This is a sunny day, this is a culinary academy in the honorary continent, this is the final assessment that determines Sikong Yao's future, countless clean operating tables are lined up, all kinds of utensils are readily available, all the students are ready to go, this is a battle of half a year of penance, this battle has nothing to do with victory or defeat, there is only one opponent, and that is himself.

In the life of a chef, you will meet countless opponents on the road of cooking, and the kitchen industry will continue to improve with the collision of cooking, and different opponents are accompanied by different challenges, and the most difficult person to overcome is yourself.

Although the assessment of free cooking of desserts is untitled, it is more difficult than the assessment with questions. This trial assesses the comprehensive application of the six dessert skills, as well as the creativity and ideas of cooking.

Sikong Yao also wore a rare cooking suit, on top of the plain white and simple clothes, a blue tie was pinned, which was the symbol of the pastry chef, and today, there were two of her enemies.

The first one, Wu Liang, the master knife master of the Japanese food crab at the Saint-E-Delu Culinary Academy, is known as the "ghost knife", and it is rumored that he can break through the thick fat layer of the emperor salmon with just one knife, and cook three eels, even deboning and slicing and cleaning the inside, it will definitely not take more than a minute. He is not tall and not tall, but he exudes an awe-inspiring cold air from the inside out.

"I said old witch, can't you sell a favor, it is said that it is the only student that St. Edro has been able to meet in recent years, if you stop him, the vice dean may be angry."

A man no more than thirty years younger, with a sven appearance and a kind smile. It's the type that girls have a good impression of, and he made a toying sound at Wu Liang, who was sitting in a precarious position.

A middle-aged man with sideburns but still a tough spirit said with a smile: "Teacher Zhou, don't say that, although Sikong Yao does have some talents, everything still has to follow the rules." ”

This middle-aged man is the vice president who put forward the conditions for Sikong Yao at the beginning, and he is also the famous teacher who gave Sikong Yao a chance.

The teacher Zhou who was told by the vice president is Zhou Nan, a counselor of the Department of Southeast Asian cuisine, whose unique Southeast Asian cuisine includes the specialties of Southeast Asia and some countries in South Asia such as Thailand, Vietnam, India, etc., so that there will never be a shortage of suitors around him. He is not yet twenty-nine years old. But he already has two four-year-old children. Much to the disappointment of many suitors.

In Southeast Asian cuisine, typical dishes include delicious omelet rice, curry sweet potato and chicken nuggets, spicy tuna, Thai pineapple rice, Indian curry seafood baked rice, etc., all of which are known for their fresh, salty and delicious, delicious and not greasy.

Zhou Nan smiled. Xiang said to the vice president: "Yes." Now that the rules have been set. That's what the vice president wants, but I'm more pitiful than someone. After all, she's just a girl, so she has to give someone a chance. ”

Although Zhou Nan smiled kindly, the words in his words were directly aimed at Wu Liang's intention to stop Sikong Yao, and the smell of gunpowder was quietly released.

Wu Liang sat on the chair with his hands folded in front of his waist, quite a bit of Japanese samurai style, and said with a straight face: "I don't intend to make things difficult for that little girl, but I won't speak with a clear conscience, as long as the food she makes can convince me, I will naturally let her pass." ”

Another teacher teased: "Ouch, what Teacher Wu said, aren't you afraid that after the dessert department grows, it will overwhelm the limelight of your Japanese food department?" Ten years ago, when the college was first established, the Japanese food department was at the end of the college. ”

This teacher is one of the instructors of the specialty cuisine department, named Wen Houyu, like Wu Liang, is the founding father of the St. Yide Road Cuisine Academy, but the relationship between the two is very delicate. …

In the production of Japanese cuisine, the materials are fresh, the cutting is exquisite, the placement is artistic, and the harmony and unity of "color, aroma, taste, and utensils" are emphasized, especially not only the taste, but also the visual enjoyment. Japanese food requires natural color, delicious taste, diverse shapes, and excellent utensils. In addition, the materials and conditioning methods emphasize the sense of the season.

This is very different from the culinary philosophy of Wen Houyu, who specializes in special cuisine, and the reason why the cuisine cannot become mainstream is not because it tastes bad, but because the strange and bizarre combination of ingredients is often prohibitive, although the taste is definitely not bad, but not everyone is willing to put things like fried grasshoppers and scallion oil locusts in their mouths.

