Chapter 529: Unexpected Twist (9)
Chapter 529: Unexpected Twist (9)
Perhaps Deborah realised that a single perfect circle drawn on plain white paper could hold greater artistic value and impress more than a half-finished picture lacking skill. In a way, her dish bore a strong resemblance to Daniel’s. Of course, comparing the two chefs themselves would be absurd given their experience levels, but in terms of their culinary direction, there were clear similarities. In some respects, her dish might even resemble Daniel’s more than Rachel’s.
Minjoon glanced at Rachel. She must have felt the same as him. As expected, Rachel’s expression was a complex mix of happiness and nostalgia as she looked at Deborah. Regardless of cooking skill, Rachel seemed to regard such a dish as highly praiseworthy, since her own teacher was not only herself but Daniel as well. Now that she glimpsed Deborah’s affection for both her teacher and her husband’s cooking, it was no surprise that Rachel felt deeply moved.
“It’s delicious,” Rachel said. She had intended to withhold comment until tasting the dessert, but she wanted to praise Deborah in that moment—not for her sake, but from her own excitement.
Contrary to Rachel’s worries, Deborah merely smiled at the praise without nervousness or agitation. Deborah knew she had no reason to be anxious. What she sought was not a simple compliment from Rachel. Such praise alone would not satisfy her. Whether she won this competition was irrelevant; she simply wanted to show everyone how much she had improved.
“How can you plate this when you haven’t dried it properly?” Deborah snapped at her kitchen staff.
“Why is the sear so bad? The food’s burnt. Didn’t I tell you the outer rim must be more perfect than the centre when searing? Otherwise, the flavour from searing won’t stand out.”
Deborah’s criticism was sharper than usual. Her team was under strain indeed. Though they had experience serving dozens of tables in a restaurant, this was the first time they needed to serve nearly the same dish to judges and fellow contestants across many tables. Mistakes were understandable, but thanks to Deborah’s meticulous oversight, they were executing perfectly.
Not once did she relax during preparation. Having prepared for this moment for so long, she wasn’t about to falter now by letting her guard down.
After the amuse-bouche was served, the next dish arrived: scallops, perfectly seared, paired with Iberico ham. Presented on a black plate with celery, apples, and kale leaves aged in a broth-based sauce, it embodied high-end cuisine. As Deborah’s dishes appeared one after the other, the cameramen busily snapped photos from every angle.
(Translator’s Note: Iberico ham — A high-quality Spanish cured ham made from Iberian pigs, prized for its rich flavour and marbling. Traditional production dates back centuries, notably developed over 19th-20th centuries.)
Minjoon studied the plate slowly.
Cooking score: 9…
Given her skill level, he knew she could produce such a dish, but he was surprised at the score of 9 because the cooking process was relatively simple considering it involved searing scallops and ageing the ingredients. He felt intrigued—there had to be a harmony in the recipe that transcended the brief cooking time.
The plates were brought swiftly to Minjoon and Rachel. Except for plating, the only real cooking required was to bake the scallops perfectly.
The dish was finally before Minjoon. He inspected it briefly. At first glance, nothing seemed extraordinary. The ingredients were typical, and the roasting looked unremarkable. So he decided to taste the scallop first.
Before he could, Deborah intervened. “Please try the celery first.”
“Celery?”
“Yes. Taste it and you’ll understand.”
Minjoon tilted his head, puzzled. He assumed the celery and apple pieces were palate cleansers to be enjoyed intermittently while eating the scallops and ham. But Deborah insisted he try the celery first. Although confused, he guessed she wouldn’t explain why. Besides, knowing the answer would spoil the fun; the best taste often came from trying something without knowing what to expect.
He placed a piece of celery in his mouth. Instantly, Rachel, Minjoon, and every chef present realised why Deborah had requested this first. The celery had an unexpectedly savoury taste that revealed her intention clearly. The lingering flavour heightened the upcoming experience of the scallops and Iberico ham. Some even laughed, amused by the obviousness of her plating scheme.
Deborah smiled like a child, feeling as if she were a conductor orchestrating every movement and reaction perfectly.
When someone hastily reached for the scallop and ham with a fork, she quickly warned, “Wait ten seconds. Don’t put the scallop and ham in your mouth yet.”
Minjoon laughed outright, unable to resist. The whole process felt like a comedy, and Deborah was the talented playwright.
The reason for waiting was simple. The celery’s savoury flavour was almost overwhelming, tingling the tongue. If they ate the scallops and ham first, it would taste merely delicious—but that was not Deborah’s purpose. She wanted them to experience the pure essence of scallops and Iberico ham at their best.
Those around Deborah began an impatient countdown. Having tried the celery, they now eagerly anticipated the savoury flavours of scallops and ham she intended.
When about ten seconds passed, Deborah exclaimed, “Now it’s time to try the dish!” Like fighters on a signal, everyone swiftly put scallops and ham into their mouths. Minjoon was no exception. He immediately bit into the food, then made an embarrassed grimace as if struck. The intense flavour made his facial muscles twitch one by one—only then did he realise how many muscles he had in his face.
“Well, I don’t think I needed to eat the celery first for this incredible dish,” Minjoon admitted openly. In typical food shows, judges hid their reactions to maintain suspense for viewers, but Minjoon hated such pretence. He wondered if it was necessary given the judges and participants’ perspectives.
Fortunately, this event wasn’t about broadcasting, so he could express himself freely.
“I never imagined you’d pair scallops and ham so well. It feels more like pork than scallops. I can taste the scallops’ scent, but it’s as if I ate pork with a hint of scallops rather than scallops with ham.”
Rachel turned to Deborah. “I think I understand what you mean. It tastes very strange—in a good way. It doesn’t overshadow either scallops or ham. I believe Deborah has brought out the best in this combination. Is this your new cooking style?”
The head chefs, contemplating the taste, nodded after hearing Minjoon and Rachel’s comments. Like them, Deborah had aimed to create a flavour that emerged only from mixing scallops and ham.
Though obvious to the chefs, they had no choice but to admire Deborah’s deliberate plan. At the same time, they respected Minjoon and Rachel’s articulate feedback. While the chefs were still processing their impressions, the two had already found the precise words to describe the flavours.
They accepted Rachel’s comments as natural, given she was Deborah’s teacher. But they were especially impressed by Minjoon, who identified and analysed the dish’s nuances faster than most. Some had even experienced his critique of their own cooking and recipes during his restaurant visits.
“I think this competition would be far more exciting if he participated,” Daisy muttered.
Nathan shook his head as if unwilling to contemplate it.
“Stop talking nonsense! Just facing June and Dave is tough enough. If he joined in too, how could we ever beat him?”
“Why don’t you mention my name when you talk about June and Dave?”
“Why would I compete against you? I can beat you easily.”
“Gosh, I think you need to be taught a lesson.”