Upstart Pastry Chef ~Territory Management of a Genius Pâtisserie~ - Chapter 61

Chapter 61: Kurt Arnoldt as a Cook

The room prepared for dining was splendid as expected.

We were invited there.

Naturally, Volg, being a servant, was not called to this place. He, along with Tina and Chloe, seemed to be served meals in a separate room.

Present in this room were Duke Lenaril, Count Fernande, Farne, myself, and another person, apparently the head chef of the ducal household, who was glaring at me with displeasure.

“In this setting, you will enjoy the finest courses our Lenaril ducal house has to offer. This is not only a test but also a reference for when you serve courses on the real occasion.”

Said Duke Lenaril.

Indeed, that’s true.

I’ve never experienced proper course meals in this world before.

I want to thoroughly check the differences from what I’m familiar with.

“Let’s begin.”

Duke Lenaril snapped his fingers.

And the first dish was presented.

“First, the appetizer. Oh, and I almost forgot, be sure to eat only half of it.”

Duke Lenaril instructed.

On the white plate were thin slices of ham draped over cheese, along with sautéed scallops topped with sauce.

I tried it right away.

The ingredients were good. The cheese was perfectly aged and ready to eat, the ham had just the right amount of saltiness, and the scallops were fresh, probably caught earlier today.

“What do you think?”

Asked Duke Lenaril.

“The ingredients are excellent, but I have some doubts about the cooking method.”

I replied.

“Could you be more specific?”

“The harmony between the cheese and the ham is off, and it’s too heavy for an appetizer. It would be better to cut the cheese thickness in half. Also, the scallops are overcooked. It ruins the flavor of the scallops. If you’re serving it as an appetizer, steaming instead of grilling might be better. Plus, the sauce is too oily and overpowering. A sauce with sweetness and a little fat would be more suitable to bring out the flavor of the scallops.”

“I see, understood. Now, go to the kitchen and make a dish that addresses the points you mentioned.”

“R-Right.”

I was taken aback.

So, this is the test they were talking about. If I had said something vague, I would have been embarrassed on the spot.

And telling me to eat only half was probably anticipating that I would eat the dish I remade.

“Very well. I’ll be back shortly.”

◇

“I’m back.”

After finishing the dishes in the kitchen and returning, I felt several piercing gazes as soon as I entered.

Well, that’s to be expected. Duke Lenaril seems to have called in an outsider cook because he thinks the chefs here are incompetent.

“You’re back quite quickly.”

“These dishes were easy to prepare.”

After all, all I had to do was thinly slice the ham and cheese.

As for the scallops, I paid careful attention to steam them just right, and I used a sauce made of vinegar, herbs, salt, and a little wine.

“You were right to point that out. Especially, these scallops are excellent. The natural juices of the scallops blend perfectly with the tangy sauce, enhancing their sweetness. Wonderful. If it’s for an appetizer, this is definitely the one.”

“The sautéed scallops with butter are not a bad cooking method. However, it tends to lose the essence of the scallops and is too overpowering for an appetizer. In contrast, steaming retains every bit of the scallops’ essence. With such fine scallops, the sweetness of the scallops should be the focus.”

Duke Lenaril nods.

“And what do you think, Chef Benaritta?”

“…I can’t deny what this lad says. Indeed, if it’s for an appetizer, the brat’s dish is better.”

Despite his perpetual sullenness, being acknowledged for his cooking speaks volumes about his character.

Next came the soup. It’s clear it’s made from beef bones and vegetables.

“What about this, Baron Arnoldt?”

“It’s a good soup. However, there seems to be an excess of herbs used to eliminate the gaminess. Also, the skimming was done poorly. The flavor is muddled… Just so you know, I can’t remake the soup in a short time.”

It takes over half a day to make the same soup again. Even I couldn’t manage that.

“Understood. Chef, what about your opinion this time?”

“You’re not wrong. The aroma is a bit too strong. And… Sorry, this is my mistake. Probably, someone on duty was being lazy. I’ll deal with it.”

“Are you sure about that? I instructed to serve this in a real banquet. We don’t need a cook who cuts corners at the crucial moment.”

It’s tough, but it’s the truth.

“Let’s move on to the next dish.”

◇

With a palate cleanser of granita in between, fish and meat dishes were served.

I pointed out the issues with both and proposed improvements.

Duke Lenaril seemed satisfied with my dishes, while the head chef grew even more disgruntled.

There doesn’t seem to be any dessert.

Regarding that, they don’t doubt my skills and see no point in conducting a test.

“I’ve seen what you’re capable of. Your ability to improvise and improve on the spot is admirable. I’m impressed. I’m even considering just serving the courses you’ve adjusted as they are.”

Duke Lenaril says, clearly pleased with my performance.

“It might be better to refrain from that. These courses are fundamentally flawed. Even with some improvements, they can’t become the best courses.”

I caution.

“You make an interesting point. What exactly was the problem?”

She inquires.

“The final dish, the oxtail stew, and the preceding tuna meunière. That combination was unacceptable.”

I explained.

“Why is that?”

“Both dishes were too flavorful. If the oxtail stew is meant to be hearty, then the fish dish should have been lighter. Also, considering there’s dessert afterward and we’re planning to serve a heavier dessert at the upcoming banquet, it’s even more crucial.”

I elaborated.

When they served me the fatty toro as meunière at first, I was taken aback. The meunière method isn’t suitable for fatty fish. I remade it with leaner fish, but it still felt too heavy.

“It’s a learning experience indeed. Well then, I’ll have to rethink the courses from scratch.”

Duke Lenaril concludes, and then there’s a loud clang.

“Enough already!”

The head chef stands up, glaring at me.

“I acknowledge your skills. Your palate and knowledge are impressive. But what you’ve done is just nitpick our dishes. You haven’t shown any of your own skills.”

“That’s true. I wasn’t given the opportunity to showcase my own cooking today. But rest assured, I’ll let you taste my own dishes someday.”

I respond, understanding his frustration as someone involved in the culinary world.

Every dish has its flaws, and it’s unbearable to be told that they’re superior after making a few tweaks here and there.

In each dish, I could see their meticulous efforts. It’s precisely because they’re good chefs that they can’t forgive me.

“Chef Benaritta, would you be willing to acknowledge him as the one in charge of the next banquet?”

Duke Lenaril inquires.

“Just based on today’s test.”

“In that case, how about this? Instead of just improving dishes, recognize him as a genuine chef, one who believes that simply tweaking existing courses isn’t enough. Kurt Arnoldt, the next Baron, believes that altering the course itself is necessary. So, why not let him prepare the fish dish according to his preferences? If it enhances the course, he passes. There are still ingredients left, right? If he can do that, then he’s the real deal.”

She suggests.

The chef nods silently.

She’s making it sound so easy.

To come up with a recipe on the spot with only the leftover ingredients.

“Very well. I’ll make it right away. Let me show you my own cooking.”

I responded promptly.

It seems I’m more competitive than I thought.