Cooking Genius With God

"Oh, what's this? Look at this."

"What is it?"

"Hey, one side is miso. One of them is a smile. It's almost like a real match."

"Someone will think you're planning it."

"It's always fun to plan things out like this. Even more if it's not really salty."

The judges had a pretty good sense of humor.

They roughly figured out what to cook from the ingredients brought by the chefs, and paid attention to each movement of the chefs on a small screen.

In that sense, Haru's confrontation with Tanaka was indeed more than enough to catch everyone's eye.

In the screen. Tanaka was trimming the meat he had brought.

A special part that is relatively thin and shaped like a half moon.

"Chef Tanaka has a smile and pork neck? Wow, you have a good sense. I knew it."

"Smiles taste mild and go well with them. It's the best combination of greasy portfolios.”

"You know it, don't you?"

"You're Japanese. A smile is like a soul to a Japanese. It's something you eat from birth to death.”

"But no biased judgment?"

"Isn't it up to the judges to give a good score to something delicious?”

A subtle war of nerves also began among the judges.

They had no need to divide teams, but it was inevitable as many countries gathered.

"But Chef Haru...…. I don't know what the hell you're going to cook."

"Now I'm stir-frying vegetables. I brought miso and chicken and pork. I don't know what's coming out."

"We'll have to wait and see. Wow, bacon was right as expected. You said it was real from the quarterfinals, but it's really the same. It's so exciting."

In fact, Tanaka's dish was roughly outlined.

But no one was sure what a day would make.

Therefore, it might be inevitable that the eyes would naturally be drawn toward the day.

"Hmm."

The same goes for Adam.

He looked back and forth at Haru and Tanaka and touched his beard quietly.

Adam himself was the only one who knew what he was thinking.

* * *

Tap tap tap!

The knife moved at a tremendous speed.

Chop onions, carrots and garlic very finely. It's so small that it's hard to pick it up with chopsticks.

Pour olive oil on a heated pan and start stir-frying all the vegetables.

It was cooked at a tremendous speed because of its high firepower.

But I could ride it easily. Once every 10 seconds, he whipped the pan with a snap of his wrist and trimmed the chicken.

All I have to do is use my wings. I have to put on some bones."

The wings of the chicken, along with the shoulder part that connects, were neatly cut into two pieces.

Then use scissors to break the connections between the joints and scratch off all bones with a knife.

It is to make wings of boneless chicken.

It was similar considering the popular chicken wing dumpling. Of course, the knife work of the day was much more delicate.

Now pork.’

Keep an eye on the vegetables, and take out the pork.

The part I brought is breast meat. It is an area with low fat and soft meat.

Tada tada tada, tada!

Nanta that started soon.

The giant Chinese food also took two pieces and began to chop the small breast.

Of course, it's not just for performance.

The important thing is time. Fast and accurate, cutting the tendons between the meat, making fun of the knife.

Directly chopped meat is much softer and juicy.

The vegetables are all cooked.

Let's move on to the sauce.’A spoonful of miso in the oral fairy tale vision. Then add white wine and butter and start boiling.

The firepower was extraordinary, so when I stirred the pan once, a bright red flame soared.

The judges who were watching exclaimed, "Oh, oh," but I couldn't hear a thing in my ears of the day.

Soybean paste with wine, even butter? You may wonder what combination it is, but I can guarantee one day.

There's no better sauce than this to combine the East and the West.

How do you guarantee that? Choi Hanseok gave me this sauce.

Choi Hanseok said it's the sauce he used when he got his first Michelin star.

The teacher's vision was now made in the hands of a young disciple and ready to stand on the global stage.

Climax now.

I started touching the wings of a chicken made of boneless meat.

Season the minced pork and add a little alcohol to get rid of the smell. You have to stuff it inside the chicken wings.

It's like a dumpling.

Chicken wings became dumpling skin and minced pork became dumpling filling.

It may be an unusual recipe, but it is actually a very famous dish in Taiwan.

It is called 'chicken wing fried rice', so you fill the bones with fried rice and put spicy sauce on the charcoal fire.

Of course, it's a dish that's very different from what a day makes, but it's still a basic recipe.

All you have to do is assemble.’

Pour olive oil on a heated pan, adjust over medium heat and roast chicken wings.

The skin of a chicken is thinner and weaker than expected.

It was more important than anything else to pay careful attention to prevent pork from sticking out.

It's almost time! Three minutes left! Chefs, please wrap it up quickly!

A loud voice shouted by Giovanni stood in my ears.

