This school is a bit outrageous!

"Yangzhou Fried Rice, I can't believe it can taste this good! As someone from Yangzhou, I feel like I've been living in vain."

"Such a simple dish of Spicy Chicken, but made by the teacher, it's incredibly delicious!"

"I've had breakfast at the Black Swan Restaurant in the Cantonese cuisine area before. I can responsibly say that the teacher's Cantonese dishes beat Black Swan by at least two blocks!"

"It's totally different from fast food. Whether it's Pizza Hut or Domino's, their pizzas are nothing compared to the teacher's pizza, they're just trash!"

"I used to look down on Japanese cuisine and only chose it because it seemed less greasy. But after eating it, I have to admit that Japanese cuisine has its own unique merits!"

It wasn't just the Shandong cuisine class that was amazed.

All twelve culinary courses had students who were astonished on this day.

Because on this day, they tasted top-notch dishes that most ordinary people might never encounter in their entire lives.

They never thought that seemingly ordinary ingredients could become so delicious in the hands of their teachers.

They even felt that their previous meals were just about replenishing their body's needs.

Today's meal was the first time they truly understood the meaning of the word "gourmet."

At this moment, they no longer doubted the words of their teachers during class.

If someone with such culinary skills isn't a master, then who can be considered a master in the culinary world?

A chef with thirty years of experience?

And the effectiveness of this first lesson was immediately apparent.

In today's world, where food and clothing are no longer scarce, the allure of gourmet food is even greater than one might imagine.

After the meal, the teachers clearly stated that today's treat was a special welcome gift.

In the future, the teachers would only cook new dishes during lessons for the students to observe and taste.

If the students wanted to enjoy such a feast again, they would have to wait until their graduation in three years.

This made the students regretful but also highly enthusiastic about culinary arts.

Students who were already interested in cooking became even more passionate.

They hoped that one day they could cook as deliciously as their teachers.

Students who were less interested in cooking also became eager to learn.

Although some might only be temporarily excited, even temporary enthusiasm is still enthusiasm.

It's like in high school when some underperforming students suddenly felt motivated to study hard due to a particular event.

However, this newfound passion was hard to maintain as they saw no progress or sense of reward, leading them to give up eventually.

But learning to cook is different.

With master chefs teaching them and the added benefit of natural culinary talent, the students' progress would be beyond imagination.

As long as the students could constantly feel their own improvement and receive feedback from their efforts, their temporary excitement would gradually transform into a genuine passion for culinary arts!

...

"The teacher's Dongpo Pork was so delicious, it's torturous to only get one bite! I must learn to cook well so I can make it myself and eat to my heart's content!"

"Suddenly, being a chef seems pretty cool. The sense of accomplishment from turning ingredients into delicious food is immense!"

"There's a popular restaurant in my hometown that's always full during meal times, and I heard the owner makes tens of thousands of dollars a month. If I could learn even half of the teacher's skills, I'd make even more!"

"The French cuisine teacher's steak and foie gras were way better than any Western food I've had before. Once I master these, I'll open a restaurant with a minimum charge of a thousand dollars per person!"

"I've really fallen in love with cooking!"

After class, the students were still buzzing with excitement, chatting in groups.

Roy, listening to their discussions, didn't find their words exaggerated at all.

Roy came from a well-off family.

He had eaten at various heritage restaurants and upscale places with an average charge of three or four hundred dollars per person.

But none compared to the level of skill his teachers displayed.

If he could learn even half of their skills, earning a fortune through cooking would not be a dream at all!

However, Roy had initially thought that only the Shandong cuisine class had master chefs.

Maybe the school had spent a lot to hire Shandong cuisine masters to make a name for themselves.

This made Roy feel lucky to have chosen the best course.

But to his surprise, it wasn't just the Shandong cuisine class.

All twelve culinary courses had master chefs.

And not just one, but three each.

For example, students from the Sichuan cuisine class, with their swollen, red lips, exclaimed about the unbelievable taste of the Mapo Tofu.

Many heritage dishes had a bad reputation now, but not Mapo Tofu from Chen's.

Chen's Mapo Tofu was renowned, and Roy had heard of it too.

Many food bloggers had praised it highly.

It was one of the few heritage restaurants genuinely appreciated by the public.

Now, Sichuan cuisine students believed that their teachers' Mapo Tofu was even better than that of Chen's.

If that doesn't make them top-tier masters, what does?

The Cantonese cuisine students, known for their high food standards, often complained about the poor quality of the school cafeteria on the forums.

But after the first class, these picky Cantonese cuisine students looked like they had seen gods.

It was clear how outstanding their Cantonese cuisine teachers were.

And that's just for the domestic eight major cuisines.

Given the situation, hiring master chefs within the country, though challenging, was somewhat manageable if the school was willing to spend.

So it was somewhat acceptable!

...

But the fact that the four international cuisine classes also had master chefs was just unbelievable.

Students from the French cuisine class tasted exquisite foie gras, French snails, and Beef Bourguignon.

They realized what truly top-notch French cuisine tasted like.

The Japanese cuisine teachers prepared signature dishes like tempura, miso soup, grilled eel, sukiyaki, and Japanese curry.

Originally, students looked down on Japanese cuisine, thinking it originated from Chinese cuisine.

But after tasting it, they had to admit Japanese cuisine had evolved uniquely.

Italian and Central Asian cuisine classes received equal praise from students.

Tomato pizza, pasta, seafood paella, Central Asian roast meat, pilaf, and naan all had their own distinct flavors.

Every bite was a top-level enjoyment.

The four international cuisine teachers were native to their respective countries.

Not some random foreign workers as students initially thought.

Most impressively, these international cuisine teachers spoke fluent Chinese, better than some popular foreign streamers.

This left Roy in awe.

How did the principal find so many master chefs who spoke fluent Chinese?

These masters could live comfortably in their own countries with their culinary skills.

What could have persuaded them to come all the way to Skysea City to teach at a vocational college?

It couldn't just be internationalism spirit, right?

So, the effort the school put in to hire these masters was beyond imagination.

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