A group of foreigners were in the back kitchen that day, and I made three dishes without hurry.

The two foreigners only ate one bite of each dish as before, and the expressions on their faces were very enjoyable.

But the two of them gave me an evaluation of one of the chefs who knew the most about plating.

I hate plating, but they compliment me on how good I look?

They didn't praise the deliciousness, and they didn't even say a word about the taste.

This time I thought I was going to fail, and when they left, I was full of good looks.

But on the third day after the two left.

They came back to the hotel, which managed to achieve three Michelin stars.

At the moment of the award, I even thought that the highest praise of French cuisine was that it was beautifully presented.

And I also became a three-Michelin-starred chef, and after the award, the foreigner who was afraid of being presumptuous asked me about my age.

I said twenty-two, and he was shocked.

I thought he would shock me to become the youngest chef with three Michelin stars, but he said it wasn't my age that shocked me. It's that I was a kid when we met five years ago, and it's a good thing I didn't say it at the time, otherwise he would be ashamed.

I was very concerned at the time, and asked why I only praised the presentation and not the taste of my food.

The foreigner smiled bitterly and said that it was really delicious, but he was afraid that if he said it was delicious, he would be embarrassed if the other said it was unpalatable.

I thought about the fact that the two foreigners had been pretending to be X, and they were pretending to be X with each other.

When I left, I learned that this foreigner's name was Edward Michelin. Born in 1963 in Clermont-Ferrand, a city in central France, he is the youngest son of Michelin President François Michelin.

And the other one who sat with him was Michel Rolier, and they were all big guys among the big guys.

After becoming three Michelin stars, my master and I were happy.

There are three levels in the Michelin restaurant rating system:

One star: a good restaurant worth stopping for, and of course because Michelin makes tires.

Two stars: Top-notch cooking, excellent food and wine pairings, worth the detour, but not cheap.

Three stars: Perfect and pinnacle of culinary skills, worth a special trip to enjoy the best wine pairings, zero-fault service and elegant dining at a cost of money.

We've doubled the price on the menu, but the footfall hasn't slowed down.

More and more people come here, and we make more and more money.

The master didn't dare to be famous, so I took all the honors of the master.

I'm glad I'm not famous, but after being rich and famous, I feel more homesick.

And today, it is half a year after the hotel was built.

I'm going to explain something to the master.

For example, I want to go back to my country, to my grandparents' house.

The master was supervising the work in the back kitchen at the moment, and I patted him on the shoulder.

The master turned his head with a smile and said, "What? Someone ordered the chef to eat? ”

I shook my head and said, "Master, I have something to look for you." ”

The master smiled and put his arm on my shoulders and walked out of the back kitchen with me, found a private room with no one and walked in.

"I said that I would call my dad in front of others." The master said with a smile.

"That, master, I want to go home." I said.

"Home? I didn't go back when you came before, but the home where you were beaten so badly? The master said puzzled.

"No, not that home. It's China, I want to go back to China. I said.

The master lowered his head slightly and said, "Do you still have a home in China?" ”