#group thread : seyoon → beak → jaejin → parker → kai → hyoseop

[lgcparker]

“Let’s see. It was after I worked on the yacht of that electronics CEO— he was really into warm water fish, and the amount he would pay for us to import swordfish from the Australian coast— well, that was certainly an extravagance. I’m personally not the biggest fan of swordfish, but if prepared correctly, it’s hard to refuse, and if I must say, I have perfected my recipe. Ah, that’s actually a good idea. Perhaps once this thing blows over, I’ll prepare swardfish for the next trip; my lemon and butter sauce sounds simple, but that’s what makes it difficult. Simple things can be the most misleading.” The chef rambles on before his mind circles back to the question at hand. “Two going on three years,” Parker replies to Hyoseop’s question with a nod, the rest of his body language as relaxed as one could be given the circumstances. He would much rather be back in his kitchens, prepping for tomorrow, than here, but even he knows how poor it would look if he were to try and excuse himself. He tips his head to one side as he listens to teach one of his peers speak and bring up their theories and accusations. Just like he couldn’t blame the scrutiny he would face if he were to dismiss himself, he couldn’t help but be interested in the situation itself. 

Pushing a hand through his hair, he lets his mind wonder just a moment until Carter inquires about the kitchens, and the chef can’t help but go momentarily rigid. Naturally, he was protective over his sacred space, but the request was reasonable enough. “Yes, I don’t see the problem with that, but remember, it’s not a place to be playing around in. All our pots and utensils aren’t toys and very expensive. Ingredients are important, but so are the tools you make them with. The fact that someone came in and decided it was okay to leave a pot on the heat until it burnt and adhered to the surface— not to mention that it could have easily burned down the whole train but the pot is near ruined! This is exactly why I would prefer for people not to poke around with proofing the dough for tomorrow's dinner, and the last thing we need is another thing ruined. It is winter, and naturally, the warmth is necessary!” 

The comment about the flamingos is a bit odd, even for Su and he nods a bit dumbly before a thought occurs to him. “Shrimp! Shrimp is also what gives them such nice color, isn’t that right? I do think we have some shrimp in the freezer car— perhaps there is still time for me to change over the chef’s special for tomorrow. They’re not swordfish, but I think it’ll still be a hit!”

“What do you think, Choi? Do you think the first-class passengers would agree? Especuilly given this whole incedient, I’m sure something a bit unexpected will put a few people in better sorts.” Perhaps it was because of the fact they worked with each other for a bit of time, but the Parker’s disposition towards the Clerk was easy as ever. Of course, someone who took such pride in their work would do something that would literally derail their journey.   

@lgckai

Porter Carter’s fingers twitched at the thought of a drink, his throat suddenly dry, but when Sculptor Kwon’s words rang out, unease settled over him. Had he heard something? He wasn’t sure, but Kwon’s insistence made him reconsider.

“Did I hear anything?” he repeated too quickly. “Well, I was focused on cleaning, but… there was a lot going on—people moving about, talking... I didn’t hear anything loud or strange, but maybe I was just too caught up in my work to notice. It’s possible I missed something.”

Groom Cha’s sharp words shifted his attention. Carter caught Cha’s gaze—seemed they were thinking the same thing. Something about Medical Student Kim felt off, like he was too quick to rule himself out.

“I noticed that too,” he said quietly, glancing at Cha. “Seems like Kim’s very quick to dismiss himself. Makes you wonder, doesn’t it?” He paused, adding, “Did you know in ancient Greece, grapes were thought to keep away evil spirits? Not relevant, but interesting.”

Then Groom Cha pushed further, asking how long everyone had worked on the train. The Porter’s pulse quickened. How long had he been here? He didn’t want to seem defensive, but someone who worked here would know the layout, where to hide things, and where to escape.

“I’ve been here a few years,” Porter Carter replied, trying to sound casual. “Long enough to know the ins and outs, where things are kept, where someone might hide something... or how to get away unnoticed.” His eyes flicked to Ticket Clerk Choi and Chef Su. “Same for Choi and Su, I’m sure. We all know the place pretty well.”

Groom Cha was sweating, clearly uncomfortable under the scrutiny. The tension in the air was thick. The suspicion was mounting. The Porter cleared his throat, realizing there was something he hadn’t mentioned earlier—the missing towel. It had been nagging at him, and now he couldn’t keep it to himself.

“Actually, there’s something I should have said earlier,” the Porter began, his voice steady . “I noticed a missing towel near the dining car. I was cleaning, and it was just gone. Not sure if it’s significant, but it could have been used to clean something up or even hide something. Worth mentioning.”

The conversation paused, but his gaze shifted to Chef Su. “Would you have a problem if we checked the kitchen? I think it’s worth a look. Could be something there we’re missing.”He noticed how Chef Su had been rambling earlier—too much for someone who wasn’t nervous. Why ramble unless… The thought lingered, but the Porter pushed it down, not letting it show.

