"What's wrong?"
Zane leaned slightly over the counter, his voice calm and gentle.
"Are you lacking confidence in yourself again?"
Megumi lowered her eyes. Even now, when she had already decided to enjoy one last meal before possibly being expelled, she still looked conflicted. Despite having received the test's key concepts from Zane in advance, she couldn't stop the waves of anxiety inside her.
She was still the same as in the original timeline—uncertain, doubting herself.
"I do have confidence," she muttered, "but… you still have to face reality."
"I entered the advanced program with the lowest score. Even if I manage to pass the first assessment… I'm still destined to be eliminated sooner or later."
She sighed and took a few quick sips of the herbal tea, hoping its warmth would soothe the knots in her stomach.
Zane looked at her for a moment, then spoke.
"Megumi…"
"Even if you fail, no one will think less of you."
"At least in my eyes, the path you're walking is the right one."
"It might be bad luck, or maybe people don't understand your style of cooking. But as long as you hold on to your sincerity—and that deep love for cooking you carry—I believe no challenge will ever truly defeat you."
He paused, letting the words sink in.
"Yes, Totsuki is fiercely competitive. And for someone like you, without top grades or an impressive background, breaking through will be incredibly hard."
"But do you know what your true strength is?"
"It's not your looks, your family, or some quirky genius trait. It's the gentleness that flows from your heart into your cooking."
"That… might be your greatest weapon."
His words hung in the air like the aroma of simmering soup—quiet, comforting, and deeply moving.
Everyone has their own journey. Some paths are winding, others smooth.
Some mistakes feel like the end—but with perseverance, they might lead to something even greater.
Sometimes, even the wrong road turns out to be the right one.
And every stumble, every hardship, becomes a priceless treasure.
"Really…?" Megumi whispered, looking up.
"Chef, do you really think someone like me… with poor grades… If I just keep trying, I'll be able to accomplish something?"
Zane didn't hesitate.
"I believe in you more than anyone. And I expect great things from you."
Megumi's breath hitched.
Then, her eyes sparkled with renewed strength. "Thank you… for believing in me. I won't give up. I'll keep working hard… all the way to the end."
In that moment, she had no idea what kind of future awaited her.
She couldn't know that, one day, she'd stand side-by-side with Erina, Soma, and the other elite chefs of Totsuki.
But the seed of that future had just been planted.
And it began with the power of gentleness.
Later that night.
The moonlight poured down gently, and stars shimmered in the inky sky.
A few new customers arrived, breathing life into the quiet tavern.
Among them was Sonoka, a young chef from the neighboring restaurant Shunkatei, and her friend Taki.
"Welcome!" Zane greeted them with his usual warm smile. "What can I get for you tonight?"
Sonoka's cheeks reddened the moment she saw him.
"Um… Taki, how about… Valencia seafood rice?"
Taki raised a brow, her eyes sharp and curious as she looked toward the kitchen.
"Seafood rice, huh? You can make that?"
Zane gave a slight nod.
"Two portions of Valencia seafood rice," Taki declared. "Let's see what this tavern owner can do."
"Alright," Zane replied. "Please wait a moment."
And with that, he turned toward the kitchen.
Valencia seafood rice. La paella.
When people think of Spanish cuisine, this iconic dish always comes to mind.
While many legendary dishes are born from harmony between ingredients—or the clever use of leftovers—Valencia seafood rice stood apart with its bold, exotic flavor and unforgettable presentation.
Though its exact origin remains unclear, history traces it back over 200 years, to when workers in Valencia gathered for lunch, combining leftover ingredients with rice and cooking over an open fire.
At first, seafood wasn't even part of the mix.
But over time, rice dishes evolved—vegetable rice, meat rice, fish rice—and seafood gradually became the star.
Eventually, these humble, hearty meals developed into the globally loved paella we know today.
Zane laid out his ingredients with precision:
Squid, tiger prawns, white shrimp, scallops, clams, and yellow croaker
Kelp, spring onions, ginger, garlic
Red and green peppers, short-grain rice, white wine, white onions, tomatoes, olive oil, saffron, parsley
And of course, a large shallow paella pan—essential for forming the golden, crispy crust on the rice known as socarrat.
He started by cleaning the yellow croaker—scaling it, gutting it, and scoring the head with a cross-cut.
Next, the prawns were peeled and deveined, their heads and shells reserved for flavor. The squid was carefully cleaned.
He blanched the scallops just until their shells opened, then trimmed away excess fibers. The clams were boiled until opened and halved.
Then, the yellow croaker was pan-fried with olive oil until golden. The seafood broth simmered on the side—filled with stir-fried aromatics, kelp, and the bones of the croaker.
Everything was coming together.
From her seat, Taki watched Zane move with practiced ease. His focus was intense, every motion purposeful.
Her expression shifted.
"…I underestimated him," she murmured. "I didn't think anyone could prepare Valencia seafood rice this well. Not in a small Japanese tavern."
The kitchen filled with the mingling scent of seafood, saffron, and roasted vegetables.
The night was quiet, but the warmth of the tavern grew—along with the anticipation of the next incredible dish.