Minutes later I sear my forearm as I open the oven to check on the progress of the roasting pork tenderloin. I proudly present two plates of each course, displaying each plate on the front counter of the kitchen. To my horror, the producer stops by to tell me that there is still 45 minutes to go in the competition. I am crushed, my heart and soul has gone into this food, and it will now sit for at least an hour before tasting. Hot studio lights are not kind to ice cream.
Time destroys the flavor and heat factor of great food.
I can only hope the food is good enough to endure this ghastly mistake. Mr. King, our Seattle competitor, has not finished the centerpiece of his menu, the risotto. The anguish on his face and in his voice is evident throughout the studio. The risotto must go from the stove straight-away to the table, delivered piping hot to awaiting diners. Kathy presents fine examples of Mexican cuisine.