The story begins in Food Wars, when Alice took him home.

Bai Yuan put his hands behind his head, looked at the back of Alice's head for a while, and then looked up at the sky. He was a responsible man, and if he really did that, he would never leave so easily.

Furthermore, once a person has a bond, it's like having a weakness.

"We'll see..."

Thinking this, Bai Yuan closed his eyes and sighed. The two of them quickly disappeared into the moonlight.

As night fell, Bai Yuan wrote down the training plan by lamplight, while also clearing out the day before the competition, deciding to leave it for Nakiri Alice to rest and recharge.

Just like a bowstring will eventually break if it's always taut, people need to relax after training in order to perform better in competitions.

"Okay, that's all for now. I also need to study molecular gastronomy more deeply, otherwise I really won't have anything to teach that girl."

Bai Yuan closed his notebook, got up, and went to bed. A lot had happened these past few days.

I never expected to meet a five-star chef in such a small place as Denmark.

Thinking back to when they entered the Food Wars Bureau, the director of the Food Wars Bureau happened to come in from the door. Upon seeing Thoth, he immediately went up to greet him and then followed him with a smile throughout, his expression and tone extremely respectful.

It seems that the first thing to do after leaving Northern Europe is to take the exam to become a master chef. Once you have status and position, many things will become easier.

besides…

All sorts of thoughts flooded his mind, densely packed, and Bai Yuan soon felt sleepy and fell asleep before long.

During this time, Alice Nakiri came to the room once, carrying a pillow, but seeing that he was asleep, she quietly left.

The next day, at six o'clock in the morning.

"Although you are using molecular gastronomy techniques, you still can't forget the basics. The combination of dishes and the fusion of their flavors are all based on the most basic things."

Bai Yuan laid out a catalog of ingredients from Denmark in front of Alice Nakiri and said with a serious expression, "The most difficult part of molecular gastronomy isn't using machines, but rather the combination and use of various ingredients."

Every ingredient has a different flavor. Stir-frying is simply about combining various ingredients to let their flavors blend together, thus achieving a brand new taste experience.

"I think my food combination was pretty good, and the dish tasted pretty good too..."

Alice Nakiri said weakly, somewhat puzzled. Molecular gastronomy was her specialty, and she had truly created dishes of the highest caliber.

"Don't try your innovative dishes yet. Try going back to the basics and reconstructing all the basic Danish dishes with molecular gastronomy. Start with simple dishes and let molecular gastronomy show its uniqueness."

Seeing Alice Nakiri constantly trying new dishes and experimenting with various methods, Shirai stopped her. Although each dish she made tasted pretty good, it didn't serve the purpose of practice at all.

Alice Nakiri didn't truly understand all the ingredients; everything she did was based on experience, which wasn't a problem in itself. The key issue was that her experience was limited, and she didn't have many practical applications.

While it's possible to create molecular gastronomy dishes that taste above average, to go further, one must return to the basics.

Start from scratch, destroy and then build!

"Let me demonstrate this to you. This is a new technology that I just developed. Let's take your initial grilled cod as an example. First, use a sous-vide cooking technique to cook it thoroughly inside and out."

Next, miniature lemon butter foam is created using spheroidizing technology, which is then placed on the fish and grilled with a blowtorch.

This allows the fish to develop a layer of caramelized brown on the surface, adding depth to the texture, while also melting the lemon butter foam, altering its flavor profile and creating a more perfect synergy with the grilled cod.

As Bai Yuan spoke, he began to prepare the fish. Due to time constraints, he cut the cod fillets into bite-sized pieces. This way, they would be thoroughly cooked inside and out in about ten minutes.

During the break, he prepared lemon butter foam, quickly made it using a molecular gastronomy machine, and then set it aside for later use.

Because it was fresh cod and time was limited, Bai Yuan didn't plan to add anything else. With just these few ingredients, the freshness and flavor could be fully brought out.

Fifteen minutes later, under Alice Nakiri's unwavering gaze, a dish radiating a faint golden light was placed in front of her.

"Try it and tell me how this dish differs from yours."

