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Chapter 202 - 202: 202: Let’s See Our Luck

It’s like asking a Michelin three-starred chef to make food from a night market.

This isn’t even a case of using a sledgehammer to crack a nut anymore.

Using such a major competition, they’re really testing them with street food?

The most important thing is that they’ve been practicing for high-end cuisine before the competition.

Who would have thought that in this major competition, they’d be competing with common street foods?

Moreover, whoever wins the competition wouldn’t be making street food, they’d definitely work in a high-end restaurant.

So, what’s the point of this topic!

At this point, Michael Greene said, “Chinese cuisine has a long history and a wide variety. As a chef, you might be good at just one category. But if you want to stand out in our Pingla Competition, you need to be comprehensive.”

“The judges here may each be good at one thing, but it doesn’t mean they aren’t good at other things. On the contrary, they are equally excellent in other areas. It’s just that teachers like Wesley Gordon and Hunter Clarke must choose one subject to teach in the Academy and not all of them can be responsible for everything. So, it may seem like they are better at Cantonese cuisine and desserts, but it’s not the case.’

“Charles Dean has been studying international cuisines during his free time and has been exchanging experiences in various countries.”

“So, if you think that being proficient in just one category of cuisine is enough, then you won’t have any competitiveness on this stage, and you won’t go far at all.

“What do chefs do? To put it bluntly, they make delicious dishes for guests and make them satisfied. Guests’ recognition of the dishes is their recognition of the chef. But do guests only go to high-end restaurants?”

“People need food to survive. There are so many choices for people, from high-end restaurants to special restaurants, to popular internet cafes, and snack blocks. So are you saying you can only cook in high-end restaurants and not on snack blocks?”

Wesley Gordon followed up, “Street food, though seemingly simple and unnoticeable, is one of the most common foods people come across in their daily lives. The simpler and less noticeable the dish, the more difficult it is to make it stand out.”

“Street food has strong seasonings that mask the taste of the ingredients themselves and stimulate the taste buds,” said Wesley Gordon. “So the theme today is street food, how to make simple and even single street food stand out.”

“But, don’t forget the theme today. Even if it’s something different, it still has to fit the street food theme,” Hunter Clarke reminded them. “I know many of you are itching to prove yourselves. However, if it’s not on-topic, we won’t even taste it. No matter how good it is, it will be useless.”

At this point, Rosaline Parker said, “Now, let me announce the rules for today’s competition.”

“Today is the top 50 to top 30 competition. As per usual, the top 10 contestants for the auditions will have privileges. Every privilege is different,” Rosaline Parker said. “And this time, the privilege for the top ten is that they do not have to participate in today’s elimination round.”

Everyone was shocked.

Immediately after, they looked at the top ten contestants with a mix of envy and jealousy.

“You don’t need to feel it’s unfair. If you have the strength, you will have the chance to enjoy special treatment in future competitions. Of course, it’s not guaranteed for every competition. It depends on your luck,” Rosaline Parker said..