The night view of Venice gives people a dreamlike feeling, and the water surface of the Grand Canal reflects the shadows of ancient buildings, making people feel the atmosphere of the ancient city, and the mood is different and comfortable in the water waves.

After a night, everyone returned to the institute to rest, the reviewer gestured to Sikong Yao, signaling her to stay, Sikong Yao nodded knowingly, and when everyone was already resting in the dormitory that had been arranged, she followed the reviewer to the outside of the research institute.

The night sky is vast, and the occasional sound of fish swimming on the surface of the water is so quiet that people don't want to move, and the lazy atmosphere makes people feel very comfortable, just want to do anything, and quietly watch the fish play in the water.

Sikong Yao stood on the edge of the bridge and jumped down, the fish jumped lightly, glowing with water, Sikong Yao gently closed his eyes, let a trace of evening breeze blow on his face, and the ancient breath greeted him, with a faint fragrance.

The councillor was the first to speak: "You are smart enough to know that I agree." Sikong Yao smiled lightly, she knew that the reviewer was referring to the afternoon incident, and her dexterous roundup was recognized by the reviewer.

Sikong Yao smiled and said, "Your Excellency has something to tell me?"

Sikong Yao could vaguely feel that although the reviewers did not say it, they were somewhat embarrassed, I am afraid that it is not a simple matter to enter the International Association for the Study of Gastronomy, as an international organization, how harsh are the conditions for recruiting members? Although Sikong Yao didn't know, he also knew that it was definitely not simple.

The judge nodded, "Are you interested in becoming a molecular chef?"

This time, the commentator asked this question directly, without any obstacles or pretenses, Sikong Yao could feel that he was real.

Sikong Yao hesitated for a moment, and then responded, "Yes, I want to be a molecular chef."

Sikong Yao has always wanted to become a full-time pastry chef and poured all her heart and soul into it, but as she came into contact with more and more people, she felt more and more the gap between herself and others. It's too narrow to be just a pastry chef, and she wants to reach out to a wider world, not just desserts.

However, her personal abilities are too limited. Admits that she has a certain talent in dessert cooking, but in other cuisines, she is not blessed by God, and she cannot learn other dishes like desserts, which has caused some obstacles for her to understand the whole culinary world.

Cuisine and dessert cuisine are two completely different concepts. Dessert requires talent, but it is also a relatively easy subject to learn, but Western or Chinese cuisine is much more difficult, and in addition to being talented, it also requires a very demanding long period of basic skills.

The so-called knife three fires and five eat a lifetime, a chef must first learn three years of knife work, and then learn five years of knife work, in order to be regarded as barely enough, this is a long process. If you hadn't started studying since childhood, it would have been a little difficult to study again at Sikong Yao's age.

This is a big regret for Sikong Yao, she missed the most precious time to learn cooking, and now if she wants to catch up, it is not just something that can be completed by investing time and effort, but also the learning efficiency of half the work, which makes her a little helpless.

However, the advent of molecular cuisine has opened up a new learning model for her, and the basic idea of molecular cuisine is to refine and reorganize. Coupled with the use of high-tech props, the complicated process of cooking can be reduced to a certain extent, which is undoubtedly a blessing for Sikong Yao, with the help of molecular cuisine. She is confident that she can become a full-time chef with her own efforts, and not just desserts.

Sikong Yao replied without thinking, "Yes, I want to be a molecular chef."

Sikong Yao has no reason to refuse the invitation of the reviewers, this is a rare opportunity, once missed, there may be no chance to get it. She wanted to become a molecular chef and get in touch with the world of cooking, not just desserts.

In the past, she was only learning dessert cooking under the guidance of Bai Xia, and she was also interested, so she persevered and gained joy from it. However, she never knew what she wanted, and after all these years of studying cooking, she was confused and didn't know what her future would look like.

In the past, she simply wanted to become a pastry chef because it was something she could control and control in her current state, but after meeting more and more people, her mind slowly changed, and she began to re-examine herself, did she really want to be a pastry chef so much?

