Chapter 128: Chapter 128: Will there be any favoritism for Cindy Clarke?
Translator: 549690339
Therefore, seeing Cindy Clarke dressed like this, the judges didn’t say anything.
As if her attire was completely normal.
Seeing the judges’ reaction, did the crowd still not understand?
She really had applied to the organizing committee and received permission.
The crowd: ‘
At this moment, they really wanted to curse.
She wore a mask, covering herself so tigh tly, yet the judges pretended not to see it.
Could it be any more excessive?
However, since the judges did not care, they didn’t dare say anything either.
They didn’t want to leave a bad impression on the judges before the competition even started.
But, they couldn’t help but think, even this kind of request was granted by the organizers.
Would the judges give Cindy Clarke any special treatment?
Everyone looked suspiciously at her, clearly discontent.
If they really gave her special treatment, it would be too unfair to those who were competing seriously!
“Let’s introduce ourselves first. I am a teacher from the Pingla Culinary Academy, Wesley Gordon, and my specialty is Cantonese Cuisine,” one of them said.
“I am a teacher from the Pingla Culinary Academy, Hunter Clarke,” one of the two female judges said, “I mainly teach desserts at the Academy.”
But even though both teachers had their own specialties, it didn’t mean they only knew that one thing.
As teachers, they had to choose a particular subject to teach.
However, in reality, since they were able to become teachers at Pingla Culinary Academy, they had to be well-rounded in multiple aspects.
“I am Rosaline Parker, a graduate of Pingla Culinary Academy, and now the owner and head chef of Delic Restaurant,” said the other female judge.
The judges were already announced on the internet, so when the crowd heard this, they were not surprised.
“I am Michael Greene, head chef of Quire.”
“I am Charles Dean, and I have 18 restaurants all over the world, including three Michelin-starred restaurants: one three-star, one two-star, and one one-star,” the last judge said, “I am the head chef of the Michelin Three Star Restaurant, and I also serve as a guest chef at the other establishments.” “You can actually speak Chinese,” Blake Walker exclaimed in surprise.
Charles Dean laughed: “Apart from work, I spend some time studying local cuisine around the world. Twenty years ago, I spent five years in Hearth
Nation, so I learned Chinese quite well.”
“Alright, now let’s announce today’s competition topic,” Wesley Gordon said.
Everyone temporarily put their thoughts aside and listened to the judges: “Today, your group’s theme is noodles.”
“No matter which country’s noodle dish, whether it’s a dessert or a main course, or even a side dish. As long as the noodles are the main ingredient, there are no other restrictions.”
Noodles have many possible variations, but it’s not easy to make them stand out.
While the others had already started working, Cindy Clarke thought for a moment and decided to make soup dumplings.
She chose chicken feet and pig’s trotters, boiled them with bay leaves, green onions, and ginger to make a thick collagen-rich soup, and then put it in the refrigerator to solidify.
Afterward, she ground the shrimp into a paste and mixed it with raw crab meat.
She then pounded the beef and pork by hand to make a meat paste.
Fortunately, there were fewer judges, so she didn’t need to make a large quantity, and thus didn’t need to spend too much energy pounding the meat.
The hand-pounded meat paste was very elastic and sticky, making it easy to roll into a ball.
Poking a hole in the small meatball, she added the shrimp and crab paste and then placed the solidified soup, now gelatin-like, into the shrimp and crab mixture. Finally, she rolled the meat filling into a ball, placing it inside the dumpling skin..
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