NOVPUBChapter 1132: Chapter 1132: Regret_1 Chapter 1132 -1132: Regret_1 The foundation is there, all changes are rooted on it.
Although Cindy Clarke didn’t say anything else, everyone could see the remorse written all over her face.
Regret.
Deep regret.
Had she known this was going to happen, why did she put in so much effort?
Normally, simmering the soup itself would take 6 hours.
Cindy Clarke, by rushing and changing her cooking method, managed to shorten the soup-making time.
...
But in terms of taste, it definitely couldn’t match the flavor of a six-hour soup.
Everyone, including Mason Lawson, hadn’t expected that Cindy Clarke could make such a complex dish in such a short amount of time.
Look at Cindy Clarke’s regretful expression again.
Even though she didn’t show it, all of them could feel the contempt in her.
But Cindy Clarke wasn’t really showing contempt for anything, nor did she take anything lightly.
Even if she were doing some relatively ordinary cuisine, she’d still put in her full effort and think hard about it.
It was just that, at least in terms of time management, she wouldn’t need to be so tense.
On the contrary, this seemingly ordinary dish, which was actually very complex, was more prone to mistakes due to the pressures of a limited time frame.
Cindy Clarke thought to herself, this is so difficult.
But no matter how hard, she had to continue.
Cindy Clarke put the plate on the table and said, “Mason, I’m going to pour the soup now.”
Mason Lawson nodded, “Do it.”
Both Wesley Gordon and Hunter Clarke had very high opinions of Cindy Clarke.
Today, they even came to the class to show their support for her.
This had piqued his curiosity about Cindy Clarke’s abilities.
Cindy Clarke started pouring the hot soup in a circle from the center of the cabbage.
Due to the warmth and weight of the soup, the cabbage slowly unfolded into the shape of a flower.
Seen like this, it appeared to be a blossoming lotus sitting tranquilly in a lake.
“Done,” said Cindy Clarke.
“Indeed, it’s boiled cabbage,” said Mason Lawson.
“When you were cooking it, I thought it could be this dish.
But I didn’t dare to confirm it, because I didn’t expect you to cook such a difficult dish in class.”
Cindy Clarke didn’t mind flattering Mason Lawson, “You were really spot on.”
Mason Lawson gave a modest smile, then turned his attention to the cuisine.
The soup was clear, in the light tea color where one can see the bottom of the dish.
If it wasn’t for the fact that it was a soup, it seemed as though a white lotus was quietly resting in tea.
It looked quite appealing.
Regardless of how it tasted, even the color alone would be considered beautiful.
Mason Lawson didn’t rush to taste, but let the students come over one by one to take a look.
“Everyone, line up and come over to look at this dish before returning to your seats.”
“This dish, leaving aside the rest, is quite successful in terms of appearance,” Mason Lawson said.
Subsequently, the students lined up in an orderly manner to take a look before returning to their seats.
“What do you think of how this dish looks?” Mason Lawson asked the crowd.
“Indeed, it’s good,” someone responded.
However, judging from everyone’s reactions, although they gave honest feedback, they also seemed somewhat unwilling to admit it.
Mason Lawson then picked up his chopsticks to taste.
The cabbage had been steamed until it was very soft, it could easily be picked up with chopsticks, making it not at all messy to eat.
Because holes had been poked into the cabbage beforehand, allowing the soup to be absorbed thoroughly into it.
Once you took a bite, a burst of delicious soup gushed out from the textures of the cabbage.
But the taste of this, compared to drinking the soup directly, was still different.
Consequently, Mason Lawson picked up a spoon, scooped up some soup, and specifically tasted the delicious flavor of the soup.
After all, this was a soup cooked with a mixture of ham, chicken, and duck, not drinking it would be a waste.
Even though Cindy Clarke chose the fattest part of the ham.
But because of curing, smoking, and grilling, the fat content of the ham was not that much already.
Even if it was the fatty meat, it was clear and transparent.
The soup had been filtered several times, and the oil was long gone.
Now it was so clear that there wasn’t a single oil dot, but once you drank it, the soup was refreshing and full of meaty flavor.
Making this simple-looking dish taste unexpectedly flavorful.
Mason Lawson kept nodding his head.
No wonder Wesley Gordon and Hunter Clarke thought so highly of Cindy Clarke.
“The taste doesn’t seem like it was made in just one hour,” Mason Lawson, shaking his head, admitted.
The cabbage was already swallowed, but the rich aroma and aftertaste still remained in the mouth.
“I wonder how it’d taste if there was enough time.” Mason Lawson said.
“I’ll try to find time to make a complete one and bring it for you and the other teachers to taste,” Cindy Clarke said.
“Good!” Mason Lawson was looking forward to it.
Then, he started to invite the students, “Come, everyone pick up your chopsticks and come taste.”
Everyone seemed to have experience with this.
Without Mason Lawson telling them, the students lined up orderly in groups and came forward.
Because they maintained order, it was actually a very efficient process.
Everyone didn’t eat much, just a small bite.
“What do you think?” Mason Lawson asked.
“The soup is salty and fresh, it combines the fragrance and taste of chicken, duck, and pork.
The taste is complex, if it wasn’t for professional chefs, ordinary diners might not be able to distinguish the ingredients within the soup base,” someone pointed out.
“The cabbage has absorbed the soup fully, the originally bland cabbage has adopted the meat flavor in the soup, and yet still retains its own sweetness.”
“Not bad.” Mason Lawson nodded, then asked Cindy Clarke, “Setting aside the complexity of the dish, there are many other complex dishes as well, why did you choose this boiled cabbage?”
“It’s currently summer, the time when the weather is hot, and Belfard’s summer is exceptionally dry, it’s so dry that it could cause nosebleeds.
In such a climate, people often become unsettled and lose their appetite,” Cindy Clarke explained.
“Meaty dishes or overly hot methods of cooking often feel greasy just from the smell, let alone tasting it.
So I thought of creating a refreshing dish.
But even though it’s refreshing, it couldn’t be tasteless, that’s why I thought of this boiled cabbage,” Cindy Clarke said.
Mason Lawson nodded.
“Throughout the Cooking Competition, I followed along with each round.
What left the deepest impression on me was, you always devised your dishes based on different situations with the core being the need of the diners.
Our cooking, is for serving the diners.
First and foremost, you being able to do this, is truly commendable.
After all, not many chefs today truly do this.”
“Personally speaking, I think a chef must first be able to do this before they are qualified to be a chef.” Mason Lawson stated firmly.
Mason Lawson was full of praise, but no one felt that he was purposefully raising the expectations because of Cindy Clarke’s special status.
After all, everyone tasted Cindy Clarke’s dishes.
Reluctantly, they all had to acknowledge it.
Mason Lawson didn’t mention where Cindy Clarke ranked in class or even the grade, he simply said, “It would have been great if you had applied for Pingla initially.”
