Graduation
Time passed quickly.
Not long after the end of the Midnight Chefs incident, the advancement exams at Totsuki Academy were completed as well.
Alice, Hisako, Megumi, Soma, Ryo, Akira, Ikumi, and the other first-year high school students all advanced to the second year thanks to their excellent performance!
Meanwhile, the third-year students, including Rindo, Eishi, and Momo, among many other members of the Elite Ten, were preparing for their graduation ceremony.
Many graduates began leaving Totsuki, embarking on new journeys and stories. However, Rindo, the second seat of the Elite Ten, insisted on staying at the tavern, determined to work as an assistant chef by Zane's side.
In addition, after defeating Asahi, Zane became a sensation. People saw him as a hero, a leader of the new era, and WGO officially recognized him as the **World's Number One Chef**!
...
Warm water was poured over the tea leaves.
At first, the tea leaves floated lifelessly on the surface, releasing little aroma.
As the water boiled, the leaves danced like fish in the water, rising and sinking repeatedly until finally settling at the bottom, releasing a rich fragrance that filled the air.
"Zane,"
"Please... please have some tea."
Rindo, who had arrived at the tavern, took the initiative to brew a cup of tea for Zane. Her cheeks were slightly flushed, and her voice was softer than usual.
"Hmm."
Zane just sniffed the air lightly.
A rich aroma suddenly filled his nostrils, making him feel a subtle sense of intoxication.
His eyes brightened as he quickly picked up the teacup and took a small sip.
...
The tea was rich and mellow, with a sweet aftertaste.
Its flavor was fresh, sweet, and pure, with a lingering aroma that was both refreshing and comforting. As he swallowed, a cool sensation spread down his throat, bringing a sense of calm and satisfaction.
With his eyes closed, Zane could still smell the tea fragrance drifting in the air.
"Is this Jin Jun Mei black tea?"
Zane opened his eyes and looked back at Rindo, who remained silent. He smiled as he spoke.
Jin Jun Mei tea is a rare and precious variety of black tea, a branch of Zhengshan Xiaozhong, originally produced in the Tongmu Village of Wuyi Mountains.
Jin Jun Mei is considered valuable because it is entirely handmade, rather than being processed through machinery like a production line.
Every 500g of Jin Jun Mei requires tens of thousands of fresh tea buds, picked from the pristine tea buds in the Wuyi Mountain Nature Reserve.
The leaves then undergo a series of intricate steps like withering, rolling, fermenting, and drying to produce the finished tea.
This makes Jin Jun Mei a rare gem among teas, with tightly curled leaves, golden tea hairs, and a golden-yellow tea color that tastes fresh and sweet.
What makes it even more special is that when brewed, the tea's color turns into a beautiful amber-golden hue, emitting a faint, sweet honey fragrance. The tea is smooth and sweet, and the steeped leaves stand upright, displaying a lively bronze color.
...
"Yes!"
"It's Jin Jun Mei tea."
Rindo couldn't help but be a little surprised that Zane recognized it immediately, but she quickly recovered and confirmed his guess.
Jin Jun Mei has no sub-varieties; there is only one kind, making it extremely rare and precious. Even with money, it's not always available.
Even Zane usually hesitated to drink it.
It was a mystery how Rindo had found this tea.
...
Jin Jun Mei is a type of innovative black tea.
The tea was served in white porcelain cups, which allowed them to enjoy the tea's fragrant aroma during brewing while also appreciating the elegant unfolding of the tea leaves and the crystal-clear golden tea.
Of course, the quality of the tea leaves significantly impacts the taste.
However, the technique used to brew the tea is equally crucial.
Rindo had pre-warmed and rinsed the tea leaves with warm water to protect the fine hairs on the tea buds and prevent them from being overly disturbed during brewing. She carefully poured the water along the rim of the white porcelain cup, ensuring the tea soup remained clear and bright.
Zane couldn't help but be impressed.
Such clear tea soup was indeed a rare sight for him.
...
