Following the freshman entrance ceremony, the first official class of the semester began with a promptness that caught Ryusei slightly off guard. He couldn't help but remark on how tight the schedule was—there was no "grace period" or orientation week here.
However, the other students didn't seem to mind at all. Having endured three years in the brutal middle school division, they were already acclimated to the high-pressure environment where every second was a competition.
First, the students were assigned to specific classrooms and divided into pairs. Ryusei looked at his partner, Sakaki Ryoko, and a small smile appeared on his face. She had long, straight red hair and a calm, mature aura that contrasted with the frantic energy of the other students.
Ryusei knew from his meta-knowledge that Ryoko's culinary skills—especially in the field of fermentation and koji—were among the best in the first-year class. Being paired with her would certainly make this first hurdle a bit more manageable.
"I'm Ryusei, nice to meet you," he said, extending his right hand to her.
"You already introduced yourself at the orientation, though it was much shorter than your friend's," Ryoko replied with a gentle smile, shaking his hand. "I'm Sakaki Ryoko. I specialize in koji-based cuisine and fermentation. Feel free to ask me any questions later if you're stuck."
Because Ryusei hadn't made any arrogant declarations like Soma, Ryoko found him approachable. They moved to their assigned station as Ryusei scanned the room. He spotted a few "familiar" faces: the Aldini brothers, Takumi and Isami, who were already bickering over their tools; and the "Witch of the Boiler," Nao Sadatsuka.
At that moment, no one dared approach within three meters of Nao. Her dark, fanatical obsession with Erina Nakiri was well-known, as was her preference for ingredients that smelled like a rotting swamp.
A thin, middle-aged teacher named Senior Emmanuel entered the room, followed by an assistant who immediately began writing on the whiteboard.
"Good morning, young students," Emmanuel said with a kind, almost fatherly expression. "From the moment you entered this kitchen, you bore the responsibility of providing excellence. I hope you all strive for good results today."
Emmanuel made no attempt to introduce himself, as the internal students already knew him as a veteran instructor of the French cuisine department. Ryusei, however, leaned over to Ryoko. "And who is this?"
"Teacher Emmanuel," she whispered. "He's quite rigorous, but he's fair. As long as your skill level is sufficient, passing his class shouldn't be a problem."
Emmanuel didn't waste any more words. "Today's menu is Foie Gras Sauté. This is a pillar of traditional French cuisine. Precise control of heat is essential. The recipe is on the board. You have two hours. Bring up your dish when you are finished. Multiple reviews are allowed. Begin!"
The room immediately erupted into a flurry of activity. For the internal students, pan-fried foie gras was a basic task they had practiced dozens of times. However, Ryusei found himself in a bit of a bind. His forte was Hispanic cuisine—the bold, vibrant flavors of the Latin world—along with a strong foundation in Japanese techniques. French haute cuisine, however, was not yet within his repertoire.
Ryusei walked up to the whiteboard to study the steps intently.
Slice the foie gras, sprinkle with black pepper and salt, then coat with flour.
Pan-fry over medium heat until golden brown.
Slice the apple, coat with flour, and pan-fry over medium heat until golden brown.
Watching him study the board like a lost tourist, Ryoko was momentarily speechless. She had assumed that anyone who passed the transfer exam would be an all-rounder. But thinking about it, it made sense. Ryusei hadn't been through the Totsuki middle school system; he wouldn't know the standard French curriculum by heart.
"Let's begin!" Ryusei said, turning back to the station with a serious expression. "I'll take care of the pan-frying for the foie gras and the apples. Sakaki, since you're the expert on complex flavors, you prepare the sauce. I want something that can cut through the richness of the liver."
Ryoko readily agreed, impressed by his decisiveness despite his lack of familiarity with the recipe.
Pan-frying foie gras is a high-wire act. The liver is incredibly delicate—mostly fat—and requires a master's touch. If the pan is too hot, it melts into a puddle of oil; if it's too cool, the exterior won't develop that essential, crispy crust.
This was where Ryusei's training truly began to shine. He didn't just use his physical senses; he activated a trace of his Nen, maintaining a state of 'Ten' to stabilize his movements. His control over heat was unparalleled, honed by his experiences with Gourmet Cells and the diverse cooking environments he had faced.
He decided to go a step further. While the recipe was French, he decided to apply a hint of his Hispanic influence to the seasoning. He didn't just use salt and pepper; he used a specific touch of smoked paprika and a whisper of citrus zest to prep the surface.
He even fried three pieces at once, his hands moving with a fluid, rhythmic grace that caught the attention of the surrounding students. Ryoko, meanwhile, was busy preparing a reduction. She used a balsamic base but added a hint of fermented koji to add a unique, savory depth that would pair perfectly with the fatty liver.
"The texture looks perfect," Ryoko noted, watching the foie gras develop a beautiful, golden-brown sear in Ryusei's pan.
"The apples are coming along too," Ryusei replied. He had sliced them with the precision of a Japanese master, ensuring they would caramelize at the exact same rate as the liver.
As they worked, Ryusei felt the competitive gaze of the Aldini brothers from the next station over. Takumi Aldini was already plating his dish, his movements sharp and aggressive. But Ryusei didn't let it shake him. He was in his own world, a world where the sizzle of the pan was the only sound that mattered.
He realized that even if he didn't know the "traditional" way, his instincts and his unique background allowed him to reach the same destination through a different path. The fusion of Hispanic fire and Japanese precision was starting to manifest in his every action.
"Ready for the sauce?" he asked Ryoko.
"Ready," she replied, bringing over her aromatic reduction.