Gourmet: From a Stall in Northern Europe-Chapter 132 - 115: A Win-Win for the Food Truck and the Restaurant (Part 2)

Lin Chen tasted it and reached the same conclusion. He shrugged and gave the two a helpless look.

"Looks like this job is really not easy. No wonder Chef Raphael said this business trip would be a tough challenge. Trying to turn bizarre ingredients into delicious dishes in a short time is indeed quite difficult."

"Um..."

Elsa curiously extended her hand, "Is there a rule that the chef must make Western dishes?"

"Not really. Any cuisine is fine as long as it's tasty, but after all, we're a proper restaurant, we can't forgo plating, right?"

"I think it's fine."

Elsa tilted her little head, "In restaurants, the key is that the food is delicious, not the plating. Like for me, an Asian customer, my requirements for plating are very low. Being able to eat delicious food is more important than anything else."

"For example, if a guest requests barbecue, whether it's Yakitori from Sakura Country or Middle Eastern grilled meat, or even your Great Xia style, you can't have intricate plating, right? It's all about grabbing and biting the skewers directly."

"I think Elsa makes a good point, chef. You might be overly seeking perfection and misunderstanding the chef's intention. Why not ask again? After all, Western cuisine uses just a limited number of ingredients, many can't be used. How could you tackle world challenges all by yourself?"

Lin Chen was stunned, blinking.

What they said seemed a bit reasonable?

Thinking carefully, during the detailed discussion with Chef Raphael before, he distinctly said one could make whatever type they wanted as long as it satisfied the diners.

From beginning to end, there was no mention of needing exquisite plating.

Is it possible that as I take on such an important position for the first time, I might be too restrictive on myself?

But if there's no plating...

Wait!

He suddenly thought of Michelin restaurants elected in Southeast Asia, where the dishes don't seem to have exquisite plating, focusing mainly on taste.

Although Michelin is regarded as just okay among Asians, it's a substantially credible list in Western minds.

"Chef."

Elsa still held up her little hand, "Why don't you try abandoning the concept of Western cuisine and make the dishes you're best at and want to make the most? Isn't Great Xia Cuisine also renowned? Even Chef Raphael and Chef Marchello highly praised the fusion dish you made last time."

"If you can make some Great Xia dishes that cater to most palates, you might achieve unexpected results."

"That's a good idea," Dais echoed with a nod, her eyes gleaming with anticipation, "I haven't really eaten much Great Xia Cuisine. Last time, the sauce you used could make lips tingle, and it left a lasting impression."

"I bet guests like me who don't know much about Great Xia Cuisine are definitely in the majority. We barely know Asian dishes; perhaps the most familiar would be sushi."

As the two spoke, Lin Chen's eyes grew brighter, seeming to have found the part of him restrained deep within.

"Alright, next time I won't make Western dishes, I'll whip up something you've never tasted."

"Anyway, the other team is definitely focusing on Western cuisine, let's just not deal with that!"

"Yay!!"

Elsa clapped and cheered, her cheeks flushing red with excitement.

Maybe because most of her blood flows in Asia, she actually isn't that crazy about Western cuisine and tends to enjoy various Asian dishes.

Thinking that she will be able to enjoy delicious Asian dishes in the future, she's already looking forward to it, eager to get to work.

"Chef, what if some diners specifically request us to make Western dishes?"

Although Dais is also looking forward to various new dishes, she's been working for many years and thinks things through more comprehensively.

"Let's discuss it then, adapt accordingly. Thinking too much isn't necessarily a good thing."

"That's true."

Even though no decent menu was figured out tonight, his thoughts were streamlined, relieving the tension and making him much more relaxed.

After tidying up the kitchen, storing excess ingredients in the fridge, it was near eleven o'clock.

"The weather forecast says it might rain tomorrow; it's unsure how heavy the rain would be. You two decide accordingly. If it doesn't hinder actions, you can go to the farm and pick some fruits, but do consult the hotel front desk for specifics."

"Alright, chef, thank you for tonight's dinner. See you tomorrow~"

Wrapped in thick towels, the two walked toward the hotel under the hazy moonlight.

Lin Chen didn't rush to leave.

Sitting on the beach chair, he enjoyed the cool sea breeze, picked up his phone, and called Chef Raphael, briefly explaining tonight's discussion results and seeking advice.

"Lin, just feel free to do what you want; now you're the head chef there, not me, and you need not seek my opinion."

"Your only task is to make dishes, then collect feedback from the diners and adjust dishes; it's that simple."

"Except for the two restaurant owners, which are Chef Marchello and the investor, no one has the right to influence your decisions, including myself, understood?"

Unexpectedly, Chef Raphael didn't provide any suggestions, only emphasized his current position.

Hanging up the phone, the vague goal in his heart became much clearer.

"I'm the chef, right? I'll make whatever I want, right? Okay, guys, let's go with Chinese and Asian cuisine!"

The back kitchen of formal Western cuisine is very strict; one does what their position entails, and developing new dishes is a chef's responsibility, not something subordinates can meddle in.

If they encounter a good-tempered chef, some opinions from subordinates might be adopted.

If they encounter a bad-tempered one, they may be seen as instructing the chef on cooking, and getting a scolding would be light.

Being in such a repressive environment for long can lead to psychological constraints, hesitating to free oneself.

That's one reason why he's increasingly interested in his current street vendor life.

It's quite free.

Speaking of being a vendor, he suddenly remembered there's still an unfinished breakfast series challenge and vegetarian series challenge.

Since free in these days, why not find the time to accomplish them?

He now completely disregards the fixed restaurant menu issue.

Providing breakfast and lunch buffet, he's been indulging since childhood, randomly selecting dishes should do it; what's there to struggle over?

Wait.

Breakfast?

His eyes brightened as he slapped his thigh.

The food truck is tasked with a breakfast challenge. Why not go all out and present himself as the restaurant's head chef, accumulating reputation and diners ahead of time?

After two days of vending, many nearby tourists have tasted his skills. Coupled with the newly unlocked customer-attract buff from the food truck, he temporarily lacks no sources.

If he can use the food truck to expand the restaurant's fame ahead of time, perhaps it might work?

The prior concealment was largely due to worrying that the street vendor identity might affect restaurant operations.

But since even Chef Raphael suggested letting him work freely, why care so much?

As a qualified chef, one must have absolute confidence in their skills!

Once unlocked, this thought felt like opening a new world door, linking all things together.

First accumulate reputation and popularize Great Xia food tastes through the food truck, then promote his identity, raising guest expectation, subsequently introducing more dishes when the restaurant operates.

Having pre-screened diners interested in Great Xia Cuisine via the food truck, the restaurant's evaluations would likely exceed expectations; it's a win-win.

Additionally, with the restaurant's raised fame, it can also benefit the food truck, expanding curious diners about Chinese cuisine.

The restaurant operates at fixed times, but the food truck doesn't; it's purely based on mood, satisfying those who couldn't reserve a spot at the restaurant.

"Alright, let's go with this!" 𝙛𝒓𝒆𝙚𝒘𝒆𝓫𝙣𝓸𝙫𝓮𝒍.𝒄𝒐𝓶

"Now the problem is, if it rains tomorrow, should the stall be set up?"

He hasn't really seen a food truck operate in the rain, and most tourists likely wouldn't roam the beach during rain, risking getting muddy.

"Forget it, why overthink, let's decide upon waking up tomorrow~"