The dry leaves of high-quality Jin Jun Mei give off a pure fragrance, with hints of floral and fruity notes, which are both fresh and elegant.
Good tea naturally requires good water.
Spring water with low calcium and magnesium content was used, enhancing the tea's sweetness and making it truly irresistible!
Jin Jun Mei's inner quality is primarily reflected in its color, aroma, taste, and leaf bottom.
Through the sensory evaluation of sight, smell, taste, and touch—first smelling the aroma, then observing the color, tasting the flavor, and finally examining the leaf bottom—one can comprehensively assess the tea's quality.
Judging by these four factors, this Jin Jun Mei black tea was undeniably a top-grade tea.
Zane's eyes brightened once more as he picked up the teacup and took another sip.
The tea was rich in aroma, a true gem among teas.
Seeing Zane so engrossed in the tea, Rindo couldn't help but smile.
...
"Zane, I'm about to graduate, so..."
Rindo leaned in and whispered.
"Heh! We could use an extra pair of hands right now. If you want to stay and help out at the tavern, I'd be more than happy."
Zane chuckled, then added, "I remember there's some venison in the kitchen. Why don't you make a dish with it? Let's see how much your cooking skills have improved recently."
"Alright, just wait a moment."
Knowing she could stay at the tavern as an assistant chef, Rindo couldn't be more excited.
She immediately headed to the kitchen.
...
Standing at the clean cooking station, dressed in her white chef's uniform, Rindo was illuminated by the soft light above, which cast a gentle golden glow over her focused expression.
She carefully took the venison out of the fridge.
Placing it on the prepared cutting board, the venison was a vibrant red, with clear marbling that hinted at its natural tenderness.
She gently picked up the sharp chef's knife, her eyes focused as she carefully examined every inch of the venison.
She knew that with such precious ingredients, there was no room for even the slightest mistake.
She first rinsed the venison lightly with water, removing any blood or impurities from the surface. Her movements were gentle and swift, treating the meat like a work of art.
Next, Rindo began slicing the venison.
The knife in her hand seemed to come alive, moving gracefully as she evenly sliced the venison into pieces of the perfect size.
Her technique balanced the needs of cooking with the aesthetic of the dish.
Throughout the slicing process, she frequently observed the grain of the meat, ensuring that each piece would retain the best possible texture.
...
"Hmm?"
"Her knife skills... something's different."
"Actually, it seems she's gained a new understanding of how to handle these rare ingredients."
Watching quietly from the side, Zane noticed something unusual in the way Rindo handled the venison.
"An ability?"
"Could she be awakening an ability as well?"
Finally, Zane began to understand.
In the later stages of the "Food Wars" storyline, the concept of "abilities" suddenly appeared, a rather outlandish development.
However, this new concept wasn't entirely out of place; it was introduced as the story progressed to showcase the higher-level culinary skills and power of the chefs as they faced increasingly complex challenges.
For instance, not only did Asahi awaken an ability, but others like Eishi and Takumi also displayed their unique culinary techniques and abilities.
For example:
Eishi possessed the *Sharpening Blade* ability.
This ability represented his deep understanding of ingredients and his precise culinary techniques, while Takumi became known for his expert use of the *Mezzaluna*.
The introduction of abilities made the comparison between chefs even more complex and interesting.
An opponent who seemed evenly matched at first could suddenly pull ahead by awakening an ability.
This dynamic was evident in Asahi's match against Joichiro, which ended in Joichiro's crushing defeat.
However, abilities weren't just about granting chefs superpowers; they were usually tied to special cooking tools that acted as a medium, showcasing the chef's unique talent and skills.
In short, these special tools often had extraordinary functions or appearances.
Chainsaw carving knives, sharpening swords, mezzalunas—these tools were not just kitchen implements; they symbolized the chef's personality and skill.
However, Zane's ability seemed a little different. His power wasn't directly tied to cooking tools but rather was something that emerged from within him.
...
After cutting the venison, Rindo didn't immediately start cooking.
She knew that to bring out the best flavor of the venison, it needed to be marinated and seasoned first.
