“YES, CHEF!”
He nodded. “Okay, let’s do it. Caroline, why did you choose these dishes for your Diner Française menu?”
“My chicken-fried pork à la croque-monsieur is inspired by chicken-fried steak. I love American diners, but I don’t always like the food. I want people to have that fun diner experience, but with a more interesting menu. I am half French and half American, so I’m a mash-up too. Instead of french fries or mashed potatoes, I made fingerling potatoes with leeks, and my dessert is a cereal milk pot de crème with a crushed cereal garnish.”
Chef Gary looked to Chef Aimee. “And how was Caroline’s working style?”
“It was just like Caroline: diligent, organized, and creative.”
Chef Gary cut the food into small bites, to share.
“Delicious!”
“Flavorful!”
“Decadent.”
But not everyone liked the pork.
“Too rich.”
“Somewhat salty.”
“A little greasy.”
Caroline was hoping for unanimous love, but still, the potatoes and dessert were a hit.
Chef Gary thanked Caroline, and then nodded to Rae. “Rae, why did you choose these dishes for your Crafty Café menu?”
“I want to introduce people to how ingredients can be used in different ways. I’m interested in giving people the tools to craft their own meals. They can mix and match and be creative. I made broiled chicken tenders, because it’s familiar, but I paired it with three adventurous sauces. I made a hot green relish with olives, a balsamic fig relish, and honey pepper sauce. My tri-corn has a lime topping, a mint feta topping, and a basil topping. My favorite thing about eating is trying new things, and I offer that to my customer. For dessert, I made a roasted strawberry parfait with lemon and basil creams.”
Chef Gary nodded. “I’ve seen Rae in action, and she is something. She has a creative, passionate spirit.”
Visually, everyone agreed, the tri-corn was genius. Rae crossed her fingers while the judges tried the food.
“Inventive.”
“Astounding!”
“Addicting.”
But two of the judges didn’t like the dessert.
“Complex and confusing.”
“Too many flavors.”
When the judges were done, Rae couldn’t do anything but smile.
Chef Gary thanked her and moved on to Oliver. “Oliver, why did you choose these dishes for your Bistro Revilo menu?”
“Yes, Chef. My idea is to bring locally sourced bistro food to the people. Not everyone can afford to go to a fancy restaurant, or even feel comfortable in that kind of environment. I want to introduce people to new options and new ideas about food. Food is something that should be appreciated and savored. It should be a joy. I made mini stacked steaks with an herbed anchovy butter and Parmesan brussels sprouts. I changed my dessert, so now it’s a chocolate mug cake with a salted caramel topping.”
Chef Gary turned to Chef Porter. “Any words to share about Oliver?”
“Oliver is a determined, serious chef and an impressive problem-solver.”
Everyone liked Oliver’s steak.
“Rich.”
“Satisfying.”
“Amazing!”
The brussels sprouts were not as successful.
“Undercooked.”
“Bitter.”
“Bland.”
But the dessert was loved, especially the salted caramel topping. It was more than Oliver was expecting, but he couldn’t get over the comments about the brussels sprouts. Would they be his downfall?
Chef Gary took a moment to study the junior chefs. Then he turned to the cameras. “Our young chefs did an amazing job today. Let’s all thank them.” The audience burst into applause. Once everyone was settled down again, he had one last statement.
“This is not going to be an easy decision.”
Chapter 35
aroline studied her food truck. It was better than she’d even imagined, and even though they’d only just met, she was in love.
The judges were out of sight, but not out of mind. What were they saying? Who were they fighting for? Rae, Oliver, or Caroline?
Caroline fidgeted with her fingers, Oliver tapped his toes, and Rae played with her necklace. It was hard to wait.
“They’re coming back!” Caroline nudged Rae. You couldn’t tell what someone was thinking by watching them walk, but Caroline studied the judges, hoping for a clue.
Chef Gary nodded to the junior chefs. “I’m sorry for the long wait, but this was an important and extremely hard decision to make. We had to get it right. It has been a privilege to get to know each one of these young talented chefs over the past three weeks. There have been some ups and downs, but regardless, they have had their eye on the prize and delivered one hundred percent.” He gestured toward the food trucks. “This challenge today was not easy. It was about more than food—it was also about innovation and ideas and efficiently managing the production of three different dishes in a confined space. We are very proud of each and every one of you.
“Caroline, you have a culinary confidence that is well beyond your years. Rae, you are passionate, daring, and remarkably creative. Oliver, you are determined, steadfast, and extremely talented. We are honored to be here with you now.”
Chef Gary took a moment to look each junior chef in the eye. He smiled, but then a minute later looked serious. “This part is never easy. After careful consideration of this challenge and reviewing the past three weeks of competition, we have two contestants vying for the top, which means we will have to ask one of you to hang up your apron.”
