The victory was indeed hard to judge.
Three cooking stations, three chefs, each chef focused intently, ignoring the hushed whispers of the outside world, completely immersed in their culinary world.
"Sizzling..."
At that moment, a rich aroma of seafood filled the air.
Everyone's attention was immediately drawn to Takai Masashi.
Takai was pan-frying lobster meat.
It was unclear how Takai managed, but the "Beer Lobster" shells retained their original shape, though the meat had been removed, leaving three thick pieces and the smaller bits set aside on a dish in the corner, unused.
The blanched lobster shells were a beautiful golden hue, undoubtedly whetting appetites at a glance.
Similarly, the blanched asparagus, emitting wisps of steam while resting on a smaller plate, was soon to be used as garnishment to enhance the presentation.
The olive oil in the skillet was already boiling.
