“On it,” he responds, jogging toward the pantry. He returns a few moments later,
and we swap places.
“Make sure to turn the duck and sear it evenly,” I call out as I begin to mix the
ingredients together to make the dough. “Use the red wine for moisture. Yeah,
just like that, perfect…”
…
When the buzzer blares, signaling the end of the round, I step back and take a
look at my dish.
It’s beautiful—each element perfectly executed, just like I rehearsed a million
times in my head. The plate practically glows under the stage lights, and I can’t
Enter title…
but feel a surge of pride
make their way around, forks
I watch as they reach Daniel’s
high, as they taste her creation. My
echoing my mounting anxiety.
come to my
and gentlemen,” I say, pushing my plate forward.
of duck pâté en croûte.
the pastry, which I believe adds a
bite and nods approvingly, her eyes meeting mine
second judge,
then, there’s Logan—the Logan—chef extraordinaire and
renowned restaurants in the world. His
he takes a bite
like hours as
a small grimace.
texture’s off,” he says, setting down his fork. “And you
seasoning. The black pepper
a punch to the gut. The judges move on, but
on
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