With a solemn expression, Bai Yuan looked at Nakiri Alice, his voice calm, yet it sent cold sweat down her forehead. There he was! The incredibly strict Master Bai Yuan!

Chapter 52 The Future of Molecular Gastronomy

"The cod is exceptionally tender due to slow cooking at a low temperature, while its appearance is enhanced by the caramelized aroma from being grilled over an open flame with a blowtorch."

As the lemon butter foam melts over the flames, its flavor becomes exceptionally rich and blends perfectly with the cod underneath!

Although it's presented in the style of molecular gastronomy, it doesn't feel like molecular gastronomy at all. How come?!

After saying this, Alice Nakiri looked up at Bai Yuan, her eyes full of doubt, hoping to get an explanation from him. This dish in front of her was really overturning her understanding!

"This was just an idea I had yesterday: what kind of taste experience would be brought about by secondary cooking of molecular gastronomy?"

Picking up his knife and fork, Bai Yuan put the cod meat that Alice Nakiri had left behind into his mouth, a faint look of surprise flashing across his face.

The dish tasted better than he had expected.

It seems that molecular gastronomy's two-stage cooking method is feasible! Wait a minute? Thinking about it carefully, it seems that people thought of this hundreds of years ago.

"Tofu…"

Bai Yuan muttered to himself, feeling a sense of admiration for the wisdom of his predecessors. The things he had painstakingly thought of had already been considered by them.

"What? Master, you're speaking in a language I don't understand again."

Because Bai Yuan subconsciously spoke in Chinese, Nakiri Alice couldn't understand at all. At this moment, she only felt that her master was amazing, as he could actually cook molecular gastronomy a second time after it was already completed!

Although it's just simple flame grilling, this opened the door to secondary cooking in molecular gastronomy! It's a true revolution in the world of molecular gastronomy!

"I'm talking about tofu. Tofu is made by boiling soybeans into soy milk, adding gypsum powder, and then pressing it into a mold with a heavy object. It can be said to be the earliest form of molecular gastronomy!"

For many dishes, tofu is simply an ingredient. In other words, the idea of ​​re-cooking prepared molecular gastronomy food to create entirely new and delicious flavors has been around for hundreds of years.

Bai Yuan explained with a wry smile that when it comes to food, his charming ancestor was far more capable than him. The idea of ​​making tofu from soybeans was definitely the brainchild of a brilliant chef!

Going from 1 to 10 is easy; going from 0 to 1 is difficult.

"Oh right, and there's also tofu from China. It's definitely one of the earliest examples of molecular gastronomy, and it can be made into all sorts of other dishes. The most famous of these is Sichuan's Mapo Tofu!"

Hearing Bai Yuan's words, Nakiri Alice belatedly realized what he meant, and then became somewhat excited. Mapo tofu is a famous dish that has been passed down through the ages! What about her? If she continued her research, could she also create a dish that would be remembered for all time?

"Let's just follow this direction for now. In any case, there's definitely no problem with the secondary cooking of molecular gastronomy."

Bai Yuan made a decision, instructing Nakiri Alice to continue her research along this path, assuring her that as long as she persisted, she would surely achieve something in the future.

"Great, it just so happens that my molecular gastronomy skills have also reached a bottleneck, and I probably won't be able to break through it in the short term. This might be a new way out!"

Alice Nakiri's voice revealed a hint of excitement. She had been stuck at the first-class chef level for a long time. She had participated in the special chef assessment once, but ultimately failed.

At the time, she had doubts about the limits of molecular gastronomy. It wasn't until Bai Yuan used molecular gastronomy to create a dish that continuously shimmered and flowed light, proving the limits of molecular gastronomy, that she calmed down and continued her research.

Bai Yuan's success made her realize that she was just an incredibly naive person.

"It's getting late, it's about time to go to the restaurant. Now you can practice and study, this is the first time molecular gastronomy has been presented."

After glancing at the clock on the wall and having some research and discussion, it was now 8 a.m. The restaurant would make some more preparations and then catch the morning peak, when there would be the most customers.

After yesterday's setup, the restaurant will definitely be busier today. Although it's a completely new style of cuisine, the Nordic culture is open-minded, so acceptance shouldn't be too low.

