Unexpectedly took back two awards, even Sikong Yao himself felt a little incredible, when he took a photo with everyone with the two trophies, the smile on his face was a little stiff, obviously frightened by himself.

Originally, I just hoped to be able to make a marble cake effect of Coo Hove, but I didn't expect to get back two generals by mistake, one with the most potential and the other with the best popularity, which is a real international award.

Although it is only an irrelevant food exchange event, as long as it closes the name of the international competition, it is still quite golden, not to mention two awards, just take back one, the teachers of St. Edro Culinary Institute are absolutely crazy.

Sikong Yao is also happy now, first cut and then play, anyway, he has already won the award, how to say that the college will definitely approve the funds, if he comes to Canada this time, he will definitely be able to rub the college's public funds.

Thinking of this, Sikong Yao smirked, this happiness came a little suddenly, without the slightest defense, it just appeared, it was really ecstatic.

The jury announced: "Thank you to the contestants, you are all proud of the dessert industry, I hope that in the days to come, you can focus on your culinary career, create more delicious desserts, bring more joy to the world, next year the international dessert exchange competition will be held in Barcelona, I hope you will continue to participate actively next year, please come to me now to register!" ”

Sikong Yao was slightly stunned, showing a blank expression, what do you have to register after the game?

Batisian stepped up and said, "You stupid, why don't you go quickly, do you really think that this competition is only such a crystal trophy?" Don't want the title of third-level gourmet? ”

Sikong Yao's eyes widened suddenly, and then he realized a problem, if he gets any award, he can make an exception to obtain the title of third-level gourmet, although it is only the lowest price gourmet, but it is also equivalent to a green card that goes to the world for free, and the value of this title. Definitely not less than a million!

Roman Monet pouted slightly: "If you don't take it, I can accept it, although I am already a second-level gourmand now, but my permission to eat and drink for free for three years has long passed." I don't mind dropping a level and then changing to a three-year free meal ticket, no matter how bad it is, you can still go to a one-star Michelin restaurant to spend it! ”

Sikong Yao suddenly realized that from the day he obtained the third-level gourmand certification, he would enjoy the right to enjoy free food for three years. You can spend it for free at any one-star Michelin restaurant, and some certified restaurants can also go to it, so if you have the guts to eat it, you can definitely risk eating a three-fat high fat and then eat it until they go bankrupt!

In addition to the global green card, the title of third-level foodie is also a free meal ticket for three years, and the thought of being able to eat Michelin-starred meals every day for three years, and not having to spend a penny, Sikong Yao suddenly smiled like a flower, which is really a valuable thing.

Roman Monet glanced at Sikong Yao in a smirk. urged: "Hurry up, someone will take it later!" ”

Sikong Yao grinned, quickly stuffed the two trophies into Roman Monet's hands, and then galloped out like a rabbit and rushed towards the position where the commentator was.

It took a long time for the reviewer to find a figure running from the crowd, and said with a smile: "Haha, I thought you were gone, if you don't register the formalities, it will be difficult for us to register you." ”

Sikong Yao grinned, and quickly wrote down his contact information, residential address, and so on. Because the Level 3 Gourmand badge is to be engraved with an inscription, the time when the badge was earned and the winner are recorded before being mailed to the certified gourmet.

Sikong Yao filled in the address of the Cuisine Academy on St. Yide Road, and then smiled at the reviewer: "I'm sorry for you." ”

After collecting the information of five people. The reviewer handed the form to his assistant, and then turned to the five people: "In addition, the Food Research Association is going to invite you to visit our research base for a week, are you interested?" ”

As soon as I heard about it, I was able to visit the Gastronomy Research Association. Everyone showed a touch of joy, this is a rare opportunity, the International Association for Gastronomy Research, almost all the food you have eaten and do not know in the world, is committed to promoting the development of food culture, has countless food research bases, cultivates a variety of ingredients and breeds a variety of excellent ingredients, can go there to visit, there is undoubtedly a fatal temptation for a chef.

The legendary 100 yuan a gram of cheese is produced by the International Association for the Study of Gastronomy, whose headquarters are established in Europe.

And Sikong Yao has also heard that the International Association for the Study of Gastronomy is now working on molecular cuisine.

