“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…
surge of pride course through
way around,
as they reach Daniel’s
taste her creation. My heart pounds in my chest,
echoing my mounting anxiety.
they come
and gentlemen,” I say, pushing my plate forward. “I
en croûte. I incorporated a hint of
pastry, which I believe adds a savory kick in
bite and nods approvingly,
The second judge, too, gives a
Logan—chef extraordinaire and owner of some
restaurants in the
as he takes a
out like hours as he chews slowly, deliberately, his
then, a small grimace.
down his fork. “And you
seasoning. The black pepper isn’t hiding your inadequate
the gut. The
haze, my throat collapsing in on itself. This
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