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Chapter 217 - 217: 217: Some Thoughts

“What would you like to eat?” Cindy Clarke asked.

“Let’s go for the soft cartilage.” Adrian glanced and said.

Many audience members saw Adrian coming over.

They thought if Adrian came to eat at this stall, they should try it too.

Some of the audience had already used their Food Coupons and could only watch with regret.

“This cartilage is so delicious,” said one audience member, “It’s so refreshing among all these strong flavors. It’s perfect to cleanse the palate.” “Can I have a small piece to taste? I’ll exchange my green pepper for it.” “Can I exchange a piece of chicken skin for your chicken thigh?”

Basically, everyone had only one Food Coupon.

So they came up with this idea and exchanged with each other to try different things.

After the audience finished eatinq and returned to their seats.

The Five Judges then tasted the dishes from each stall.

Before that, they had been wandering in the Middle, watching the contestants’ cooking process, their ingredients, and creativity.

Of course, the judges wouldn’t be like the audience, only having one chance to taste.

They would taste from every stall and then vote with their Food Coupons. However, since there were too many dishes, they could only take one bite of each.

Otherwise, they would be full before they could finish tasting.

At Zoe Silverstone’s food cart, one of the judges cut the prepared chicken thigh in half, revealing the layers inside.

The outermost layer was bacon, followed by chicken thigh, then the chicken breast paste, and finally, the boiled egg in the center.

“As a snack, it’s a bit too heavy, and it’s more like a main course,” Wesley Gordon said.

“It’s an anime-inspired dish, which is quite thoughtful,” Hunter Clarke said, taking a small piece for himself.

Zoe Silverstone, excited to have her creativity acknowledged by the judges, said, “I thought the dish had a nice sense of layering. Although it’s a bit heavy, the combination of two elements could create different textures and tastes. The crispiness of the bacon with the chicken thigh, the combination of chicken thigh and chicken breast paste, and the chicken breast paste with chicken egg.

One dish can offer at least three different flavors.”

Michael Greene had a bite: “Chicken breast is hard to make well; it’s easy to dry out. Even after being turned into paste, it’s still a bit dry, and the egg in the center is also dry. The two layers of dryness come together.”

“And, because your ambition was too great, and there are too many layers, the bacon on the outside had to cook longer to ensure the inside layers would cook, which resulted in the outer bacon having a poor texture,” Rosaline Parker added.

“The bacon is a bit salty, and you didn’t do any pre-treatment. I think you knew that the bacon was too salty, so you made the chicken seasoning light. But in doing so, the seasoning is uneven, which takes away from the taste.”

Charles Dean shook his head, “Sorry, I can’t give my vote to you. This is not the standard a professional chef should have.”

Zoe Silverstone clenched her jaw and looked upset, feeling humiliated in front of this large crowd.

Quite a few customers had come to buy her snacks, so how could she be as bad as the judges said?

The judges tasted one dish after another.

“This Wheel Pie is not bad; the outer surface is crisp and the inside soft, with layers of texture. The filling inside is also well -matched in terms of taste.”

“You added minced celery to this Fried Chicken? Not a bad idea; the fried chicken has the aroma of celery without overpowering the flavors. The celery taste is subtle and doesn’t steal the show. Personally, I’m not a fan of celery, but I think it’s not bad..