The conversation revolves around the cooking process and the evaluation of dishes at a restaurant. The main topics include the preparation of raw short-fruit pimpinella spaghetti, soy sauce cream risotto, and the critique of the restaurant's menu.
The cooks express their interest in trying the raw short-fruit pimpinella spaghetti and the soy sauce cream risotto. They mention that these dishes are "fantastic doubles" and would like to try them. However, they also discuss the challenges of cooking in a small kitchen and the potential for ingredient overlaps.
The conversation then shifts to a critique of the restaurant's menu. The cooks mention that the main menu, which includes a 14,500 won pasta, could be less beneficial for customers who ordered the set menu. They also discuss the potential cost savings of ordering less expensive items separately.
The cooks then start preparing the dishes, starting with the raw short-fruit pimpinella spaghetti. They express their surprise at the taste of the pasta, describing it as new, fresh, and healthy. They also mention the texture of the pasta and its appeal to people who like pasta.
The conversation then shifts to the soy sauce cream risotto. The cooks express surprise at the taste of the risotto, describing it as delicious and the flavor as unique. They also mention the addition of Korean barbecue on top of the risotto.
The cooks then start preparing other dishes, including black bean-sauce noodles and spicy seafood noodle soup. They express surprise at the taste of these dishes and discuss the potential improvements that could be made to them.
Throughout the conversation, the cooks express their interest in trying new dishes and improving their cooking skills. They also express their surprise at the taste of the dishes they are preparing and discuss their plans for the future.
1. The text mentions a desire to try raw short-fruit pimpinella spaghetti and soy sauce cream risotto.
2. The speaker believes the two individuals have good chemistry and don't overlap in their tasks.
3. The speaker refers to Soo and Jin as the "sunflower of the catering world."
4. The speaker discusses the process of catching ingredients and the layout of the kitchen.
5. The speaker appreciates the taste of the raw short-fruit pimpinella pasta and soy sauce cream risotto.
6. The speaker suggests that the main menu might not be the best choice for customers who ordered the set menu due to its high price.
7. The speaker mentions a mistake in cooking black bean-sauce noodles and the importance of not being able to change the owner's habit when cooking noodles.
8. The speaker discusses the taste of spicy seafood noodle soup and the ingredients used in its preparation.
9. The speaker comments on the taste of sweet and sour pork and suggests a different method of cooking it.
10. The speaker talks about the preparation of rice cake with Korean chilli paste and the use of ready-made sauce.
11. The speaker describes the preparation of a unique pizza and its taste, comparing it to Korean side dishes.