Chapter 141 I am sick in the afternoon, 100...
In the afternoon, all 100 contestants arrived early.
Li Zhenmin also entered the second round.
With more than 400 people gone, the lounge suddenly seemed much more spacious.
Seeing Mo Qingyan come in, everyone looked at him at the same time.
This is not just because Mo Qingyan won first place in the morning competition.
It was also because of what Mo Qingyan had done in Jingu City at noon.
The chefs who come here to participate in the competition basically solve the lunch problem nearby.
And here, there are the most restaurants in Jingu City.
Therefore, many of the participating chefs eat at restaurants in Jingucheng.
Therefore, they all knew about Mo Qingyan's squandering of money in Jingu City.
Because Mo Qingyan was recommended by Gao Moqi, many participating chefs noticed him.
After all, if someone can be recommended by Gao Moqi, then his cooking skills cannot be bad.
However, they didn’t expect that they hadn’t seen Mo Qingyan’s cooking skills yet, but they did see Mo Qingyan’s extraordinary ability to spend money.
He actually bought all the bracelets and necklaces in the mall.
I heard it cost several hundred million.
Hundreds of millions! They are vying for and working so hard to become state banquet level chefs. Besides being able to prove their cooking skills, being a state banquet level chef also adds to their glory.
Also, after becoming a state banquet chef, they can make a lot of money with the title of state banquet chef.
You know, even a third-level state banquet chef has a fixed salary, although it is not much.
But there is also salary.
In addition to a fixed salary, a state banquet-level chef can also become the head chef of a restaurant or a private chef.
That's the big deal.
If you want to invite a state banquet-level chef, the starting annual salary must be at least one million.
If you become a state banquet-level chef and open your own restaurant, then the restaurant can even become a state banquet-level restaurant.
Therefore, every year there are so many chefs who try their best to become state banquet-level chefs.
However, the annual salary of a state-banquet chef of one million is not even comparable to Mo Qingyan's casual few hundred million.
Therefore, not even a fraction of what Mo Qingyan spent today was left.
Seeing Mo Qingyan coming to participate in the afternoon competition again, the participating chefs began to talk.
"Why is he here? There are only 30 places for the third-level state banquet chef every year. We don't have enough to share. He is a rich second-generation, so rich, why is he here to compete with us for the place?"
"Yeah, he's already so rich, why would he want to compete with us for a spot?"
"He's so rich and so talented at cooking. This world is really unfair."
"If you ask me, these second-generation rich people shouldn't be allowed to participate in the competition."
"Although he was recommended to participate in the competition, it was also because he has the ability. You can't stop him from participating in the competition just because he is rich, right?"
…
Mo Qingyan also sat down next to Li Zhenmin.
As soon as Mo Qingyan sat down, Li Zhenmin asked, "I heard that you spent several hundred million in Jingu City at noon?"
Mo Qingyan said: "Yes, how did Uncle Li know? Are you also eating in Jingu City?"
"Although I didn't eat in Jingu City, many chefs in this competition did eat in Jingu City. You made such a big fuss, it's hard for him not to know, right?"
Li Zhenmin looked at Mo Qingyan with a complicated expression, but he couldn't stop his curiosity and asked, "Did you really buy all the bracelets and necklaces in Jingu City and spend hundreds of millions?"
"Yes." Mo Qingyan nodded and replied: "It cost more than 500 million."
"Hiss..." Li Zhenmin took a breath, "Are you sick? Why are you spending 500 million to buy bracelets and necklaces? How many hands and necks do you have to wear them?"
"Yes, I am sick. When my illness strikes, I want to squander my wealth. If I don't squander it in time, I will die." Mo Qingyan was not exaggerating.
After all, the money-spending tasks issued by the system now are all aimed at his life.
If you don't complete the task, you will die.
Li Zhenmin was just saying it verbally at first, but he didn't expect that Mo Qingyan actually said that he was sick.
This time, Li Zhenmin is in trouble.
"Are you really sick?"
Li Zhenmin carefully confirmed with Mo Qingyan.
"I am indeed sick." Mo Qingyan pointed at the camera lens beside her and said, "My fans and viewers all know that I am sick. And when my illness strikes, it is really unbearable. I suddenly buy whatever I think of. I can't control it myself."
Li Zhenmin was extremely shocked. "How could there be such an outrageous disease? Is there no cure for your disease? According to your condition, no amount of money would be enough to cover your illness, right?"
