These insights didn't come out of thin air, nor were they provided by the system. Some were summarized during cooking, some were learned from exchanging ideas with Master Luo, some were gained from watching videos and reading recipes, and the last bit was learned from Zhuo Qianqian's mentor, Professor Liu.
The thing Professor Liu criticized the most was his plating skills. He didn't really care about it before, but Professor Liu often sent him pictures of exquisite cuisine from around the world. Compared to those, his own dishes indeed looked much rougher.
The upcoming trip is to France, the base of Michelin. He is also prepared to see and taste in person whether these highly acclaimed Michelin restaurants are as delicious as they are rumored to be.
While Wang Fan was explaining, the two dishes, one steamed and one boiled, were quietly undergoing changes.
