The next morning, Vincent got up earlier than usual. He washed his face, brushed his teeth, and with a strange mixture of nerves and excitement, headed to his truck. Today wasn't just any day—today, he would finally open for business.
"Hey, system," he muttered while unlocking the door.
[Yes, host]
"You said I'd unlock two new recipes after opening the restaurant, right?"
[Correct, host]
"Then… what do I cook to earn money right now?"
[You get to choose your own recipes, host]
Vincent froze. "Wait, what? I'm not even a good cook. I mean I know I somehow managed to cook something good last night but that's not the point. Why would you make me open a restaurant? What if people hate my food? I'll go bankrupt!"
[Correct host, you'd go bankrupt]
Vincent's jaw dropped.
[That was a joke, host. Whatever recipes you choose, you will immediately gain the skills for cooking them perfectly. But this will only work for ten dishes and those include drinks as well.]
"You're terrible at jokes." Vincent groaned, but his lips curled into a grin. "So you mean… if I choose it, I'll cook it perfectly?"
[Correct, host]
"And it only works for ten items?"
[Correct, host]
"Nice. I already know what I'll make."
By 11 a.m., he drove his food truck to a corner of the park. The weather was perfect—early autumn, with crisp air and golden leaves rustling in the breeze. The park buzzed with life: kids chased each other across the grass, young people jogged in groups, men strolled with their dogs, and clusters of elderly grandmothers moved in rhythm to their morning dance routine.
The spot Vincent chose wasn't random. It was a busy walking path where joggers passed, right next to the children's play area and a shaded corner where families often sat down to rest. Anyone walking through the park had to pass this point. In short, it was the perfect funnel of foot traffic.
He parked the truck, set up three foldable tables and twelve stools, then began arranging. The metal clatter of pots and pans echoed softly as he brought out bowls of chicken and beef to defrost. On another tray, he neatly laid out fresh vegetables, buns, and garnishes.
Beside his truck stood a signboard in bold black letters:
"Vincent's Kitchen – Freshly Made Burgers & Rice Bowls"
Eat once, crave forever!
On the side of the truck, the menu gleamed in clean print:
•Truffle burger (signature dish)– $17
•Truffle chicken burger – $15
•Loaded fries – $11
•Truffle chicken fries – $13
•Teriyaki chicken rice bowl – $15
•Beef bulgogi rice bowl – $17
•Loaded fried rice (Chef's Special) – $19
•Homemade lemonade – $3
•Hibiscus iced tea – $6
Vincent stared at the menu. It looked expensive, even to him. His chest tightened as he propped it against the truck. But there was no turning back.
Nearby, other vendors sold things like candied fruit skewers, cheap hot dogs, popcorn, and bottled water.
Business had been painfully slow at first. Hours slipped by with only footsteps and glances — people stopping to skim the menu, then walking away without ordering. Each time, Vincent's chest sank a little deeper. If it kept up like this, he wasn't sure what would come first: meeting the system's impossible deadline… or dying from the penalty.
Just then, a man in jogging clothes approached, sweat still dripping from his forehead. He scanned the menu.
"One teriyaki chicken rice bowl… and a hibiscus iced tea."
Vincent's eyes lit up. His first customer!
"Right away!"
Just then the system's holographic screen appeared in front of him.
————————————
System Alert
[Subtask Completed!]
[Congratulations, Host. You have successfully completed your first sub-mission.]
[Reward Granted: System Access Expansion – Ingredient Scanner (Lv.1)]
[The host may now analyze any raw ingredient simply by touch or direct observation. Information revealed may include:
•Freshness level and spoilage indicators.
•Nutritional profile and flavor notes.
•Hidden qualities or rare properties (if applicable).
•Potential pairings with other ingredients.]
————————————
Relief washed over Vincent like a cool tide. I did it. At least the system acknowledged my first step.
For a moment, the crushing weight of that thirty-day deadline loosened its grip on his chest.
But then he reread the reward line, and his eyes widened. Ingredient Scanner?
He glanced down at one of the tomatoes he'd hauled back from the market earlier. The thought that he could now peel away its secrets with a glance felt… unreal. No more guessing, no more getting swindled by sly butchers or dishonest vendors. He could see things even professional chefs might overlook.
This is insane… His lips parted in quiet amazement. If the system could give him something this useful on just a subtask, what would future rewards look like? Secret techniques? Entire recipes? Maybe even powers no ordinary chef could dream of?
He pulled out a nonstick pan, drizzled a swirl of sesame oil, and let it heat until it shimmered. The chicken, pre-marinated in soy sauce, mirin, garlic, and ginger, hit the pan with a satisfying sizzle. The sharp pshhhhh sound drew curious glances immediately.
He tossed In chopped onions and broccoli florets, the pan hissing as the aroma bloomed—sweet, savory, and smoky. With swift motions, he coated everything in a glossy teriyaki glaze. The sauce caramelized, clinging to the chicken like a golden-brown sheen. Steam curled upward, carried by the autumn wind, drifting through the park.
The smell alone turned heads. Joggers slowed their pace, kids tugged on their fathers' hands, even a man walking his dog paused as his nose twitched.
Vincent scooped a portion of steaming white rice into a sturdy disposable container. He placed the glossy chicken and vegetables neatly on top, sprinkled sesame seeds, then added a few strips of pickled radish for color. Finally, he set the hibiscus iced tea beside it—the ruby-red drink glowing against the ice.
"Here you go," Vincent said, placing it on the counter with a smile.
The man accepted the meal, took one bite, and froze. His eyes widened.
When he first came, his stomach had been gnawing with hunger. He wanted a proper meal, not the quick fried snacks that every other stall along the street seemed to offer. This truck was the only one with real dishes, steaming rice and meats instead of skewers or chips.
The prices had made his brows pinch — fifteen dollars for street food felt ridiculous. But he was in a rush, and he needed something filling, so he ordered without thinking too hard.
Then the first bite hit him. The chicken was glazed in a teriyaki sauce so perfectly balanced it tasted like something from a high-end restaurant — sweet, savory, with a depth that lingered on his tongue. The rice soaked it up, every grain carrying that same richness. One sip of the hibiscus iced tea followed — crisp, floral, and refreshing in a way that made the entire dish shine brighter.
It was street food, yes. But it was street food that tasted like fine dining hidden in plain sight.
"Delicious." He said.
That single word was all it took.
"Sir, I'll have one teriyaki chicken rice bowl, please!" someone else called.
"I'll take a truffle burger with one lemonade," a young woman in running tights added, pulling her wallet from her phone pouch.
"I'll have three truffle chicken burgers, one lemonade, and two hibiscus iced teas," said a father balancing two energetic kids.
"Loaded fried rice for me, please," another woman stepped forward.
Vincent's hands flew across the counter. Burgers hit the grill with sharp sizzles, buns toasted golden. Fries were pulled hot and crispy from bubbling oil, smothered in cheese and truffle drizzle. Rice bowls came out steaming, garnished to perfection.
Each time he plated a dish, the scent spread further, until even the nearby vendors looked over with envy.
People kept coming. Joggers, dog-walkers, fathers, young women, even old grandmothers who paused their dancing—all drawn in by the mouthwatering aroma.
The once-empty tables were now packed. A line formed in front of the stall, voices overlapping with orders, laughter, and chatter.
Vincent barely had time to breathe. But his grin never faded.
Because today, for the first time in his life, he was cooking food people actually loved.
And business was only just beginning.