00:30Once again, let's start by getting a table and then...
00:33Wh-hold up? Is it?
00:36Is there really no way I can take these ingredients to go?
00:40Ma'am, what do you expect us to cook with if we let our customers buy all our ingredients?
00:47That's easily solved. Let me handle the cooking. In return, you let me take home the leftover ingredients. Deal?
00:56Huh? I... I...
00:59I even have my sous-chef with me. Come on, you're clearly swamped. What's the harm in letting us pitch
01:06in with a few dishes?
01:08Chef, um... I think...
01:14Escafie? Savannah? What are you doing in Sneshnaya?
01:19Paimon! And Traveller! What a... uh... well, I can't really call it a coincidence.
01:28After reading all about the commotion you caused in Nodcry and the Steambird, I figured the next stop on your
01:34journey would be Sneshnaya.
01:38Chef said she needed my help organizing the menu or something. Things back at the restaurant weren't too busy, so
01:44she dragged me along.
01:46No. I brought you because you needed more training. Take that new cake you made, for example. I said I
01:53wanted it moist. Not dry as a Sumeru desert!
01:57Come on, it wasn't pat-dry. At least not desert-dry. Dried-up riverbed, maybe.
02:04Pfft. Well, at least your comebacks are improving.
02:08That's where all your energy's been going, has it?
02:11Yes.
02:12I... I mean, no? I'd never talk back to you, Chef.
02:16Nephew Dolph, did you, uh, hire a couple of new chefs?
02:23I did not, Miss Vorianitsa. These two chefs from Fontaine kindly offered to help out in the kitchen.
02:29And in return, they'd like to purchase our cooking ingredients.
02:36Vorianitsa! You made it!
02:38Oh, what's that you got there?
02:41It's my fan mail. I grabbed it on the way. I'm gonna go through it when I get back home.
02:53Miss Escoffier from Fontaine, I presume.
02:56I've heard of you.
02:57The last time I was in Fontaine, the lovely people at the Hotel de Boer invited me to taste test
03:03their new cake.
03:04Oh, and how was it?
03:07Hmm.
03:08Hmm. The ingredients were very nice, but it ain't a bit dry. The texture was slightly, um, gritty. Like sand,
03:18almost.
03:20Hmm.
03:22Ha ha ha ha ha.
03:24Hmm.
03:25Savannah!
03:27I'm sorry!
03:30I swear, if you don't up your game while we're in Snash Naya, you may as well trade in your
03:35oven for a fridge and stick to making cold pudding for the rest of your life.
03:40Do I make myself clear?
03:42Cold pudding!
03:44Y-yes, Chef.
03:45You are the Patisserie Supreme, and I am a lowly pudding plongure.
03:49Ha ha ha! Even though she's no longer ahead, Chef, Escoffier's tough love mentorship towards Savannah hasn't changed a bit,
03:57huh?
03:58I don't know if she's no longer, but I don't know if she's no longer, but I don't know if
04:03she's no longer, but I don't know if she's no longer.
04:04But, but, Chef, the kinds of customers we get buying cakes from the hotel lately have been getting stranger by
04:10the day.
04:11Some of them buy a cake without even intending to eat it.
04:15Huh? Then what are they buying it for? To throw it at someone?
04:21To give away as a gift, or to take a picture and show it off.
04:24Whenever we reach out to follow up on customer satisfaction, all they care about is the ingredients we use and
04:30how expensive they were.
04:32They have nothing whatsoever to say on the flavor.
04:35Hmm. So cakes are Fontaine's status symbol of choice, then.
04:40Heh heh. Cute.
04:43Since the kitchen staff heard that the customers aren't actually eating our cakes, they've been starting to lose their enthusiasm
04:50for their work.
04:51People aren't appreciating your cakes for what they are, so you've lost motivation. Is that it?
04:58I guess so. When everyone puts so much effort into making these cakes, but no one takes the time to
05:06savor them.
05:07I just feel bad for the cakes, that's all. I even tried a bunch of different ways to make them
05:13taste better.
05:14And that's how you ended up with that sponge?
05:19Yes, though... Obviously it was a failure.
05:23You know, Savannah, if you were still an apprentice, I'd be glad to see this kind of reaction.
05:29It's a testament to your passion for baking.
05:32But you're the head chef at the Hotel Debord now.
05:35Your goal is for customers to hand you Mora and walk away with a cape.
05:40You can't afford to think like an apprentice anymore.
05:43Hmph. Like an apprentice.
05:47Still, I can't imagine painstakingly making a delicious cake, only for no one to taste it.
05:54It sounds very frustrating.
05:56It's like putting your heart and soul into singing an aria,
06:00only to find that the audience is either whispering among themselves or completely distracted.
06:06It's disheartening, isn't it?
06:08Exactly! You get it.
06:10It makes you feel like...
06:13It's all for nothing.
06:15Oh, come on, Savannah.
06:17Is the position of head chef really so all-encompassing that you have nothing else to live for?
06:23And anyway, it's not like you don't know anyone who's serious about cake tasting.
06:27You have me, at least.
06:30Oh, oh, and paimai!
06:34As head chef, your job is to meet the needs of the customer.
06:38As a baker, you're driven by the desire to create exquisite flavors.
06:44It's up to you to decide how to find a balance between those two roles, head chef Savannah.
06:51Can't you just come and be the head chef instead?
06:55Mm-mm, nope. I'm having too much fun being a simple baker at the moment.
07:00But, chef...
07:01If you want to focus more on baking, why not come stay at our theater for a little while?
07:07There'll be no shortage of enthusiastic cake tasters there, I can promise you that.
07:12In fact, do you know Odette, Mrs. Coffier?
07:16Our theater's prima ballerina?
07:17Ah, yes. I saw an ad for her new ballet on the way over.
07:22That bird pictured on the poster is a snow swan, right?
07:27Beautiful creature.
07:28Yes. In fact, it reminds me a lot of the ice sculptures you create.
07:33People often liken Odette to a snow swan,
07:36so I was wondering if you'd be willing to design a cake specifically for her?
07:41She has a performance coming up in a few days,
07:44and I just know she'd be delighted to be presented with a beautiful cake at the end of the show.
07:50Oh, and I promise you we'll savor the flavor.
07:54We won't let your skills as bakers go unappreciated.
07:58Well, Savannah, it's time to show us what you can do.
08:02But I still haven't perfected that new cake.
08:06Then you better get to work.
08:09Let's head to the kitchen and get baking.
08:14We have a menu to lock down.
08:16Come on, we need to get our hands on those ingredients.
08:20Your friend Escoffier is quite the character.
08:25It's nice, though, that she gets to decide when to be a head chef
08:29and when to be a straightforward baker.
08:33As things stand in Snerzhnaya right now,
08:36I couldn't escape the title of Principal Soprano of the Koraylievsky troupe if I wanted to.
08:41Besides, without it, how many people would even spare my singing a second thought?
08:48Anyway, I'll go talk to Nephya Dov.
08:51I'm sure I can convince him to let me buy some cooking ingredients.
08:55Just think of it as...
08:57a deposit for the cake.
09:15I'm not even eating no good age, but I'm going to have no cup but I don't.
09:18You're not going to have your meal to be in it.
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