“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…
of pride
make their way around, forks poised,
I watch as they reach Daniel’s
creation. My heart pounds in
echoing my mounting anxiety.
they come to
say, pushing my
en croûte. I incorporated a hint of black
the pastry, which I believe adds a savory
and nods approvingly, her eyes meeting
communication of respect. The second
Logan—chef extraordinaire and
renowned restaurants in the world.
a bite
stretch out like hours as he chews slowly, deliberately,
a small grimace. My blood runs
he says, setting down his fork. “And
black pepper isn’t
the gut. The judges
in a haze, my throat collapsing in on itself.
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