Food Wars, My Dishes Don't Just Shine

This flavor is like a ray of sunlight piercing through the thick curtain of sweet and sour sauce, stimulating a subtle stinging sensation on the tip of the tongue, giving the originally straightforward sweetness a sudden depth.

At the same time, the astringency of tannins, unique to citrus fruits, briefly tantalizes the taste buds, which ironically allows the subsequent meaty aroma to emerge more clearly.

Bai Yuan also tasted the orange peel bits in the sweet and sour pork, and then explained in professional terms that he had read about them in his biology book.

Putting orange zest in sweet and sour pork is an absolutely brilliant idea; Alice Nakiri truly is the woman who inherited his culinary skills.

He also likes to add fruit or fruit scraps to his dishes to enhance the flavor.

Lemon zest is good for seafood, while lime zest is good for cocktails and some Southeast Asian dishes.

Grapefruit zest is great for salads and chocolate desserts, while apple zest is perfect for beef stew in red wine. Pineapple juice, on the other hand, can be used to tenderize meat, whether in today's sweet and sour pork or in roasted meats.

Fruits are natural ingredients, and their status in the culinary world is no less than that of spices such as star anise and bay leaves.

"In addition, orange zest contains limonene. These volatile oils, like invisible feathers, gently sweep away the greasy feeling accumulated in the mouth, reset the sensitivity of the taste buds, and make you want to eat a couple more pieces!"

Watching Erina Nakiri reach for the sweet and sour pork with her chopsticks, Alice Nakiri added the last part that Shirabuchi hadn't explained.

As a molecular gastronomy master, Alice Nakiri has an excellent understanding of the components in fruits and their effects in different ingredients.

This is also an important basis for her ability to flexibly apply flavors to various dishes.

"Alright, take the braised pork and sweet and sour pork out. Erina, eat a couple of pieces, save room for the rest. I made a lot."

"receive."

Upon hearing Bai Yuan's words, Erina Nakiri responded and accepted the braised pork he offered.

Alice Nakiri wasn't the only one who hadn't eaten meat for a week; she was too, which is why she greedily ate two extra pieces of sweet and sour pork when she saw it.

"My broth is almost done cooking, about five more minutes."

Putting the notebook back in her pocket, Hisako Shinto looked at the meat soup in front of her and whispered.

Although there was a layer of plastic wrap between them, the rich aroma of the broth oozing from the corners allowed her to judge the condition of the soup.

A rich, fresh aroma wafts out, making you want to lean in and take a deep breath.

"Just do a little bit of preparation and it'll be ready to serve. We'll wait for you outside."

"it is good."

After another flurry of activity, Hisako Shinto brought the pork soup outside.

He then jogged to the kitchen to wash his hands, put the bowls and chopsticks on the table, served soup to everyone, and only after that did he sit down next to Erina Nakiri.

"Cheers! To celebrate everyone passing the first round of assessments!"

Seeing that everyone was seated, Bai Yuan raised the drink in front of him.

"cheers!"

Before her was a glass of cola that Erina Nakiri had poured for her beforehand. Hisako Shinoto also raised her glass, and then the four glasses gently clinked together in the air.

The dinner party officially began.

Pairs of chopsticks kept landing on the dishes, then returning to their respective bowls, and the abundant food visibly disappeared.

Because it was so delicious, Erina Nakiri and the others' cheeks became chubby.

Often, before you can even swallow the dish in your mouth, another dish will be in your mouth, and the combination of several meat dishes creates a surprisingly harmonious flavor.

Although most of the time it only achieves the effect of one plus one equals two, you can occasionally taste a surprise. For example, when you chew braised pork with preserved mustard greens and deep-fried meatballs together, the flavor will be more intense.

"Professor Bai Yuan, I heard you're planning the second round of field training. How's the progress? Is there anything I can help you with?"

After feeling slightly full, Erina Nakiri suddenly spoke up, inquiring about the progress of the second round of field training from Hakugen.

"It's still in the development stage, but we already have an initial outline. Do you have any suggestions?"

Upon hearing Erina Nakiri's question, Shirabuchi picked up a piece of braised pork and put it in his mouth, asking with a curious expression.

The other party suddenly brought this up, so they must have something in mind. It just so happens that his current plan is only in its initial stages, so it wouldn't hurt to borrow a few good ideas from him.

"Traditional field training involves sending chefs to help out in restaurants where problems arise, thereby honing students' ability to adapt to changing circumstances."

Furthermore, this way, even if there are losses during the training process, they will all be within a controllable range.

The first round was in pairs, the second round in solo teams. The common thread was satisfying the head chef. Frankly, this assessment method is incredibly outdated!

Following Bai Yuan's words, Nakiri Erina pointed out the shortcomings of the current field training: the overlap between the first and second rounds was too high.

While it appears to be a gradual increase in difficulty, the actual training effect is not that good.

"You're right. To put it simply, the training program that Totsuki currently has is just that: senior members mentor newcomers."

This allows students receiving academic education to experience mentorship and gain practical experience by working in restaurants.

This idea is good, but it's a bit too idealistic.

Even among formally apprenticed masters and disciples, there's often a tendency for them to hold back some skills; how much more so for these temporary partnerships.

Bai Yuan revealed the truth: combinations like Shinomiya Kojiro and Yukihira Soma are ultimately rare.

Many teachers, fearing for their jobs, will hold back even if they reluctantly agree to teach.

