After finishing the meal, Andrew put away the plate and asked: "What's your name, kid? Do you remember why you fainted in the alley?"
Daichi explained to Andrew what happened to him.
Andrew was shocked and quickly helped to contact the police and found the phone number of Dojima Gin left by Dojima Jin. He also helped to contact Dojima Gin.
Dojima Gin, 27 years old this year, has been working at the Totsuki Resort in Japan for 9 years. As the golden generation of Totsuki, he graduated as the first of the 69th Totsuki Ten Outstanding People. After graduation, he rejected the invitation of 800 restaurants and chose to enter the Totsuki Resort. He is currently the head of the Western Food Department.
At this time, Dojima Gin had just come out of the bathroom of the Totsuki Resort. His bronze skin and strong body were shining brightly under the lights. When Dojima Gin was thinking about the menu for tomorrow's dinner, he received a call from abroad.
When Dojima Gin heard that his brother's family in Paris had such a big change, his heart was suddenly clenched, and a suffocating feeling like a tide came over him.
After hanging up the phone, thinking of the little things he had grown up with his brother and his nephew who was far away in Paris, he suppressed his inner grief and called Nakiri Senzaemon, the commander-in-chief of Totsuki, turned down his work for the next day, bought the nearest flight ticket, and flew to Paris.
At the same time, at Andrew's Bistro in Paris, Mr. Andrew opened his business for another day. High-end ingredients often only require simple cooking methods, just like the meals provided by Andrew's Bistro, which are mostly French home cooking, mainly grilled meat, grilled fish, and stews, and win in large portions.
There were many similar small restaurants on the streets of Paris, but Andrew's Bistro relied on the signature dish of Andrew's boss [Bourgogne red wine stewed beef] to carve out a path among many taverns and establish its own reputation in the surrounding blocks. It attracted people around to gradually regard Andrew's Bistro as a gathering place for daily life and entertainment.
Daichi, who was able to get out of bed, followed Boss Andrew down to the second floor. At this time, some guests were already sitting in the tavern chatting and drinking. The air was filled with the aroma of malt liquor and stewed meat mixed with the sweat of workers, forming an indescribable smell.
Daichi was a little uncomfortable with the environment here. Although he had lived in Paris for many years in his previous life, this 5-year-old body obviously could not accept the mixed smell in the tavern.
Daichi looked around and found that nine out of ten tables ordered the same dish.
A pretty red-haired girl at the bar was wiping her wine glass boredly and saw a serious-looking child walking down the stairs.
Laura immediately became interested and kept talking like a machine gun: "You must be Daichi! You don't know that we were all scared when the boss brought you back yesterday. Fortunately, Dr. Hogg said you are fine. Do you have something to do with the boss? The boss is in the kitchen. Go quickly."
As she said that, she pushed Daichi to the kitchen without giving him a chance to refute.
When Daichi came to his senses, he was already standing in the kitchen.
He seemed to have been picked up and carried to the kitchen. Daichi came back to his senses and looked forward. A slightly messy kitchen appeared in front of him. All kinds of kitchen utensils seemed a little messy, but a closer look revealed that the placement of kitchen utensils was actually regular.
In the seasoning area of the kitchen, a broad back was busy with his head down.
Perhaps he heard the sound of the door opening behind him, Andrew turned his head and looked at the door, but he didn't see anyone. When he got closer, he found a little kid standing under the kitchen counter.
Daichi looked at Andrew and asked, "What were you doing just now?"
"I'm making the signature dish of Andrew's tavern, kid." Andrew answered proudly.
Daichi pleaded, "Can I watch from the side?"
Andrew was stunned for a moment and subconsciously answered, "No." Then he realized that there was a 5-year-old child in front of him.
Andrew relaxed his tone and asked Daichi, "Do you like food?"
Daichi looked into Andrew's eyes and answered seriously, "No, sir, I like to cook."
Andrew looked at Daichi's firm eyes, and his thoughts were a little distracted. He recalled that when he was a child, he also stood in the kitchen at home and loudly declared to his parents, "I, Andrew Garrison, will become a world-class chef and open my own restaurant."
The childhood dream has now become a bubble. Although the restaurant has become a tavern, Andrew Garrison's name has not become a benchmark in the chef world.
Although his parents did not take the words of a child seriously, they also joked about it with their neighbors. And Andrew still came to this day without his family's understanding. Became the boss, Andrew has successfully established himself in Paris with his honed craftsmanship.
Looking at the child in front of him, Andrew smiled, and this time his smile was very natural.
Andrew squatted down and looked at the child in front of him. Looking at the seriousness in the child's eyes, he seemed to see himself in the past. Although the face was different, the eyes would not lie.
"Sure! I will teach you the signature dish of Andrew's tavern - [Andrew's secret Burgundy red wine stewed beef]."
"Burgundy red wine stewed beef is a very common dish in France. In essence, my special version is nothing special. The first is red wine. It is best to choose a stronger wine with a little fruit flavor. The second is the boiling of beef broth. The meat flavor boiled in our store will be stronger. The most important thing is to dissolve some dark chocolate in the sauce when making the sauce at the end. One is to increase the thickness, and the other is to add a little flavor." Andrew said while demonstrating it.
Daichi looked at the [Bourgogne Red Wine Stewed Beef] on the plate, recalling Andrew's actions just now, thinking over and over again, as if he wanted to remember all the details in his mind.
For French cuisine, the control of details often determines the quality of the dishes. If you want to make French cuisine well, you have to start from the step of selecting ingredients.
In fact, for any cuisine in the world, the more serious and dedicated people are, the easier it is to make good dishes. The gap often exists in the details.
Time slipped away quietly. As night fell, Daichi was thinking in the room about how to make the recipe his own. Yes, that's right, Daichi has already started thinking about how to "localize" it just after learning it.
Daichi's thoughts were churning in his mind, and he had many ideas, but his 5-year-old body obviously couldn't support him to try.
At this moment, a short-haired man in a brown suit pushed the door and walked in.
Daichi looked at the visitor, and a strong man with facial features very similar to his was staring at him with red eyes. The dusty look obviously showed that he was in a hurry to come.
After coming to his senses, Daichi stood up and asked: "You are Uncle Dojima Gin, right? Nice to meet you. My name is Daichi."
Daichi's first day at Totsuki Academy was a whirlwind of activity. He was introduced to his classmates, who were all talented and ambitious. The competitive atmosphere was palpable, and Daichi knew that he would have to work hard to keep up.
His first class was with Chef Roland Chapelle, a renowned French chef who had been invited to teach at Totsuki Academy. Chapelle was known for his strict teaching methods and high expectations. He wasted no time in putting the students to the test, challenging them to prepare a classic French dish.
Daichi was nervous but determined. He focused on the task at hand, using the techniques he had learned from his father and Mr. Andrew. As he worked, he could feel the eyes of his classmates on him, watching and judging.
When the time was up, Chapelle tasted each dish, his expression unreadable. When he reached Daichi's dish, he took a bite and paused. Then, to everyone's surprise, he smiled.
"Not bad," Chapelle said, nodding approvingly. "You have potential, young man. But remember, this is just the beginning. The road ahead is long and challenging."
Daichi felt a surge of pride and determination. He knew that he had a long way to go, but he was ready to face the challenges ahead. With the support of his uncle and the guidance of his teachers, he was confident that he could achieve his dreams.
As the day came to an end, Daichi reflected on his first day at Totsuki Academy. It had been challenging, but he had learned a lot. The journey to becoming a great chef was just beginning, and he was ready to give it his all.