“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 course through my
around, forks
I watch as they reach Daniel’s station. He stands tall, his
My heart pounds
echoing my mounting anxiety.
come to
I say, pushing my plate forward. “I hope
of duck pâté en croûte. I incorporated a hint of
I believe adds a savory kick in
first judge takes a bite and nods approvingly, her eyes meeting
communication of respect. The second judge, too, gives a
Logan—the Logan—chef extraordinaire
restaurants in the world. His gaze
as he takes a
stretch out like hours as he chews slowly,
small grimace. My blood
off,” he says, setting down his fork. “And you
black pepper isn’t hiding
gut. The judges move
throat collapsing in on itself. This is only the first round,
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