He couldn’t help but insert an irrelevant tidbit, his reflex kicking in. “Did you know that a group of flamingos is called a ‘flamboyance’? Odd, but I think it suits the situation. A little too much flair for comfort, don’t you think?”

@lgcparker

[lgcparker]

As this interrogation of sorts, Chef Su seems only half interested as he flips through the small notebook full of recipes in his hand. Tragedy or not, he had people to feed, and what could really be the reason that they should stick their noses in something that should be taken up by the authorities? Well, well, he can at least figure out breakfast.  He leans his head against the wall of the car, still in thought when Porter Carter and his gaze turns towards the other man with one of his usual smiles. “You would be in a rush too if your staff forgot to bring up all the ingredients for dinner.” 

Sitting up a bit, turns a bit to better look at the gentlemen around him. “I go through all this trouble cutting and coring the apples. They were the most beautiful apples too. I had to speak to five farmers before this trip to find the best quality and the battle I had to have about keeping them in pristine condition in the refrigerator car! With all the heat of the kitchens, letting them sit out for a moment too long would put them in danger! Imagine if someone bruised the poor things! And, the freshness makes all the difference. The same goes for the ingredients. Any fruit can be bought at the store, but the best farmer knows you really need to take care of them because the customer can taste the difference! Imagine if they had been bruised, or mealy— the whole desert would have been ruined. From the apples to the doubt, it’s a whole ecosystem. But for a food apple, it must not be too sweet, and if anything a tiny bit of tartness brings out it’s charm. It’s a perfect dance!The same care has to be put into the pastry! If you do not fold and incorporate everything correctly, it’s no longer flaky and light! If Mr. Kwon knows art, then he can appreciate the beauty of this too! I tell this to my staff all the time! It’s the ingredients! But then again I  told the sous chef to remember to bring out the lemons to add to the filling, but she thought the limes from the drinks car would suffice. But she is really a good chef. I already said I would write her a recommendation to a restaurant in the city once her contract is done— it’s the same one I worked at a few years back, and the owner really values quality, but also they spend too much money on keeping exotic birds. Oh! Anyway, about the sauce! The sauce! I understand the confusion but the taste is not exactly the same, and not to mention the amount paid for the perfect taste—it simply cannot be replaced. But passion is more important than pride, so I had to rush out for myself! Ah, but if I took too long then the whole thing was ruined. The customers expect a certain quality from me so if I must do something myself, how can I complain!. Ah, but I love my craft. ” 

There’s a moment of quiet once he’s done rambling but the same easy smile on Chef Su’s face persists, like he doesn’t see anything wrong with the mess or words that spilled out of his mouth. Instead, he turns his attention in the direction of Ticket Clerk Choi. “But you can understand perfection, can’t you, Choi?” 

For a moment the chef pauses and blinks, head tipping to one side, remembering something he heard from before. “Though I believe I heard one of my staff mention a bit of a mess of papers in the dining car. Do you recall what that was about?”

Porter Carter adjusted his hat with a scoff, his smile slipping for just a moment as Sculptor Kwon’s words hit home. “Careless? Really?” he said, his tone sharp with indignation. “I take a lot of pride in what I do, Mr. Kwon. Every glass, every seat, every detail on this train is handled because I make sure it’s done right. Did you know the average porter on a luxury train like this racks up about 10 miles a day? about 22,000 steps. That’s a lot of steps to keep things running smoothly. So yeah, things go missing. Sometimes, people lose track, or, let’s face it, some guests pocket souvenirs. It’s just part of the job.” He shrugged lightly, his voice softening as the edge faded. Porter prided himself on keeping his cool, but he hated having to defend his work—it wasn’t like Kwon understood the grind of running a train. “Doesn’t mean I didn’t notice. I just know when something’s worth worrying about—and when it’s not.”

Leaning back against the counter, he scanned the room, his mind lingering on something that had been bothering him since he noticed it—the footprints. “Unlike Mr. Kwon, I’m no artist, so maybe I lack a refined eye,” he said with a roll of his eyes. “But I can tell when something feels off. Like those wet footprints near the kitchen—strange, isn’t it? It wasn’t raining when we entered the tunnel, and no one’s mentioned tracking in wet shoes.” He let the thought hang for a moment, his gaze shifting across the room with quiet calculation.

The Porter’s attention turned to Chef Su, his grin returning, though it lacked its usual warmth. There was something about the chef’s demeanor—too calm, almost calculated—that felt slightly off. “Chef, I know your kitchen is a busy place—always something cooking, right? But those footprints… They don’t lead anywhere else. Just your door. And you stepped out of the kitchen, didn’t you? Right around the time this whole mess started.” He tilted his head slightly, studying Su’s face for a reaction, as if searching for a crack in the calm.

“Kind of makes you wonder what was so urgent it couldn’t wait,” he added, glancing briefly at the others before looking back at Su. His tone dipped slightly, just enough to show he wasn’t entirely joking. “Feels a little… out of character for you, Chef. Care to explain?”

@lgcparker