"It's okay. I'm not worried." Mo Qingyan waved her hand. "I can still come up with this little money today."
More than 500 million, a small amount of money?
The corner of Li Zhenmin's mouth twitched.
Well, it turns out that they don’t understand the world of rich people.
This afternoon's competition is a competition where the top 50 players will be selected from 100 players.
In other words, half of the third-level state banquet chefs present can enter tomorrow's 50-to-40 elimination round.
Finally, it is the final where 30 out of 40 will be selected.
Only the top 30 chefs can become official third-level state banquet chefs.
After becoming a level three state banquet chef, next you can participate in the level two state banquet chef competition and compete in cooking skills with the level two state banquet chefs from the previous year.
After the time was up, the host on the stage began to announce the rules of the competition.
The theme of this competition is flower crab.
The contestants need to prepare dishes based on the ingredients and seasonings provided by the organizer.
At first glance, it seemed like the same competition as in the morning, except for the theme.
The theme in the morning was fish, but this time the theme was deep-sea swimming crabs.
Deep-sea swimming crab, also known as flower crab.
It is the most common type of crab that can be seen and bought in daily life.
Like fish, they have become everyday ingredients in ordinary households.
So, if the theme is swimming crab, it doesn’t seem strange.
However, when the staff brought up all the seasonings and side dishes, all the contestants were dumbfounded.
During the morning competition, the ingredients and side dishes were very complete.
However, now, the seasonings and side dishes provided by the organizers are pitifully few.
Apart from the most basic oil, salt, soy sauce, oyster sauce, vinegar and sugar, there is nothing else.
There's not even any cooking wine starch.
Not to mention the other seasonings.
As for the side dishes, they are just the simplest ginger, onion, garlic, and there is not even coriander.
This really dumbfounded the chef who was used to making one dish and liked to use a variety of seasonings and side dishes.
"Why is there only so little?"
"Yeah, with just this little stuff, how do you cook?"
"Oh my god, there's not even any MSG. I've participated in so many competitions, but this is the first time there's not even any MSG."
"What's wrong with the organizer? Wasn't everything fine this morning? There were all kinds of seasonings and side dishes. Why is it that in the afternoon, there is nothing?"
"It's not like we don't have everything we want. At least we are provided with oil, salt, sauce, vinegar and sugar."
"Host, what's going on? Why are there so few seasonings and side dishes? Is there something wrong?"
"Yeah, that's a mistake, right?"
…
Many participating chefs asked questions directly to the host.
After all, many of the participating chefs here have participated in many state-level chef competitions.
This is the first time I have encountered such few seasonings and side dishes being given during a competition.
The host seemed to have anticipated that the participating chefs would raise questions.
Directly said: "This question will be answered by our judges."
The judge representative sitting in the middle stood up with the microphone.
"You are right. These are all the seasonings and side dishes provided for this competition. A truly good chef can still make good dishes even without good seasonings and side dishes. I hope you can give us a surprise in this competition."
After saying that, the judges sat down directly.
This has been made so clear that the participating chefs have nothing more to say.
Mo Qingyan didn't think it was a big deal.
Because he also feels that this kind of competition is actually the real test of a chef's cooking skills.
A good chef is one who can make the simplest dishes taste extraordinary.
Just like egg fried rice, the ingredients are simple enough, but the taste is different when cooked by different chefs.
After the ingredients and side dishes were distributed, the organizer distributed the flower crabs.
The organizer provided orchid crab.
Each contestant provided two orchid crabs, each of which was very fresh and plump.
Because the seasonings and ingredients provided by the organizer are limited, many chefs think of steaming first.
Steaming flower crabs is the simplest and safest way.
This method is simple and can preserve the delicious taste of seafood.
It is also a daily practice in many families.
Mo Qingyan got the orchid crab and was checking it. Although the orchid crab looked fresh, the chef still needed to check the quality of the ingredients himself.
Unexpectedly, at this moment, an accident suddenly happened.
The range hood above Mo Qingyan's head suddenly made a few "clicking" sounds, as if the machine was stuck.
Immediately afterwards, there were several violent tremors, followed by a "clang, clang, clang" sound.
Then, a small exhaust fan actually fell directly from the exhaust vent above and hit Mo Qingyan's operating table.
The jars of salt and sugar fell directly to the ground.
White salt and white sugar were scattered on the ground. At first glance, they all looked white. For a moment, it was actually a little difficult to distinguish them.
The competition venue was suddenly silent, as if time had stood still.
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