She took out her carefully prepared seasonings, including salt, black pepper, and rosemary, sprinkling them lightly over the venison. Then, she gently massaged the meat, allowing the seasonings to penetrate every cell of the venison.
In addition to the traditional seasonings, Rindo skillfully added a few unique elements:
**Mushroom Paste!**
Mushrooms and venison paired perfectly.
She also used formic acid to enhance the aroma of the mushroom paste, which added depth to the dish and further emphasized the flavor of the venison.
Once the venison was seasoned, Rindo didn't stop there.
She began preparing the necessary utensils and ingredients for cooking, ensuring everything was in
place.
From start to finish, every movement she made was calm, precise, and confident.
It was as if the entire kitchen was under her control.
She washed the venison, placed it in a pot, added water, and brought it to a boil over high heat. After skimming off the foam, she simmered the meat over medium heat until it was halfway cooked before removing it from the pot.
She then cut the meat into thick slices about 1.7 cm each and placed them in a bowl.
She added cooking wine, salt, green onions, ginger, and cooked chicken fat, then steamed the meat until tender.
After steaming, she drained the liquid.
She divided the meat into two equal portions.
She cracked an egg, separating the yolk and white into two different bowls.
To the egg yolk, she added cornstarch and salt, stirring it into a smooth egg yolk batter. Similarly, she mixed flour and salt into the egg white to make a smooth egg white batter.
She heated a wok over high heat and poured in the peanut oil until it was hot.
She dipped one portion of the venison into the egg yolk batter, then fried each piece in the hot oil until golden brown before removing them from the wok.
Next, she dipped the other portion of the venison into the egg white batter and fried them until golden brown, then set them aside.
She then cut the golden venison into strips and neatly arranged them on a plate.
When making the batter, care must be taken not to overwork it.
This is because the longer you stir the batter, the thicker and stickier it becomes.
The batter can become too dry and stiff, making it difficult to coat the meat evenly.
When frying, the batter will not expand properly.
The resulting dish will be hard and not light and crispy, so it's essential to stir the batter just enough and to cook the coated meat just until it holds its shape. Due to the additional frying step, prepare about 500 grams of peanut oil.
...
In the end, the dish presented to Zane was **Gold and Silver Venison**.
This was a dish that combined color, aroma, taste, and presentation into a delicacy. The name itself evokes endless imagination and luxury.
When describing Gold and Silver Venison, the first thing that stands out is its stunning appearance.
The "gold and silver" does not refer to actual precious metals but to the luxurious color of the dish.
The venison was carefully sliced into uniform pieces, covered with a thin, golden crust from the frying or roasting, with oil and meat juices creating a dazzling sheen.
The golden exterior glimmered like the shimmering surface of a lake at sunset, radiating warmth and allure.
Beneath this golden crust, the venison's flesh showed a subtle pink or light brown hue, like a precious gemstone, warm and smooth, combining to create a visual feast that truly embodied the "gold and silver" concept.
As for the aroma, Gold and Silver Venison was tantalizing.
As the dish heated, the venison's fat slowly melted, blending with the meat juices to release an indescribable aroma.
It carried the wild, earthy scent of a forest, while still maintaining the pure and refined essence of the ingredients.
This fragrance seemed to penetrate the air, reaching deep into one's soul, making you want to take deep breaths and savor every bit of this natural gift.
When it came to taste, Gold and Silver Venison was unforgettable.
The meat was tender yet had a satisfying bite, melting in the mouth while leaving a lasting impression on the palate.
The seasoning was perfectly balanced, preserving the venison's original flavor while adding layers of complexity.
The mild saltiness and subtle hints of spice complemented the venison's taste, creating a symphony of flavors that danced on the taste buds.
Finally, the presentation of Gold and Silver Venison was also a visual delight.
Whether served whole or carefully plated, the dish exuded harmony and elegance.
Rindo often put great effort into the plating.
She skillfully paired the venison with various vegetables, fruits, or herbs, making the dish not only rich in flavor but also a perfect blend of art and nature on the plate.