Reborn in Japan as a Chef God
Chapter 214 - 213: ’Cold Dish’ Chef

Chapter 214: Chapter 213: ’Cold Dish’ Chef

Bang!

Tiqie Ailisha was furious. She originally thought that among her peers, her only rival was her cousin, Tiqie Helinai. Who would have thought that in just one practical course, there would be five people ahead of her!

Moreover, two of the girls were not very familiar to her, which was intolerable.

Her fair hand slammed heavily on the table, and Tiqie Ailisha glared at the frightened Xiao Hui and Makki, saying word by word, "I don’t recognize you!"

A dispute was on the verge of breaking out.

A voice interrupted suddenly:

"I recognize them, and that’s enough. We don’t need the approval of someone ranked lower."

Dressed in a pristine white chef’s uniform with her hair in a single ponytail, Tiqie Helinai stood with her arms crossed at the side, her eyes full of mockery.

After speaking, she ignored Ailisha and extended her hand towards Xiao Hui and Makki:

"Congratulations!"

Xiao Hui and Makki were stunned, shaking hands with the Divine Tongue, and exchanged surprised glances. They didn’t expect this cold and ruthless young lady to suddenly become so approachable.

"In some ways, I still need to learn from you," Helinai said with a deep breath.

"Learn?"

Tiqie Ailisha was puzzled, unable to grasp the situation.

She knew her cousin’s personality better than anyone. Before, during their time in middle school, no peer had ever made Helinai concede.

No, it should be said that no one of the same age had.

"Have to go back and look into these two women’s backgrounds!" Tiqie Ailisha thought to herself.

"Interesting."

In the surveillance room, Dojima Yin stared at a screen with a locked camera view, a smile of interest on his lips.

When these outstanding first-year girls collided, there should be sparks of competition and evolution between them, right?

At this time, Sena Hikari, the assistant head chef of the Far Moon Resort Group, approached Dojima Yin from behind with a document and said, "Director, the list of ingredients needed by the graduates has been compiled. Please have a look."

In fact, the breakfast practical course had ended, and the fifth day’s study content was nearly finished.

Tomorrow’s schedule would involve arranging for students to return to the Tokyo campus, and tonight, there would be a banquet to reward them, which was a customary practice for past residential studies, to comfort and encourage the students whose nerves had been tense for the past week.

Dojima Yin withdrew his gaze and opened the folder, unexpectedly finding that the first page was Xia Yu’s list of ingredients.

"Hmm, clear starch, regular flour, fresh large prawns... Is that boy planning to make shrimp dumplings? It seems a bit too ordinary." Dojima Yin pondered, stroking his chin.

Far Moon students, after all, were professionals in the food industry, and if they were treated to ordinary dishes, they would not be impressed.

Professional students weren’t easy to fool either.

"Whatever."

Dojima Yin continued to smile, his eyes showing anticipation.

That boy, ever since their first encounter, had consistently delivered astonishing creations. It seemed that this time would be no different.

After flipping through a few more pages of ingredient lists, Dojima Yin returned the folder to his assistant, "Sena, go contact the warehouse. If they don’t have the stock, then contact the suppliers. Make sure that all the ingredients needed by the instructors are prepared by noon!"

"Yes!"

Sena Hikari left.

"Ahem."

Dojima Yin then spoke into the microphone, and his meaningful words resonated throughout the venue:

"The next topic will begin at five o’clock in the afternoon. Until then, it’s a break time. Everyone, please take a good rest!"

Immediately, a group of students in the venue let out cries of lament.

"The training isn’t over yet!!!"

...

Hotel kitchen.

Xia Yu waved off the group of assistants arranged by the hotel and turned to smile at Liangzi Lina, whom he had summoned.

"Miss Liangzi, for this banquet, could you be my assistant?"

He made a request that he himself felt was excessive.

"No problem."

But Liangzi Lina agreed effortlessly. She had already taken off her sunglasses, now hanging on her collar.

"Minister Shinohara assigned me the task of guiding you during the training and meeting any of your needs," she said with words that could easily be misinterpreted.

Xia Yu, however, had no unnecessary thoughts, his mind fully immersed in the world of the "Rising Dragon Dumplings" recipe.

He had received a small task to compete with Shigong.

The reward was 1,000 Fame Points, a small prize, but better than nothing, just enough to supplement the Fame Points he used up in learning the "Rising Dragon Dumplings" recipe and acquiring glowing cuisine.

Indeed.

In just a few days, despite constantly communicating with the Chef God Space, his pastry skills, especially in the ’kneading dough’ technique, had not made significant progress, so Xia Yu simply bought a "Basic Pastry" Skill Book.

Moreover, learning "Basic Pastry" unlocked several new fundamental skills:

’Mixing Dough,’ ’Kneading Dough,’ ’Making Wrappers,’ and ’Shaping.’

Mixing Dough involved combining flour and other ingredients like water, oil, and eggs to make dough, much like knife skills, with profound intricacies.

Kneading Dough related to ’timing and intensity,’ the second critical step after mixing dough.

As Logan, the Pastry King of Chinese Cuisine, said, the essence of pastry skills lay in ’Mixing Dough’ and ’Kneading Dough.’ The handling of the dough revealed the pastry chef’s competence.

In short, the pastry field was worth the effort for Xia Yu to explore.

According to traditional Chinese classification, the culinary profession was broadly divided into "Red Table" and "White Table."

The so-called Red Table referred to the typical chefs familiar to many, under whose hands China’s eight major cuisines evolved to modern perfection.

White Table, on the other hand, referred to those specializing in pastry and related noodle work, not engaging in stir-fried dishes.

White Table chefs handled cakes, pastries, and internally divided into major and minor assignments.

Major assignments covered large volume pastries, including handmade noodles, buns, steamed bread, flower rolls, and dumplings, while minor assignments focused on banquet desserts.

In modern times, the pastry field further split into Chinese and Western pastries. Of course, in Neon, there were also traditional Japanese pastries.

In the pastry field, even childhood sweethearts could become Xia Yu’s mentors.

That was a girl proficient in Western pastries, and Japanese confections, and even had some knowledge of Chinese desserts. Xia Yu used to worry that her culinary world was too narrow, but after learning "Basic Pastry" from the system, Xia Yu discovered that he was the one with the limited view.

Looking back, Master Jie, acclaimed as the ’First Pastry Chef of the Mainland,’ and Logan, the Pastry King with formidable strength, both shone brightly in the culinary world of their time, earning countless people’s recognition and respect.

Back to the topic.

Now, about the last two pastry skills, ’Making Wrappers’ and ’Shaping.’

’Making Wrappers’ involved making skins for dumplings, wontons, and similar pastries. This was a narrow definition, as advanced techniques in Western pastries like mille-feuille also applied ’making wrappers’ fundamentals.

Even out pressure, appropriate thickness, and uniform size.

That’s the summary of ’Making Wrappers’ fundamentals. It sounds simple, but once you pick up the rolling pin, you’ll realize the subtleties involved.

As for ’Shaping,’ it involved using folding, gathering, and other methods to shape dough skins around the filling and form various pastry shapes, requiring both dexterity and dedicated practice on the chef’s part.

These days of diligent practice were not without gains for Xia Yu.

At least, in making the skins needed for "Rising Dragon Dumplings," he barely passed. The dumplings, once steamed, would neither break nor lose their shape. They even exhibited a visually striking standing effect.

However, to make the dish "glow," Xia Yu still needed to explore further in the pastry field.