Chapter 214: Collision with Graduates
After about an hour of travel, the car came to a slow stop.
Stepping out of the car and looking at the majestic skyscraper in front of him, Hachiman raised an eyebrow.
"You must be Hikigaya-kun, as mentioned by Chief Nakiri."
At that moment, a hearty voice echoed, and Hachiman turned to see a tall man in a suit standing at the hotel entrance.
With a robust physique that even the suit couldn't conceal, his closely-cropped hair revealed distinct contours. Under flame-like eyebrows were piercing, vibrant eyes.
This person was Gin Dojima, the Head Chef and a member of the Board of Directors at Totsuki Resort.
"You must be Dojima-senpai, right?"
Walking up to him, Hachiman smiled and nodded.
"Haha, don't call me 'senpai.' I've heard from Chief Nakiri that your culinary skills are not inferior to mine." Gin Dojima laughed heartily.
However, upon hearing his laughter, Hachiman felt something was off.
Muda! Muda!
Weak, weak.
Kono Dio Da!
The world!
Unfamiliar sounds echoed in Hachiman's ears, but he quickly dismissed them, maintaining his smile.
"Haha, not at all. I don't have the confidence to surpass you, Dojima-senpai."
Dojima naturally caught the undertone of Hachiman's words.
Not confident to win, but also confident not to lose.
If it were the high school days, Dojima would have definitely couldn't resist challenging Hachiman, but now, in his middle age, he has become much more composed.
"Alright, let's get down to business. The other graduates have already arrived, so let's briefly discuss various matters during our stay and training." After saying this, he walked ahead, leading the way.
"Sure." Hachiman nodded and followed behind Dojima.
The two took the express elevator and arrived on the 18th floor.
Guided by Dojima, the host, they entered an elegantly decorated hall. Inside, around two to three dozen people were scattered, some chatting in groups, others meditating. However, without a doubt, each person emitted an aura of competence that students typically lacked.
Evidently, these were the outstanding graduates from various years at Totsuki.
Hearing approaching footsteps, everyone instinctively turned their gaze toward the entrance.
Dojima returned with a young boy around sixteen or seventeen by his side.
This surprised them a bit. Many among them had received early information that for this training, Chief Nakiri had specially invited someone with profound culinary skills as a guest lecturer, in addition to the graduates. However, looking at Hachiman's young face, it was hard to discern advanced culinary skills.
Could it be the type that looks young but is highly skilled?
A thought emerged in the minds of a few graduates.
At this moment, Dojima took the initiative to speak, "This is the guest lecturer for our training, Hikigaya Hachiman."
Upon hearing the introduction, the group of Totsuki graduates exchanged puzzled glances.
However, Hachiman took the initiative to continue.
"Hello, everyone. I'm Hikigaya Hachiman, a second-year student from Sobu High School. I've been invited here by Chief Nakiri because he thinks my cooking skills are passable. I'll be serving as a guest lecturer. I hope to receive guidance and support from all of you in the coming days."
Surprisingly, he was a current high school student and not even from Totsuki.
If it were Totsuki students, they might have been more accepting since they had heard about many of the current Elite Ten members.
For instance, the current first seat of the Elite Ten, Eishi Tsukasa, was known for his outstanding culinary skills, and even these graduates had heard about him. He wouldn't be inferior to them just because he had recently graduated.
Initially, they had speculated that the guest lecturer might be Eishi Tsukasa, the current first seat. However, that speculation was now shattered.
The person who arrived wasn't Eishi Tsukasa, not even a student from Totsuki. Instead, it was a student from another school. Some among them found it hard to accept.
"A high school student as a guest lecturer?" A man with red hair, sharp glasses, and an intimidating gaze spoke up. He didn't hide his disdain as he pushed up his glasses, fixing an oppressive look on Hachiman. "And not even a student from Totsuki? Don't play jokes on us, Dojima-senpai!"
His voice silenced the room. Even though he was the only one speaking, many graduates shared the same sentiments.
"Well, Kojiro, calm down."
Fortunately, at this moment, Dojima intervened to diffuse the awkward situation.
"Hikigaya-kun, let me introduce you. This is Kojiro Shinomiya, the first seat of the 79th generation Elite Ten at Totsuki, and also the head chef at the renowned French restaurant, Shino's, in Paris."
Hearing the introduction, Hachiman nodded in understanding.
Just as he expected, this guy was Kojiro Shinomiya, known for his unpleasant tone and abrasive personality. He was overly obsessed with perfection, demanding that employees follow recipes precisely and not allowing any deviations.
It's precisely because of this reason that, in the original story, Megumi Tadokoro was expelled for secretly altering his recipes, sparking the private battle with Megumi and Soma.
Despite his unpleasant personality, his culinary skills are unquestionable, specializing in French cuisine, particularly excelling in the cooking and handling of vegetables, earning him the nickname "Magician of Légumes."
After being influenced by Megumi and Soma, he later became a mentor to Soma and Megumi, becoming a positive character.
"Hello, Shinomiya-senpai!"
