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These minced meat mixtures were made into a total of 8 dumplings and placed in a steamer basket for steaming.

Everyone was busy cooking their dishes, with no time to watch others. But the five judges had a clear view of their every move. From their choice of kitchen utensils to the cooking methods, the use of ingredients, and various small tricks, everything was overseen.

“Blake Walker, Iris Doone, and Cain Velman are performing quite well,” Wesley Gordon commented.

Michael Greene nodded, “The three of them are familiar with their cooking stations, know where all the kitchen utensils are stored, where each seasoning is, saving time identifying them and making their work smoother.”

Charles Dean commented calmly, ‘We observed discretely before, while the other nine were introducing themselves, Cain simply got familiar with her cooking station.”

“After the self-introductions, the others would pick on Cain. Only Iris Doone and Blake Walker didn’t, they went back to their spots to get acquainted,” Hunter Clarke added.

“With the competition approaching, they are still thinking about verbal battles.” Wesley Gordon first expressed his dissatisfaction with those seven people.

“It’s a pity they didn’t study at Pingla Culinary Academy, otherwise, they would know. On the first day of school, the headmaster told us in his inaugural speech, to concentrate on the task at hand, ” said Rosaline Parker, a Pingla graduate, “They were about to compete, but they still wanted to nitpick, showing that they didn’t take cooking seriously from the bottom of their hearts.”

“For them, cooking might just be one of the ways to make a living, not something important. Their attitude towards cuisine is not sincere, nor focused enough. Such mindset is bound to limit how far they can go. In the end, cooking is just a means to make a living for them.”

Want to become a famous chef?

Want to own your own restaurant?

Want to make your name known in the world?

These dreams are now all impossible.

The other four nodded in agreement.

Rosaline Parker smiled at Hunter Clarke, “Professor, this is your home field.”

Although the teachers at Pingla had a range of demands, with him specifically teaching this course, there were bound to be higher expectations. Hunter Clarke’s gaze fell on Cindy Clarke, “I am looking forward to it.”

Time was up, the countdown alarm rang.

All movement halted.

The 10 contestants, according to the order of the draw, sequentially presented their dishes to the judges.

As luck would have it, Cindy Clarke was drawn 10th, the last to present.

Fortunately, the steamer basket could perfectly maintain the temperature of the food, so there was no need to worry.

The first contestant, Albert Lambert, presented Egg and Noodles Dumplings.

The wrapping was made of egg and flour, with egg yolk as filling.

The distinguishing feature of this dish is, when cut open, the inside yolk should be runny.

The judges knew, Albert Lambert was just trying to cater to Charles Dean by making a dish from Western cuisine, in an attempt to take a shortcut to a high score.

But in fact, as long as the food is truly delicious, no matter what type of cuisine, it can score highly.

“Mediocre,” Hunter Clarke flatly stated, “The smell of the egg yolk hasn’t been reduced.”

Albert Lambert was aggrieved, thinking sarcastically: Is your taste really that sensitive?

Even after adding seasonings and sauces, you can still taste the smell of the

egg yolk?

Albert Lambert turned expectantly to Charles Dean, who shook his head, “This dish is only at the level of an ordinary restaurant, it’s not impressive..”