Chapter 731: Bamboo Shoots, Avocado and Chili Sauce
Although the shots of Xiaolang and Xu Baji are very eye-catching, the shots of the audience only flash by, and more of them are left to the judges and contestants.
The judges are also familiar faces to Chen Jianhai.
"If there is no inside story, I don't believe it myself..." Chen Jianhai murmured.
Sitting on the judges' bench from left to right were actor Wu Kai, scholar Li Xun, and a well-known domestic sharp food critic named "Fan Bakker".
If you look at it at a glance, you can only get two out of three out of three in this world!
Although it cannot be said that both Wu Kai and Li Xun grew up eating Xu Bo’s cooking,
But during their happy hotel vacation, they really tasted a lot of Xu Bo's craftsmanship.
The situation in front of us is no longer just about cramming people into the judges' table, this judge is clearly one of our own!
"Why didn't I know that opening a hotel could be so useful before..." Chen Jianhai murmured, "If it weren't for my hotel, would these judges know who Da Bo is?!"
This person is afraid of being alone in the room watching TV and thinking wildly.
The more you think about it, the easier it is to think about shamelessness.
Chen Jianhai stared at Xu Bo's busy figure at the workbench, and suddenly a cheeky smile appeared on his face:
"If Da Bo wins the gold medal, 99% of it is due to me!"
"I must take more than half of the bonus!"
Just when Chen Jianhai was feeling complacent, the host handed the microphone to the actor Wu Kai.
"Brother Kai, we all know that you film all year round and often stay in hotels."
"The chefs in our competition are either chefs from high-end hotels in China, or chefs from various Michelin-starred restaurants. I believe you have tasted the food of these chefs."
Wu Kai smiled and said: "Yes, I have been fortunate enough to stay in basically all the hotels where the chefs work.
Tried their food.”
Chen Jianhai:......???
Chen Jianhai couldn't listen to what the host and Wu Kai said next.
Just now, he was flattered and thought that the judges were all his regular customers and his own people, so they could give Da Bo more points in terms of scoring.
But how could he forget that these contestants are chefs from major hotels?
Since Wu Kai has stayed in his own hotel, he has naturally stayed in their hotel as well.
Although the service attitude of my hotel is good and the catering level is good, other hotels may not be bad either!
In this way, everyone will be on the same starting line and level.
"No wonder Wu Kailai was asked to be the judge..."
If it were anyone else, who could not only have the appeal of the audience, but also have so much energy and money to stay in a star-rated hotel every day and eat in the hotel and eat until they are tired of it.
Chen Jianhai understood the organizer's psychology in an instant.
It’s not easy to handle...
Before anything could be done, one of the three points in the world was vaguely lost.
Fortunately, I still have Uncle Li left.
Chen Jianhai cast his hopeful gaze on Li Xun.
Unlike Wu Kai, Li Xun did not have that much money to stay in hotels all over the world. It is not an exaggeration to say that he had a good time and slept in the open all the way.
Langai Hotel is almost his second home along the way.
Even if others don’t give high marks to Da Bo, Li Xun will definitely!
At this time, the host handed the script to Li Xun.
Different from the information exchanged by Wu Kai, the host did not ask Li Xun about the hotel and the chef. Instead, he asked about the relationship between the taste and color of the ingredients in spring and health care from the perspective of eating habits and seasonal climate.
Van Bakke, on the other hand, explained how the chefs handle the ingredients at the workbench from a professional perspective such as knife skills, heat, etc., which was a little popular science for the audience.
With this arrangement of alternating interactions and explanations, the 2-hour dish presentation session ended quickly.
On the stage, three different teams of chefs placed their dishes on the table, waiting for the judges and audience to taste them.
Chen Jianhai has traveled extensively in the past two years and has seen a lot of good things and eaten a lot of delicious food.
I also understand the principle of "refinement means controlling quantification".
Looking at the work table, all I could see was a white plate, with only a small piece of food placed in the center of the plate.
All in all, the menu size can be said to be very small.
"Can you introduce your dish?" The host took the brief and came to one of the teams.
The camera switches to the dish.
I saw a few pieces of something as clear as crystal jelly in the small pit of the plate. It was light and thin.
The thin ones are stacked together and lie quietly on the thick liquid like red wine.
On the top of the "crystal skin jelly" are dotted green pepper rings and round melon slices with seeds, and there are a few green leaves next to them, which really looks a bit like spring.
One of the chefs clasped his hands in front of him and said:
"Our dish is a watery chili sauce made of bamboo shoots and avocado, served with hamachi, a little cucumber, cilantro, onion, and a little fresh chili."
The host asked curiously: "Is the fish simply sliced into thin slices? Is there no other processing?"
One of the chefs: "We wanted to highlight the flavor of the bamboo shoots and avocado, so we only made so much."
At this time, Van Bakker on the judges' bench spoke.
"Did you throw away the ingredients?"
"I saw lemons on your workbench, but I didn't see them in the finished product. So you decided to get rid of them?"
One of the chefs faced Vanbach and said, "Because we want to keep it simple."
"The key to this dish is to highlight the flavor of the bamboo shoots, so we don't want to use too many ingredients."
Van Bakke looked at the dishes and shrugged: "Generally speaking, I think the presentation is very simple."
When one of the chefs heard what Van Bakke said, he spoke directly and unceremoniously: "But the simpler the method, the more superb skills are required, and there is no way to hide any mistakes."
Seeing the tense atmosphere, Van Bakke raised his eyebrows slightly, but without speaking, he just picked up the tachyon and put a piece of fish into his mouth.
Li Xun and Wu Kai picked up the food on the plate and tasted it without any courtesy.
"I can indeed taste the bamboo shoots in this dish." Wu Kai said.
Suddenly, a smile appeared on one of the chef's faces.
"And I also really like the flavor of the watery chili sauce, which makes the dish feel... very balanced."
After Wu Kai finished speaking his thoughts, Li Xun also said:
“It tastes great and the color of the avocado is beautiful and bright.”
"I really like it."
With every word spoken by Wu Kai and Li Xun, the eyes of the chef team brightened, and by the end, almost all of them had smiles on their faces.
"It's just that I personally think the fish can be processed more. After all, it's a bit too simple."
After Li Xun finished speaking, the camera turned to Van Bakke again.
Host: "Does Buck have any thoughts on this dish?"
Van Bakke said: "I haven't yet. After all, this is a competition between top chefs, and we still have two remaining dishes to taste."
This is all I have to say. I neither say it is good nor say it is bad. I don’t want to offend anyone at all.