They only wanted me to teach, so they figured that teaching them things they had already learned should also count as teaching. With that mindset, everyone just went through the motions without putting in any real effort.

“What you said makes a lot of sense. In fact, Totsuki discovered this problem a few years ago.”

Among the new generation, unless they are exceptionally talented, even after graduation they will only reach the level of a first-class chef, and will never be able to advance to the level of a master chef.

Erina Nakiri sighed as she ate her food.

As the future headmaster of the academy, she had already begun handling matters related to Totsuki Academy back in junior high school, which led her to discover the source of Totsuki's problems.

These seemingly powerful restaurant companies in Japan are actually not very reliable. In other words, they can rely on Totsuki Culinary Arts, but they can also rely on others.

It's simply a matter of whoever is stronger gets to rely on them.

"There is only one reason for this: the students' bond with the school is not strong, and many of the expelled students even harbor hatred towards Totsuki."

When the topic came up, Bai Yuan's voice was deep and somber.

Because Totsuki Academy implements an elite education system, many underachievers are forcibly expelled.

Among these people, some lack talent, while others are late bloomers. Every year, a few bright stars fade into obscurity, and some find new opportunities after dropping out of school.

These chefs who have grown through new experiences have very low, or even negative, favorability towards Totsuki, making them a very unstable factor.

Of course, the Totsuki family is large and powerful, and they don't care about these chefs who are hostile to Totsuki. After all, how can an ant shake a tree?

However, for Totsuki's rule over Japan, these expelled students and chefs who grew up using the traditional master-apprentice system were destabilizing factors.

Imagine that Totsuki Culinary Academy wants to monopolize a region's business with its cuisine, and then a former expelled master chef, or even a top-tier chef, suddenly appears...

Given that most of Totsuki's graduates have historically disobeyed its directives, Totsuki's control over the Japanese culinary world will only weaken further.

As one thing rises and the other falls, it's possible that in another one or two hundred years, Totsuki will be replaced by a new culinary organization, truly becoming a thing of the past in the Japanese food world.

"Does Professor Bai Yuan have any insightful opinions?"

Erina Nakiri understood this as well. It was something that she, as the next commander-in-chief, should consider, but it was just that such an important responsibility had been placed on her shoulders.

To be honest, she was finding it hard to handle.

It should be said that no fifteen or sixteen-year-old girl could withstand this.

Even though she received management education from a young age, she could only maintain the status quo in the face of this situation and try to expand the advantage of Totsuki.

This is the real reason why Far Moon has been constantly expanding its territory in the past two years.

They continuously acquire shops through food battles, then dispatch graduates from Totsuki Academy to manage them.

Totsuki Resort is Totsuki's most successful culinary empire, built over decades!

"Cultivate our own chefs and optimize the elimination process."

"Empty the ranks of chefs in key positions, then leverage the price advantage of raw materials and the superior taste of the cuisine to gradually erode local power. Finally, recruit and win them over, making them unofficial personnel to continue assisting Totsuki in expanding its territory."

Today, Totsuki Academy employs an extreme elitist education system, producing only a handful of students throughout the year.

These students all went their separate ways after graduation, and it would be quite remarkable if even one out of five was willing to stay and work in Totsuki.

This has led to the current situation where no one is available in the distant moon.

Apart from Gin Dojima, who stayed at the Totsuki Resort, there is no other chef of the highest rank or above.

Everyone either went out to open their own shops or joined large restaurants.

Because the knowledge gained from the Far Moon arc can only allow them to grow to the Special Grade, there is no benefit in staying there any longer.

"What you said makes sense. While ensuring high-end combat power, cultivating a core force that will not leave Totsuki is indeed a very good solution."

However, if that's the case, then we absolutely cannot let students go to shops owned by graduates...

As she spoke, Erina Nakiri's voice grew softer and softer.

Sending chefs to graduates means that those who perform well will inevitably be recruited, and the recruited students generally won't refuse.

After all, getting a job after graduation and working alongside a big shot is a rare opportunity for them.

In other words, Totsuki personally pushed away all the students who should have stayed.

"If we follow your method, we can indeed extend the lifespan of the distant moon by another hundred years."

Totsuki Academy is the culmination of the Nakiri clan's efforts and has a history of over a century.

If possible, Erina Nakiri and Alice Nakiri would naturally hope that it could be passed down forever, for a hundred years or a thousand years without interruption!

"I'm entrusting the planning for this field study to you, Professor Bai Yuan!"

As if remembering something, Erina Nakiri turned her gaze to Shirabuchi and said sincerely.

"Don't worry, I already have the teaching outline in my mind. Next is the simulation."

Senzaemon Nakiri entrusted this task to him, most likely with the intention of getting his help, which is why Hakugen took it very seriously.

After all, Totsuki Culinary Arts is an important ally of the Dark Cuisine world in Japan. Whether it is Erina Nakiri or Alice Nakiri who becomes the head of Totsuki Culinary Arts Arts in the future, it will be a good thing for him.

Furthermore, he had slept with the two most promising heirs of the Nakiri family, making him, in every sense, a son-in-law of the Nakiri family, and it was only natural for him to share their burdens.

"simulation?"

Erina Nakiri looked puzzled by Bai Yuan's words, her big eyes filled with confusion.

"Before the plan is officially implemented, a pilot program is conducted to verify the feasibility of the method. Before the state promotes a new plan, a certain city will be allowed to implement it first to minimize the risks."