Cooking Genius With God

-We're going to make food with beans.

While talking on the phone with Yumi. When Haru comes up with a hint about food and a blueprint.

There was a dish painted in his head.

Flurping!

Black beans. Frosted pollack with pine nuts and walnuts. Bean soup, which is the last step of savory taste.

But this is not enough. No, it is not enough.

It doesn't make sense to come out as a representative of Korea at a cooking contest where all the stars from around the world gather and serve only one bean soup.

This bean soup is just a base. Now I'm just putting water on top and soup in it.'

But it took too long to make one base.

You might think it's over if you just put water in the beans and grind them, but...…. That's not it.

Even if it's soaked in water, it's not just bean soup.’

A man of one day thinks he can.

And I thought I'd make the most delicious bean soup with Seo Ritae beans.

Seoritae is not the right bean to make bean soup in the first place.

It is sweeter and more filling than other beans, but it is rather hard and fragile.

That's why it takes twice as much time to grind and filter beans.

Sneak, sneak.

Finely grind the soaked frost, add pine nuts and walnuts.

It filters out cotton several times and makes it without getting caught in the throat.

Then, move it to a large pot and boil it gently.

As if you're warming up or warming up the contents.

After collecting the bubbles that come up, making them warm, and cooking them lightly...…. Put it in ice water again and cool it down.

"It's very complicated. The cooking process."

"I mean, what kind of fuss is he making with a bean?"

"Slurping, boiling, cooling, filtering it again...…, by the way, I don't expect it. What the hell is he doing?

By now, the judges have almost given up on their expectations.

No one could have expected for sure what Chef Haru would make.

A growing number of question marks. Crossing eyes.

Whether you know that or not. One day, leaving the bean water alone, the chicken began to boil.

"Five minutes...." We don't have time. Come on, come on!"

Since the chicken was boiled in spare time, it was scooped out, applied the flesh, and cooled down by putting it in ice water in the bowl.

Now take out the apples, cabbages, red cabbages, and vegetables and wash them well. I'm going to trim it again.

White salty salt and perilla oil base, even sweet sauce should be made.

We have about two minutes left.

A drop of cold sweat fell from the forehead of the day, and I could feel my mouth dry.

There were already chefs who made all the food and relaxed.

Tanaka, for example, completed the food faster than any chef.

It's been 25 minutes since we finished assembling.

He spent five minutes spying on other chefs.

I had to know even if I didn't want to. The air of the tightly stretched president was full of his composure.

"Is that like cold vegetables?"

"I guess it's cold vegetables. I made soup.”

"Isn't it more like soup than soup? There's no solid ingredients.”

"Well, that concentration looks more puree than soup."

Even though the completion was just around the corner, opinions were divided among the chefs over the day's cooking.

That's how unpredictable the dish is.One day I prepared to wrap up.

First, take out a big round plate.

'Salt, vinegar, sugar-coated cucumber pickles, and chicken fillets, fruits and vegetables on top of them.’

It was a sensible day.

Like a flower, the plate is embroidered in a pretty shape.

Then, pour in the made fine black bean soup.

Sprinkle with white sauce and sprinkle with black sesame seeds to finish. If you put pine nuts and walnuts one by one as highlights...….

-----Beep beep beep beep beep!

"Come on, it's over! Put your hands off the counter! If you move, you're out!"

Giovanni, who was waiting with a microphone, jumped up and shouted.

All the other judges behind her also began to move.

"Ahhhhhhhhhhhhhhh…….”

The day retreated as if it were a person who was out of body.

I noticed that my whole body was covered in sweat. I was so immersed that I couldn't even notice how time passed.

I picked up a towel next to me and wiped the sweat off my forehead.

Giovanni continued to comment.

"The first contest, the cold dish! First of all, I would like to thank all the chefs for their hard work.…. I'll go straight to the screening!"

"Since it's cold, it's important to eat quickly, so I'll hurry. Well, the first step is."

In fact, the national rule is to judge such cooking contests from a distance from the judges' seats.

You can say, "If there's a chef especially watching the judge, come out first!" But usually from a distance.

That's why Giovanni, who naturally became the representative, tried to call the British chef who was the furthest away.

"Wait a minute!"

"Hmm, Chef Tanaka?"

Tanaka, who was standing in the front row, raised his right hand as if he had waited.

The carangue and confident voice that resonates in the president.

"If possible, I'd like to be judged first.”

