Chapter 2217 It’s All Over

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"The scores this time are A, B, C, and D. Please judge the dishes according to the specific conditions of the dishes just now. The judges can start scoring."

As soon as Jack finished speaking, the audience also focused their attention on the judges' table. Although the answers are not announced now, it does not prevent them from watching the fun.

On the other hand, the judges were very stable. Every one of them took the white paper and marker that the etiquette lady just gave them and wrote down what they had already thought about on the white paper. Not only August's four People just picked up the pen and started writing. Even Juman Li and the others looked like they had been prepared for a long time.

After writing it, I folded it up and handed it to the waiting hostess. The next step was to evaluate the second chef's dish.

There are twenty chefs on the field, and three dishes for each person is eighty dishes. Therefore, each chef deliberately prepares fewer dishes so as not to overwhelm the judges.

Even though Yuanzhou's shortbread is about the size of a baby's hand, even though it's full of fillings, it doesn't change the fact that it's really small. As for the chicken, he chose Bresse chicken that weighs more than a kilogram, with the internal organs and other things removed. You can imagine how big it is.

Of course, the most important thing is that when the judges taste the dishes, they will not eat them all. After all, they have to eat the dishes of other contestants. If they eat every one of them, they probably have to invite Wu Hai and Mao Xiong to be the judges. Okay, otherwise we won’t be able to finish eating.

Therefore, it is rare for the food prepared by Yuan Zhou to be eaten cleanly.

"Okay, our Chef Podlaco has also prepared it. Now let's see what kind of dish Chef Podlaco cooks?" Jack noticed the ringing sound on Podlaco's side and directly Walked over.

He was the second to finish the meal. He had been immersed in the creation of his own dishes and did not see anything like the judges competing for food.

In Podlaco's mind, Yuan Zhou did it half-heartedly just to win the first place prize. He looked down upon such behavior. This was not what a serious chef should do.

Now that I had completed my perfect work, I rang the bell with great confidence.

When Jack walked to Podlaco's stove, he saw the three dishes prepared by Podlaco.

In good conscience, Podlaco is really good. As a leader in traditional classics, the dishes he cooked this time are naturally traditional dishes. He just changed the main ingredient to Bresse chicken, which can be considered innovative. .

And the exquisiteness of French cuisine is perfectly reflected here in Podraco.

Whether it's the presentation or anything else, everything shows the chef's meticulousness.

But sometimes I am afraid of comparison, otherwise who will be ugly and who will be embarrassed.

With Yuanzhou Zhuyu in front, Podlako's exquisite perfection has flaws.

Anyway, that’s how Jack felt. Of course, he hosted the show professionally. Without showing any signs of it on his face, he directly said enthusiastically: “Chef Podlaco, please introduce us to his work today.”

Podlaco nodded reservedly and said: "What I prepared today is Bresse chicken ball soup, French baked chicken breast, and chicken mille-feuille pie."

The name is simple, and the cooking methods are all based on Chinese traditional French cuisine. For example, the meatballs are made from chicken that is used in Lyon's famous dogfish meatballs.

Yes, there are meatballs in French food. The chicken meatballs are about the size of walnuts. There is one in a bowl, with a few green leaves floating next to it. They are not like vegetables, but more like a herb. They look pretty good. Quite elegant.

"It looks very good." Jack gave a routine compliment and then motioned for the hostesses to come up and serve the food.

Naturally, the appetizer of Bresse chicken ball soup was served first. Each person had a small cup with a small plate on the outside. The plates were decorated with some small flowers, which were carved by assistants and looked very elegant.

"Chef Podlaco will not disappoint." Juman Li took a look at the soup and slowly picked up the spoon and planned to eat it.

This action is very soulful, because when eating Yuan Zhou's cooking before, his movements were very fast. Of course, people who are not staring at Juman Li will not be able to tell.

Some of the audience were holding burgers and some were holding baguettes, eating and watching. The judges had enjoyed Yuan Zhou's dishes so much.

It has to be said that the French are not only romantic, but also do business. There is a bakery near the competition venue, and the dessert shop is no different from an ordinary bakery.

But the names are different. For example, a baguette is called "the designated baguette of the Bocuse d'Or". With this name, it is 70% more expensive than an ordinary baguette.

"Which one is more delicious, the Chinese chef or the chef Podlaco?"

"I support Mr. Podraco from the bottom of my heart. He is a representative of French cuisine, but in terms of presentation, the Chinese chef has already won."

"Yes, the Chinese Yuan is presented like a beautiful painting. This may be because the Chinese are good at presentation. Chef Podlaco will not necessarily lose in taste."

The audience was talking a lot.

The judges' table was actually quite calm, and Podlako finished half of his dish.

Podlaco's cooking skills are quite good, and the chicken is quite strong. It tastes more elastic and full of chicken flavor.

But compared with the soft and cloudy taste of the chickpea flower just now, it is much worse.

The next dish was the main course, French-baked chicken breast, which Podraco modified based on French-baked snails. He also controlled the heat quite well, and the judges even ate half of it.

The final chicken mille-feuille pie, with one layer of puff pastry and one layer of chicken mince, draws on the essence of French mille-feuille pie and is well integrated after being cooked by Podraco.

After tasting and scoring Podlaco's works, it was Stellar's turn. He made it while tasting Podlaco's main course. It was obvious that the difference in ability was not very big, and the time to complete the work was also similar. .

While the judges were eating Podlaco's dessert, Julian's dish was also ready. It can be said that he worked hard with Stella's front and back feet, biting it tightly.

"I hope Stella can learn something this time." Anthony said silently.

As for Alexandra, her attention has already been focused on the third Stellar who is ready.

Of course, the one who really learned something today was classmate Cheng Zhaomei. At this moment, he was writing furiously in the corner. He got a stool from somewhere and jumped on it to write happily. One look at it showed that he had gained a lot.

In the following time, as Julian's work was tasted and scored by the judges, other chefs rang the bell one after another.

The judges tasted and scored the dishes one by one in the order of completion. Although it seemed that the judges all treated them equally, their preferences could be seen from the amount of food they ate.

It also took a lot of time for the twenty chefs to evaluate from beginning to end. Although the completion time varied, it still took the judges a total of nearly two hours to score all the dishes one by one.

"Okay, now the most exciting moment has arrived. Who are the top ten chefs? We will announce them soon." Jack stood in the center of the stage holding something the size of a delicate greeting card.

…

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