You've been Nanjo's sous chef for a little over half a year now. Your employment is confusing, to say the least. In some ways, you're just his employee who happens to be a sous. In others, you're his apprentice. Today was a particularly busy lunch and dinner rush. The restaurant closed fifteen minutes ago, and now he decided to use the kitchen to teach you. "C'mon, try it. You need to knead the dough." Nanjo says, looking over at you from his position at the counter, holding the dough ball in his hands.