Chapter 577: Taking over the host
The waiters walked to Sun Mei's cooking table, picked up the 13 celadon moonlight plates on the table one after another, and carefully carried them to the judges' table.
Even for painting, it is very crazy to complete 13 paintings in just one and a half hours, not to mention that Sun Mei also has to deal with the ingredients.
The speed at which she cooks can be said to be astonishing, and it doesn't look like she has been delayed for more than ten years. She looks like a complete veteran.
However, completing the cooking is only the most basic requirement of the competition. The key lies in how many qualifying cards the dish can get.
"Ladies and gentlemen, what is now served is the creation from cooking station 11 - Ends of the World."
The female host introduced, "A very elegant and beautiful dish, like an oil painting, the content is Sanya's famous tourist attraction - Tianya Haijiao. Such a beautiful dish is like a work of art, which makes people unable to bear to eat it."
Her words spoke to the hearts of many people, and the judges and experts at the scene also took out their mobile phones to take photos.
As top chefs and food critics, they have seen many dishes painted on the dinner plate, but usually they are limited to sauces or side dishes.
This is the first time I have seen an entire dish transformed into an oil painting.
As the team leader, Sun He was the first to speak, "It is indeed a very bold attempt, using food ingredients as paint for painting, a breakthrough in visual effects, and I can give full marks for the presentation.
"But grinding all the ingredients with a grinder and mixing them into a paste destroys the structure of the ingredients themselves, and highlights the so-called beauty at the expense of taste. In my opinion, it is a waste of time and money. behavior.
"After all, cooking is not painting, and visual expression is not the first pursuit. Deliciousness is the most important thing."
Several other judges also nodded slightly and agreed.
Food critic Daimu Sugawara from "ELLE" magazine smoothed things over, "No matter what, let's try it first."
As he spoke, he scooped up the beach with a spoon, put it into his mouth, and then let out a light sigh.
Then he scooped up another spoonful of beach food and ate it again. This time he tasted it very carefully and closed his eyes.
After a moment, he opened his eyes again and exclaimed, "It turns out that the same color can have different flavors. I actually tasted three flavors of mango, potato and pineapple on this yellow beach.
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“In this way, through the arrangement, mixing and proportion of ingredients, the problem of single taste is solved and the taste becomes richer.
“And because you don’t know what kind of ingredients you will eat next, it can also create a sense of surprise like opening a blind box.”
“It’s more than that,” chef Julien Roy from the Odette restaurant on the other side added, swallowing the food in his mouth.
"On the surface, it seems that this contestant roughly beat all the ingredients into a paste. In fact, the grinding accuracy of different foods is different. For example, the rocks I just ate were ground from brown mushrooms.
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"In the grinding process, large particles are deliberately retained to simulate the roughness of the rocks, so that the ingredients can further present a richer layering. It is a very imaginative approach."
“But I would say the real highlight is the sea,” said Rocky Chan, a chef from Hong Kong.
"The mellow chicken soup made from Wenchang chicken, a specialty of Hainan, can be tasted alone, and over time, after soaking in the beach, it will also give the beach a different flavor."
"In short, this is a failed work that seems to pursue visuals at the expense of taste. In fact, it is a work of genius that maximizes the changes in taste."
“I have nothing to say about this dish other than to offer my pass card.”
"Full marks." Gaggan Anand, the Indian chef from gaggan restaurant, put it simply and to the point.
Sun He snorted lightly, but finally took out a qualifying card.
In the end, this "End of the World" was unanimously recognized by the judging panel, and all thirteen qualifying cards were accepted. Sun Mei was not surprised at all by this result, and she didn't look too excited when facing the female host's congratulations.
For her, she had participated in countless similar competitions when she was a child, and the trophies and medals she received almost filled Sun He's bookcase.
Except for the final of the World Young Chef Competition, which she deliberately lost, she had never won second place.
She is also determined to win this MasterChef competition.
Sun Mei then looked at Ma Lu, frowned and said, "You're done wandering around, why don't you go and cook properly?"
"Why don't you all want to believe that I've finished it?" Malu glanced at the traveler's bracelet on his wrist.
"My baked steamed buns have just finished fermenting and are baked. They still need to be baked for 17 minutes. I have nothing to do without them.
"But now that you're done, come with us to see the creations of other contestants. We just need a host who can provide a professional perspective."
"Ah, are we in need?" the female host asked weakly.
"I won't go." Sun Mei shook his head, "What's so good about this? As long as the chef sticks to his own path, it doesn't matter how good other people's paths are, it doesn't matter to you."
"Oh my, it's not about whose path it is, it's just that you're bored in your room right now, and I see that you didn't eat much breakfast. Why don't we find some other players to make some luck together."
"Huh?"
"Someone must have cooked too much, or there may be leftover leftovers, such as the stone-roasted whole lamb from Jirimutu. The judges will definitely not be able to finish it. We can also get some pieces to try.
"Aren't you curious about the taste of mutton cooked in a sheepskin container?"
"That cooking method is too rough, and stones are not suitable for heating. In my opinion, it is more of a gimmick than a practical operation. In addition."
Sun Mei paused, "Sanya has gotten warmer now, and this season is not suitable for eating roast mutton."
“You also have to consider seasonal factors when cooking.”
"Ordinary restaurants don't use it, but if you want to win the championship and win the title of God of Cooking, you must fully consider the needs and feelings of the guests."
"So professional." The female host exclaimed.
"Look, what am I saying? Our hosting team still needs a professional," Ma Lu said.
The female host was convinced this time, "Then please invite Chef Sun Mei to explain the next dishes to our viewers in front of the TV."
The three of them were talking and someone had finished their homework. This time it was Master Luang Po Sen from Thailand. Because he was cooking vegetarian food, he hardly started the fire, so he finished it very quickly.
In fact, when the dinner plate was served, it looked like a miniature vegetable garden, with various vegetables such as loofah tips, snow peas, water melon, peppers, green beans, pumpkins, and bamboo shoots.
They are all common varieties in Hainan markets during this season, served with borscht soup base of vanilla soy milk.
Master Luang Po Sen calls this dish the Early Spring Bowl.
(End of chapter)