I fell into the world of cyberpunk games

Acting as the head chef was not something that could be done with ordinary kang.

Even more so, considering that, if you occasionally appear in front of guests, most of them are VVIP customers.

I am not a VVIP (Very Very Important Person) for nothing. They are literally very, very important people.

Directors of giant dinosaur companies, who would be terrified just by hearing their names, from executives and vice presidents to the bosses and presidents’ lineup.

Even the upper class aristocrats with astronomical capital under their feet and the real zaibatsu who are different from lower class Asians like me.

This novel was posted at NovelNext.com

Money is power here, so all the customers I encountered were the most powerful people who could drop not only flying birds, but even stars in the sky.

All kinds of people from Dusk City day and night came to try the restaurant food that had become famous among the wealthy community, and they wanted to hear about the food directly from the young genius Sook-soo from Shin-dong.

And standing in front of them, I was actually an unidentified loner from the lower classes.

I had to play the role of a genius chef who was full of confidence in his cooking in front of people who could blow my hair away with the lift of a finger.

An actor who is not even on sale. After NG, there is no way to go back.

It felt like my lifespan was shortened with every stutter, and every moment felt like I was walking on a thin ice sheet.

Besides, everyone is so eager to show off their knowledge of oriental cuisine, so they quietly listen to explanations and tell them what to eat every once in a while.

Is it true that he knows the origin of this food, and what kind of taste he felt after eating the food was in line with the chef’s intentions? .

It was not difficult at all to respond with a blunt, kind, and mysterious image to appear as blunt as possible.

The highlight is especially when the people of the Zaibatsu family of Japanese descent come to speak in Japanese.

Contrary to the concept of being from Neo-Tokyo, I thought I was going crazy because I was conversing with my lack of Japanese skills.

Fortunately, they weren’t very good at Japanese, so they were able to get through it somehow, but thinking back then, it’s still pretty cool.

And it’s not over yet. It does not stop at explaining food in front of VVIPs.

As part of the high-end service, they had to cook the dishes right in front of them.

Pick up sushi by hand and place it on the customer’s plate beautifully, sprinkling sauce aesthetically on the plate in front of customers, or garnishing food with unknown herbs and fish eggs.

It’s a job that requires you to be an actor and an artist at the same time. An artist who has to pay attention to every single hand gesture.

Imagine, if you pick up sushi and put it down in front of the president of a military company guarded by dozens of cyborg bodyguards, and your hand slips and you miss the sushi.

If the rice part, Sharishiri, collides with the plate and crumbles. Or, if the material on top, netata, peels off and falls off.

Just thinking about it is terrifying. Fortunately, that never happened.

I must say that practicing by holding plastic clay of a similar size every day instead of real sushi paid off.

Instead, it was often the case that the sauce was sprinkled more than the manual or spilled on the outside of the plate that was not supposed to be covered.

In such a case, my head is white and my hands are shaking, but I can somehow cover it up.

Naturally, it’s acting like it was intended from the start, as it was originally meant to be.

If the sauce is too much, it means sincerity, and if it is insufficient, just sprinkle a little more.

And if you splash or bury it in the bowl, that too is part of the plating. Have you ever heard of contemporary art?

I’ve been living like that for the last 5 months or so. Studying urban language and Japanese, putting restaurant dishes and Japanese terminology in my head, and getting used to it through practical experience in front of various VVIPs.

If there are no or few reservations for VVIPs, he suddenly comes in and does all sorts of chores to look good in the kitchen as a parachute head chef with a seat.

When the kitchen is busy, it is sometimes put in as an assistant or cook,

As I got used to it, I used to stretch out my feet as a slave in the kitchen before opening or at break time, helping with all kinds of tasks, such as preparing ingredients and tools (Prep), washing dishes and cleaning, and checking food materials brought in every day.

In order to show the company and the president that I am a talented person who can be used, I bought such hardships to become an indispensable human resource in the kitchen.

So, in front of Mr. Dragon, he said that he is familiar with various chores, knows how to serve customers, and has experience in inventory management. It was a fact without a single lie.

I am not saying that I went into the company for nothing and worked like a dog.

He literally worked as hard as a dog, with the taste of death. It’s surprising that I didn’t have a bone disease.

Although it’s a bit unusual, I’m still proud of my role as a member of the kitchen.

At least I worked more than I received. That damn rat’s tail. I don’t know when it will be raised.

Looking back, I wonder what the restaurant has become.

I’ve found a really good head chef who can completely replace my fake fame, so he’s letting me go, maybe.

It was a strange feeling. It was my first job, but it felt like something was missing.

… Anyway, in the end, it’s all in the past, and it was impossible to tell all these facts straight in front of the new dragon boss.

