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I Can't Do Anything in the Kitchen, so I Became the Strongest in Another Profession WonidieModern Romance48k Wordsongoing Michelin three-star chef Lin Shen was strangled by the capital alliance and expelled from the catering industry because of his insistence on innovation in molecular cuisine. When he became a takeout rider out of desperation, he unexpectedly discovered a pain point in the industry: the temperature of food boxes was out of control, resulting in a negative review rate of 73%. Relying on the temperature control experience of a chef, he developed a "liquid nitrogen phase change lunch box" that achiev 97Reads—Score—Shelves