"Give me the microphone."

An unusual remark ensued.

George took over the microphone with a slightly stiff look on his face.

"Why?"

"What I made is jirashi sushi. And as you know, there's no food more temperature sensitive than sushi. I set the temperature of the sushi perfectly."

"So what?"

"Even now, my cooking is losing its flavor in real time. So please ask the judge. Please let me go through the screening first.

The outspoken Tanaka continued.

He didn't dress up or show his pride.

Just with a polite expression. Just expressing his opinion.

Moreover, the argument was also very logical.

This is how you cook, for fairness. Do it for a fair review.

There seemed to be no reason to refuse.

"Well, yeah. Then let's start with Chef Tanaka."

George seemed to like such a bold Tanaka a little.

I asked hard on purpose, but now that I'm back with a confident horse. I even thought it was right.

He was also right in that he had eaten a lot of sushi.

That's why I meant to let him have his way.

"That's funny."

It wasn't even close.

The boss moved.

Adam, who stood still and kept his mouth shut, snatched his microphone.

Then he pointed his index finger at Tanaka.

"Don't be selfish. There's no one here who doesn't want to be judged first."

"I don't think that's selfish, Chef. Sushi... ..."

"Well, do other chefs' dishes become more delicious over time?”

"That's not... No."

"The dishes of the chefs who are being judged late will also be considered. It's the job and the right of the judges. And."

The words and actions themselves were quite rough.But one unusual thing is that Adam's voice really hasn't changed a bit.

It was like a big rock.

One day I was looking at him, I was genuinely surprised. That a person can be like that.

"I don't like to cook selfish people. It tastes bitter.”

"……what did you just say?"

"That's all for today. In the order we talked about earlier, let's start with Chef Charles in the back."

"Yes, old man! I'm coming!"

Tanaka, who was mumbling at Adam's work, eventually shut up.

Chef Charles quickly brought his own dish.

"Explain."

"Yes! First of all, this dish is made of cod as the main ingredient...….”

Everything changed when Adam moved on.

There was no one here who wasn't nervous.

This is the real beginning.

* * *

"What are you looking for?”

"……What?"

"It wasn't bad, but you were too greedy.”

"Really? I just thought it looked good on me.”

"I'm against it. I'll vote for Chef George. It feels like your tongue is tired because you tried to mix too many flavors.

Ugh, I thought I could hear a groan all the way here.

The chef under review is none other than Jamie.

He cooked beef 'blue rare' (a little undercooked) and then added sauce and mushrooms to make a salad, which he wrapped in rice paper to make a small roll.

And I used to dip it in another sauce.

The judges' assessment was exactly halved.

Giovanni and Ben, who fit the purpose and said it was delicious.

Mitsuru and George, both too complicated and too tired.

For reference, Adam's comments were like this.

It tastes like chef Jamie's dish.

Most people didn't understand what this meant.

One day was, and even Jamie was.

But Adam's comments were mostly like this.

It's never been evaluated simply as delicious. There were almost abstract evaluations.

"Thank you for the food, though. Please come in."

"Yes, thank you!"

Jamie bowed to greet.

It was split in half, but it wasn't bad enough that there wasn't a serious criticism.

Perhaps there was no problem in going over the round of 16.

It was completely different from the chefs who had heard the bad press, who had already been half desperate, turning their faces to earth.

"Next is... Chef Haru of Korea!"

'Finally!'

The screening was done quicker than I thought.

The turn of the day came in the blink of an eye.

'Cheer up—don't be too nervous!'

Going back to his seat with a little disappointment, Jamie smiled for the day.

That was a great help to me.

With a more comfortable mind, Haru stood in front of the judges with his dishes.

"Eyes are different."

The view itself was really different from when we met briefly in the preview before.

All the comfortable and playful glances of that time disappeared somewhere, just cold.

They were professionals. It's just a screening.

Giovanni opened her mouth first.

"Can you explain the dish?”

"The name of my dish is black bean soup."

"Black bean soup? The name of the dish is simpler than I thought.”

"I know. If you look here, there's chicken in here. Pickles and other ingredients are included. I thought there would be a richer name than just black bean soup.”

"I've been thinking about doing that for a while……. No matter how much I think about it, I wanted to make the most of the main ingredient and identity of this dish, the black beans. So it's black bean soup.""I see. I see."

The chefs nodded at the day's coherent explanation.

People's faces were filled with smiles on their faces.