AGN -Chapter 197 The Opening Issue Feature

Xu Cheng swallowed the last bite of the pastry.

He was stuffed.

He knew he shouldn’t be overeating like this for the sake of his health. In his younger years, he had traveled the world with irregular meals, which had left his stomach in poor condition as he aged.

“Eat small meals more often”—that was the doctor’s advice.

But for now…

Xu Cheng could only say that occasionally ignoring medical advice shouldn’t be too much of a problem.

He looked at Qin Huai.

At this moment, the way he looked at Qin Huai had completely changed.

Before, his attitude toward Qin Huai had been that of a renowned food critic observing a young chef—an elder looking at a junior. There had been appreciation, expectation, and encouragement, but not much equality or respect.

But now, Xu Cheng was treating Qin Huai entirely as a master within the industry.

An A+ level pastry—looking across the entire circle of Chinese white-dough chefs, only a few master chefs from Zhiweiju could achieve that level.

The gap in the white-dough field was simply too severe.

Xu Cheng no longer thought about writing a short review of half a page or one page. His mind was now filled with questions: where to begin the interview, whether the article should be three pages or five, and whether it deserved the cover.

A young chef of such caliber emerging in the white-dough field—if his first appearance in Zhiwei didn’t get the cover, wouldn’t that make the magazine look tasteless?

It was already late December. Xu Cheng felt inspiration surging within him. Even before the interview had begun, words of praise were pouring endlessly from his mind. If he didn’t revise too much, he could finish the article in two or three days. If he worked fast, it might even make it into the January opening issue.

What, you say? Printing and distribution take time, so something written in late December couldn’t possibly appear in January?

Xu Cheng would say you simply don’t understand magazines. When he founded Zhiwei, he deliberately never set a fixed publication date—just to allow for delays.

Who says an issue released on January 15 can’t be the opening issue?

However…

Xu Cheng sized Qin Huai up again and couldn’t help but feel that he was too young.

Putting such a young chef on the opening issue cover—wouldn’t that be overpraising him?

Xu Cheng had his own measure. He knew that the pastry Qin Huai had just served him was top-tier even within the entire white-dough field, not to mention it was an innovative creation incorporating techniques from the red-dough kitchen, making it even more valuable.

But Qin Huai’s overall culinary level, in the grand scheme of all chefs, was not yet top-tier.

Even just within the country, there were many chefs listed in the Famous Chef Record who surpassed him.

It could only be said that compared to red-dough cooking, white-dough inherently had disadvantages.

Xu Cheng had seen many white-dough chefs—some even more skilled than Qin Huai—but those masters were mostly elderly, many no longer working on the front lines and instead focusing on teaching.

But someone as young as Qin Huai…

“Hiss—” Xu Cheng inhaled sharply.

Normally, the golden age of red-dough chefs was between 35 and 50, when both physical strength and energy were at their peak. Beyond that, even if skills improved, the body would no longer keep up.

White-dough chefs were different.

Their peak could last even ten years longer, and they often reached it later in life. Many only became famous in their fifties.

And Qin Huai was only in his twenties.

He still had 30… even 40 years of peak ahead of him!

At this thought, Xu Cheng’s gaze grew even more intense.

Perhaps now, putting Qin Huai on the opening issue cover would seem undeserved to many—but in 20 or 30 years, people would only praise Xu Cheng for recognizing talent early.

“Chef Qin,” Xu Cheng said, dropping all pretense, his voice returning to normal, “would it be convenient to find a place and start the interview now?”

Qin Huai hadn’t expected him to be so eager. He had thought Xu Cheng would first speak with Huang Shengli or comment on the pastry.

He had actually been looking forward to Xu Cheng’s critique.

“Of course,” Qin Huai nodded.

…

The two entered Room 888. Xu Cheng’s assistant handed him a notebook, pen, and recorder, then stayed outside.

Xu Cheng conducted interviews in a traditional manner—recording audio while jotting down key points.

“Chef Qin, as far as I know, you own a community cafeteria in Shanshi. You’ve only been at Huang Ji Restaurant for about a month for exchange and study.”

“And from what I’ve gathered, you’re from Guangdong, previously lived in Qiu County, and your family runs a breakfast shop, correct?”

“Yes.”

Xu Cheng’s preparation was thorough.

Then he asked the key question: “What made you choose the path of white-dough pastry? And where did you learn your skills?”

Qin Huai didn’t expect this question right away, but since it was asked, he answered truthfully. “This goes back to the children’s welfare home where I grew up…”

Xu Cheng: ?

…

Fifteen minutes later, the recorder had captured everything—but Xu Cheng hadn’t written a single word.

He was completely stunned.

He had interviewed chefs of all kinds across the world—different countries, cultures, and backgrounds. No matter how different, they had always been understandable.

But Qin Huai… was not.

After hearing the entire story, Xu Cheng felt only the part after Qin Huai arrived at Huang Ji was normal.

Now, Xu Cheng had only one thought: Where could he buy that book Complete Pastry Guide?

Silence filled the room.

For the first time, Xu Cheng didn’t know where to begin his questions.

Even the title of the article eluded him.

“Children Forced to Do This in Welfare Home—10 Years Later…”
“High School Students in Qiu County Arrive Late—The Truth Is…”
“Rising Culinary Star’s Master Turns Out to Be a Book!”

He ran a gourmet magazine, not a tabloid.

Yet the story was too fascinating to discard.

…

Soon, snacks and aged tangerine peel tea were brought in.

Xu Cheng picked up a crab-shell pastry and took a bite.

Ordinary.

It was good—crispy, fragrant, well-made—but ordinary.

This wasn’t Qin Huai’s peak.

After tasting the earlier A+ pastry, Xu Cheng knew how extraordinary Qin Huai could be.

“These pastries,” Qin Huai said, “are my normal level.”

He then explained honestly that the earlier pastry had relied heavily on Huang Shengli’s contribution.

Xu Cheng smiled.

“Do you realize that if you hadn’t said this, you might have been on the cover of next year’s opening issue?”

He explained how easily Qin Huai could have gained fame.

But Qin Huai remained firm.

“I know. And maybe in a few years, I’ll truly reach that level. But today, the credit belongs mostly to Master Huang.”

“And when you write the review, I hope you focus more on Master Huang and Master Zheng.”

Xu Cheng looked at him.

“You don’t understand what the opening issue cover means.”

“I think I understand a little.”

“You don’t.”

“You might regret this one day.”

“I won’t.”

Xu Cheng laughed.

“Chef Qin, you will become an outstanding pastry chef.”

“Even if your current level isn’t as high as I imagined, Huang Ji still deserves the cover.”

He flipped to a new page and wrote two words: Guo’er.

“Now, let’s begin the formal interview.”

…

An hour and a half later, Qin Huai stepped out.

Across the hall, Huang Shengli and Zheng Da were arguing.

When Qin Huai told them they were both needed for the interview—and that the article would focus on Huang Ji, even landing the opening issue cover—

Huang Shengli immediately sprang up energetically.

Zheng Da followed right behind.

No matter what, this was the opening issue cover.

Something worthy enough to report even at their master’s grave.

How could only Huang Shengli appear in such an important feature?

He was the true white-dough chef personally trained by their master!