< The Courtship of 36 People (5)>
“Then it appears Minjoon is in a much difficult situation than thought.”
“Although I am not sure if he understands it…. In fact, there is no need to understand it. Ultimately, what he needs to do is to continue his own path, rather than trying to meet our expectations.
There is no need to be adding new burden to him.”
“But he will realize it in the end. Once this interview makes public, there is no way that Minjoon won’t know.”
“Even though there is no need to inform him, it isn’t something that he will go on not knowing it indefinitely.”
Dave responded in a nonchalant voice. If that much pressure cannot be tolerated, it probably wasn’t worth for them to be waiting for it in the first place. However, Minjoon Cho wasn’t thought to be such a weak person. Dave was about to be lost in his thoughts. There came Phillip’s voice.
“Dave. Sit down. They said dining will begin shortly.”
“Ah. Got it. I am leaving now.”
“Yes. Thank you for the interview.”
Pabo watched Dave as he left with a big smile. Although he showed rather a calm attitude, it wasn’t yet certain whether the other chefs were like minded or not. After all, they were people too. Can they accept the fact that someone newer can stand over them in a higher position?
Of course, it would be too obvious to throw that question to them. The possibility of hurting their egos was very high after all. Pabo looked on Dave from a distance. Sitting at the table, he appeared very serious as if he was in a deep thought. Finally, his continence led Debra, who was sitting next to him, to say something.
“Why are you looking so serious?”
“…Uh? Ah. I’m just thinking. This place is our memory and our starting point. When Ms. Rachel retired, no one thought that this place would be revived like this… I’m stunned.”
“Who knows? She may just retire again like when she had done at that time without even telling us.”
“She holds onto a hope right now. Perhaps, on Minjoon Cho, that man right there. Although not sure if that hope is the right one or not as of yet…. At least, she should be thankful to him.
Deborah. The pillar has returned. The pillar of support that will hold us steady is here again.
Just for that… I feel like I can go give him a kiss.”
“I don’t think he would want your kiss.”
“That’s a relief. For me, and for him too.”
Dave laughed out loud. Then, the servers approached and gave them the menus. Although they may not have had a lot of time to practice, the speed, at which the menus were distributed to them, were the same. Perhaps, it was due to the fact that they all have years of experience. Dave picked up the menu.
“Hm. There are ten courses. The possibilities of being able to select look to be limited to pasta, main and desert… Snapper makes up almost all appetizers. Snapper enjoys a long season. Should be able to use it for a long time.”
“Is a la carte available?”
“No. Sir, I’m sorry. Our restaurant does not provide a la carte.”
“Well, of course. My intention wasn’t to order a la carte. Please don’t worry.”
A la carte. It refers to ordering each dish to configure a meal. On the surface, it appears to be fun to order in such a way, but in reality, it really wasn’t as far as a la carte goes. First of all, one must have deep cooking knowledge in basic dish preparation. Also, one must have a good understanding of what taste a dish may have at the pertinent restaurant.
But, although minor, Rose Island changes their menu every 15 days. On top of that, it wasn’t easy to dine here often as reserving a table didn’t come easy. Although it was possible to be notified should there be a cancelled reservation… But, reservation cancellations were very rare compared to other places.
That’s reasonable. People did not reserve a table at Rose Island just so that they can get a delicious meal. People from all over the world would fly into LA in order to visit Rose Island. In a desire to make a life time memory, those reservations are made, so unless something major catastrophe occurs, it was tough to find someone cancelling a reservation.
For that reason, it made no sense to offer a la carte at Rose Island. The course meal isn’t something that someone has hastily put together. The chef’s consideration, intuition and dignity as they configure each dish are reflected in the course meal. Unless one wanted to have a different experience by having the same course meal many times, but it wasn’t likely that one will have the same course meal at Rose Island in the first place… Not having an a la carte option made sense.
“I will have the spaghetti for pasta. How one prepares the most basic dish is the funnest part in the first place.”
“Then I’ll have the fusilli.”
“Fusilli? That could be a difficult one to make it tasty.”
“Since she makes difficult ones tasty, our instructor is the best.”
“Someone was complaining about confit earlier. Sauce simmering was all wrong, I think. Are you sure?”
“What are you asking right now? At that time, Chef Rachel asked us to critic the bulk chefs. Besides, Chef Rachel is in the kitchen, not in the hall. Even if you had preschoolers as chefs, as long as Chef Rachel was around, anything prepared will taste much better than earlier.”
Such compliment demonstrated how much trust was given to Rachel. Dave opened up his shoulders.
“There wasn’t any objection even though the expression seemed severe. Ah, I will have the steamed beef. Is it OK to choose desert after finishing the main dish? Wait. It may be a bit late. I will order when I start on the pasta. Is that OK?”
“Definitely. Also, we have basic mineral water, carbonated drinks and mineral water with lime juice. Which one would you like?”
“I will have the carbonated drink. No. I think lime juice would be good. I’ll order that one. Thank you.”
“Yes, of course.”
The server gave a big smile and slowly turned back after taking the order. Everyone there was slender and handsome. In fact, there was no position, where the appearance was as important as in being a server. It was especially true for an upscale restaurant like Rose Island. By having a model like person to take orders, whenever possible, would certainly help improve the guests’ moods as well.