Moleculargastronomy) is also known as molecular cuisine, artificial cuisine, the so-called molecular cuisine refers to the combination of glucose, vitamin C, sodium citrate, maltitol and other edible chemicals, change the molecular structure of the ingredients, recombination, to create a unique edible food, for example, to turn solid ingredients into liquid or even gas to eat, or to make the taste and appearance of one ingredient similar to another ingredient. Produce an infinite amount of food from a molecular point of view, no longer limited by geography, climate, yield, etc. For example, foamy potatoes, caviar made from vegetables, etc., and molecular ice cream made from solid fresh fruits into micro Xiaoice-crystalline particles with liquid nitrogen. The concept was first proposed in 1988 by Hungarian physicist Nicholas Kurti and French chemist HerveThis.

The genre of cuisine, called MolecularGastronomy, is one of the world's most advanced forms of cooking. The so-called molecular gastronomy is to use scientific methods to understand the physical or chemical changes and principles of food molecules, and then use the experience and data obtained to recreate food. Just as Albert Einstein, a former non-physicist, created a new theory in physics, the original initiators of molecular gastronomy were not professional chefs, but by a physicist Nicholas Kurti and a chemist HerveThis.

The greatest value of this creative concept based on scientific research is that it allows us to better understand traditional dishes, improve traditional methods, and explore the infinite possibilities of cuisine. For example, it also brought with it novel cooking methods and tools, which inspired the British company to develop a carbon dioxide cooker, the "Gastrovac".

The feature of this tool is that it can cook food and the desired seasoning at low temperature through vacuum treatment, so that the food is not damaged by high temperature and the original taste of the food is maintained. In addition to improving the physical and chemical changes in food, molecular gastronomy leads to another field of research: how each of our senses influences our appreciation of food. For example, Heston Blumenthal is one such practitioner, who believes that food should be broken down to the molecular level, and how the molecules of food stimulate the taste buds and affect the psyche, leading to the highest level of appreciation of food.

He researched how to make the traditional British fried fish more perfectly, so that when eating, the ears can hear the crunchy sound when biting into the outer layer of fried pulp, and people can receive delicious and fresh information from the auditory sense.

To put it simply, molecular gastronomy is a scientific way to understand the physical and chemical properties of food molecules, and then create "precise" cuisine. It is a culinary concept that transcends our cognition and imagination and allows food to become a new sensory stimulus for sight, taste, and even touch.

Sikong Yao heard Bai Xia say that at the French food exhibition, there was once a molecular delicacy, a kind of candy that would shine, just smelling as if there was sweet syrup melting in the mouth, it was an indescribable ultimate enjoyment, Sikong Yao had long wanted to see this molecular delicacy.

I didn't expect to have such an opportunity today, so I nodded hurriedly, for fear of missing this opportunity, and nodded desperately: "I'm going, I'm going!" ”

Seeing Sikong Yao's eager appearance, everyone cast their eyes, Sikong Yao stuck out his tongue, lowered his voice and said, "I have long heard from a friend that the molecular cuisine of the Food Research Association is very famous, so I really want to go and see it." ”

When it comes to molecular cuisine, everyone's expressions have suddenly changed, everyone is a person who has seen some scenes, with the dream of becoming a top pastry chef, even if you don't want to make a name for yourself in the culinary world, you will understand some of the dynamics of the dessert world, and the concept of molecular cuisine was first applied to the field of desserts, so everyone has more or less heard of molecular cuisine.

When Sikong Yao said this, everyone also cheered up, there was such an opportunity, why not go? This is an opportunity that many people will never get in their lifetime, and if they are fortunate enough to witness the glory of molecular cuisine, it seems that the title of third-level gourmets is worthless.

In fact, a third-level gourmand seems to be a very high status symbol to the outside world, but in fact, they are not even qualified enough to comment on the food produced by the gastronomic research association, and they must at least reach the level of a first-class gourmand to be able to touch that edge to some extent.

Some legendary dishes are not eligible to be tasted until they have risen to at least the rank of Terre 3 gourmet, and the opportunity has to be fought for to get it.

Sikong Yao is imperative, go to the Food Research Association to visit, even if you can't taste the food there, just those advanced equipment and cooking concepts, it is enough to spend a lifetime, it is a culinary holy place where countless top chefs have gathered for hundreds of years! (To be continued.) )