Three minutes has already passed so fast that it is not enough to say that time flies.

But that's all right. I can do it. It's a little tight, but.

Garnish with puree green soybean paste sauce, and garnish with grilled vegetables and sprout vegetables.

Put the wings of the chicken on top and squeeze in the lemon.

Top with sauce again and sprinkle sesame seeds on top.

Stop! Time's up, everyone, get your hands off! If you raise your hand, you'll be out!

"Gasp……Wow...….”

Complete.

At last.

"I thought I was going to die, really."

Breath went on and on and on. It was not enough time to say tight.

I used up all the 30 minutes I was given in less than a second of a day.

The last three minutes really moved without breathing. Not figuratively, physically.

It was such an urgent time that I forgot to breathe.

But I finished cooking in time.

As soon as I realized it, I was out of breath. My whole body was covered in sweat, so I wiped my forehead with a towel.

Suddenly, the eyes turned the other way around.

Tanaka on the next counter was grinning at Haru's cooking.

Relaxed expression. But as with the day, it was full of sweat.

They cooked so fiercely that they couldn't even afford to care about each other.

But one day I didn't see Tanaka's cooking. Just looking at him.

"Well done.”

Just a big smile.

There is no big reason.

I just didn't feel the reason, I just didn't have the spirit to do it.

"Good luck, Chef Haru."

"Yes, Chef Tanaka."

The situation quickly cleared up and screening began immediately.Hot cooking also time is really important.

It's literally a hot dish, so it cools down over time.

There was no chef who cooked at room temperature here, so the judges were also quick to proceed with the screening.

Ben picked up the microphone and called out his name.

"Well, let's get right on it. The first runner is Chef Jamie. Please come out first."

"Wait, Jamie?"

When his name was called, Haru was surprised.

This is because it was too different from the order I thought.

"……What? I go first?"

It was the same with Jamie who was embarrassed.

He was in the second row, the back of the day.

At the first screening, they called the chef from the very back and judged him in order.

Everyone was expecting the same thing this time.

The judges casually called Jamie, who was in the middle.

"Yes, chef Jamie comes first."

"I see. Well, that's better."

But he was confident. Literally, it was full of ideas that it would be beneficial to pass first.

Drrrrrrrrrrrrrrrrrrrr!

Jamie stood in front of the judges pulling a cart containing his food.

When I opened the stainless steel cover, the dish appeared.

Rarely cooked steak and various garnishes starting with asparagus.

Jamie's homemade tomato carpacho. Finally, quite a bit of something that's literally.

"Explain, please.”

"The dish was named 'Jamie's Special Butter Steak Plate.' Marinated with my own herb seasoning and cooked Tomahawk steak and carpacho. And it's a finishing plate with the butter."

"Is that the butter you're boiling?"

"It's a mixture of butter and olive oil. Do it like this...….”

Jamie picked up the bowl with his thick gloves.

Then pour all the butter in the bowl onto the steak plate.

Sizzling--!

The tremendous sound that is coming soon. And the nutty smell that spreads like crazy.

The rare beef was quickly seared by the heat of the butter and cooked to medium.

The medium that most people prefer.

Jamie has been practicing to keep up with the game.

"I think today's topic is one dish that best suits the hot dish!"

cried Jamie, in a confident voice.

Confidence, spirit, self-esteem. And crucially, confidence in his own cooking.

I can't lose this.’

It's not a matter of winning or losing. We can't lose this dish already.

So Jamie was thinking about coming in first, second and third.

I don't even want 1st place, so it would be nice to get 2nd place.

With that in mind, I put the finished steak on the judges' plates little by little.

"Hmmm."

"Let's try it."

The judges' expressions remained unchanged.

To the point where I can say it's insensitive.

Except for Giovanni, who was on the high level of tension, most seemed to care on purpose and not show their feelings.

"Whoa."

Jamie looked at the judges a little nervous.

If it was normal, it was a normal steak, so the way to eat it was simple.

Jamie gave me two pieces of meat each. One is to taste the meat only, and the other is to taste the garnish fresh with carpaccio.

Jamie's handmade carpacho had a strong spicy and refreshing taste.

With butter on it, it tastes like a best friend to the point that it goes well with steak, which was really greasy.“…….”

There was no word during the tasting. Less than three minutes later, everyone's tasting was over.

Ben, who called Jamie earlier, opened his mouth first. Jamie answered vigorously.

"Chef Jamie."

"Yes, Judge Ben!"

"Are you kidding me?”

And the bomb fell.