. Besides, I thought it would be good to make it a franchise if this goes well. We haven't had a Korean cafe with this theme yet. There must be a demand.”

"Franchises…… what a wonderful idea!"

When Myung-seok heard the word franchise, his expression suddenly spread.

The way to become a company from a simple store. Franchise.

It was the ultimate goal and wannabe of many entrepreneurs who opened or tried to open a restaurant named after them.

Rather than just being a restaurant, the profits from being a franchise store were really incomparable.

Myung-seok, who had been agonizing over the franchise story for a while, soon asked Haru.

"By the way, Chef Haru. There's one question I'd like to ask you."

"Yes, yes, what is it?"

"Chef Haru, don't you want to do a franchise? Oh, of course it's hard for me to say that narrow-mindedly. I think Chef Haru's table heaven is so delicious. I think the atmosphere and concept are really good, too. I don't think it's a problem to break the branch.""Well, that's true, though."

What you say is absolutely correct.

But one day I couldn't answer easily.