Alpha Culinary Love

Chef Kang raised an eyebrow. "So, we\'re turning the restaurant into a guinea pig lab for a few days?"

Jiyeon grinned. "Exactly. We\'re testing the limits of both our skills and their stomachs. We\'ll take some of our regular dishes off the menu for a limited time, and replace them with these experimental plates. If people love them, we\'ll know we\'re on the right track for the event."

One of the younger chefs, nervous but eager, raised his hand. "What if they hate it?"

"If they hate it, we\'ll know what

not

to serve," Jiyeon replied, her tone dead serious. "But come on, do we really think they\'re going to hate lobster jeon stuffed with foie gras and drizzled with gochujang butter? If they do, they\'ve got no taste buds, and I\'ll personally ban them from the restaurant."

Chef Kang snorted. "I\'m not sure banning customers is the best business strategy."

"Good thing I\'m not running this place by the book then," Jiyeon shot back. "But for real, we need to get a feel for how people react to this mix of French-Korean fusion with some of our weirder ideas. And I do mean weird."

The sous-chef nodded, flipping through the list of dishes they had prepared. "So we\'re talking kimchi crème brûlée, doenjang-braised duck with truffle foam, and… what was that insane thing you made last week? Gochujang escargot?"

Jiyeon\'s grin widened. "Ah yes, the spicy escargot. Honestly, if that doesn\'t make people reconsider their life choices, I don\'t know what will."

Another chef chimed in, "I\'m pretty sure escargot with gochujang will either blow their minds or make them want to strangle us."

"Exactly," Jiyeon said, clapping her hands. "We want strong reactions. Love it or hate it, no middle ground."

She grabbed a piece of chalk and started scribbling on the blackboard hanging in the kitchen. "Here\'s the plan: we run this event for three days, limited slots for reservations so we\'re not overwhelmed. Each day, we change the menu slightly, rotating dishes in and out so that we get feedback on everything. I\'m thinking we call it \'Flavors of Fusion.\'"

Chef Kang tilted his head. "Flavors of Fusion? It sounds like we\'re trying to be fancy while committing a crime against cuisine."

"Exactly the vibe I\'m going for," Jiyeon said, not missing a beat. "We\'re taking risks, and risks mean someone\'s going to hate it. But that\'s half the fun, right? The other half is seeing someone\'s face when they bite into something and realize they\'ve been living in a culinary wasteland their whole life."

There was a murmur of agreement among the chefs, though some looked more skeptical than others. Jiyeon knew this would be a gamble, but she was confident in her team and in the bizarre brilliance of their menu.

"Alright," she continued, tapping the chalk against the board. "Here\'s the lineup for day one: we\'re starting with the lobster jeon, of course. Then, we\'ll go into the foie gras kimbap—it\'s high-end, it\'s weird, and it\'s going to confuse people. Next, the spicy escargot. It\'s French, it\'s Korean, it\'s probably illegal somewhere, but we\'re doing it. For dessert, we\'re keeping the kimchi crème brûlée. You can\'t taste-test insanity without some fermented cabbage in your dessert."

One of the younger chefs winced. "That still feels wrong."

"Oh, it\'s definitely wrong," Jiyeon agreed, her grin devilish. "But if it works, it\'s going to be legendary."

Chef Kang crossed his arms. "And if it doesn\'t?"

Jiyeon shrugged. "Then we\'ll serve regular crème brûlée, and I\'ll cry myself to sleep. But we won\'t know until we try, so let\'s make this happen."

The chefs got to work, pulling ingredients from the fridge and starting the prep for the temporary menu event. Jiyeon moved around the kitchen like a whirlwind, tasting, tweaking, and barking orders with a mixture of humor and sharp critique. She was in her element here, and her team knew it.

As they worked, Jiyeon\'s mind drifted back to the mission the system had given her. The tight deadline hung over her like a dark cloud, but she couldn\'t let it show. For now, she had to focus on making sure this test run was a success.

The next day, the restaurant was buzzing with energy. Flyers had been sent out to regular customers, and the reservation list filled up almost immediately. Jiyeon stood at the front of the kitchen, peering out into the dining area as the first wave of customers arrived.

Chef Kang joined her, glancing at the bustling crowd. "You ready for this chaos?"

"Always," Jiyeon said, flashing him a cocky grin. "Let\'s see if they\'re ready for us."

As the waitstaff began serving the first course, Jiyeon felt her heart race with a mix of excitement and anxiety. Would the lobster jeon be a hit, or would people think they\'d lost their minds?

She didn\'t have to wait long for feedback. One of the servers came back into the kitchen with a grin. "Table seven just asked if they could marry the chef who made the lobster jeon."

Jiyeon smirked, crossing her arms. "Tell them I\'m already taken, but I\'ll accept large tips."

More feedback rolled in, and Jiyeon kept a close ear on the reactions. Some dishes were clear winners the foie gras kimbap had diners raving, even if they weren\'t entirely sure what they were eating. But others were a bit more polarizing.

"I heard someone at table three say the gochujang escargot made them question their life choices," Chef Kang reported, trying to suppress a grin.

Jiyeon laughed. "Good! I want people to have an existential crisis while eating."

But there were also some less favorable comments. One diner called the kimchi crème brûlée "an affront to all things sweet," which Jiyeon took as a compliment. Another diner stared in confusion at the foie gras kimbap, unsure whether they should pick it up with chopsticks or a fork.

By the end of the night, the feedback had been exactly what Jiyeon hoped for a mix of astonishment, confusion, and admiration. Some people loved the bold flavors, while others clearly needed more time to adjust to the idea of fusion cuisine.

Gathering her team at the end of the night, Jiyeon clapped her hands together. "Alright, folks, day one down. We had some hits, we had some… let\'s call them learning experiences. But overall, I\'d say it was a success."

Chef Kang raised an eyebrow. "You\'re calling the guy who nearly cried over the spicy escargot a success?"

"He felt something, didn\'t he?" Jiyeon shot back. "That\'s the point of food. It\'s supposed to make you feel. Love it or hate it, as long as they\'re talking about it, we\'ve done our job."

The team nodded, some still chuckling at the more outrageous reactions they\'d witnessed. Jiyeon couldn\'t help but feel a rush of pride. They had taken a risk, and while not every dish had been a home run, they had certainly made an impact.

As they wrapped up for the night, Jiyeon glanced at the clock. The system\'s mission deadline was ticking closer, but she had faith they were on the right track. Tomorrow, they\'d refine the menu, tweak a few things, and see if they could push the boundaries even further.

But for now, she was satisfied.

As the team began cleaning up the kitchen and the last few customers trickled out of the restaurant, Jiyeon sat down at the manager\'s desk with the day\'s earnings report. She scrolled through the numbers on the tablet, her eyes widening in surprise.

"Wow," she muttered under her breath, a grin forming on her lips. "We pulled in **5 million won** today. Not bad for an experimental, borderline-insane menu."

Chef Kang, passing by with a tray of dirty dishes, raised an eyebrow. "Five million? Looks like our Frankenstein dishes are paying off."

Jiyeon chuckled, nodding. "Yeah, let\'s hope they keep paying off through the rest of the event."

As she stood up, a thought crossed her mind. Tomorrow marked six months since she and Yura had gotten together. She wanted to do something special.

"I\'m going to close up soon," she said to Kang, "but first, I need to make a stop at the jewelry store."

Kang smirked. "What are you planning? Something shiny?"

Jiyeon winked. "You know it. Can\'t celebrate six months with the coldest CEO on earth without something that sparkles."