Russell Archier stood at the podium, glanced at his assistant who had just finished writing, and got straight to the point.
"Today's menu is—Pan-Seared Foie Gras, or Foie Gras Sauté."
"This dish is a classic, traditional recipe in French cuisine."
"The specific recipe has been written in detail on the whiteboard. Students who have not encountered it before may come up and take a look."
"You have a time limit of two hours."
"Once finished, bring your dish to the judging table."
Pausing for a moment, Russell Archier added, "Remember, multiple submissions for judging are allowed, but wasting ingredients is strictly prohibited."
"Now then—begin cooking!"
At his command, the students in the classroom instantly sprang into action.
Most of the students headed straight to the ingredient area, skillfully selecting their ingredients and preparing their tools. Having endured three years of rigorous training in the Totsuki Academy Middle School Division, they had already studied Pan-Seared Foie Gras. They didn't even need to look at the recipe on the whiteboard.
Ray, however, was the sole exception. Resting his chin in his hand, he carefully studied the recipe written on the board.
"Wash and drain the foie gras, sprinkle with an appropriate amount of black pepper and sea salt, and marinate for ten minutes..."
"Heat the frying pan, melt the butter, and sear both sides of the foie gras over medium heat until golden brown..."
"Slice the apples, coat them in a thin layer of flour, and similarly pan-fry until golden and crispy..."
"Prepare the sauce by mixing red wine, honey, and lemon juice, then simmer until thickened..."
He couldn't help it; Ray's previous culinary studies had primarily focused on Chinese cuisine and desserts. His experience with French cuisine was limited to merely eating it. He had never eaten this specific dish, Pan-Seared Foie Gras, let alone cooked it.
Beside him, Ryoko Sakaki watched Ray intently studying the recipe and was at a loss for words.
Anyone capable of passing the Totsuki Academy transfer exam should have at least dabbled in various international cuisines, even if they weren't an all-rounder. She never expected that Ray hadn't even encountered a fundamental French dish like Pan-Seared Foie Gras.
But on second thought, Ryoko realized it wasn't too hard to understand. Judging by his name, Ray was clearly of Chinese descent and likely specialized in Chinese cuisine. It wasn't all that strange for him to lack deep knowledge of French cooking.
A few minutes later, Ray withdrew his gaze and looked at their cooking station. He noticed that Ryoko had already gathered all the necessary ingredients.
Without hesitation, Ray spoke up. "Thanks for the hard work, Ryoko. Let's get started as well."
"I'll take charge of searing the foie gras and the apples. Leave the heat control to me."
"Could you handle preparing the sauce and the other side dishes?"
Ray's arrangement caught Ryoko slightly off guard. In this situation, having her handle the most crucial component—the foie gras—would have been the optimal choice. Yet, looking into Ray's calm eyes, Ryoko found herself nodding almost subconsciously.
"Alright."
Having agreed, Ryoko didn't raise any further objections. The two of them sprang into action.
Ray took the foie gras.
The fresh liver was a tender pink, its texture so fine and smooth it resembled congealed fat, looking as though it would crumble under the slightest pressure. This was exactly the difficulty of Pan-Seared Foie Gras. The liver's texture was incredibly delicate, making heat control the absolute top priority.
If seared for too short a time, the inside would retain a fishy, gamey taste that ruined the mouthfeel. If seared for too long, the foie gras would lose too much of its fat, becoming dry and tough, losing its rich, melt-in-the-mouth flavor.
It was a massive test of a chef's skill. Yet, not a trace of nervousness could be seen on Ray's face.
First, he sliced the foie gras to a thickness of 0.8 centimeters. Then, he carefully placed the slices on oil-absorbing paper, pressing gently to remove any excess moisture from the surface. He evenly sprinkled them with black pepper and sea salt.
While waiting for the marinade to set in, Ray picked up a fresh apple. He peeled, cored, and sliced it in one fluid, seamless motion.
Ryoko, who was preparing the sauce nearby, caught a glimpse of Ray's movements out of the corner of her eye and couldn't help but nod in secret approval. At the very least, his prep work was flawless.
Ten minutes later, the foie gras was done marinating.
He placed a frying pan over the heat and added an appropriate amount of butter. The butter quickly melted into a liquid upon hitting the heat, releasing a rich, milky aroma.
Listening to the sizzling sound of the butter in the pan, Ray carefully gauged the temperature. Once the butter took on a slight golden hue and emitted a nutty, browned aroma, he swiftly placed a slice of foie gras into the pan.
"Sizzle—"
A pleasant sound rang out. The moment the foie gras touched the high-temperature butter, its surface rapidly coagulated, locking in the fat and juices inside.
Waiting until the bottom edges of the foie gras revealed an enticing golden-brown color and released a rich fragrance, Ray gave his wrist a light flick, flipping the liver to sear the other side.
The heat of the flame, the aroma of the butter, and the fat of the foie gras intertwined in the air, forming an alluring symphony.
Beside him, Ryoko watched, slightly mesmerized. Judging by the color on the surface of the foie gras, she could tell with absolute certainty that Ray's heat control was far superior to hers.
She lowered her head, refusing to be distracted any further, and focused entirely on preparing the sauce. The mellowness of the red wine, the sweetness of the honey, the tartness of the lemon juice... The simmering sauce took on a bright red hue and a rich, fragrant aroma.
Soon, Ray plated the seared foie gras.
The perfectly seared liver rested quietly on the plate, its edges slightly curled. It boasted an enticing golden-brown color, and one could faintly see the tender, pink texture inside that hadn't fully set. Just looking at it was enough to whet the appetite.
Immediately after, Ray placed the previously prepped apple slices into the pan. The thinly floured slices quickly turned crispy and golden upon hitting the heat, exuding a sweet, fruity fragrance.
Beside him, Ryoko had just finished simmering the sauce. She had also fried the diced carrots and potatoes to a golden crisp.
The two of them first arranged the side dishes on the plate one by one. Then, holding the finished sauce, Ryoko tilted her wrist. The bright red, thick liquid flowed down slowly, first cascading over the crispy apple slices before gently seeping around the edges of the foie gras.
The aroma of the sauce mingled with the fatty scent of the foie gras and the sweet fragrance of the apples, making Ray's eyes light up.
With that, a traditional Pan-Seared Foie Gras was officially complete.
However, the foie gras hadn't cooled down enough yet; it wasn't at its optimal serving temperature. Therefore, Ray and Ryoko didn't immediately bring it up for judging.
Taking advantage of this gap, Ray seared two more pieces of foie gras. It worked out perfectly, as they had extra side dishes and sauce left over.
By the time he finished two more portions of Pan-Seared Foie Gras, the first portion had reached its ideal serving temperature. Ray promptly carried the first plate to the judging table.
"Instructor Archier, please taste it."
Hearing this, Russell Archier looked up at Ray, a hint of confusion flashing in his eyes. But as his gaze fell upon the dish on the plate, his eyes instantly brightened a fraction, and he gave a slight nod.
"The heat control is quite spot-on."
Even so, the true verdict on its flavor could only be decided after a personal taste test.