He looked over the group, then settled his gaze on Caroline. “Caroline, we have enjoyed having you on the show. You have delighted us with your culinary talent, and I have no doubt that we will be hearing from you again. Unfortunately, you are not in the top two. I’m sorry, Caroline—I have to ask you to hang up your apron.”
Caroline nodded. “Thank you, chefs. This was the greatest experience of my life. I won’t ever forget it!”
Rae watched her take off her apron and walk toward the door. She was numb. Caroline was leaving? For the moment, it was bigger than anything else.
I kind of knew my review wasn’t as good as Rae’s and Oliver’s, but I wanted that food truck so bad! I was just hoping I was wrong. I didn’t know how much I wanted the prize until I saw it. So in the end I’m even more motivated than before. I believe in myself—I can still do it! I’ll get my own truck—just not on this show.
Chef Aimee stepped forward. “Now we are down to two extremely talented chefs, and really, they are both deserving, but we had to choose only one to earn the title of Next Best Junior Chef.” She nodded apologetically.
Rae couldn’t move. She felt sick, excited, nervous, and scared all at the same time. Was there a word for that? Was Oliver feeling it too? She stared at Chef Aimee, forcing herself to concentrate.
Oliver stood tall and confident. Even his toes were still. He wanted this. He deserved it. He was going to get it. There were only two words he was waiting to hear: Congratulations, Oliver.
Chef Aimee continued. “Our winner consistently displays a grasp of technical skill but always adds a creative spin. This chef is spirited but compassionate. A master of plating, this chef is not afraid to try new things. Over the last three weeks, this chef has exhibited a keen interest in learning culinary techniques out of their comfort zone.
“We have no doubt that this desire for knowledge will continue. Standout dishes have included a stunning honeycomb pie crust, alfajores, black cod with morel sauce, unicorn donuts, and innovative ancho chile, portobello, and lentil vegetarian tacos. Our winner of today’s challenge and the title of Next Best Junior Chef is . . .”
Rae was numb. She’d been numb ever since Chef Aimee had said the words pie crust. All the amazing, wonderful things Chef Aimee had just said—they were about her!
“RAE!! Congratulations, Ra
e. Please come to the front!”
The crowd erupted, yelling, screaming, clapping. Rae looked up and found her grandma and dad, their hands in the air. It was like a dream! She was in it, but watching, too. The wave of excitement pushed her up to the front next to Chef Aimee. Chef Nancy helped her with a new apron—the one only champions could wear. Rae moved her hand up to feel the embroidery—the raised words that spelled Next Best Junior Chef and then underneath, her name. And suddenly her dream was real. The clapping got louder, confetti poured from the stage light bar above, and everything came into focus. There was Oliver across from her, the judges next to her, and up in the stands—her best friend, Caroline, jumping up and down and cheering.
Of course I’m disappointed. I guess had more to learn than I thought I did, so I’ll keep trying. I’m not the kind of person who gives up. If this experience makes me a better chef, then it was all worth it. Bistro Revilo will be a reality.
I can’t believe I’m standing here in my very own food truck! I keep saying the same two words over and over again. It’s real! It’s real! Not everyone gets to have a dream come true, so I know I’m really lucky. This truck is everything I wanted. I can’t wait to get cooking! I even had a new great idea—guest chefs. I have a list, but I’m saving it as a surprise. I’ve kind of decided . . . I like surprises.
“Thank you for watching this exciting conclusion of Next Best Junior Chef. The journey is just starting for Rae, our new Next Best Junior Chef, and the first stop is Chef Gary Lee’s award-winning show Adventures in Cooking! How will she fare in Italy, the land of pesto, pasta, and pizza? Will this junior chef keep up with Chef Gary? Is she up for the challenge? You’ll just have to watch to find out . . .”
Chef Gary pointed to an empty plate. “What shall we make for lunch? How about something long and stringy?”
“I love pasta!” Rae nodded eagerly. Pasta was easy.
Chef Gary reached under the counter, pulled up three large whole squids, and dropped them onto a cutting board.
The camera moved in for a close-up. Rae grimaced and squirmed uncomfortably.
“What?” Chef Gary exaggerated his confusion. “You’ve never cut these up?”
Rae shook her head and tried to look brave. Then all of a sudden she jumped back and gasped. One of the tentacles moved!
And now a word from our experts . . .
How to Cook Flavorful Food
from The Young Chef: Recipes and Techniques for Kids Who Love to Cook by the Culinary Institute of America
· · · · · · · · · · · · · · · · · · · · · · · · · ·
Making delicious food involves choosing ingredients that taste great together. This can be accomplished by combining foods’ flavors and textures in different ways.
