God of Cooking

Chapter 259: Swallow, frog, maybe butterfly (1)

There were so many episodes about the consequences of something one never expected.

For example, there was a legend about a swallow that brought a gourd seed to a Mr. Park who fixed its broken leg, which made him rich because of the treasures he found inside the gourd. There was a saying that a frog could be killed by a stone that someone threw inadvertently, which was quite similar to the case of the swallow, though different in its nuance. And people talk about a butterfly effect, which suggested that even a butterfly flapping its wings could cause a storm.

Min-joon was now exactly in that situation. Could it be that he was blessed with such a swallow, frog, and butterfly? The recipe he released without thinking deeply brought about far greater results than he expected. And now, the TV broadcasting in front of him proved it.

Adjusting his overcoat, a reporter standing on the street in New York opened his mouth.

<< Parmigiano Reggiano with five flavors and savory textures made by Chef Min-joon Cho is gaining national popularity not only at home but also at local restaurants. They call it ‘Cho Effect’ in the cuisine circles now. >>

“Cho Effect… lol.” Kaya burst into laughter, giggling at Min-joon.

As if he was embarrassed, he scratched his head and said, “Don’t laugh. I didn’t name it.”

“Okay. By the way, I think you did it so well this time. Who knew you’ll be on TV because of this?”

“You bet. Somehow it just doesn’t feel real. I just don’t know how things ended up like this.”

In fact, they didn’t show such an enthusiastic response when Akira praised Min-joon’s cheese dessert on his blog at first. However, not long after Min-joon released his recipe, a famous female singer, Chloe’s friend, posted Min-joon’s recipe on the internet.

That was the starting point of the general public’s craze for his cheese dessert. Even young fans began to imitate it, and some local restaurants tried his recipe and made it their own dish. As a result, his cheese desserts were put on the menu at lots of local restaurants, and later, it was all the rage nationally.

It wasn’t just about popular in Los Angeles. Actually, it was New York that they were broadcasting about Min-joon’s recipe. The owner of a local cafe who was being interviewed by the TV program host opened his mouth.

<< I want to say thank Min-joon. After I put his dessert on the menu, more customers came to my cafe. It’s not just my cafe. Because of his menu, a lot of people who would not have come to my cafe are starting to visit. I feel like my business is picking up more these days. >>

The TV host began to interview customers who tasted Min-joon’s dessert. Most of them who were on the TV screen were young women.

<< I became interested in his menu after seeing the photos that Teresa Page posted on Starbook, but since then, I think I’m enjoying the dessert every other day. It’s the best dessert I’ve tasted in my life. >>

<< I was going to make it at home, but it was difficult. It’s not easy to find cheese with different maturation periods. >>

<< Honestly, I am not sure whether those cafes using Min-joon’s recipe are sticking to the aging period suggested by Min-joon. It’s still delicious, so I just eat it. >>

<< I hear its original name is Parmigiano Reggiano with five flavors and savory textures, right? I just call it Cho Reggiano these days. It rings more comfortable, doesn’t it? >>

“I wonder if the cafe owners can really stick to the rule on cheese maturation periods set by Min-joon. I doubt it,” Kaya said while watching the TV show.

“Well…”

But Min-joon blurred as if he was not sure. Honestly, it would not be easy for any cafe or restaurant owner to put such effort into making the dessert with different maturation periods of cheese. Of course, high-end restaurants could do it. Typical cafes would not be able to charge an expensive price for such desserts.

“I just hope they can keep my rule,” said Min-joon.

Right at that moment, the TV show host was talking about it. He was questioning whether those restaurants or cafes using Min-joon’s recipe were properly complying with the standards for the maturation period of cheese, or if there was any difference between what Min-joon’s dessert at Rose Island and theirs.

<< Well, I think you have to simply compare the Rose Island dessert made by Min-joon with the desserts made by all others. You know what? There are countless other restaurants, cafes, and bakeries on the streets. It is not unreasonable to assume that the desserts they make, based on Min-joon’s recipe, are all different to some degree. >>

<< But one thing is for sure, which is when you enjoy the dessert at Rose Island, it’s really meaningful, aside from its perfection. Every dish has a history, but it’s often difficult to taste it or even know it. But Min-joon’s dessert is here with us. If you can afford to go to Rose Island to try it, that’s going to be really meaningful to you. >>

<< When you talk about the history of any cuisine, you think that Min-joon’s dessert will survive long enough to go down in history, right? >>

<< Right. First of all, it’s very popular among the public. Not to mention, women and men can enjoy this dessert very much. Just like you see tiramisu and cheesecakes in the dessert corner in any country in the world, I think this dish of Min-joon’s will have become a regular dessert at some point. It may be recorded as a proper name like Cho Reggiano in the menu glossary. >>

“Hey, is your name going to be known to the world?” Kaya asked.

