Bab 171: Chapter 170 The Fastidious Foreigner

Upon hearing Mr. Seibel say so, the host seemed not quite to understand and asked, "Mr. Seibel, what do you mean by that?"

"I believe that an excellent chef should not only possess cooking skills but should also be able to distinguish the quality of the ingredients themselves. Let's take your fish for example, the same braised fish dish, cooked by the same chef and even under completely identical conditions in every aspect, would the taste necessarily be the same? No, no, high-quality ingredients have a natural advantage! As far as I know, in Huaxia, chef apprentices don't get to cook right away, they must first learn to select ingredients, and that's the reason."

As Mr. Seibel spoke, he deftly picked up a small slice of braised carp with his chopsticks, choosing not the boneless belly but a tender piece of flesh beneath the fish's eye.