How We Taste
Taste Buds
When you look at the surface of your tongue in the mirror, you will see that it is covered in little bumps that are called papillae fungiform. These delicate bumps contain taste buds and temperature receptors that interact with the compounds found in food. These cells immediately send the taste information to our brain, where we interpret the information and make decisions about how we think the food tastes. The average person has more than ten thousand taste buds. Because kids have more taste buds on their tongues than adults, they are better tasters. Luckily, taste buds regenerate every couple of weeks, but after age forty this regeneration slowly decreases. The five primary tastes that our taste buds detect are sweet, sour, salty, bitter, and umami.
But flavor is a complex sensation produced by more than just taste—it’s a combination of taste and aroma.
Taste + Aroma = Flavor
The nose contains olfactory receptors, which are cells that send aroma information to the brain. When we chew food, chemicals are released and rise up from our mouths into our nostrils, triggering the olfactory receptors. Our brains then process the information from the taste buds and olfactory receptors to create the true flavor of the food.
When you lose your sense of smell, it limits flavor and therefore also limits your desire to enjoy food. If you’ve had allergies or a cold, then you might have noticed this loss of flavor when your nose was stuffy.
Creating Flavors in Food
When you cook, you create depth and dimension by varying the proportions of the five primary flavors as you decide what ingredients to use. Each individual taste interacts with other tastes by either complementing or contrasting their basic characteristics.
Here are some common ingredients that reflect each of the five primary tastes:
Sweet Ingredients
Fruits
Ketchup
Sugar
Honey
Chocolate
Syrups
Jams and jellies
Barbecue sauce
Sour Ingredients
Citrus
Vinegar
Yogurt
Sauerkraut
Pickles
Sour cream
Salty Ingredients
Salt
Cured meats like bacon and salami
Soy sauce
Cheese
Snack foods like chips, nuts, and pretzels
Olives
Bitter Ingredients
Arugula
Coffee
Kale
Grapefruit
Bitter chocolate
Horseradish
Watercress
Umami-Rich Ingredients
Steak
Fermented foods like miso paste
Soy sauce
Mushrooms
Tomatoes
Aged cheeses like Parmesan
Cured foods like cured ham
Celery
Green tea
Seaweed
Complementing flavors are similar flavors that blend well. Think of making a fruit salad. All of the individual fruit flavors are delicious on their own, but they are all bright, fresh, sweet, and a little acidic, so they also blend together well. Or think of mushroom gravy with roast beef and mashed potatoes. All of these flavors are warm, rich, and earthy. They all complement one another because of their similarities.
When opposite—contrasting—flavors and textures are combined and eaten together, they support each other and create a unique and appealing eating experience. There are many examples of this in the foods we eat every day:
Peanut butter + jelly = rich and creamy with sweet and salty
Hot dog + relish, mustard, or sauerkraut = salty and fatty with sweet and sour
Crème brûlée = rich and creamy with sweet, crispy, and caramelized
Kettle corn = crispy, salty, and sweet
Fried fish + tartar sauce = crispy and fatty with sour
Building Flavor Through the Use of Aromatic Ingredients
Aromatics are flavorful ingredients used to begin the cooking of many of our favorite dishes. They are called aromatics because they bolster the flavor and aroma of a dish. Onions, garlic, celery, carrots, ginger, peppers, tomatoes, and spices are often cooked as the first step of a recipe in order to “build” flavor. Onions and garlic are two of the most commonly combined foods in the kitchen. They can serve as the main flavoring (for example, onion soup), but more often they are used as foundational aromatic and flavoring ingredients. They add depth of savory flavor as well as sweetness.
There are two ways to cook aromatics:
Sweating means to cook them over low heat so that the moisture in the food is slowly released without the food turning brown.
Browning occurs at higher heat, when the sugars in the food heat up and caramelize. This will develop the flavor as well as the texture of the aromatics, releasing sweet flavors from the sugars and sometimes creating a crispy outer edge. When browning garlic in particular, it is best to heat it slowly over low heat so it does not become bitter.
Seasoning
The process of seasoning involves adding an ingredient to give foods a particular flavor. Common seasonings include
salt, pepper, herbs, spices, and condiments. To season “to taste” means to taste the food as you add the seasonings and stop when the food tastes best to you.
Building a Vocabulary to Describe Flavor and Texture
These words are commonly used to describe foods’ tastes and textures. Learning these words will help you communicate the language of food. What are some other words you might use to describe food?
Sweet: Sugary, Syrupy
Sour: Tangy, Tart, Acidic
Bitter: Harsh, Acrid
Salty: Over-salted
Fatty: Oily, Buttery, Greasy, Slippery
Starchy: Floury, Gluey, Granular
Pungent: Overpowering, Heady, Strong, Spicy
Spicy: Hot, Piquant, Peppery, Fiery, Zesty
Fruity: Tropical, Fresh, Floral, Citric
Chemical: Metallic, Ammonia, Soapy
Rancid: Putrid, Foul, Off, Sour, Spoiled
Coarse: Grainy, Rough
The Winner Is . . . Page 10