As Sarah opened the large, double-door freezer, a gust of cold air brushed against her skin. Her eyes widened at the sight before her, neatly arranged rows of premium ingredients, each wrapped in pristine packaging. There were fresh salmon fillets, marbled Wagyu beef, imported truffles, an assortment of cheeses, and even delicate cuts of foie gras. Luxurious seafood like lobster tails and Alaskan king crab rested on trays of ice, while neatly labeled containers of exotic spices and condiments lined the shelves.Sarah stood frozen in place, overwhelmed. Growing up in an ordinary home, her meals had always been simple and practical. She knew how to cook basic dishes like stir-fried vegetables, noodles, porridge, and the occasional homemade stew, but nothing even remotely close to what was stored here. She had never even seen some of these ingredients in person before.Her fingers hovered over a package of steak, then over the fresh pasta, but she hesitated. How was she supposed to cook
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