"Great! This is getting exciting!"

Alice Nakiri clenched her fists slightly and raised the corners of her mouth, looking full of fighting spirit. Clearly, she was eager to try the new direction that Bai Yuan had pointed out to her!

If she can master this technique, she might be able to create dishes that will be passed down through the ages!

Then keep it up!

Three days passed in a flash, during which Alice Nakiri stayed in the restaurant cooking and conducted various molecular gastronomy experiments.

With the help of extensive practice, Alice Nakiri has now basically mastered the methods of molecular gastronomy secondary cooking.

"The day has finally come! Apart from my master, I have never competed with a master chef before, especially on such a stage under the spotlight. I feel my blood boiling!"

The Food Wars Arena is a circular building with the stage in the center where the two sides compete. Outward from the center are concentric circles. The inner circles contain various ingredients for the contestants to use, while the outer circles are where the audience seats are located.

Looking at the sea of ​​people in the Food Wars arena, Alice Nakiri felt goosebumps all over her body, and her breathing became heavy.

Nervous? No, more excited than nervous!

"Everyone feels this way when they participate in this kind of duel for the first time, but it's not a bad thing. Getting your blood pumping will make you highly focused, allowing you to unleash 120% of your usual fighting power!"

On the contestants' preparation bench, Bai Yuan patted Nakiri Alice on the shoulder to calm her down. Behind her, Nakiri Leonora was sitting on a chair resting, giving the two of them some time alone.

As Alice's parent, she naturally came to the competition to cheer her on.

"Is that so? Brother Baiyuan, do you think I can make it to the other side...?"

Upon hearing Bai Yuan's words, Nakiri Alice suddenly asked a question.

Their gazes were fixed on the center of attention, where two cooking stations were set up, surrounded by two rings of fresh ingredients, and beyond that, thousands of spectators, their faces beaming with anticipation.

Indeed, a food battle between master chefs is a very significant event in Denmark, a country with little entertainment. With the organizers' deliberate promotion, it naturally attracted a large number of people on this day.

"Welcome everyone to the Food Wars Arena! I believe you've all already heard the news. This time, the Food Wars Arena will be used by our [Nuoyu] Restaurant's Special Chef, Mr. Jancis!"

His rival is Alice Nakiri, the heiress of Nakiri International, who became a first-class chef at the age of 13! Miss Alice!

Meanwhile, on the field, the host enthusiastically hyped up the atmosphere with a microphone.

One of them is a master chef, and the other is a very high-status young lady who is rarely seen in daily life, and is also a first-class chef.

This kind of competition is full of exciting moments no matter how you describe it!

"Now, please welcome our two contestants!"

"Alice Nakiri and Jesse make their appearance!"

The host's voice was loud and clear, and it faded as he finished speaking.

Two light screens descended from the sky above the arena, displaying the names of Nakiri Alice and Jesse!

Food battle begins!

Chapter 53 Food War Begins! Hamburger Showdown!

"Go, Alice, use molecular gastronomy!"

Upon hearing the host's voice, Bai Yuan looked at Nakiri Alice, pointed towards the cooking station on the competition field, and said in a rather comical manner.

"I'm not Pikachu, but I'd like to have Brother Bai Yuan be my master."

Alice Nakiri gave Bai Yuan a subtle look, as if joking, or perhaps using an excuse to reveal her true feelings.

After saying that, Alice Nakiri didn't dare to look at Bai Yuan's reaction and left the preparation area without looking back. A few minutes later, she appeared on the arena below.

Bai Yuan stood on the high place, her heart stirred by her words, but her face remained expressionless as she quietly watched everything that was happening below.

"Don't just stand there like an idiot, come sit here. There's still plenty of room, it would be a shame if no one sat down."

Seeing Bai Yuan standing by the window looking down, Nakiri Leonora patted the spot next to her, wanting him to come and rest for a bit.

"I'll just watch from here. After all, this is Alice's first time facing off against a master chef. I need to observe every detail, judge its strengths and weaknesses, so that I can formulate a plan for her future development."