“Well, the TV host is presenting his own positive outlook. I don’t know yet.”

“Well, I think there is a real possibility. Um… I’m nervous.”

Kaya bit her nails then grabbed Min-joon’s cheeks and stared at him.

“You won’t date another girl after you become famous, will you?”

“If that’s the case, I would have done so already.”

“I was kidding,” said Kaya with a smile then turned her head.

Watching the news, Kaya opened her mouth.

“How do you feel? Okay or bad?”

“I don’t have any reason to feel bad. My cuisine has become so famous like this.”

“I know. You have already become so famous, but you didn’t make a single cent because of it.”

Min-joon laughed at it then said, messing with her hair, “I told you all the time that I would have done something if I had wanted to make money by cooking.”

“Yeah, I know you said that. But I just feel bad because the whole world is noisy because of your great dessert, but you are so quiet here…”

“I like to be alone like this. You don’t like it?”

Min-joon looked at her with a broad smile. While trying to turn her eyes from him, she finally burst into laughter and quipped, “I didn’t say I didn’t like it.”

***

Parmigiano Reggiano with five flavors and savory textures. Because of the so-called Cho Reggiano, Rose Island also had to change its menu policy more than expected. Normally, the customers visiting Rose Island were supposed to choose one of the five desserts on the menu, but all of them tried to order only Min-joon’s dessert.

As a result, Parmigiano Reggiano was piled up in the warehouse, and even before the waitresses took dessert orders, they naturally thought the dessert was Cho Reggiano. Even some of them wanted to order one more dish.

“Nice to meet you, Min-joon. How do you do?”

“Welcome, I think I’ve seen you before. I think I saw you here often, didn’t I?”

When Min-joon asked curiously, the woman at the table smiled.

Her name was Teresa Page, the famous female singer who made Min-joon’s dessert widely popular. She smiled brightly, looking at Chloe.

“I heard a lot from Chloe. She says you’re a great chef.”

“Well, I won’t ask you what Chloe told you.”

“It would be very interesting if you listened to me.”

“Theresa! Stop it. She might misunderstand me. I didn’t say anything unusual, Min-joon. I just told her you are sincere and cook very well. That’s all. ”

“Thanks.”

Min-joon smiled calmly. He turned to Teresa and asked in a very curious voice, “Can I ask you something?”

“Yes, of course.”

“How come you tried making the dessert according to my recipe?”

“Well, I like cooking by nature. That’s why I got close to Chloe. But Chloe recommended this recipe to me right away one day when it was posted on the internet blog. So, I tried it. Period. Got it?”

“Well, it’s a very straightforward explanation.”

“Wouldn’t it be strange if you hide your intention or motive when you are cooking? Now, can I ask you a question?”

“Yes, of course.”

“How do you feel now?”

It was a very simple and easy question, but at that moment, he was at a loss, not knowing how to respond. He was very embarrassed by her unexpected question. How long did it pass? Ten seconds? 20 seconds? When Teresa became increasingly nervous about him being silent, he finally opened his mouth.

“I feel good.”

“That’s it?”

“Do you want me to describe my feelings in detail?”

“Oh, that’s not what I mean. I didn’t know you would express your feelings so shortly.”

“If I have to add a few more words, I’m trying not to get excited though I feel good.”

Min-joon spoke in a calm voice. He didn’t have to give her any further explanation, for she would know better how one would behave or how one would express one’s feelings when one suddenly became famous or when one’s on a lucky streak all of a sudden.

Looking at her slightly, Min-joon smiled slightly then said, “Well, thank you, I wanted to say ‘thank you’ to you, Teresa, for letting me know how it feels that I’m known all over the world.”

“How do you feel?”

“Well, you will feel great when your son grows up well and gets married. Right now, I feel better than that. Got it?”

“Wow! That’s a pretty good expression! I want to record this and play it to my son when I get married and give birth to a baby boy.”