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"This time the score is a, b, c, d, please judges according to the specific situation of the dishes just now, the judges can start scoring."

As soon as Jack's voice fell, the audience also focused their attention on the judges' seats. Although they do not announce the answers now, they do not prevent them from watching the excitement.

The judges were very stable. Each one took the white paper and marker that the Miss Etiquette had sent them, and directly wrote on the white paper that they had longed for, not just August on the side. People directly took the pen to write, that is, Guman Li and they were all prepared in a long time.

After writing it, it was folded and handed over to the waiting etiquette, and it was time to evaluate the dishes of the second chef.

There are twenty chefs on the court, and each of the three courses is eighty courses. Therefore, each chef deliberately reduces when preparing dishes, so that the judges will not be overwhelmed.

That is, Yuanzhou’s shortbread is a big baby slap, although the filling is full, but it can’t change the fact that it is really small. As for the chicken, he chose a pound of Blaise chicken, removing the offal and other objects, can How big can be imagined.

Of course, the most important thing is that the judges will not eat the dishes when they taste the dishes. After all, they have to eat the dishes of other contestants. Everyone eats the dishes. It is estimated that Wuhai and Mao Xiong must be invited to be the judges. OK, otherwise it will not end.

Therefore, the food prepared by Yuanzhou is eaten clean, which is very rare.

"Okay, our Podraco chef has already done it. Now let's take a look at what Podraco's dish is?" Jack noticed the ringtone on Podrakko's side. Walked over.

He is the second to do it well. He has been immersed in his own dish creation before, and he has not seen a scene similar to that of the judges.

In Podraco's idea, it was Yuanzhou who did the perfunctory just to win the first prize, he despised such behavior, which is not something a serious chef should do.

After making his perfect work at this moment, he rang the bell with full confidence.

When Jack walked to Podraco's stove, he saw the three dishes prepared by Podraco.

With conscience, Podraco’s strength is really good. As a leader of traditional classics, the dishes he made this time are naturally also traditional dishes, but the main ingredient is replaced by Bress chicken, which is also innovative. .

Moreover, the delicate and delicate French cuisine is perfectly reflected in Podraco, whether it is the display or the other shows the chef's elaborate.

But sometimes they are afraid of comparison, otherwise they are ugly and embarrassed.

With Yuanzhou Zhuyu in front, Podraco's delicate perfection has flaws.

Anyway, Jack feels this way. Of course, his hosting is professional. His face is not exposed, and he is directly enthusiastic: "Please ask Chef Podraco to introduce us to his work today."

Podrakko nodded and nodded, "I prepared the Blaise Chicken Ball Soup, French Baked Chicken Breast, and Chicken Melaleuca Pie."

The name is simple, and the practice is used in traditional French food, such as meat balls, which are made of Lyon's famous dog fish meatballs.

Yes, there are also **** in French food. Chicken **** are about the size of walnuts, one in a bowl, with a few green leaves floating next to them. Unlike green vegetables, it looks like a kind of vanilla. Quite elegant.

"It looks very good." After a routine compliment, Jack signaled the ceremonial ladies to serve.

The first dish is naturally the appetizer Blaise Chicken Ball Soup, a small cup for each person, lined with a small plate on the outside, and there are some small flowers on the plate, which is carved by the assistant and looks very elegant.

"Chef Podraco will not disappoint." Gu Manli glanced at the soup and slowly picked up the spoon to eat.

This action is very soulful, because when I eat the dishes made by Yuanzhou before, the action is called a fast, of course, people who are not staring at Juman Li will naturally not see it.

Some of the audience held burgers, some held French loafs, and watched while eating. The previous Yuanzhou dishes were too delicious for the judges.

It must be said that the French are not only romantic, but also do business. There is a bakery near the competition venue. There is no difference between a dessert shop and an ordinary bakery.

But the name is different. For example, the baguette is called "the designated baguette of the Bougues World Cooking Competition". With this name, it is 70% more expensive than the common baguette.

"That Chinese chef, who is better with Chef Podraco?"

"I support Mr. Podraco in my heart, he is a representative of French cuisine, but to put it on the plate, that Chinese chef has won."

"Yeah, Huayuan Yuan's display is like a beautiful picture. This may be that Huaxia people are good at setting up. Chef Podraco may not lose his taste."

The audience talked.

The jury seat was actually very calm, and Podraco's dishes were half eaten.

Podraco's cooking is quite good, the chicken is handled quite vigorously, it tastes more elastic, and the chicken is full of flavor.

But compared with the soft and soft taste of the chickpea flower just now, it is much worse.

The next course is the main dish, French Baked Chicken Breast, which was improved by Podraco according to the French Baked Snails. Those who hold the fire are also quite good. The judges also gave half of the face.

The final Chicken Melaleuca Pie, a layer of meringue and a layer of chicken paste, is borrowed from the essence of the French Melaleuca Pie.

After tasting Podlaco's work and scoring, it was Steller's turn. He did it when tasting Podlaco's main course. It showed that the difference in strength was not very big, and the time to complete the work was about the same. .

Just as the judges ate Podraco’s desserts, Julian’s dishes were also cooked, it can be said that they worked with Steller’s front and rear feet, and they bite tightly.

"I hope that Steller can learn something this time," Anthony said silently.

As for Alessandra's attention, he has focused on the third good Steller.

Of course, the one who really learned something today is classmate Cheng Zhaomei. At the moment, he is struggling to write a book in the corner. I don’t know where to get a stool, and I am very happy to write on it. I see that I have learned a lot.

The following time, as Julian's work was tasted and scored by the judges, other chefs rang the bells.

The judges have tasted and scored one by one according to the order of completion. Although it seems that the judges are all treated equally, from the amount of food they can see their preferences.

Twenty chefs also need to spend a lot of time from the beginning to the end. Although the completion time is different, it took the judges a total of nearly two hours to score all the dishes.

"Okay, now the most exciting time is up, which ten chefs are in the top ten, we will immediately reveal." Jack took a delicate greeting card-sized thing to the center of the stage.

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