Wu Liang and Wen Houyu have known each other for many years, and I don't know how many times they have quarreled during this period, so naturally they can hear what Wen Houyu meant, but he was not angry at the moment, but said seriously: "There is no high or low cooking, but there are good and bad cooks, I only speak with my tongue." ”

A young female teacher stepped forward to relieve the siege and said: "Okay, let's not say a word, the time for the assessment is almost time to start, what are the assessment requirements for your free cuisine in the dessert department?" Although the free cuisine of each department is based on the pursuit of deliciousness, there are more or less special requirements in the details, and in the case of this year's Western cuisine, it is necessary to have mashed potatoes. ”

This young female teacher, although just sitting in casual clothes, but still can't hide her graceful figure, Qianqian's thin waist is not enough to hold Yingying, although I can't see how long her legs are when she sits, but even if you only look at her back, it is also fascinating, if you wear an evening dress for any party, it will definitely be the focus of the audience, and the gentlemen compete to invite dance.

She is a new teacher in the Department of Western Cuisine, and her best skill is making Western food side dishes, named Xie Jingyun, at the age of 26, she is already one of the core teachers of St. Edude College Culinary College.

The vice dean smiled: "Yes, harmony makes money, they are all teachers of the same college, don't you have a few words, isn't it also fun?" ”

"Haha, that's not it, it's all young people's world now." The vice dean's side, followed by Lin Pengfei, a master of Sichuan cuisine in the Chinese cuisine department, was easy for the vice president to get acquainted with before the establishment of the St. Yi De Lu Cuisine Academy, but he was an old friend, compared to Wu Liang and Wen Houyu and other founding fathers of the dynasty, Lin Pengfei was even one of the founders of the St. Yi De Lu Cuisine Academy.

As one of the eight major cuisines of the Han nationality in China, Sichuan cuisine draws a wide range of materials, has a variety of seasonings, a variety of dishes, and pays equal attention to fresh and mellow taste, and is known for its good use of spicy seasoning, and with its unique cooking methods and strong local flavors, it integrates the characteristics of all parties in the southeast and northwest, absorbs the strengths of all families, is good at absorption, is good at innovation, and is well-known at home and abroad.

The flavor of Sichuan cuisine is quite rich, known as a hundred dishes and a hundred flavors, and the cooking genres are even more diverse, the most representative are the Shanghe Gang, the Xiaohe Gang and the Xiahe Gang. Lin Pengfei is one of the legends of the Shanghe Gang, with Chengdu and Leshan as the core of the Rong style cuisine, which is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, many traditional dishes, and a representative boiled cabbage, which has laid an unshakable foundation for the St. Yi Delu Culinary Institute.

Among all of them, his words obviously carried the most weight, and Lin Pengfei was obviously more able to convince these cooking teachers than the vice president who was in charge of administrative housekeeping but did not specialize in cooking, so when he spoke, the arrogance of the crowd finally eased slightly.

Sikong Yao stood in front of the console upright, and her cooking plan had been formulated after some discussion with Liu Yaqin last night. Since Liu Yaqin and the vice dean have opened up the teachers of the other five departments except the Japanese food department, the core of the cuisine should be placed on Wu Liang and the so-called fourth senior. …

Sikong Yao's eyes swept over the judges' seat, and from the previous obedience, the people Sikong Yao could distinguish were Liu Yaqin and the vice dean he knew, as well as the Japanese teacher Wu Liang, judging from the age of Lin Pengfei and Wen Houyu, naturally they would not be students of the fourth session. It has been exactly ten years since the establishment of the St. Eide Road Cooking Academy, Sikong Yao is a student of the 10th class, and the students of the 4th class are about 25 years old. Among the remaining three, the age is the same, but the fourth student is the senior, excluding Xie Jingyun, the teacher of the Western Cuisine Department, then there are the remaining two characters.

Sikong Yao counted it in her heart, "If the female teacher is a teacher in the Western food department, then one of the remaining two is a teacher in the beverage department, and the remaining one is the so-called senior." ”

After Sikong Yao looked away, one of the more mature men identified him as the teacher of the beverage department, because on his body, Sikong Yao smelled a smell of liqueur.

Liqueur is a type of dessert wine after a meal, which is an alcoholic beverage that uses distilled spirits as the base liquor to prepare various flavoring items and is sweetened. It has a high and medium volume, a delicate color, a unique aroma, and a sweet taste, which is very easy to distinguish.

Because of its high sugar content, relatively high density, and bright colors, it is often used to increase the color and aroma of cocktails and highlight its personality, which is an indispensable material for making rainbow wine.

"So he should be the teacher of the beverage department, so the senior of the fourth session is him?"

Sikong Yao looked at the last person, extremely soft hair with elegant black-framed tip glasses, a pair of extremely divine eyes seemed to be able to burst into flames, this is an extremely confident and experienced person can only cultivate eyes, this person is definitely not an ordinary person.

"The fourth senior? It doesn't look easy to deal with......" Sikong Yao secretly smacked his tongue in his heart, it seemed that the opponent he would meet this time would be even more difficult to deal with than expected, "but...... Let the horses come! I know exactly what you like! (To be continued......)

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