My wife name is Erina Nakiri

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At the set of the "Underground Chefs" program, the fierce assessment for advancing from the top 64 to the top 16 was underway.

The entire competition venue was divided, with each participant having a large chef's table for their culinary endeavors, and fixed distances separating each station. In this 64-to-16 competition, contestants were allowed to invite friends and family to assist as sous chefs. The rules were simple: present the most proficient dish, one you believe would most easily win over the judges, and use it to conquer your opponents. Between each stage of the competition, there was a break period for contestants to adjust their mindset and emotions.

However, on the day of the competition, those who were bound to be nervous still felt it. Some underground chefs had only ever run their own restaurants and cooked without the spotlight, never having participated in such high-stakes competitions. They felt unnatural and constrained by the cameras.

Shinji Takahashi, as the host, began to solemnly introduce the rules after most people had taken their seats. This competition employed an elimination system; whether one could remain on this stage depended solely on the judges' decisions. Each judge had four tickets, directly selecting twelve contestants to advance. The remaining four tickets would allow four eliminated contestants to be revived through the program's wildcard system.

Each judge also had a judging team, and those who received tickets from the judges would become members of their respective teams. The four revived contestants would form a separate fourth team.

Despite Takahashi's lengthy explanation of the rules, most people weren't listening. Before the competition, everyone had already decided what dish they would make. Some had even prepared to cater to the judges' preferences, specifically tailoring their dishes for this stage of the competition. This was a clever approach, but Renz was too lazy to use it.

While catering to preferences might make it easier to advance, it was only easier. To achieve an outstanding performance, one must differentiate their dish from the common fare, or rather, it needed to possess a sense of luxury.

This ephemeral "high-class feel" was truly hard to define. For instance, Japanese people had a fundamental understanding of it.

Their interpretation of high-class revolved around the ingredients themselves: their freshness, their premium quality, and the plating and presentation of the finished dish. This was the most basic form of high-class feel.

Some dishes were incredibly delicious but lacked this inherent sense of luxury. A good example was the Chinese dish, "Golden Egg Fried Rice." It only required a few eggs from the refrigerator and preferably day-old hard rice, stir-fried repeatedly in a wok, then portioned into bowls for guests.

There's no denying that a skilled chef could make this Golden Egg Fried Rice incredibly delicious, but that subtle sense of luxury would be completely absent. To put it bluntly, it lacked delicacy. It was the pursuit of refinement by those who were already well-fed.

However, the "high-class feel" Renz possessed was not merely about simple refinement. Frankly, he had to thank that woman named Alice for it. It was the ultimate evolution of molecular gastronomy.

Molecular gastronomy, also known as molecular cuisine,

is a culinary art that uses scientific methods to explain all cooking techniques and results, precisely controlling them with numbers. It approaches cooking from a scientific perspective.

After thoroughly mastering the knowledge, one deconstructs, reconstructs, and applies it to create cooking methods that subvert traditional culinary techniques and food appearances. It can make potatoes appear as foam, or turn lychees into caviar-like spheres with the texture of caviar and the taste of lychee. From visual appeal to mouthfeel, the high-class feel of molecular gastronomy is inimitable. The "ultimate move" Renz referred to was a culinary technique that combined molecular gastronomy with spices.

Rather than saying Renz was making a dish, it would be more accurate to say he was using cuisine as a medium to showcase the artistic beauty of science. He was going to demonstrate a transformative cooking technique. This move was excellent for showing off, at least against the judges of this era, it was effectively unbeatable.

Renz began by gathering ingredients from the central stage's ingredient area, taking a little bit of everything. What was important now wasn't the dish itself, but the spices and seasonings made from these ingredients.

With Renz's actions, Erina, as his sous chef, couldn't possibly fail to realize what dish Renz was going to make. If her guess was correct, this dish should be called "Miracle Noodle Soup with a Hundred Flavors." In this era, it was absolutely a groundbreaking work. Even in the future, its debut would spark widespread discussion.

In simple terms, it involved using a large variety of ingredients to create different spices and sauces, then preparing a bowl of plain noodles. It sounded easy, but it was incredibly difficult to execute. The key here was the multiple flavor transformations of the original, plain noodles after being seasoned with spices and sauces.

Furthermore, it wasn't a single spice that created the change. All the spices and sauces Renz used could be combined to alter the initial taste of the plain noodles.

This was extremely challenging. Using different spices and sauces together could easily lead to an unpleasant mixture of flavors. This was common knowledge, but through molecular gastronomy, Renz had overcome the core problem of flavors becoming strange when different spices and sauces were layered.

All the spices and sauces Renz prepared could be interchangeably combined. The most impressive aspect of the dish Renz was about to present lay here: every time a different spice was added, it became a new bowl of noodles. This was precisely the most unbeatable part of this dish; it could continuously change flavor based on the spices, and different spices could even be mixed to create new flavors. The power of this dish wasn't in its main body, but in its entirely new culinary concept.

Renz immediately brought out Alice's lifelong masterpiece, which Erina had not expected. This was only the competition for advancing from the top 64 to the top 16. Renz was already using a peak work of molecular gastronomy that didn't require top-tier knife skills but would certainly cause a sensation. Erina felt that such an act was a bit extravagant. The opponents here didn't yet warrant bringing out such a killing move, at least in Erina's understanding.

Wouldn't it be better to save this for the top 16?

If he reveals it so early, how will others compete?

As Renz was busily processing various spices, Senzaemon Nakiri's figure appeared behind the stage, in a designated observation area for contestants. As a special guest, Senzaemon Nakiri didn't need to be on camera or even make an appearance for most of the time. He was simply there to observe the situation. He wanted to see what Renz's limits were.

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