The clock ticked down mercilessly — five minutes remaining. Vincent wiped his brow, heat and smoke clinging to his skin as he focused. He spread a thin layer of the tortilla sauce onto the inky-black wraps. Then he layered the smoky beef, its juices glistening, then layered the bright crunch of cabbage, carrot, and lettuce.
He drizzled a thin ribbon of the sauce over the vegetables, the contrast of pale cream against the black tortillas added a glossy sheen, looking almost artistic. Wrapping them tightly, he pressed each tortilla against the skillet for a final toast.
Two minutes left.
The tortillas crisped up, dark shells steaming as if they'd just walked out of a forge. He quickly sliced them on a diagonal, arranging them so that the smoky beef and colorful vegetables spilled out in a contrast of fire and midnight. The goth theme glowed through the plate: black shell, smoky center, vivid vegetables. On the side, he spooned the spicy peanut-coconut sauce dip into a small porcelain bowl.
One minute left.
Quickly, he reached for the glasses. He chopped up two oranges into thin circle slices arranging three slices in each glass. He dropped in clinking ice cubes, and poured over the blood-red hibiscus iced tea and stirred, the liquid gleaming like polished garnet under the lights.
"Thirty seconds!" the announcer's voice boomed.
Time was running out. Clanging pans and frantic chopping filled the air. Steam curled upward from open pots, and the aroma of roasted spices, seared beef, and simmering sauces swirled together, making the audience stir in their seats.
Vincent finished with a slice of lime and a fresh hibiscus flower hooked onto the rim of each glass.
Ten seconds.
He placed them alongside the tortillas just as the buzzer blared. The tea shimmered with a reddish-black hue that echoed his tortillas, completing the theme.
"Time!"
A collective cheer roared from the audience as the five chefs stepped back from their stations, sweat on their brows, chests rising and falling hard.
Vincent let out a shaky breath, stepping back from his station with a half-smile. He'd made it — with five seconds to spare.
The judges took their seats again. Five plates, five stories. One winner.
"Chefs, the moment we've all been waiting for has arrived. The cooking time is over, and now it's time to place your creations before the judges." The host began.
"You were challenged to take ten unique ingredients and transform them into a dish that incorporates at least seven of them, while weaving in a smoke element—whether in taste, aroma, or presentation. To elevate the challenge, you were also asked to prepare a refreshing, complementary drink that pairs seamlessly with your dish."
"Now, one by one, you will present your plates to the judges. Let's begin."
"Chef Elena," he called. "Please step forward. What have you prepared for us today?"
Elena stepped forward, wiping her palms on her apron.
"My dish is Citrus-Glazed Beef Skewers with Coconut-Lime Cream. I marinated the beef lightly, grilled them over high heat for char, then brushed a glaze of lime juice, honey, and soy. The cream is made from coconut milk and a touch of peanut butter for richness. The drink refreshes the palate."
The judges nodded at the charred aroma, intrigued.
Judge Lionel nodded. "Excellent balance of zest and cream."
"Lovely acidity from the glaze," Emilia said. "The cream is smooth, a good counter."
Marissa frowned after chewing. "But the beef edges are burnt. That bitterness overshadows the peanut you tried to incorporate. A touch less heat would've preserved tenderness."
Elena dipped her head, hiding her grimace.
The drink drew smiles.
"Refreshing, but the mint overpowers the coconut."
Elena bowed slightly and stepped back. "Thank you."
"Thank you chef Elena," The host said. "Next, chef Marco. Please step forward and tell us what you prepared for us today."
Marco stepped forward proudly. His dish was bold: a glossy, rolled creation on a slate plate. The presentation was neat—tight rolls sitting on a dark sauce with curls of lime zest.
"I've prepared Coffee-Braised Beef Rolls with Smoky Soy Glaze, and a Lime-Spiced Cold Brew. The rolls use braised beef wrapped with vegetables, finished with soy reduction. The drink balances bitterness with sharp lime."
The judges tasted.
"The coffee-braise is masterful," Henry praised. "Deep, earthy aroma. I'm getting a tinge of smoke there too."
Lionel frowned. "But the soy glaze overwhelms. It masks the subtler layers you worked so hard to build."
The drink was sampled.
"Clever pairing," Emilia noted, "but the lime clashes with the bitterness. A gentler citrus—like orange—would've been smoother."
Marco nodded, serious. "Understood."
"Thank you chef Marco, next, chef Liona. Please step forward and tell us what you prepared for us today."
Liona stepped forward.
"My dish is a Tropical Beef Curry with Charred Tomato Flatbread, with a Cinnamon-Infused Coconut Shake. The curry base is roasted tomatoes, peppers, coconut milk, and peanut butter, simmered with beef and lime for acidity. The flatbread has squid ink to deepen the flavor and add smokiness. The theme of this dish is tropical."
The judges tasted.
"Bold smoke, your tomato base sings." Marissa said.
The aroma was intoxicating. Henry closed his eyes. "This smells divine. Your roasting of the tomato base is excellent."
But Lionel set down his spoon with a sigh. "It's rich—almost too rich. I keep waiting for something sharper to cut through, but the acidity isn't there. By the third spoonful, it feels heavy."
A ripple of murmurs spread through the audience.
The shake was tasted.
"Unique… creamy and fragrant. This is excellent."
Liona bowed. "Thank you, I wanted boldness, but I see balance would've elevated it."
"Thank you chef Liona," The host said.
"Next, chef Alvaro. Please step forward and tell us what you prepared for us today."
Alvaro's dish drew murmurs for creativity.
"I present Spiced Peanut Beef Stew in a Squid Ink Bread Bowl, with Smoked Soy-Lime Spritzer. The bread bowl soaks the stew, and the spritzer cuts the richness."
"A clever concept," Emilia said, impressed by the bread bowl's presentation.
But after tasting, Lionel leaned back with a slow shake of the head. "The stew is hearty, yes, but the peanut overwhelms everything else. The smoke you aimed for gets lost. Texturally, it's muddy."
Alvaro's jaw worked, trying to keep his composure.
They sipped the spritzer.
"The carbonation is smart," Henry said. "But the soy is too harsh in liquid form. Consider mellowing it with sweetness."
Alvaro gave a short nod. "I understand. Thank you."
"Thank you Chef Alvaro." The host said.
"Now our final contestant. Chef Vincent, please step forward and tell us what you prepared for us today."