The answer is no, compared to a pastry chef, she wants to be an all-round chef, she can cook any dish at her fingertips, like Bai Xia, she can face any problem calmly.

I have to say that Bai Xia's influence on Sikong Yao is huge, he let Sikong Yao enter the world of cooking, and Sikong Yao uses his own way to influence this world.

Sikong Yao wants to become a molecular chef, this idea is strong, the judge felt that her words were not like child's play, he showed a knowing smile, a person with good talent but no interest is not suitable for this profession, the molecular field is still in an embryonic stage, and every step of expansion needs to be careful.

To date, there are less than 30 molecular chefs in the world.

The reviewers wanted to introduce Sikong Yao into this ranks, and the pressure and difficulties he faced were also huge.

A molecular chef will master the knowledge and equipment of molecular cuisine, which is the crystallization of the scientific research results of the entire International Association for the Study of Gastronomy, and if it leaks out, it will be a shock to the entire culinary world that cannot be underestimated.

Every molecular chef needs to go through layers of screening, and the qualifications for the shortlist are extremely demanding, whether it is culinary talent or personality.

In addition, whoever introduces a qualified molecular chef will increase his status, because the expansion of this field is inseparable from the efforts of molecular chefs, but so far there are too few people in this field, and scarce human resources are extremely valuable.

However, correspondingly, the councilors also have to bear quite severe pressure, because the addition of any molecular chef may have a very strong impact on the entire culinary world, because the high-level will also involve each other's strength, although they do not find a suitable candidate, then they must try to exclude the development of other people's strength, so molecular chefs appear to be more scarce, Sikong Yao wants to become a molecular chef, it will definitely not be a simple matter.

The reviewer asked faintly, "Do you know what it means to be a molecular chef?"

Sikong Yao pondered for a moment, and then said in confusion: "Join the International Association for the Study of Gastronomy?"

Sikong Yao felt a little funny when she said this answer, of course, she also knew that becoming a molecular chef could not simply join the international food research break, otherwise why would molecular cuisine not be popularized all over the world? But with Sikong Yao's current world, she still doesn't know what kind of situation the struggle between the high-level leaders of the International Gastronomy Research Association is, so she can only barely find such an answer.

No matter in which organization, the friction and struggle between the top management will not be interrupted, which is a vital factor to promote the development of an organization, should not be underestimated, good use, can make an organization develop rapidly, struggle is always the best way to let a person grow, and the growth of a group of people for an organization is just a comprehensive development.

Sikong Yao didn't understand these things for the time being, and the councilors didn't blame her for the matter, after all, this is also a secret within the organization, and it's not good to say it, anyway, if Sikong Yao really joins the International Association for the Study of Gastronomy, she will know these things sooner or later.

The judge smiled lightly and said: "Half of the answer is correct, to be precise, it is to join the core member group of the International Association for the Study of Gastronomy, in front of it, there are only eighty molecular chefs in the association, both bright and covert."

Sikong Yao took a deep breath, of course she also knew that the molecular chefs owned by the International Gastronomy Association were definitely not just the thirty people who came out to open the restaurant, but she didn't expect that even in the entire association, the number of people was so small.

As soon as Sikong Yao thought that she would be able to become one of them, her mood suddenly couldn't calm down, and this shock surprised her.

Sikong Yao said in surprise: "So little?"

Sikong Yao can feel a little pressure, since the number of people is so small, it means that becoming a molecular chef is quite a demanding thing, and it is definitely not something that can be completed by a simple introduction.

Sikong Yao took a deep breath and asked clearly, "Lord Judge, what do I need to do to become a molecular chef?"

Sikong Yao can feel that it is definitely not easy to become a molecular chef, this road must be full of thorns and obstacles, but no matter how difficult things are, there is always the possibility of achieving it, Hohenheim is an example, Sikong Yao does not think that she will not be able to do what he can do, since someone can become a molecular chef, then she can also do it. No matter how difficult it is, there is always a way to achieve it, and if Sikong Yao wants to become a molecular chef, he dares to bravely overcome obstacles on this road! (To be continued.) )