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17- LOUIS

“What the hell is this?”

"Hmm... Pizza?"

“Pizza?” I repeated looking with horror at the plate before me, "Explain to me when I said that the dough should be like rubber. What flour did you use?"

"Hmm, well...”

“What?”

"Gluten-free flour,” he murmured.

"But, what the fuck?” I snapped, taking the plate out of my sight, "Didn't you take notes yesterday when we went through the fermentation process? I think you signed up to be a gastronomic pro, who knows the correct process to produce the dishes your customers ask for. Do you think I would order this in a Michelin restaurant?”

“No, chef, but―”

“What is this?” I interrupted him again, detailing more closely what I had ingested.

“Vegan cheese, chef...”

Chef Mauro next to me made a sound of horror.

“What was wrong with the mozzarella at your station?” He said with his accent even more pronounced than before.

"I don't like to touch animal produc

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