Although he was rebuffed by him, Hachiman still smiled and greeted him.
However, the disagreeable Shinomiya showed no gratitude and continued, "If you really want us to accept you, show us your cooking. Let your skills speak for themselves!"
"Uh, but..." Dojima hesitated and spoke up.
"Dojima-senpai, Kojiro is right. If you want us to be impressed, you have to demonstrate your skills." A tall, handsome blonde man interrupted him.
This man was Donato Gotoda, a graduate from the 80th generation at Totsuki and currently the head chef at the Tesoro hotel.
"I also agree with Kojiro's statement." A stern-faced man with squinted eyes added.
This man was Hitoshi Sekimori, the head chef at Ginza Hinowa Sushi.
"That's right, Dojima-senpai. I share the same opinion. Since Hikigaya-kun was recommended by Chief Nakiri, he must have outstanding culinary skills. After all, cooking is the most direct way to showcase culinary talent, and I believe he won't refuse, right?" With a dignified and charming appearance, Hinako Inui, also known as "The Mist Empress," said with a squinted smile.
"I happen to be a bit hungry now. Why don't we ask Hikigaya-kun to make some dishes to fill our stomachs?" She even touched her small belly, wearing a pitiful expression.
"I'm hungry too," another woman chimed in. Seated with an emotionless expression, she was Fuyumi Mizuhara, also a graduate from the 79th generation, just like Shinomiya.
The other graduates remained silent, their expressions mirroring a shared curiosity about Hachiman's qualifications as a lecturer.
"Well, since that's the case, let's ask Hikigaya-kun to prepare a few dishes. It's a perfect chance for him to showcase his skills. And not just Hikigaya-kun; why don't each of us make two dishes? Consider it a solution for everyone's breakfast," Dojima suggested.
The graduates accepted the proposal without objection.
However, Hachiman couldn't help but roll his eyes discreetly. Despite Dojima's seemingly supportive words earlier, he was convinced that this seemingly righteous guy was the mastermind behind this scenario.
In the original story, it was no different. Kojiro Shinomiya gradually fell into the trap, agreeing to the private Shokugeki with Megumi.
As the saying goes—not only beautiful women cannot be trusted, but also men with honest faces
A friendly face conceals a sinister heart, and that perfectly describes Dojima Gin.
This suits Hachiman's taste, as he isn't one to engage in lengthy conversations. He prefers proving himself through culinary skills in a simple and straightforward manner.
With a decision made, everyone followed Dojima to a spacious kitchen designated for testing students.
"This is one of the kitchens used for assessing students, and the space is more than sufficient."
Hachiman observed the kitchen, appreciating the well-equipped facilities. It truly lived up to the standards of Totsuki Resort.
The kitchen was enormous, easily the size of two or three basketball courts, with all the necessary equipment.
The graduates quickly decided on the dishes they would prepare and began instructing assistants to gather ingredients.
"Dojima-senpai, could you arrange for someone to help me prepare the required ingredients..."
Hachiman, having decided on his dish, approached Dojima and listed all the utensils and ingredients he needed.
"Red snapper, ice, flour, crab roe, eggs..."
Does he also need sashimi and dough?
Hearing Hachiman's requested ingredients, the experienced Dojima immediately guessed the dish he intended to make. Waving to a kitchen assistant, he instructed them to prepare the necessary materials.
Many graduates were now busy at work, and the original kitchen staff efficiently transported ingredients.
Soon, the rhythmic sounds of knives hitting cutting boards and the sizzling noise of ingredients hitting the pan began to intertwine throughout the kitchen.
After about ten minutes, the kitchen assistant responsible for helping Hachiman returned.
This assistant wheeled in a cart carrying a large fish tank, inside of which swam a lively sea bream.
"Oh, Hikigaya-kun, are you making sea bream sashimi?" Seeing the sea bream, Hinako, who had been observing, spoke up.
"That's right. This is one of the dishes I'm preparing." Hachiman smiled but didn't immediately handle the sea bream. Instead, he turned his attention to the dough.
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Chapter 215: I Have Special Noodle Kneading Skills
Although he was kneading the dough, Hachiman didn't use a drop of water. Instead, he chose to use eggs as a binding agent.
Witnessing him swiftly crack eggs into the mixing bowl, Hachiman soon added over a dozen eggs. Then, rolling up his sleeves, he began to draw circles in the flour pile with both hands.
Starting from a small center portion, his hands circled wider and wider, gradually incorporating the surrounding flour. The loose flour slowly converged into a light yellow dough.
Once the egg liquid and flour were thoroughly mixed, Hachiman's movements changed. His hands followed a certain sequence and frequency, patting and kneading the light yellow dough in front of him.
A series of "pat pat pat" echoed in the kitchen.
This naturally attracted the attention of other graduates, but when they saw Hachiman simply kneading dough, many of them wore mocking expressions.
To them, kneading dough was just that, and making such a big sound seemed like seeking attention.
However, a few graduates skilled in dough, and Dojima, who hadn't yet started, seemed to recognize something and fell into contemplation.
This should be a special noodle kneading technique.
