A master chef has worked hard in a restaurant for fifteen years, but on the eve of a wedding banquet, he is subjected to a pay cut by the boss and pressured into handing over his lifelong accumulation of recipes. After finishing the current banquet, he resolutely resigns. His path of entrepreneurship is bumpy, and he even faces suppression from his former boss spreading rumors. He rents out a remote old grain warehouse to host banquets, sticks to the quality of ingredients, and slowly builds up a good reputation through down-to-earth culinary skills. In contrast, for profit, the former boss swaps in inferior ingredients and reuses leftovers, leading the banquet to ultimately collapse in disaster and the restaurant's reputation to crumble. Seizing the opportunity, the chef leases the original site, cooks with a clear conscience, and truly forges a successful career of his own through craftsmanship.