It wasn't Mark's fault. He had been in seclusion to perfect a dish he had created. Otherwise, he wouldn't have rejected the judges of the Bogus World Cooking Competition.
The news in the culinary circle was lagging behind. Moreover, he had left Spain before the competition started. Therefore, he didn't receive any news.
After arriving in China, Mark's Chinese wasn't very good and he couldn't understand Chinese news. He had been wandering around aimlessly for more than ten days.
Moreover, after the competition ended, Mark got lost in another city. If it wasn't for his nephew bringing him back to Chengdu, he wouldn't even know which city he would be wandering around in.
Different from Ju Man Lee, he quite agreed with the Chinese food culture and didn't believe that only Spanish food or French food were the best in the world. Therefore, he planned to take Yuan Zhou as a registered disciple if he performed well. By the way, he could learn more about Chinese food from his disciple. Perhaps, he could get some inspiration for new dishes.
Mark paused and turned to Juan, "Juan, you're talking about this shop, right?"
That's right. Mark's nephew was Juan. Ever since he settled down in The Kitchen God with Lin Wan, he didn't even return to his country, let alone his home.
The last time he called his home, his uncle was there. Therefore, he expressed his enjoyment in The Kitchen God.
Juan's original words were, "There are many delicious dishes in The Kitchen God, especially the French White Wine mussels. It's the best French food he has ever eaten. The head chef is a person with miraculous powers and he wants to settle down in Chengdu."
Of course, Juan couldn't control how Mark interpreted it. Of course, to be able to run all the way to China and get lost, it was only because of his cooking skills. The rest was up for debate.
"Head Chef Yuan is the best. His dishes are delicious," Juan nodded excitedly.
He had been chatting with his girlfriend, Lin Wan, and didn't notice his uncle being attacked.
Mark looked at his nephew's dumbfounded expression and resisted the urge to kick his uncle's butt. He turned around and asked solemnly, "This head chef looks very young. Is his culinary skills good?"
Alexandra said with certainty, "Yes, he is. He's the champion of this year's Bogus Cooking Competition, the most popular award that Head Chef Ju Man Li won in the past. He's also the one who took it this year."
Mark wasn't too surprised when he heard that. After all, the expressions of the few people just now had already explained the problem. It wasn't hard to imagine how powerful they were.
Of course, Mark didn't have the experience of being beaten by a Forbidden Spell Knife Technique, so he naturally thought that Yuan Zhou was at most twice as strong as the previous champions.
"I understand." Mark nodded.
In his heart, however, he was thinking that there was no hope for him to become an in-name disciple, and he did not know if there was any hope for him to become a direct disciple.
The reason he thought this way was because he had never experienced being rubbed against the ground by Yuan Zhou. You can ask Anthony, and then ask Ju Manli if he has the intention of taking in a disciple.
Originally, Alexandra wanted to say that he was not as good as Yuan Zhou in many aspects, but who knew that at this moment, Su Ruoyan would say that it was time for breakfast. Although he didn't understand Mandarin, he could see the behavior of the customers in front of him. Hence, he immediately shut his mouth and hurriedly entered the restaurant. He was afraid that he would be late.
When Alexandra was counting just now, he didn't count clearly. He wasn't the last person in the first group, but Mark was.
Hence, when Mark saw the people in front of him moving, and then Su Ruoyan waved at him to enter, he knew that it was his turn. Hence, he left his nephew and future niece-in-law behind him and entered the restaurant by himself.
One shouldn't eat too much dog food early in the morning. Mark had finally gotten a divorce, so he didn't want to eat dog food anymore. He wanted to eat a normal breakfast.
When he entered, he noticed that the restaurant was small even before he saw Alexandra and the others. He was a little more confident in his previous thoughts. This was probably because he didn't have money?
Was this the logic of a famous Spanish chef? This was really amazing.
If Yuan Zhou knew that someone suspected that he didn't have money, he would really want to throw his winery, winery, a few fish ponds (in Dongting Lake, Tai Lake, etc.), and a few ranches in front of him.
There were three things that didn't need to be doubted by The Kitchen God. One was Yuan Zhou's culinary skills, and the other was that Yuan Zhou was very rich.
He looked around and finally found Alexandra, who was waving at him in front of their table. Instantly, he felt a little touched. They were still friends.
Unlike Ju Manli, who was sitting at the table of four, they had been old friends for so many years, but he wasn't warm to him at all.
He didn't know that his so-called good friend, Alexandra, thought that since it was Mark's first time at The Kitchen God, he definitely didn't know how good Yuan Zhou's cooking was. Hence, he could be friendly and borrow some to eat. After all, he heard that the portion for breakfast was very small, and he couldn't order it.
As for Ju Manli and Gauss, they were muttering softly.
"Do you think that Mark will stand up and spin around?" Gauss asked.
Everyone in the circle of chefs in Europe knew that apart from being famous for his culinary skills, Mark would stand up and spin around whenever he ate his favorite food.
When Mark was at the peak of his fame, Mark's circle had become one of the best evaluations of chefs.
"I think so," Ju Manli answered without hesitation.
"I think so too." Gauss nodded and smiled.
The two of them colluded together and wanted to see how Mark would react when he was conquered by delicacies.
As the breakfast was served one after another, Mark was soon attracted by the extremely fresh smell. He couldn't help but sniff. Before he could turn his head, he saw the food in front of him.
It was a big porcelain bowl with clear broth, snow-white and smooth noodles, red prawns, a dark powder-like substance, and emerald green onions in it. The combination of all the colors looked very harmonious and outstanding.
"This color composition is very good. The taste is also very fragrant," Mark said.
He felt that although this restaurant was small, the chef's skills were quite good. If it wasn't for the fact that he was told by his nephew not to order dishes several times during breakfast, he would have long wanted to try the French White Wine Mussels. He was really curious.
Although he was a royal chef of Spain, his specialty was actually a combination of French and Spanish cuisine. Otherwise, he wouldn't have worked with Ju Manli.
Ju Manli looked down on him for being proficient in both French and Spanish cuisine. He felt that there was nothing else worth studying apart from French cuisine. Therefore, it was a historical question.
Besides, the French White Wine Mussels was Mark's specialty. Otherwise, he wouldn't have rushed here alone after hearing his nephew's words. Although the bottleneck of the new dish was also an important reason.
Mark's nephew, Juan, didn't eat it every month, but he could eat it often. Moreover, he could even say that what he ate here was the best. Thus, he was naturally curious.
With such a thought, Mark picked up his chopsticks awkwardly and slowly wrapped some noodles on it, planning to eat.
He completely didn't notice that his good friend opposite him had already finished half of the food. His eyes were still looking at his bowl from time to time. It was self-evident what he meant.
When he wrapped the noodles, the dark brown powder was wrapped on the noodles. There were even some chopped green onions on it.
Mark put the noodles into his mouth. This was his first time eating Chinese noodles. He originally thought that the noodles would be thin and white, so it should be very soft. However, when he ate it, he realized that it wasn't.
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