Before long, Hachiman stopped his hands. In the mixing bowl, a smooth and round light golden dough appeared, and there was not a trace of flour residue on his hands.
Poking it with his fingers, the dough felt incredibly soft, and it was impossible to tell that no water had been used.
Feeling the elasticity under his fingers, Hachiman nodded and covered the mixing bowl with plastic wrap, allowing the dough to rest for a while.
During the resting time, he didn't idle. Hachiman tossed a large piece of marbled pork onto the cutting board.
Then, holding a cleaver in each hand, as if equipped with electric motors, he rapidly chopped the pork.
The collision of the cleavers with the cutting board echoed loudly.
This made many graduates skilled in Western cuisine furrow their brows because Western cuisine emphasizes elegance. In their eyes, Hachiman's cooking method seemed somewhat barbaric.
However, when they glanced at Dojima, who was holding his arms, they didn't dare to say much and continued with their own cooking.
Hachiman, unaffected, quickly turned the large piece of pork into minced meat. Adding chopped scallions, ginger, and pre-prepared seasonings like cooking wine, he swiftly mixed everything together.
Now that the dough had finished resting, he took out the slightly expanded dough from the mixing bowl. Poking it with his fingers again, the dough had become even softer and more elastic. Satisfied with the remarkable elasticity, Hachiman nodded.
He divided the dough into several sections, rolled them into long strips, then, wielding the cleaver, he swiftly cut the "noodles" into uniformly sized pieces.
Accepting it, Hachiman picked up the rolling pin and swiftly rolled out the dough. In no time, the small dough pieces transformed into uniformly sized and thin dough wrappers.
Setting aside the rolling pin, he picked up one piece of dough wrapper. Hachiman spread an even layer of minced meat on it, then wrapped a bit of orange-colored substance inside. He pinched the edges of the dough to create a decorative pattern like a dumpling, filled it with more meat, and finally sealed the dumpling with a spoonful of black crumbs.
That way, a dumpling was folded, and Hachiman repeated the process, turning all the dough wrappers into dumplings. Eight dumplings in one steamer basket, six baskets stacked together, were then placed in the steamer.
At this moment, many graduates had finished their own dishes. Plates of exquisite dishes were arranged on the table, resembling a buffet, ready for anyone to serve themselves.
However, instead of helping themselves, all of them stared at Hachiman's side. After all, their purpose was to verify Hachiman's culinary skills.
Despite being observed by these graduates, Hachiman showed no signs of nervousness. After approximately ten minutes, the first stack of six steamer baskets full of dumplings was steamed.
He grabbed a few plates, arranged four dumplings on each, and placed them on the central table.
"All right, seniors, please enjoy. These are my Three-Egg Dumplings," Hachiman turned around and smiled slightly at the group of graduates.
As the freshly steamed dumplings were placed on the table, a slightly pungent aroma wafted through the hall, catching the attention of many graduates.
Due to the recent steaming, the sound of dumplings and the accompanying warmth filled the hall. Many graduates caught a whiff of a slightly pungent aroma.
It was Dojima who approached the table first, picked up one dumpling from the plate, and remarked, "This should be Century Egg."
"Exactly, it's Century Egg. Originally, I was worried we wouldn't have this ingredient, but indeed, being the Totsuki Resort, they even have such niche ingredients in stock," Hachiman smiled and nodded.
Given that Century eggs are rarely consumed in China, Hong Kong, Taiwan, Thailand, and other Southeast Asian countries, and in other parts of the world, Century eggs have even been voted as one of the world's most unappetizing foods, Balut shares a similar reputation.
"That's natural. The Totsuki Resort caters to guests from around the world, so we need to be well-prepared with various ingredients," Dojima explained proudly.
"This slightly stimulating aroma is quite enticing. Well then, I'll go ahead and try it," he said before taking a bite of the dumpling.
As he bit into it, Dojima's initially serious expression softened, replaced by a satisfied look one wears when savoring a delicious dish.
"I see, with the egg in the skin, crab roe in the filling, and century egg used for sealing—it truly is the Three-Egg Dumpling," he continued. "The soft skin, the savory meat filling with a hint of crab roe, and the slightly fishy flavor from the century egg provide a tremendous stimulation to the taste buds. The taste of these three eggs creates a symphony of flavors in the mouth. It's truly fantastic."
Hearing Dojima's somewhat exaggerated praise, many graduates wore expressions of skepticism.
As they approached the dining table, they each took a dumpling and bit into it, revealing expressions similar to Dojima's.
"Wow, the burst of freshness from the crab roe as you bite down is just amazing," said Hinako, gently caressing her cheek with a face filled with delight.
"Exactly, although I've never had century eggs, the slightly fishy taste, combined with the freshness of the crab roe, and the soft egg skin, acts as a perfect harmonizer between the two. It's truly a masterpiece," Donato praised.
Not only them, but other graduates who tasted the Three-Egg Dumpling couldn't stop praising it, leaving some graduates who hadn't grabbed one with an eager expression.
Just then, Hachiman's second batch of dumplings was also served on the table.
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