Gourmet: From a Stall in Northern Europe Chapter 197 148: What?! Cooking Live on the Spot?

"Live, on-the-spot cooking?"

Elise and Vanessa shared a surprised glance, clearly not expecting this kind of move.

Cooking on the spot, can it be done in ti?

Thinking about how Lin Chen was setting up a stall at the entrance last week, they were curious but not too worried, given his skills.

However, the three people next to them seed like they'd have a hard ti keeping up, busying through the cool indoor air conditioned at twenty degrees, their faces flushed, shirts subtly soaked with sweat.

"Elsa, go make so coffee for the two of them."

"Okay, chef!"

"Lucas! It's about ti to start bringing the ingredients out, leave so ti for them to warm up, rember to fill up the soy milk containers and take out the red bean soup too."

"Dais, you go along as well, arrange the printed nas and details at the corresponding spot."

"Okay, chef!!"

The three of them were full of energy, enthusiastically getting busy.

Lin Chen carried his coffee from the kitchen to the front hall, the central area of the restaurant was the food pickup area.

Just like any buffet, long tables held warrs with lids, each in front of empty plates which soon would be paired with tongs or spoons by type.

In the middle section, there was a gas stove specially set up, with two iron plates beneath, usable as a regular stove or for teppanyaki cooking.

Seeing this setup, Lin Chen already knew that the major stakeholder of this hotel was one of his own.

Installing such things in a buffet, besides Sakura People, Kimchi People, it's Great Xia People, and considering the farmhouse experience, it was easy to rule out the forr two.

Anyway, Jonathan doesn't use such stuff, so he has all four stoves this week.

One pot for seafood fried rice and fried noodles, another for vegetarian dishes, the remaining two for backup, not needed for breakfast but surely for lunch.

At this mont, Lucas and Dais ca over pushing a loaded cart, first moving the soy milk container to the beverage area, pouring it into the transparent container, and placing a small sign with 'Fresh Soy Milk', listing ingredients just below, only soybeans, water, and sugar.

One hot, one icy.

Then there's the cold red bean soup, which needs to be scooped out, placed in the sunken soup section along with the tal tub.

"Old Lin, shouldn't you be teaching how to make seaweed egg drop soup by now?"

With the remaining ingredients pushed next to Lin Chen, it didn't need organizing, previously sorted by dish content, ready to use as is.

"Just fill a pot with water and bring it to a boil, I'll teach you verbally."

"Alrighty."

Elsa, having brewed the coffee, rushed over to help set up the dish na signs, Elise and Vanessa walked over leisurely with their steamy cups of coffee, scanning the nas one by one.

"Seafood fried rice? Seafood fried noodles? My God, sounds delicious!"

"Stir-fried beef tenderloin with green peppers? I love beef, will surely be amazing together with seafood fried rice."

"And two kinds of Chinese salad? What's Chinese salad, never heard of it."

"You'll find out soon enough, planning to try a bit of everything."

They didn't linger too long, needing to return to the front desk to soothe the growling stomachs of the diners.

Especially those who have tasted Lin Chen's skills before, hardly able to sleep in, knowing the restaurant would open, getting up early just for a bite of fresh, hot breakfast.

If even the food casually sold at the food stall tasted so good, how delicious would the formally prepared dishes be?

This ti point didn't require room cleaning, usually starting officially after nine, but hotel employees in regular clothes were already gathering in the lobby waiting for breakfast.

Ever since they tasted the delicious snow ice on Saturday, word spread among all hotel staff that a super-skilled Chinese head chef had arrived at the restaurant.

Gray and Elise's sneaking a taste earlier had been revealed, turning into their bragging right, further sparking the curiosity of their colleagues.

Employees who would usually arrive at work to punch the clock at eight fifty-five were now showing up at six fifty, even night shift workers joined the buzz, quite absurd.

"Oh no, why are there more people than expected?"

Foreigners generally don't have the habit of eating breakfast out, usually dealing with oatal or a peanut butter sandwich at ho, or grabbing a snack from chain shops like M's while commuting.

Elise and Vanessa watched the increasingly crowded lobby, feeling sowhat anxious.

Normally, you wouldn't see a soul at this hour, now because of the restaurant opening for breakfast, why are so many people showing up?

The peak dining period was expected to be post eight, but now…

They weren't even on duty yet, ca solely for breakfast, asking the front desk colleagues about the restaurant's preparation progress.

Not just them, but tourists staying here were baffled.

Not even seven, why such a crowd?

So who checked in just yesterday were completely unaware of the situation, only scheduled because they heard a buffet was available, now seeing this, could it be a renowned chef?

Roughly estimated, over thirty people waiting for food in the lobby, and more kept arriving, the elevator busy moving up and down.