Since it was roughly used as a greeting for his face, he did not have the skills of a real chef, but he ended his self-appeal after explaining that he had enough cooking skills at the level of a chef.

[Well, that’s right. After working at a very popular restaurant, he moved to Uchino (our) shop. I wonder how it happened, but… I won’t ask any more questions.]

The curious thing is that the reaction of the boss wearing a dragon helmet is not cool at all.

To be honest, I’m speaking out of my mouth, but if that’s the case, it’s a fairly high-level workforce. For some reason, rather than being happy or surprised, there is a big sign of dismay.

Right now, I’m asking something more as if this wasn’t enough.

[Then there are no other special features?]

“Yes. Being able to speak Japanese or Chinese… There is nothing other than that.”

I studied Japanese hard when I came here, and I learned Chinese as a second language in high school, and I studied a little after I went to college.

Thanks to this, I was able to quickly adapt to the urban language mixed with English, Japanese, and Chinese.

[Well, that’s pure Asian, so Tozen (of course) would be… Hmm.]

However, even being fluent in several languages did not seem to appeal to Dragon President as a strong point.

He said with a small sigh.

[I’ll be honest. He certainly has a lot of great nooryoku (powers), but I don’t think it’s a good fit for our bar.]

You are really very honest.

In fact, if this had been an interview, it would have been no different.

hurt a little

I wonder what the reason is.

[It’s an expression I don’t understand. To be honest, I think my country is like that too. Jinjai (talented person) with a fairly high level of experience and a fairly high level of experience to refuse recklessly in a pub like ours.]

The words that followed made me tilt my head.

[That’s the problem. class is too high Literally, it doesn’t match our bar.]

“class… It is.”

[okay. Cooking. Great high-end gijutsu (technique) paper. It’s really hard to learn, and even harder to become a full-time chef. It’s a great and great skill. The question is, will I ever use it in a bar?]

Why don’t you have anything to write? It’s not just drinking at the bar.

I’ll order side dishes, too, and whatever you order, as long as it’s not too bizarre, you can make it right away.

That was the time I was thinking.

[Of course, there are a few simple snacks at our bar, but as far as I know, they are factory-made tempura, jerky, and confectionery products that are served warm.]

So, how nice it would be if you added side dishes to it. If you have the materials, you can make anything… oh

Only then did I realize the problem.

‘As long as you have the ingredients.’

Yes. There was no way the local pub had ingredients to cook.

Until recently, the accessibility of fresh ingredients, the price, the reason why the general public can’t find it, the reason why cooking has become such a precious skill, etc.

You’ve been missing out on something like this! I guess I was too used to the restaurant.

Instantly, heat rose to his face.

The supply and demand of materials and cost were also a problem, as well as the price. price of snacks.

If it is an appetizer made by cooking existing ingredients, the price is bound to be enormous.

It would cost a few hundred dollars at the most, but who would be willing to pay money to buy such a menu in a general low-rise area?

If the belly button is bigger than the stomach, snacks will cost several times more than alcohol, and it will be a menu that no one will buy and no one will sell.

A place that could afford such a dish had to be at least a luxury hotel classic bar for the wealthy.

And here, Dragon’s Rare is definitely a place that boasts a clean and sophisticated atmosphere… Of course, it was different from such a high-end bar.

area, facilities, and space. class must be different.

Now that I realized what the problem was, I couldn’t continue to speak in shame, so President Dragon scratched the bridge of the helmet’s nose with a look of embarrassment.

[Well, the lack of a proper kitchen is also a problem. I have a space that can provide cooking facilities (because there is no space). I have a basic electric stove, though.]

So it is. I didn’t even think about things like cooking facilities or tools.

I feel like I want to hide in a mouse hole.

… He turned his taut head to find an alternative, but there was no point.

Even if you cook by changing the ingredients to cheap and supplyable ones, the road ahead is daunting.

Cooking with the 4 major staple foods, SHIT. I mean, I never learned that.

They are all already processed ingredients, and, as I said, there is no way to present an innovative and great recipe beyond retort products with worms or seaweed.

It’s the maximum flavor that factory-made wheat packs can extract with those damned alternatives.

At most, it’s just a matter of changing the disgustingly tasteless raw material into just a tasteless level of food.

In the end, it was wise to just use the original product for snacks regardless of who saw it. In terms of taste, or in terms of value.

This novel was posted at NovelNext.com

My culinary skills have been completely useless, at least at the bar here!

Disappointed, Sasha Dragon thought for a moment before opening her mouth.

[that… What. It’s unavoidable. Don’t be too disappointed. Because everything in the world is like that. Let’s think about something else. First of all, cow (yes).]

The red mecha dragon head winks and says.

[Isshoni Osake Nomu (Would you like to have a drink together)?]

It was a very sudden and unexpected proposal.

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