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[ The video starts on a single glass:

It's set on a counter next to a sink. ]

Caramelized bacon with crystallized egg yolk, to end on a dessert note of anti-griddle-frosted mango sabayon. It's good but..

[ It's not good enough. She sounds disappointed in herself. Her hand comes and slowly pushes the glass of breakfast into the sink, where it goes to waste. She goes slow enough that it almost looks like a tragedy when the perfectly crisp bacon hits the sink and breaks in its fragility, the mango sabayon tripping down the sink slowly like the spilled blood of breakfasts in some kind of breakfast war. ]

Everyone's worlds have so much more to offer in advancing my cooking and I haven't taken enough advantage. Tell me about your world's cuisine, please! In particular, breakfast. We'll worry about the other meals later, one step at a time.

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I must admit that looked better than what I could come up with.

[And considering he has a cafe, he did limit himself on what he could cook, which was mostly desserts.]

Of course it does. I wouldn't be an award-winning gourmet chef if I couldn't make something at minimum this visually impressive. It's a different category than cafes.

Well different kinds of foods as well. You do more variety, whereas I just do desserts.

[He is tempted to just see how creative he can be though when he was the time and has nothing else to do.]

Though I do wonder how do you come up with ideas?

That's the fun of a rotating menu, after all.

[ Plus, there's an exclusivity to having dishes that can only be eaten for short periods of time. It keeps people coming back because they don't want to miss what's next.. but they also miss out on the people who just are looking for something familiar. It's like comparing apples and oranges, which is why she doesn't consider Fai competition really. ]

For me personally, I cook with the idea that I want to bring a new experience to anyone who eats my food. I want think to see food differently than they ever had before, and to do that, I think about the properties of a food on a molecular level. Once you know their molecular properties, you can think about all the different chemical reactions different segments of their compounds can create. That's how I think of different ideas. Like making chocolate into a substance that's as soft as a cloud that melts as soon as it touches your tongue like a fallen raindrop, or making a carrot soup that bursts in your mouth like a flavorful grenade instead of a gentle caress. My inspiration is the new and unexpected- it's why I try to learn about new things whenever I can instead of sticking to what I already know.

Edited 2017-03-07 08:56 (UTC)

So you put a lot of thought into it that really most people wouldn't even begin to consider?

[It was something he could at least understand, but not something he would ever do personally, but it was always impressive never the less. Lots of though, which might have been more than what he did. He did based on what he thought would be interesting and would work together.]

What would chocolate that would be soft like a cloud and melt be called? Would it be like foam or something else completely?

I do. Most people are satisfied with perfecting and recreating food as it already exists, which is fine and believe me, Ryo's food is to die for, but it's not for me.

[ She smiles. She's always happy to talk about molecular gastronomy. ]

It's called "chocolate wind" as a dish. It's a cold dish that relies on liquefied, then emulsified chocolate combined with soy lecithin's stabilizing properties and temperature manipulation to make it almost like a frozen cloud that melts into chocolate on your tongue.

We all have our style. I am still kind of finding mine if I have to be honest, but it makes it fun to explore and discover that.

[Plus he had nothing better to do now anyway.]

Sounds rather delicious and special too. Something only someone as skilled as you could pull of.

Have you had any formal training?

[ Because figuring stuff out on your own is great but there's a reason they learn things together with other people of different backgrounds. ]

Hm... I don't know about that, it's actually fairly simple. It's the discovery process and creativity that's the hard part for many cooking techniques.

Nope. I'm just quite good at baking. But I like to keep learning.

[He ponders it for a moment.]

You say it's simple but how many people do you know who have managed to pull it off? Not counting yourself.

You should try it. Trying things for yourself is fine, but you can't expand if you don't learn from other points of views and different techniques.

[ Though some of the things she learned best were about teamwork and understanding customers rather than just doing what she wanted too. Sometimes you have to get out of your bubble to learn from others if you want to move forward. ]

There aren't any studies on how many people have made chocolate wind, but in that particular case the only thing you need is an emulsifier- which most people have since it's a common type of blender stick, a pot and stove, a container, and a freezer.

That sounds easy enough.

[And eh was sure he had at least all that anyway, but he wasn't that sure the more he thought about it.]

But I will try it just as an experiment.

What are your restaurant's hours?

[ She might come help him a little bit just so he doesn't make a mockery of molecular gastronomy. ]

Nine to five most days. It's an cafe so staying open beyond that wouldn't be that good of an idea.

[He at least used logic for opening hours at least.]

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